Tuesday, July 9, 2013

Coconut Curry Chicken

After a weekend of less-than-clean eating, I decided it was time to hit the grocery store yesterday. So, I did what most people do and looked for recipes all throughout my lunch break. I decided on Masala Mushrooms, Artichoke and Spinach Stuffed Chicken, and Coconut Curry Chicken. Today, I'm going to share the recipe for Coconut Curry Chicken. Sorry to my mom, who is a self-proclaimed curry hater. I don't know how or why because I'm obsessed! I guess I'm just more adventurous :)
I originally adapted it from a recipe on AllRecipes.com. Here's my lighter version!

Coconut Curry Chicken
(About 6 servings)

  • 1.5 pound boneless, skinless chicken breasts cubed into 1 inch pieces
  • 1.5 TBSP vegetable oil
  • 2 TBSP curry powder
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (13oz) can LITE coconut milk
  • 1 (14.5 oz) can no salt added, stewed and diced tomatoes
  • 1 (8 oz) can no salt added, tomato sauce
  • 4 TBSP corn starch
  • 2 TBSP warm water

  • Heat oil in a large skillet over medium heat. Add curry powder and let heat for 3 minutes, stirring occasionally.
  • Add garlic and onions and stir so that they are coated with curry/oil mixture. Cook for additional 3 minutes.
  • Reduce heat to medium and add cubed chicken chunks. Cook for 10 minutes, stirring occasionally, until all chicken is thoroughly cooked.
  • Pour coconut milk, stewed tomatoes and tomato sauce into pan. Let simmer 30 minutes.
  • In a small bowl, combine corn starch with warm water (not hot, just luke warm) until combined. Slowly add this to large skillet so that the sauce will thicken.
  • Continue stirring until sauce has thickened, then remove from heat.

Serving suggestion: Serve over 1/2 cup cooked Brown Rice! OH SO YUM!!! And, a lot less calories, fat and sodium than you'll find at any restaurant in town.

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