Chicken Coconut Curry
Ingredients
-
2
tbsp
Olive oil
-
½
large
Onion (chopped)
-
1
lb
Boneless skinless chicken breast (cut into bite-sized pieces)
-
1
14.5-oz can
Diced tomatoes (drained)
-
7
oz
Coconut milk (only the cream part skimmed from the top of a 14-oz can)
-
¼
cup
Chicken broth (reduced sodium)
-
4
cloves
Garlic (minced)
-
1 ½
tbsp
Curry powder
-
1
tsp
Ground ginger
-
1
tsp
Paprika
-
½
tsp
Sea salt (to taste)
Instructions
- Heat oil in a large saute pan over medium heat and saute the onion until translucent and browned.
- Push the onion to the side, increase heat to medium-high, add another tablespoon of oil, and sear the chicken until browned.
- Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt; stir to combine.
- Bring the mixture to a boil, then reduce heat, cover, and simmer until the chicken is cooked through and the sauce thickens.
Nutrition Facts (estimated)
Servings
6
Calories
251
Total fat
17g
Total carbohydrates
8g
Total protein
14g
Sodium
mg
Cholesterol
mg
You might also like