Spiced Chicken Breast in Coconut Milk

We focus a great deal on proteins, fats and carbohydrates when we put a meal together and rightly so. But a component of food preparation that is sometimes overlooked is the addition of herbs and spices which not only add flavour and aroma to food but also an array of health boosting phytonutrients, vitamins, minerals and antioxidants.

This is a flavourful, healthy and easy to prepare one pot dish utilizing cumin, chili powder and turmeric. To thicken the sauce I used a tablespoon of Chia seeds. You can certainly omit this if you prefer to.

Round out this dish with your favourite rice and a simple tossed salad.
Leftovers are great the next day for lunch!


o 2 tablespoons olive oil
o 1 onion sliced
o 1 red bell pepper, seeded and chopped
o 2 cloves garlic, finely chopped
o 4 Boneless, skinless organic chicken breast, cut into cubes, seasoned with salt and pepper
o 2 teaspoons chili powder
o 1 teaspoons cumin powder
o 1/2 teaspoon ground turmeric
o 1 can (398 ml) coconut milk
o 1 tablespoon honey
o 1 tablespoon Chia seed
o Salt and pepper

1. In a large skillet over medium heat add olive oil. Add the onion and bell pepper in the oil until soft. Add the chicken, garlic and spices. Sauté for about 2 minutes. Season with salt and pepper.
2. Add the coconut milk and honey. Bring to a boil, reduce the heat and simmer gently until the chicken is cooked through, about 10 minutes.
3. Season to taste.
4. Add the Chia seeds and stir until sauce has thickened about 5 minutes.

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