Spicy Coconut Chicken Curry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  1 tbsp or 9g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¾ cup or 170g

• Cayenne pepper

  Spices, red or cayenne

  ½ tbsp or 3g

• Curry powder

  Spices

  1 tbsp or 6g

• Paprika

  Spices

  ½ tbsp or 3g

• Turmeric

  Spices, ground

  ½ tbsp or 3g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cut the chicken breasts into small pieces. Spray a nonstick skillet with coconut oil and set on medium-high heat. Cook the chicken for about 6-12 minutes, until chicken is cooked through and no longer pink. Set aside.
2. Spray another nonstick skillet with coconut oil and place on medium heat. Add the red onion, garlic, and ginger. Sauté until the red onion is nearly translucent, about 5-7 minutes.
3. Add chicken broth, coconut milk, and seasonings to the skillet. Stir with a spatula. Let the sauce simmer, and then cover. Reduce to low heat to allow the sauce to cook and thicken.
4. Add cooked, chopped chicken breasts into the coconut curry mixture. Stir with a spatula and cook covered for about 5 minutes on low heat. Season with sea salt and pepper to taste.
5. Remove the skillet from the heat and allow the sauce to thicken. Enjoy!

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