Coconut Milk Curry Chicken

In light of my recent food allergy tests, I am somewhat frustrated, but also inspired to share some recipes that don’t contain the “top” food allergens. Luckily for me, I am only mildly allergic to one top allergen, corn. And how I love my “healthy” tortilla chips and Naked popcorn! Ugh! Oh well, food goes on…

This is a tasty twist to normal curry chicken. It has good protein, fiber, and good fat. I use a mix of chicken breasts and thighs, just to add some more flavor (breasts are lean, but can be dry and lack that good fatty flavor!)

 

Coconut Milk Curry Chicken

Prep time: 15 minutes/Cook time: 35-40 minutes

  • 2 boneless chicken breasts & 2 boneless chicken thighs
  • 1 cup sliced onions
  • 1 medium sweet potato
  • 5 cloves of garlic
  • 1 can coconut milk (13.5 oz)
  • 2 T. curry powder
  • 2 T. butter
  • salt and pepper, as desired

Wash and cut sweet potato into small cubes. Cut chicken into 1/2″ cubes/strips. Dice onion. Mince garlic (I use a garlic press). Melt butter in a large skillet. Add onions and garlic and sauté to soften. Add can of coconut milk and curry powder blend thoroughly. This is when I add salt and pepper and taste! Add chicken and potatoes to skillet and mix well. Heat to a boil, then turn down heat, cover and simmer until chicken is fully cooked, about 30 minutes. In the meantime I steam broccoli to serve with the Curry Chicken. Yum! Enjoy!