Spicy Coconut Chicken Curry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• 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 root

  Raw

  1 tbsp or 6g

• 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 cooked through and no longer pink. Set aside.
2. In another nonstick skillet, spray with coconut oil and place on medium heat. Add the red onion, garlic, and ginger. Sauté until the onion is nearly translucent, about 5-7 minutes.
3. Add chicken broth, coconut milk, and seasonings to the skillet. Stir well. Let the sauce simmer, then cover and reduce to low heat to allow it to thicken.
4. Add the cooked chicken to the coconut curry mixture. Stir and cook covered for about 5 minutes on low heat. Season with salt and pepper to taste.
5. Remove the skillet from the heat and allow the sauce to thicken before serving. Enjoy!