Chicken in Ginger Carrot Sauce
- 5 cups baby carrots
- 1/2 cup roughly chopped ginger
- 2 white onions (yellow are OK too)
- 1 orange
- 1 can coconut milk
- 2 cups chicken broth
- extra virgin olive oil
- 1 tsp cumin
- 1 tsp cinnamon
- 5 chicken breasts
- sour cream, chopped green onions and nutmeg to finish
- measuring cups and spoons
- cutting board and chef's knife
- medium pan with lid
- wooden spoon
- large pot
- food processor/blender
- Heat up about 1 Tbsp of olive oil in a medium pan and add the chicken pieces. Sauté the chicken until it's golden and cooked through (74° C). Set aside, covered with a lid.
- Rougly chop the 2 onions. Peel the ginger and chop it into small pieces. You should have 1/2 cup of ginger after chopping.
- Heat up about 1 Tbsp of olive oil in large pot. Add the onions and ginger into the pot and sauté on medium-high heat until the onions start to turn slightly brown. Add about 1 tsp cinnamon and 1 tsp cumin. Mix well.
- Now you will need 2 cups of chicken broth. Pour the chicken broth into the pot and bring to a simmer.
- Chop carrots into small pieces. Add the carrots into the pot and cook until they are soft. Once the carrots are cooked, add 1 can of coconut milk. Mix it all well, turn off the heat and set aside.
- Peel the orange and chop it into smaller pieces. Add oranges to the pot. Once the mixture in the pot cools down a little, you can use the food processor/blender to make a purée.
- Return the purée sauce back to the pot and add in the chicken. Season with salt and pepper, according to your own taste.
- I add about 2 Tbsp of sour cream at the end just to give it really smooth flavour. I garnish my meal with chopped green onions and a dash of nutmeg.