Ingredients.
5 whole boneless, skinless chicken breasts, cut into large cubes
2 garlic cloves, minced
1 sprig fresh thyme
1 medium onion, finely chopped
1 teaspoon grated ginger
1 teaspoon minced Scotch bonnet chile
1 1/2 tablespoons oil
3/4 cup coconut milk
2 tablespoons heavy cream
2 tablespoons chopped cilantro leaves
Salt and freshly ground black pepper
Method.
In a bowl, combine the chicken, garlic, thyme, onion, ginger, and chile. Let marinate for 1 hour.
Heat the oil in a pan over medium heat. Add the chicken to the pan and cook, stirring occasionally, until browned, about 4 minutes. Add the reserved marinade and cook for 1 minute more. Add the coconut milk, cream, and cilantro and lower the heat. Simmer for 6 to 8 minutes.
Heat the oil in a pan over medium heat. Add the chicken to the pan and cook, stirring occasionally, until browned, about 4 minutes. Add the reserved marinade and cook for 1 minute more. Add the coconut milk, cream, and cilantro and lower the heat. Simmer for 6 to 8 minutes.
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