Ingredients

• 5 whole boneless, skinless chicken breasts, cut into large cubes
• 2 garlic cloves, minced
• 1 sprig fresh thyme
• 1 medium onion, finely chopped
• 1 teaspoon grated ginger
• 1 teaspoon minced Scotch bonnet chile
• 1 1/2 tablespoons oil
• 3/4 cup coconut milk
• 2 tablespoons heavy cream
• 2 tablespoons chopped cilantro leaves
• Kosher salt and freshly ground black pepper

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Instructions

1. In a bowl, combine the chicken, garlic, thyme, onion, ginger, and chile. Let marinate for 1 hour.
2. Heat the oil in a skillet over medium heat. Add the chicken to the skillet and cook, stirring occasionally, until browned, about 4 minutes. Add the reserved marinade and cook for 1 minute more. Add the coconut milk, cream, and cilantro and lower the heat. Simmer for 6 to 8 minutes.