Coconut curry chicken
Coconut Curry Chicken
Servings: 3
Equipment
- Stove top
- 10-12" pan
Ingredients
- Coconut oil spray
- 1 1/2 Pounds Chicken breast Cut into 1" chunks
- 1 Small Shallot Diced
- 1 Small Onion Diced
- 1 Jar Roasted red peppers Sliced thin
- 1 Medium Red bell pepper Sliced thin
- 2 TBSP Fresh ginger Grated fine
- 2 TBSP Fresh Garlic Minced
- 1 1/2 TBSP Curry powder
- 2 tsp Corriander Ground
- 1 tsp Cumin
- 1/4 Cup Curry paste
- 1 Can Light unsweetened coconut milk
- Zest of one lime
- Juice of one lime
- 1/4 Cup Cilantro Chopped
- 1/4 Cup Basil Chopped
- Salt & Pepper To taste
- Toasted Coconut Optional
Over Rice
- 1 Bag Plain Brown Rice Microwavable Steam in bag
- 1 Bag Plain Cauliflower Rice Microwavable Steam in bag
Instructions
- Spray the pan with the coconut oil spray
- Saute the onions until translucent
- Add the ginger and garlic ( Cook for 2-3 minutes )
- Now its time to add the curry powder, corriander & cumin. Cook for about 1-2 minutes
- Time to add the curry paste
- Add the cocounut milk, lime zest, lime juice ( Bring to a small boil then turn down to low )
- Add the chunks of chicken and cook covered on low for about 10 minutes or until chicken is cooked and sauce is thickened
- If not thick make a slurry with equal parts cornstarch to water
- Season with salt and pepper to taste
- Right before serving add the cilantro & Basil
- Garnish wih toasted coconut
SIDES
- Microwave the Brown rice and cauliflower rice according to package
Notes
These points are based on 3 servings and 1/2C of brown rice per serving. I mixed Brown rice with cauliflower rice to bulk up Purple WW Plan – 7 Points Blue WW Plan – 9 Points Green WW Plan – 15 Points You can always substitute the coconut milk with almond or cashew milk to lower the points. chefallieskitchen.com
