Curried Coconut Chicken

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Coconut curry chicken with recipe

Made this a couple of weeks ago. Really, really good. A definite keeper. And quite quick and easy too :  )

 

1 tbsp coconut oil

2 small onions, chopped

2 garlic cloves, minced

3/4 tsp grated fresh ginger (less than 1/4 tsp ground because tsp fresh grated = 1/4 tsp dry ground)

3-4 boneless, skinless chicken breasts (original recipe called for skinless chicken thighs, I altered it to make it healthier)

2 tbsp curry powder

3-4 heaping tbsp raisins or chopped dates (If using dates, you’ll need about 8 – soak in 1/4 c water before hand)

1 (14 oz/ 400 ml) can coconut milk

juice from 1/2 a lemon

1/4 c roasted, unsalted cashews

2 large ripe bananas, sliced

Cut chicken into small pieces (bite size or only a little larger). Saute onions in coconut oil over medium heat until translucent. Add garlic and ginger; saute another 2 minutes.  Push onion mixture to side of pan, add chicken and brown on both sides.  Add curry powder; stir well to incorporate into onions and chicken. Add dates or raisins, the soaking water from the dates (or 1/4 cup straight water if using raisins), and coconut milk.  Bring to boil, reduce heat, simmer covered for 5 minutes. Stir in lemon juice  and cashews. Simmer 2 minutes. Add sliced bananas; simmer 1 minute.  Serve over hot basmati or jasmine rice.  Serves 4.

Aprox. 449 calories. 12 g protein, 31 g fat, 38 g carbs (19 g sugars, 5 g fiber), 54 mg sodium per serving.

Adapted from Alive Magazine February 2014 issue.

 

 

 

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