1 onion, chopped
3 cloves garlic, finely chopped
½ T. butter
1 T. garlic olive oil
Salt & pepper
1 t. fresh basil
½ t. cumin
1/8 t. ground ginger
1 T. lime olive oil
2-3 T. white wine
1 can tomato sauce
1 can diced tomato with oregano, basil & garlic
1 can coconut milk
½ T. butter
3 carrots, peeled and sliced diagonally in discs
5 frozen chicken tenderloins
Basmati rice, cooked
Cilantro, roughly chopped
Sauté onion and garlic in melted butter and olive oil over medium heat until softened and fragrant. Season with salt and pepper and then add basil, cumin, ginger and a splash of lime olive oil. Stir and cook for 1 minute or so. Add wine and cook a minute or so while scraping lovely bits from bottom of pan. Pour in cans of tomato sauce and diced tomatoes and stir well. Add shaken can of coconut milk and ½ T. butter. Stir until combined (I had to use a whisk to break up clumps of coconut solid). Add frozen chicken and carrots and cover pot with a lid. Cook on medium-high heat for 25 minutes, stirring occasionally. Reduce heat to medium and cook an additional 10 minutes. Remove chicken from pot and shred, then return to pan and cook 10 minutes on low-medium heat.
Serve over basmati rice with a sprinkle of fresh cilantro on top.
Josh felt it needed a bit more salt & pepper as it was slightly sweet and mild, but I liked it as it was though it probably would taste good with some additional spice. This was a quick throw-together meal that I made up and was happy to find tasted pretty good.
