Tired of the same old chicken? Wake up your taste buds with this spicy chicken swimming in a creamy coconut sauce.
- 2 pounds boneless, skinless chicken thighs (you can also substitute chicken breast)
- 3 teaspoons Chinese 5 Spice
- 4 teaspoons ground cumin
- 2 tablespoons olive oil
- 1 pound fresh mushrooms
- 1 can coconut milk
- 1 teaspoon curry powder
- Zest and juice of 1 lime
- Red pepper flakes (if you want additional spice)
- Fresh chopped cilantro, chili oil and lime wedges to garnish
Place chicken thighs on a rimmed baking sheet. Sprinkle both sides with Chinese 5 spice, cumin and a generous amount of salt and pepper. Heat the olive oil in a large skillet over medium high heat. When the oil starts to shimmer, add the chicken and cook until browned on both sides, about 10 -12 minutes.
When the chicken is nicely golden brown on both sides, add the mushrooms, coconut milk, curry powder and lime zest and juice. Bring to a boil and then simmer for about 20 – 30 minutes, until the chicken is cooked through and the sauce thickens. Taste and add a sprinkle of red pepper flakes of you want is spicier, or add more lime juice for added citrus flavor.
Garnish with cilantro, drizzle of chili oil and a lime wedge.
Serve over rice or with our suggestion of a Vietnamese salad.