Easy Coconut Chicken Recipe with Coconut Milk | High-Protein | CulinaryCreationss

Ingredients

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1/2-inch thick cutlets (about 4-6 pieces)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon neutral oil (like avocado or canola)
• For the Indonesian-Style Coconut Sauce:
• 1 large shallot, finely minced (or 1/2 small yellow onion)
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated or minced
• 1 stalk lemongrass, tough outer layers removed, thinly sliced (or 1 teaspoon lemongrass paste)
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup chicken broth
• Optional Flavor Boosters (use 1 or 2 for extra depth):
• 1 teaspoon sambal oelek or other chili paste (for heat)
• 2 kaffir lime leaves, torn (for citrusy aroma)
• 1/2 teaspoon fish sauce (for umami)
• Juice of 1 lime (freshly squeezed, to finish)
• 1/4 cup fresh cilantro, chopped (to finish)