4-5 chicken breasts, cubed and seasoned w/ salt and pepper
2 onions, chopped
1/2 c. ginger, minced
1 t cinammon
1 t cumin
2 c. chicken broth
1-2 carrots, chopped
1 can coconut milk
1 orange, chopped
2 T labneh (optional)
1 green onion, chopped (optional)
1 t nutmeg (optional)
Instructions
Heat oil in a pot and add the chicken pieces. Saute until the chicken is golden and thoroughly cooked. Set aside, cover with a lid.
Add the onions and ginger into the pot and saute until the onions start to turn slightly brown. Add about cinnamon and cumin and mix it well. Pour the chicken broth into the pot and stir for about a minute. Add the carrots into the pot and cook until they’re soft.
Add coconut milk, mix it all well, turn off the heat and set aside. Add chopped orange to the pot. Once the mixture in the pot cools down a little, you can use the food processor and make a puree.
Add the chicken into the pot, and season with salt and pepper according to your own taste. Add sour cream at the end just to give it really smooth flavour.
Serving
Suggestions
Garnish with chopped green onions and a dash of nutmeg and serve over rice or as a soup with baguette
Originally Submitted
1/17/2012
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