Monica's Coconut Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb boneless, skinless chicken breast (or cut of your choice) cut into 3" fillets1 cup chopped onion3 cup cauliflower, cut in bite-sized piecesminced garlic (to taste)1.5 Tbsp minced ginger1 tsp chili powder1 tsp curry powder1/2 tsp turmeric1/2 tsp cinnamon1 can coconut milkgrated zest of 1 lime1/2 tsp salt1 med apple chopped1/2 c frozen peasfresh cilantro, chopped (optional)
1. heat oil in skillet and brown chicken on both sides. Doesn't need to be cooked through because it will be added back later. Remove from skillet.
2. Add onions, garlic, ginger and cauliflower to skillet. Cook and stir until veggies start to soften, about 3 minutes. Add spices and stir for 1 more minute. Add coconut milk, zest and salt. Mix well. Stir in the chicken pieces and apples. Cover and simmer 15 minutes.
3. Add peas and cilantro. Simmer uncovered 5 more minutes. If sauce not thick enough, thicken with cornstarch or Robin Hood Gravy Flour.
4. Serve over brown rice.
Serving Size: 6 1-cup servings (ish)
Number of Servings: 6
Recipe submitted by SparkPeople user REVEBEV.
2. Add onions, garlic, ginger and cauliflower to skillet. Cook and stir until veggies start to soften, about 3 minutes. Add spices and stir for 1 more minute. Add coconut milk, zest and salt. Mix well. Stir in the chicken pieces and apples. Cover and simmer 15 minutes.
3. Add peas and cilantro. Simmer uncovered 5 more minutes. If sauce not thick enough, thicken with cornstarch or Robin Hood Gravy Flour.
4. Serve over brown rice.
Serving Size: 6 1-cup servings (ish)
Number of Servings: 6
Recipe submitted by SparkPeople user REVEBEV.
Nutritional Info Amount Per Serving
- Calories: 229.3
- Total Fat: 15.3 g
- Cholesterol: 22.8 mg
- Sodium: 250.2 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 3.6 g
- Protein: 12.4 g
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