Coconut Chicken Curry

• Category: Heart Health
• Meal: Dinner
• Main Ingredients: Coconut, Skinless Chicken Breast
• Servings: Makes 6

This healthy recipe uses coconut two ways: to sauté and as a base for the sauce. Serve over white or brown rice.

Ingredients:

• 1 ½ pounds boneless, skinless chicken breast, cubed
• 2 tablespoons curry powder
• Salt to taste
• 2 tablespoons coconut oil
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 14-ounce can coconut milk (“lite” is OK)
• 1 ¾ cups vegetable or chicken broth
• 2 carrots, chopped
• 1 cup fresh broccoli florets
• ¾ cup frozen peas
• 1 tablespoon packed brown sugar
• Juice of one lime
• 2-3 teaspoons fish sauce (to taste)

Instructions:

In a large sauté pan or wok, heat the coconut oil. Add the chicken and brown on all sides. Remove to a plate and stir-fry the onion until translucent – about 3 to 5 minutes. Add the garlic, carrots and broccoli and cook 2 to 3 minutes – constantly stirring. Pour in the coconut milk, broth, brown sugar and fish sauce. Bring to a simmer and add the peas and the chicken, with any juices. Cook until the chicken is opaque throughout and the carrots and broccoli are tender – about 7 to 10 minutes. Stir in the lime juice and serve.

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