Coconut Chicken Curry
SERVINGS 4
Ingredients
- 1 pound chicken breasts thinly sliced
- 6 teaspoons curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 sweet potatoes cut into 1/2-inch pieces
- 1 cups celery diced
- 2 cups cauliflower chopped
- 14 ounce unsweetened organic lite coconut milk
- 2 teaspoons honey
- 1 cup peas frozen
- 1/3 cup basil fresh thinly sliced
- 1.24 cups brown rice
Instructions
- In a bowl, toss the chicken with 1 tsp. curry powder and the salt and pepper.
- In a large skillet, heat 1 tbsp. oil over medium-high. Add the chicken and cook until browned, 3 to 4 minutes. Transfer to a plate.
- In the same skillet, heat the remaining 1 tbsp. oil over medium-high. Add the onion and cook until just soft, 2 to 3 minutes. Add the garlic and cook 30 seconds. Stir in the sweet potatoes and cook 3 minutes. Add the remaining 5 tsp. curry powder and cook, stirring, 30 seconds. Add the coconut milk and brown sugar, bring to a boil, then reduce the heat to medium.
- Simmer until the sweet potatoes are tender, 7 to 8 minutes. Stir in the peas and cook 2 minutes. Stir in the chicken and cook until heated through, 1 to 2 minutes. Remove from the heat and stir in the basil.
Nutrition
Calories: 440kcalCarbohydrates: 45gProtein: 31gFat: 14gSaturated Fat: 8gTrans Fat: 1gCholesterol: 73mgSodium: 434mgPotassium: 1044mgFiber: 8gSugar: 10gVitamin A: 8577IUVitamin C: 46mgCalcium: 88mgIron: 3mg
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