Source: dLife

Chicken breasts sautéed with coconut, onions, and garlic.

Servings

2 tsp ground coriander
1 tsp ground cumin
0.5 tsp ground cayenne (red pepper)
0.25 tsp ground turmeric
2 tbsp white wine vinegar
4 boneless skinless chicken breasts (5 to 6oz each)
1 tsp Oil, corn, salad or cooking
1 cup sliced white onion
2 tbsp minced garlic
1 tbsp fresh ginger root , minced
14 oz canned coconut milk
0.5 tsp salt , to taste (optional)
1 cup red bell peppers, sliced (optional)

1 In small bowl, combine coriander, cumin, cayenne, turmeric, and vinegar. Mix well.
2 Rinse and dry chicken. Massage spice blend onto chicken.
3 In large skillet, heat oil high. Cook chicken 2 to 3 minutes on each side. Chicken should be brown on both sides. Transfer to plate.
4 In same pan, combine onion, garlic, and ginger. Sauté 2 to 3 minutes, onion should be tender and just starting to turn brown. Pour in coconut milk and season with salt. Stir constantly and bring to boil.
5 Place chicken in coconut milk mixture, lower heat, and simmer 5 to 6 minutes on each side, until chicken is thoroughly cooked.
6 Transfer chicken to serving dish.
7 Return skillet to high heat. Bring sauce to boil and cook for 4 minutes. Pour sauce over chicken and garnish peppers over, if desired.

For extra flavor, add more cayenne or curry powder to the coconut milk when braising chicken. Shrimp can be substituted for chicken.