Chicken Kebat
Ingredients
- 4-5 skinless boneless chicken breasts
- 1 tablespoon olive oil
- 1 large onion sliced
- 1 large tomato or three Roma/plum tomatoes cut into wedges
- 2 tablespoon canned diced green chilies
- 1 teaspoon Sriracha Hot Chili Sauce
- 1/8 teaspoon turmeric
- 1 tablespoon corn starch
- 1 1/2 cups chicken stock
- S&P
- 8 leaves fresh mint thinly sliced
Instructions
- In hot skillet, place a tablespoon olive oil, heat chicken on each side until lightly browned on medium heat.
- Add sliced onion, cook for a few minutes, until tender.
- Add in tomato and cook on medium to medium low heat until softened.
- Mix green chilies, sriracha, turmeric, corn starch with chicken stock and whisk it into the center of the pan and cook on medium low until heated through and thickens.
- Add mint.
- Serve over Coconut Rice. Recipe for Coconut Rice in notes below.
Notes
Coconut Rice: 1 1/2 cups water 1/2 cup coconut milk 1 cup basmati rice Mix water, coconut milk and rice, bring to a boil, cover and cook on low for 15 minutes or until rice is tender and liquid is absorbed.