Chicken with Coconut Curry

Name: Chicken with Coconut Curry
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 7.5 servings
Cuisine: Indian
Ingredients: 1 tablespoon coconut oil; 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 yellow onion (large, finely chopped); 1 tablespoon fresh ginger (grated); 3 clove garlic (minced); 2 tablespoon curry powder; 1 can coconut milk (13.5 ounce, full-fat); 1 can tomato sauce (8 ounce); 1 teaspoon salt; 0.5 teaspoon black pepper; 2 cup basmati rice (uncooked); 4 cup water (for rice); 1 pound fresh green beans (trimmed)

Tender chicken pieces simmered in a creamy, aromatic coconut curry sauce with warming spices, served over fluffy basmati rice and a side of steamed green beans.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 7.5
Cuisine: Indian
Difficulty: Easy
Cost: $2.48/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
High-Protein

Ingredients

1 tablespoon coconut oil
1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 yellow onion (large, finely chopped)
1 tablespoon fresh ginger (grated)
3 clove garlic (minced)
2 tablespoon curry powder
1 can coconut milk (13.5 ounce, full-fat)
1 can tomato sauce (8 ounce)
1 teaspoon salt
0.5 teaspoon black pepper
2 cup basmati rice (uncooked)
4 cup water (for rice)
1 pound fresh green beans (trimmed)

Instructions

In a medium saucepan, combine basmati rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Keep warm.
Meanwhile, heat coconut oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 4-5 minutes. Remove chicken and set aside.
Add chopped yellow onion to the skillet and cook until softened, about 4 minutes.
Stir in grated fresh ginger and minced garlic, cook for 1 minute until fragrant.
Add curry powder and cook for 30 seconds, stirring constantly.
Pour in coconut milk and tomato sauce, stirring to combine. Season with salt and black pepper. Bring to a gentle simmer. Return chicken to the skillet, reduce heat to low, and cook for 5-7 minutes, or until chicken is cooked through and sauce has slightly thickened.
While the curry simmers, steam the trimmed fresh green beans for 3-5 minutes, or until tender-crisp.
Serve the chicken coconut curry hot over basmati rice, with steamed green beans on the side.

Notes

This curry can be made milder by reducing the amount of curry powder to 1.5 tablespoons. It reheats wonderfully, making it ideal for meal prepping.

Nutrition (per serving)

Calories: 470
Protein: 33.2 g
Carbohydrates: 50.1 g
Fat: 15.5 g
Fiber: 7.8 g
Sodium: 590 mg
Saturated Fat: 10.5 g
Sugar: 5.8 g
Cholesterol: 70 mg