Chicken Curry with Coconut Milk
Healthy, filling, and delicious. This dish is perfect for lunch or dinner.
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Servings: 6
Calories: 399kcal
Ingredients
- 2 tablespoon oil
- 1 onion chopped
- 6 cloves garlic chopped
- 1 tablespoon ginger fresh, grated
- 3 carrot peeled and chopped
- 2 medium sweet potato peeled and chopped into medium chunks
- 1 cup broccoli cut into small pieces
- 3 stalks celery chopped
- 3 chicken breast boneless, skinless, cut into chunks
- 1-2 cans coconut milk depending on coconut flavor preference
- 1 cup chicken broth
- 1-2 teaspoon salt to taste
- 1 pinch pepper to taste
- 1 tablespoon curry powder
Instructions
- Wash, peel, and chop all vegetables.
- Over medium heat, heat oil in bottom of stock pot.
- Add in all vegetables and cook to soften for 5 minutes. Stir frequently.
- Add in coconut milk and chicken broth.
- Cube chicken breasts and add them to pot.
- Add salt, pepper, curry powder and stir to coat contents of pot.
- Bring to boil then reduce o low simmer and cook for 20-30 minutes until chicken is fully cooked and vegetables are tender to preference.
- Add more seasoning if necessary and serve over rice, brown rice, or on Passover quinoa or cauliflower rice.
Notes
If you don't have any fresh ginger you can use 1 teaspoon ginger powder instead.
Homemade, boxed broth, or hot water mixed with consomme powder. All are fine.
This dish lasts 2-3 days in the refrigerator.
Nutrition
Nutrition Facts
Chicken Curry with Coconut Milk
Amount per Serving
Calories
399
% Daily Value*
Fat
22
g
34
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Cholesterol
72
mg
24
%
Sodium
756
mg
33
%
Potassium
1100
mg
31
%
Carbohydrates
25
g
8
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
28
g
56
%
Vitamin A
16012
IU
320
%
Vitamin C
25
mg
30
%
Calcium
82
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.