One-Pot Curried Coconut Chicken


calculated with lite coconut milk Yields: 6 servings | Serving Size: 1/6 of recipe over 1 cup cooked brown rice | Calories: 338 | Total Fat: 8 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 24 mg | Sodium: 243 mg | Carbohydrates: 52 g | Dietary Fiber: 5 g | Sugars: 4 g | Protein: 13 g | SmartPoints: 10 Ingredients 1-1/2 pounds skinless, boneless chicken breasts, cut into bite-sized cubes 2 tablespoons curry powder (use yellow curry powder for milder or red for spicier) 3 cloves garlic, finely minced 1 white onion, cut into strips 1 can lite or regular coconut milk 1 red bell pepper, seeded, stemmed and cut into strips 1/2 teaspoon salt 2 tablespoons olive oil 1 teaspoon ground turmeric 1-1/2 tablespoons coconut palm sugar or honey Directions In a large pan over medium-low heat, sauté the onion and bell pepper in olive oil and sprinkle with 1/4 teaspoon salt, stirring every so often until onions are softened and translucent, for about 10 minutes. Add the spices and chicken pieces, and cook for about 3 minutes, until spices are fragrant and the chicken is a bit golden on the outside. Add the coconut milk and sweetener, stir, increase heat to high and bring almost to a boil. Reduce heat and allow to simmer for 10 minutes, until chicken is cooked through. Serve over brown rice. CLICK NEXT BELOW TO CONTINUE READING… >

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