Monica's Coconut Chicken Curry

Monica's Coconut Chicken Curry
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Monica's Coconut Chicken Curry calories by ingredient


Introduction

No tomato! No peppers!! I also didn't include the rice int he calculations because how much people use will vary. No tomato! No peppers!! I also didn't include the rice int he calculations because how much people use will vary.
Number of Servings: 6

Ingredients

    1 lb boneless, skinless chicken breast (or cut of your choice) cut into 3" fillets

    1 cup chopped onion
    3 cup cauliflower, cut in bite-sized pieces
    minced garlic (to taste)
    1.5 Tbsp minced ginger

    1 tsp chili powder
    1 tsp curry powder
    1/2 tsp turmeric
    1/2 tsp cinnamon

    1 can coconut milk
    grated zest of 1 lime
    1/2 tsp salt

    1 med apple chopped
    1/2 c frozen peas
    fresh cilantro, chopped (optional)


Directions

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.