Ingredients

1 tsp. canola oil or other flavorless vegetable oil
4 chicken breast halves, skinless
2 Tbsp. minced shallots or 2 garlic cloves; mashed
2 to 3 tsp. minced fresh or re-hydrated turmeric or 1-1/2 tsp. ground dried
turmeric
1 tsp. ground cinnamon
1 tsp. ground coriander
1 tsp. ground cumin
1 Tbsp. minced fresh lemongrass or
1 tsp. sereh (lemongrass) powder
1/4 tsp. freshly ground black pepper
1/16 to 1/2 tsp. cayenne pepper, mild to hot, as per choice
1/3 C. unsweetened coconut milk
1 C. water
1 tsp. Vietnamese fish sauce or Thai fish sauce

Cooking Instructions

Heat oil in a large skillet over a moderate flame until very hot but not quite smoking. Add the chicken breasts and Saute, turning once, until golden. Add shallots and spices, using the smallest quantity of cayenne and adding more later to taste. Saute until the ingredients are fragrant, then add the coconut milk, water and fish sauce. Cover the skillet and simmer 10 to 20 minutes, or until chicken is cooked through. Serve immediately.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)