Fresh ginger and curry give this Asian inspired dish the fresh and pungent taste with a spark of spice to liven your taste buds. Family and friends will love this dish and be coming back for more.  Easy to make if you start the rice first and prepare all the ingredients before starting to cook the main dish.

Calories
403 cal
Fat
20 g
Carbs
50 g
Protein
8 g


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Serves 4

Asian Curried Coconut Chicken

Fresh ginger and curry give this Asian inspired dish the fresh and pungent taste with a spark of spice to liven your taste buds. Family and friends will love this dish and be coming back for more. Easy to make if you start the rice first and prepare all the ingredients before starting to cook the main dish.

15 minsPrep Time

60 minsCook Time

1 hr, 15 sTotal Time

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Ingredients

  • 10 ounces of coconut water
  • 2 ounces of Greek yogurt
  • 1 Tablespoon curry powder
  • 1 Tablespoon cornstarch
  • 1 Tablespoon lime juice
  • 2 teaspoons raw honey
  • 1/2 teaspoon sea salt
  • 3 Tablespoons coconut oil
  • 1 pound chicken breast, skinless and boneless, cut into strips
  • 1 red pepper, chopped
  • 1 cup frozen peas
  • 1 Tablespoon fresh ginger, grated
  • 2 teaspoons dried basil
  • 2 Tablespoons sliced almonds, toasted
  • 2 Tablespoons shredded coconut, toasted
  • 3 cups cooked brown rice
  • 2 Tablespoons green onions, chopped
  • 2 dashes of hot sauce or to taste (optional)

Instructions

  1. Cook brown rice by adding one cup of uncooked rice to 2 cups of water in a pot.
  2. Bring the water to a boil.
  3. Cover the pot, turn down heat to simmer and continue cooking for 50 minutes.
  4. Toast the almonds and coconut on flat pan in 350 degree F oven 2-3 minutes until golden.
  5. Chop the red pepper, slice green onion and grate ginger.
  6. Cut chicken into bite sized strips.
  7. Whisk the coconut water, yogurt, curry powder, cornstarch, lime juice and honey in small bowl.
  8. Heat skillet, add 2 Tablespoons coconut oil in hot skillet.
  9. Add chicken and cook on all sides, approximately 4-5 minutes.
  10. Remove chicken from skillet and keep warm on plate until later.
  11. Add remaining Tablespoon of coconut oil to same skillet.
  12. Cook red pepper, ginger and peas for a 3-4 minutes.
  13. Add the coconut water mixture in the small bowl to the skillet and cook on low heat until thickened.
  14. Return chicken to skillet and heat thoroughly until chicken is completely cooked.
Cuisine: Asian | Recipe Type: Main Course

Notes

Serve chicken and vegetables over brown rice. Top with toasted almonds and coconut and garnished with the chopped green onions. Top with a dash or two of hot sauce depending on how spicy you like it.

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