• 2 pounds Chicken, cut into chunks (we used boneless, skinless thigh meat0
  • 1 jar Cookwell & Company Roasted Red Pepper & Tomato Soup
  • 2 heaping tablespoons roasted, minced Garlic
  • 2 heaping tablespoons, minced Ginger
  • 2 heaping capfuls Adams Reserve Garam Masala
  • 1 can Coconut Milk
  • 1 bunch Green Onions, sliced for garnish

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Heat 1/2 cup Extra Virgin Olive Oil in Dutch oven or heavy pot over medium high heat, add Garlic and Ginger and sauté until fragrant, about 2 minutes

Season Chicken with Garam Masala and add to Ginger-Garlic and cook until browned, about 10 – 15 minutes

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Add Roasted Red Pepper & Tomato soup and simmer for 15 minutes, then add Coconut Milk and simmer for another 20 minutes.

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Serve over White Rice and garnish with Green Onion

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Comments
  1. belocchio says:

    Coconut milk – love this ingredient!!! It takes every dish – dinner or dessert – to decadent heights. This creation worthy of the most wonderful Asian restaurant is another palate pleaser perfect for these dog days of summer. Yesterday Chef Emil we had our “heat wave”. Thirty six hours of blistering above 25C of heat. This will be the perfect culinary creation for the cooling off cook. Hmmm think I should double the recipe. XX V.

  2. coastalcrone says:

    Coconut milk makes me think of pina coladas but this final picture looks like something I would really enjoy!

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