Tomato-Coconut Curry Chicken Breast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
• 16 oz, Chicken Breast, no skin, 1-inch dice• 3 tbsp Olive Oil• 1 tsp each (ground coriander, turmeric, and curry powder)• 2 tsp salt, pink Himalayan Salt or Sea Salt• 0.5 cup Unsweetened Coconut Milk• 1 cup, Plum Tomatoes, rough puree• 2 cloves of garlic• 2 cups, Cauliflower, raw, rough chop into 1-inch pieces• 2 cups, Spinach, fresh• 0.5 cup, Chicken Broth,
In a small mixing bowl, dice the chicken breast and marinate with half of the olive oil, half the spice mixture and half the salt. Marinate for 30 minutes.
While chicken is marinating, prepare your veggies. Chop the cauliflower, both florets and stem into 1-inch pieces for even cooking. Finely mince one garlic clove. Set aside.
In small food processor or hand blender, roughly process plum tomatoes & the remaining garlic clove so it is more chunky than saucy (we want texture vs. sauce). Set aside.
-Heat a 10-in non-stick saute pan on medium-high heat with remainder of olive oil. Pan-fry the chicken pieces for about 5 to 7 minutes until a brown crust forms on all pieces. Careful with the heat to prevent burning. Once pieces are browned, remove from pan and leave the remnants in the pan.
-Add Cauliflower, minced garlic, and half of the chicken broth. Reduce the heat to medium & stir the cauliflower to deglaze the pan, about 1 to 2 minutes. Make sure to get all of the chicken bits from the pan. Return the chicken breast pieces and stir for 30 seconds.
-Add remaining spices, coconut milk, tomato-garlic puree & spinach and stir to combine. Taste & adjust flavor with remaining salt.
*** If sauce is too thick, add remaining chicken broth a little bit at a time to your liking; if it is too thin, continue to cook and simmer the sauce down on medium heat for another 5 minutes or so. Pay attention to flavor and seasoning as you reduce the sauce to prevent it from being too salty.
*** Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JCABIGON.
While chicken is marinating, prepare your veggies. Chop the cauliflower, both florets and stem into 1-inch pieces for even cooking. Finely mince one garlic clove. Set aside.
In small food processor or hand blender, roughly process plum tomatoes & the remaining garlic clove so it is more chunky than saucy (we want texture vs. sauce). Set aside.
-Heat a 10-in non-stick saute pan on medium-high heat with remainder of olive oil. Pan-fry the chicken pieces for about 5 to 7 minutes until a brown crust forms on all pieces. Careful with the heat to prevent burning. Once pieces are browned, remove from pan and leave the remnants in the pan.
-Add Cauliflower, minced garlic, and half of the chicken broth. Reduce the heat to medium & stir the cauliflower to deglaze the pan, about 1 to 2 minutes. Make sure to get all of the chicken bits from the pan. Return the chicken breast pieces and stir for 30 seconds.
-Add remaining spices, coconut milk, tomato-garlic puree & spinach and stir to combine. Taste & adjust flavor with remaining salt.
*** If sauce is too thick, add remaining chicken broth a little bit at a time to your liking; if it is too thin, continue to cook and simmer the sauce down on medium heat for another 5 minutes or so. Pay attention to flavor and seasoning as you reduce the sauce to prevent it from being too salty.
*** Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JCABIGON.
Nutritional Info Amount Per Serving
- Calories: 306.5
- Total Fat: 18.0 g
- Cholesterol: 66.4 mg
- Sodium: 1,396.1 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 2.4 g
- Protein: 29.1 g
Member Reviews