COCONUT GINGER CHICKEN

Well it's official, I'm moving back to California. Such a bitter sweet really. I certainly miss my family and friends back home, but I've come to call Australia my second home. I'm going to miss so many people and so many things about this place. Oh man, and I have to live in winter for a whole year! I'm so not a fan of cold weather, it better get hot before I leave so I can get a sun tan. I can't go back looking pasty white when everyone else just had summer back home!

Prep 10 mins

Cooking 25 mins

Serves 4

INGREDIENTS

  • 1 pound chicken, cubed
  • 1 inch cube of ginger, roughly chopped
  • 2 garlic cloves, minced
  • 1/2 onion, chopped
  • 1 tbsp olive oil
  • 1 can coconut milk
  • 2 zucchini (or vegetables of choice), washed and sliced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp turmeric
  • Salt and pepper

INSTRUCTIONS

  1. In a small bowl mix together the cumin, coriander, turmeric, salt and pepper
  2. In a food processor blend together the ginger, garlic and onion until it forms a paste
  3. In a large skillet add the paste and spices with the olive oil and stir together over medium heat
  4. Add the chicken and mix around until it is completely coated and sauté until the chicken is cooked
  5. Add in the zucchini (or vegetables of your choice) and sauté
  6. Then add the coconut milk, cover and let simmer for 15 minutes
  7. Serve over cauliflower rice