Curried Coconut Chicken
If you are someone with the genetic trait that cause cilantro to taste like metal, feel free to substitute with some dry parsley.
Coconut Curry Chicken is a ridiculously flavorful yet simple meal. It is prepared so quickly, that you can enjoy it any night of the week.
Ingredients
3 boneless, skinless chicken breasts, cut into 1 inch pieces
- 1/2 tsp sea salt
- 1/2 tsp 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 tsp curry powder
- 1 Tb fish sauce
- 1 dash cayenne pepper
- 1 Tb raw honey ((or brown sugar))
- 2 tsp 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.
Nutrition
Serving: 1cSodium: 1013mgSugar: 8gFiber: 2gCholesterol: 2mgCalories: 360kcalPolyunsaturated Fat: 2gSaturated Fat: 24gFat: 28gProtein: 5gCarbohydrates: 26g
Nutritional information is auto-generated and the accuracy is not guaranteed.
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