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Curried Coconut Chicken
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Servings:
4
Author:
Constance Smith - Cosmopolitan Cornbread
Ingredients
3 boneless, skinless chicken breasts, cut into 1 inch pieces
1/2
teaspoon
sea salt
1/2
teaspoon
black pepper
freshly ground
1
red bell pepper
seeded and diced
1
small onion
diced
2
Tb
coconut oil
1 1/2
c
chicken broth
14
oz
coconut milk
canned, full fat
2
teaspoon
curry powder
1
Tb
fish sauce
1
dash
cayenne pepper
1
Tb
raw honey
(or brown sugar)
2
teaspoon
dry cilantro
1
lime
For Serving
hot cooked rice or riced cauliflower
Instructions
To begin, salt and pepper the cubed chicken.
In a Dutch oven, heat the coconut oil over medium heat.
Cook the chicken, pepper, and onion together in the oil until the chicken is opaque and the onion and peppers are just tender.
Add in the chicken broth, coconut milk, curry powder, fish sauce, cayenne pepper, honey, and cilantro. Give it a stir and bring in all to a boil.
Reduce the heat and simmer this for about 5-10 minutes, or until the chicken is cooked through.
Cut the lime in half and squeeze the juice of the lime into the delicious chicken mixture.
When it is done, serve this with cooked cauliflower rice
Enjoy!
Notes
If you are someone with the genetic trait that cause cilantro to taste like metal, feel free to substitute with some dry parsley.
See This Recipe:
https://cosmopolitancornbread.com/curried-coconut-chicken-paleo/
Nutrition
Serving:
1
c
|
Calories:
360
kcal
|
Carbohydrates:
26
g
|
Protein:
5
g
|
Fat:
28
g
|
Saturated Fat:
24
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
2
mg
|
Sodium:
1013
mg
|
Fiber:
2
g
|
Sugar:
8
g
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