Coconut curry chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.75 lbs boneless, skinless chicken breast, sliced thin, bite sized pieces1 can Thai Kitchen Organic Coconut Milk (13.66 oz can)3/4 cup Coconut Flakes, Organic, Unsweetened3 tbsp Garlic, minced3 tbsp Ginger Root, minced 1 tbsp lemongrass, minced 2 tbsp Curry powder2 tbsp garam masala powder3 tbsp Coconut Oil
Heat coconut oil over medium-high heat, and add curry powder, garam masala powder, garlic, ginger, and lemongrass. Cook while stirring about 2 minutes. Add chicken. Brown chicken, stirring regularly. Once chicken is browned, add Coconut milk and flaked coconut. Bring to a boil, then reduce heat and simmer 10-15 minutes, until sauce is thickened. Salt & pepper to taste. Serve over rice or cauliflower rice.
Serving Size: Makes 6 servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user WHOZANNE.
Serving Size: Makes 6 servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user WHOZANNE.
Nutritional Info Amount Per Serving
- Calories: 405.8
- Total Fat: 29.3 g
- Cholesterol: 81.3 mg
- Sodium: 247.8 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 2.1 g
- Protein: 30.8 g
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