Source: dLife

Chicken and vegetables cooked in spiced coconut milk.

Servings

4 boneless skinless chicken breasts
1 tsp vegetable oil
1.5 medium onions , chopped
1 medium red bell peppers , chopped
1 chopped green bell peppers , chopped
1 tbsp minced garlic , roasted garlic
7 oz canned coconut milk , 1/2 of a 14 oz can
1 pinch salt and pepper , to taste
1 pinch hot red pepper flakes

1 Preheat oven to 425 degrees.
2 In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
3 Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent.
4 When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat.
5 Season with salt, pepper, and red pepper flakes.
6 Transfer the mixture to a 9 x 13 inch baking dish and bake. for 45 minutes, or until the vegetables cook down and the chicken is tender.

A perfect dish to serve for a small gathering.