I've been working on trying to remember to cook with my cast iron skillet more often, so when I saw this recipe I decided to give it a go.
It was pretty good! I didn't use the red chili pepper flakes (because I was out), and it definitely needed it. I used the optional turmeric, which is why the color goes a little funky part way through cooking. I didn't taste the turmeric very much, but it has a lot of good medicinal properties, so I use it in a lot of things.
You are supposed to pound out the chicken breasts and cook them most of the way through.
Then you set the chicken breasts aside and cook up the onions.
Then you add the coconut milk, broth and seasonings. Then you simmer for a while to reduce it, add some cornstarch to thicken the sauce. Add the chicken back in and cook for a few more minutes.
After it is all reduced and coked through, serve it over rice.
The only big change I would make to this recipe is to cook the chicken in chunks for time issues and ease of eating.
Get the full recipe here.