Indian Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 lb boneless skinless checken breasts, cut into 1-in pieces1 TBSP canola oil1 small onion, diced (1.5 cups?)3 cloves garlic, minced2 TBSP curry powder1 tsp ground ginger1 head cauliflower, cut into florets (4-5 cups)1 (13.5-oz) can light coconut milk1/2 cup chicken broth (or water)salt and freshly ground black pepper
Season chicken well with salt and pepper. Heat oil in a large skillet over med-high heat; add chicken and cook until lightly browned, about 5 minutes. Using a slotted spoon, transfer chicken to a plate.
Reduce heat to med-low. Add onion, garlic, curry powder, and ginger to the same skillet. Cook until fragrant, about 2 minutes. Add cauliflower, coconut milk, and broth. Cover and simmer, stirring occasionally , until vegetables are crisp-tender, about 5 minutes. Add chicken back to the pan and cook until sauce is thickened and reduced, about 5 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNALYN216.
Reduce heat to med-low. Add onion, garlic, curry powder, and ginger to the same skillet. Cook until fragrant, about 2 minutes. Add cauliflower, coconut milk, and broth. Cover and simmer, stirring occasionally , until vegetables are crisp-tender, about 5 minutes. Add chicken back to the pan and cook until sauce is thickened and reduced, about 5 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNALYN216.
Nutritional Info Amount Per Serving
- Calories: 337.3
- Total Fat: 12.1 g
- Cholesterol: 97.5 mg
- Sodium: 286.5 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 4.3 g
- Protein: 43.3 g
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