Try it Tuesday

So I initially was planning to make a Indian Chicken Curry dish, but I bought Cream of Coconut instead of Coconut milk (not knowing that there was a difference). Well, apparently there is :) I started searching for recipes for cream of coconut and found this one on allrecipes It's supposed to be an Indonesian recipe.

Chicken in Coconut Sauce

1 (15 ounce) can cream of coconut
1 cup hot water
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 tablespoon lemon juice (I used lime instead)
1 teaspoon ground ginger
1 teaspoon chili powder
salt and pepper to taste
2 onions,chopped (the review said this was too much, so I only did one)
3 cloves garlic, peeled and crushed

1.)Mix the cream of coconut with the hot water until smooth and well blended, and set aside.

2.)Heat the oil in a large skillet over medium-high heat, and place the chicken breasts into the hot oil. Pan-fry the chicken breasts until they have begun to brown but are still pink inside, about 5 minutes per side. Remove the chicken breasts to paper towels, and sprinkle them with lemon juice, ginger, chili powder, salt, and pepper.

3.)Place the onions and garlic into the skillet over medium heat, and cook and stir until they are soft and translucent, about 5 minutes. Return the chicken breasts to the skillet on top of the cooked onions and garlic, and pour the coconut cream mixture over the chicken. Reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 35 minutes.

My thoughts
This was a pretty good recipe. It was pretty sweet though and I really don't know why you couldn't make it with coconut milk instead (just omitting the water). Spencer and I felt like the chicken needed some marinade because inside the chicken wasn't seasoned of course. I was thinking maybe next time I would cut up the chicken breasts and cook them so it gets mixed in the sauce more. Overall I would make this recipe again with some minor touches.