Coconut Curry Chicken That Will Make Your Mouth Water
Molly\'s Coconut Curry Chicken
Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
Ingredients
| 1 lb. chicken breast, diced | 2 Tbsp olive oil |
| 1 tsp crushed red pepper flakes | ? chopped yellow onion |
| 1 Tbsp minced garlic | 2 Tbsp curry powder |
| 1.5 cups coconut milk | 1 Tbsp tamari |
| 1 Tbsp honey | 1 tsp salt |
| 1 cup broccoli florets | 1 cup chopped carrots |
| 1 tomato, diced | 1 cup snow peas |
| Cooked brown rice or cooked quinoa | Fresh basil for garnish, cut into skinny little pieces |
Instructions
1.
Use 1 Tbsp olive oil to cook the chicken breast in a pan over medium-high heat while covered, stirring until the chicken turns completely white
2.
Remove chicken from stove and set aside
3.
Use the remaining 1 Tbsp olive oil to cook the onion, garlic, carrots, and broccoli, over medium-high heat until the onions begin to turn translucent
4.
Add red pepper flakes, curry powder, coconut milk, tamari, honey, and salt to the veggies in the pan and continue cooking over medium-high heat, letting the mixture simmer for 15-20 minutes, adding a splash of water if the mixture becomes too thick
5.
Add the tomatoes, snow peas, and cooked chicken to the mixture, cooking for another 5 minutes over medium-high heat, adding more salt to taste if necessary
6.
Remove from stove and serve over 1 cup of brown rice or 1 cup of quinoa, garnishing with fresh basil
7.
Enjoy!