Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Mix the cream of coconut with the hot water until smooth and well blended, and set aside. | 2. Heat the oil in a large skillet over medium-high heat, and place the chicken breasts into the hot oil. Pan-fry the chicken breasts until they have begun to brown but are still pink inside, about 5 minutes per side. Remove the chicken breasts to paper towels, and sprinkle them with lemon juice, ginger, chili powder, salt, and pepper. | 3. Place the onions and garlic into the skillet over medium heat, and cook and stir until they are soft and translucent, about 5 minutes. Return the chicken breasts to the skillet on top of the cooked onions and garlic, and pour the coconut cream mixture over the chicken. Reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 35 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream coconut	1	can		1187.4063	23.928	13.0615	124.7856
water	1	cup		0.0	0.0	0.0	0.0
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
chicken breast half	4		skinless boneless	-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
salt pepper	to taste			-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
garlic	3	cloves	peeled crushed	13.41	2.9754	0.5724	0.045

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.