Laxmi Hiremath of San Ramon, California, braises chicken breasts in spiced coconut milk for a rich-tasting dish that has a surprisingly moderate amount of fat. Serve with hot cooked rice and a salad of thinly sliced cucumbers and onions dressed with lemon juice, salt, and pepper.
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/4 teaspoon ground dried turmeric
2 tablespoons white wine vinegar
4 boned, skinned chicken breast halves (5 to 6 oz. each)
1 teaspoon salad oil
1 cup thinly sliced onion
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 can (14 oz.) reduced-fat coconut milk
About 1/2 teaspoon salt
Thin red or green bell pepper rings (optional)
How to Make It
In a small bowl, mix coriander, cumin, cayenne, turmeric, and vinegar until smooth.
Rinse chicken and pat dry. Rub spice mixture all over breast halves.
Pour oil into a 10- to 12-inch nonstick frying pan over high heat, swirling to coat bottom. When oil is hot, add chicken and turn as needed to brown on both sides, 4 to 5 minutes total. Transfer to a rimmed plate.
Add onion, garlic, and ginger to pan; stir often until onion is lightly browned, 2 to 3 minutes. Add coconut milk and 1/2 teaspoon salt; stir often until mixture boils. Add chicken and any accumulated juices, reduce heat, and simmer uncovered, turning pieces once, until no longer pink in center of thickest part (cut to test), 10 to 12 minutes total. Transfer chicken to a rimmed platter.
Turn heat to high and boil sauce until reduced to 1 1/2 cups, about 4 minutes. Spoon evenly over chicken. Add more salt to taste, and garnish with pepper rings if desired.