Spicy Coconut Chicken Curry

Nutrition Facts
Spicy Coconut Chicken Curry
Amount Per Serving
Calories 156 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 671mg 28%
Total Carbohydrates 2g 1%
Sugars 1g
Protein 26g 52%
* Percent Daily Values are based on a 2000 calorie diet.

Spicy Coconut Chicken Curry
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Spicy Coconut Chicken Curry
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Rating: 0
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Print Recipe
Servings Prep Time Cook Time
4 15 20
Servings Prep Time
4 15
Cook Time
20
Ingredients
  • 1 lb chicken breasts, boneless, skinless
  • 1/2 cup red onion thinly sliced
  • 3/4 cup lite coconut milk
  • 1/2 cup chicken broth
  • 1 tbs minced garlic
  • 1 tbs fresh ginger minced
  • 1 tbs curry powder
  • 1/2 tbs tumeric
  • 1/2 tbs smoked paprika
  • 1/2 tbs cayenne pepper (optional)
  • salt and pepper to taste
Servings:
Units:
Ingredients
  • 1 lb chicken breasts, boneless, skinless
  • 1/2 cup red onion thinly sliced
  • 3/4 cup lite coconut milk
  • 1/2 cup chicken broth
  • 1 tbs minced garlic
  • 1 tbs fresh ginger minced
  • 1 tbs curry powder
  • 1/2 tbs tumeric
  • 1/2 tbs smoked paprika
  • 1/2 tbs cayenne pepper (optional)
  • salt and pepper to taste
Servings:
Units:
Instructions
  1. Cut the chicken breasts into small pieces. Spray a nonstick skillet with coconut oil and set on medium-high heat. Cook the chicken breasts. Do not worry about seasoning—that part comes later.
  2. Spray another nonstick skillet with coconut oil and place on medium heat. Add the red onion, garlic, and ginger. Saute until the red onion is nearly translucent.
  3. Add chicken broth, coconut milk, and seasonings to the skillet. Stir with a spatula. Let the sauce simmer, and then cover. Reduce to low heat to allow the sauce to cook and thicken.
  4. Add cooked, chopped chicken breasts into the coconut curry mixture. Stir with a spatula and cook covered for about 5 minutes on low heat. Season with sea salt and pepper to taste.
  5. Remove the skillet from the heat and allow the sauce to thicken.
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