Chicken Curry

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Chicken Curry

Yield: 6 servings

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

This Indian dish is full of creaminess, spice, and protein! This recipe makes six servings (one serving = 10 oz or 270g bowl).

Ingredients

• 2 TB coconut oil
• 1.5 lbs chicken thighs (boneless, skinless)
• 1 Red bell pepper, diced
• 1/2 yellow onion, diced
• 1 TB garlic
• 1 TB ginger, raw
• 1 TB cumin
• 14 oz canned coconut milk
• 1/2 cup crushed tomatoes
• 4 tsp yellow curry powder
• 1 tsp salt
• 1 1/2 cups cooked white rice
• 2 tsp turmeric
• 1/2 cup cilantro (optional)
• 2 tsp Garam Masala

Instructions

1. Cook rice according to package instructions.
2. Heat 1 tbsp of coconut oil in a large, nonstick pan (or wok) on medium-high heat.
3. Add in chicken thighs and cook for 3-5 minutes per side until golden brown, then transfer to a plate.
4. Add the remaining oil and turn the heat to medium.
5. Add the red pepper, onion, garlic, ginger, curry powder, salt, turmeric and garam masala and cook until the veggies begin to soften, about 5 minutes.
6. Add in coconut milk and crushed tomatoes and bring to a boil.
7. Boil 3 minutes, reduce the heat to low and simmer for 10 minutes.
8. On a cutting board, shred chicken, then stir it back into the curry sauce along with the cilantro.
9. Serve with a side of of rice.

Nutrition Facts

Calories

470

Fat

40 g

Sat. Fat

23 g

Carbs

10 g

Fiber

3 g

Net carbs

7 g

Sugar

4 g

Protein

21 g

Sodium

517 mg

Cholesterol

111 mg