Food Friday!

Coconut Curry Chicken

Ever crave a dish served by a restaurant, but don't want to give in to eating questionable 
salt and fat? I often think about a delicious dish served by a local restaurant 
here in Fredericton, and decided to try making my own. I must admit,
 this healthy version of Coconut Curry Chicken tastes very similar to the restaurant recipe,
but with this version I can be assured the ingredients are good for my health. 


- 2 large boneless skinless chicken breasts
- bell peppers (red, yellow, orange)
- mushrooms
- onion
- 1/2 clove garlic (crushed/chopped)
- 1/2" piece ginger (grated)
- 1 can coconut milk
- 2 tsp curry powder
- 1/2 tsp turmeric
- 1/3 tsp cayenne
- coconut oil


- cook the plain chicken (barbecue, bake, or fry in a non-stick pan)
- slice the desired amount of bell peppers, mushrooms and onions (I grated my onions so they were very fine). Also slice the cooked chicken.
- heat small amount of coconut oil in a sauté pan and simmer the vegetables and chicken with the garlic and ginger
- in a bowl, whisk together the coconut milk, curry powder, turmeric and cayenne
- pour the coconut milk mixture into the pan and allow to simmer until heated thoroughly. Stir occasionally.
- serve hot over cooked quinoa or rice

Try this popular recipe - Banana Blueberry Baked Oatmeal

Thanks to my Mom for helping with this recipe.



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