Ingredients:
1 lb chicken tenders
1/2 cup finely chopped sweet onions
1/4 cup carrots, shredded
3 garlic cloves, minced
1 tablespoon jalapeno peppers
1 teaspoon chili peppers
1 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons lemon juice
1 (15 ounce) cans cream of coconut
2 tablespoons extra virgin olive oil
Directions:
In a large skillet, over med-high heat, saute onion and garlic.
Cut chicken into medium size pieces and place in skillet and brown both sides.
Reduce heat to medium.
Add carrots and jalapeno peppers, continue cooking.
Add spices to coconut milk and mix well.
Pour mixture over chicken in skillet and cover.
Continue to cook over medium heat until chicken is done; about 30 minutes.
Stir occasionally to keep from sticking.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.