Coconut Curry Chicken
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1-1/2 lbs chicken breast, cut into bite-sized pieces
Sea salt and pepper to taste
1/2 Tbsp olive oil
1 cup onion, thinly sliced
3 garlic cloves, minced
1 Tbsp fresh ginger, finely chopped
2 jalapeno peppers, finely chopped
1 Tbsp curry powder
1/2 tsp turmeric
1 cup chicken broth
1/3 cup canned lite coconut milk
1/2 cup fresh cilantro, finely chopped (optional)
Directions
Sprinkle chicken with salt and pepper. Heat 1/2 Tbsp oil in large frying pan over med-high heat. Add chicken. Cook, undisturbed, until crisp and browned. Flip and cook until done.
Transfer chicken to a plate. Return pan to stove over med-high heat. Add remaining oil and onion, stirring frequently for a few minutes.
Reduce heat to medium. Add garlic, ginger and jalapeño, stirring constantly until fragrant.
Add curry powder and turmeric. Stir in chicken broth and scrape up browned remnants in the pan.
Return chicken and bring broth to a boil. Then, reduce heat and let simmer 5 minutes.
Add coconut milk. Simmer 2 minutes.
Divide into 4 equal servings.
Garnish with cilantro (optional).