Curried chicken is a classic and delicious dish that the whole family loves. This coconut and curry chicken recipe is a quick and healthy meal that puts take-out to shame.
1 lb of boneless, skinless chicken breasts (about 3 or 4), cut into bite sized pieces
2 tbsp of curry powder
½ cup of canned light coconut milk
1 tbsp of canned tomato paste
2 tsp of vegetable oil
3 garlic cloves, minced
1 tsp of fresh ginger, chopped
1/8 tsp of cayenne pepper
½ tsp of salt
In a 2 quart microwave safe dish stir the chicken chunks in the oil until completely coated.
Add in the curry, garlic, onion, ginger, and cayenne and microwave for 3 to 5 minutes until the chicken is almost cooked all the way through and you can smell the spices.
Push the chicken to the sides of the dish and pour the coconut milk and tomato paste in the middle and mix.
Mix the chicken into the sauce, cover tightly with plastic wrap, and microwave 10 to 12 minutes until the sauce thickens.
Stir in the salt and serve.
Makes 4 servings.
10 grams of fat
6 grams of saturated fat
27 grams of protein
4 grams of carbs
2 grams of fiber
370 milligrams of sodium
Complete the meal by serving the chicken over rice and top with 1 tbsp of fresh chopped cilantro. Enjoy!