This chicken is a pretty quick, easy and tasty take on the coconut chicken curry they sometimes serve at restaurants.
Total Time
35min
4.2
4 Ratings
Author: Healthy-ish
Servings:
4
Ingredients
•
2
Chicken Breasts
•
1
Medium
Onion
, chopped
•
1
clove
Garlic
, minced
•
1
tsp
Fresh Ginger
, minced
•
2
Tbsp
Curry Powder
•
3
Fresh Basil Leaves
, chiffonade
•
1
tsp
Granulated Sugar
•
1
Tbsp
Sunflower Oil
•
1
cup
Coconut Milk
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Water
Cooking Instructions
1.
Cut the Chicken Breasts (2) into strips.
2.
Chiffonade the Fresh Basil Leaves (3).
3.
Slice the Onion (1) and crush the Garlic (1 clove) and the Fresh Ginger (1 tsp).
4.
Sauté the onions in Sunflower Oil (1 Tbsp) until translucent, then add the garlic and ginger. Sauté for a couple of seconds so the garlic doesn't burn.
5.
Add the chicken strips and stir fry until no longer pink.
6.
Add the Curry Powder (2 Tbsp) and stir.
7.
Add the Coconut Milk (1 cup) and simmer for 5 minutes. Add Salt (to taste) and Ground Black Pepper (to taste).
8.
Adjust the consistency of the curry with Granulated Sugar (1 tsp) if needed and Water (to taste). Garnish with basil. Serve with basmati rice and enjoy!
Nutrition Per Serving
CALORIES
404
FAT
30.2 g
PROTEIN
14.7 g
CARBS
21.0 g
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