Coconut Curry Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 206.2
- Total Fat: 10.7 g
- Cholesterol: 34.2 mg
- Sodium: 78.6 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.3 g
- Protein: 17.2 g
View full nutritional breakdown of Coconut Curry Chicken calories by ingredient
Introduction
An easy meal which can be made in a crockpot or in a saucepan. An easy meal which can be made in a crockpot or in a saucepan.Number of Servings: 4
Ingredients
-
1 large skinless chicken breast, sliced into small pieces
1 large red onion
3 tomatoes
3 gloves of garlic
2 cups coconut milk
1 Tbsp tumeric
1 tbsp chili powder
1/2 tbsp ground ginger
1 tbsp ground corriander
2 Tbsp olive oil
Tips
Serve over basmati rice
Directions
1. In frying pan heat oil and add onions and garlin
2. Cook onions and garlic until tender then add chopped tomatoes
3. Let cook for about 5-7 minutes until tomatoes are tender and break apart easily. Add all of the spices and some salt to taste.
4. Let spices cook through for about 5 minutes.
5. Optional: Depending on how chunky you want your curry to be, you can puree at this point.
6. If using crockpot, transfer into it and set at low heat. Add coconut milk and raw chicken. Let cook all day or for a minimum of 2 hours. Add additional spices if necessary.
7. If using pan, add coconut milk to your curry and stir. Let it cook down for about 7-8 minutes. The curry should be bubbling and look a pale orange. Add chicken and let cook for about 10 minutes or until chicken is fully cooked. Serve warm.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PIPERCHICKAB.
2. Cook onions and garlic until tender then add chopped tomatoes
3. Let cook for about 5-7 minutes until tomatoes are tender and break apart easily. Add all of the spices and some salt to taste.
4. Let spices cook through for about 5 minutes.
5. Optional: Depending on how chunky you want your curry to be, you can puree at this point.
6. If using crockpot, transfer into it and set at low heat. Add coconut milk and raw chicken. Let cook all day or for a minimum of 2 hours. Add additional spices if necessary.
7. If using pan, add coconut milk to your curry and stir. Let it cook down for about 7-8 minutes. The curry should be bubbling and look a pale orange. Add chicken and let cook for about 10 minutes or until chicken is fully cooked. Serve warm.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PIPERCHICKAB.