Yellow Coconut Chicken Curry
- Number of Servings: 5
Ingredients
2 TB Vegetable oil1 Large onion, chopped3-4 Cloves of Garlic, minced2-3 TB ginger, minced2 carrots, chopped1 stalk of celery, chopped1 chicken breast, chopped into bite sized pieces1 can coconut milk1 cup chicken stock2 medium potatoes, skin removed and chopped into bite sized piecesJuice of 1/2 of lime4 TB yellow curry powder1 TB madras curry (optional)1 tsp garlic powder or salt1/4 cup brown sugarRed Pepper Flakes (to taste)Salt and Pepper (to taste)
Heat vegetable oil in large skillet and saute onion, garlic, ginger, carrots and celery. (I would wait to add garlic until onions were well cooked)
Add chicken to skillet, sprinkling with a little bit of salt and curry powder, and cook until thoroughly cooked.
Pour chicken stock and coconut milk in skillet to deglaze pan. Mix in the remaining ingredients and saute until the potatoes are cooked through (It may help to microwave potatoes for a few minutes before adding them to the pot if you're in a hurry).
If left to simmer, more chicken stock may be added to thin the sauce out again.
Serving Size: Calories calculated for 1/5 of recipe
Add chicken to skillet, sprinkling with a little bit of salt and curry powder, and cook until thoroughly cooked.
Pour chicken stock and coconut milk in skillet to deglaze pan. Mix in the remaining ingredients and saute until the potatoes are cooked through (It may help to microwave potatoes for a few minutes before adding them to the pot if you're in a hurry).
If left to simmer, more chicken stock may be added to thin the sauce out again.
Serving Size: Calories calculated for 1/5 of recipe
Nutritional Info Amount Per Serving
- Calories: 268.8
- Total Fat: 10.4 g
- Cholesterol: 30.6 mg
- Sodium: 130.5 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 4.8 g
- Protein: 15.2 g
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