Curried Chicken
Servings
4Serving size
4 ounces chickenThis recipe can be multiplied and makes great leftovers.
Serve with Brown and Wild Rice or Brown Rice or Brown Rice with Parsley or Coconut Brown Rice
Ingredients
| 5 large Green onions |
| 2 tsp. Olive oil |
| 2 large White onions (sliced) |
| 2 clove Garlic, raw (minced) |
| 2 Tbsp. Ginger root, raw (peeled and minced) |
| 1 Tbsp. Curry powder |
| 1 tsp. Garam masala |
| 1/4 tsp. Salt |
| 2 tsp.. Honey |
| 1/2 cup Lite Coconut Milk |
| 3/4 cup No salt added vegetable stock (or no salt added chicken stock) |
| 16 ounces Boneless, skinless chicken breast (cubed) |
| 4 Tbsp. Coriander (cilantro) leaves, raw (coarsely chopped) |
Instructions
Heat the olive oil in large skillet over medium-high heat.
Add the onions and sauté for 5 minutes until they just begin to soften. Stir frequently
Add the white part of the sliced green onions, garlic and ginger and cook for 3 minutes. Stir frequently.
Add the curry powder, garam masala, salt, honey, coconut milk and vegetable stock.
Stir and reduce the heat to medium and cook for 2 minutes.
Add chicken and simmer for 10 to 15 minutes until it is cooked through.
Add the reserved green onion tops and the cilantro and stir.
Serve over Brown Rice.
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Brown Rice with Parsley
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Most recipes for curried chicken as well as the versions you will get in restaurants use chicken breast. That’s OK, but chicken thighs are so, so much better. They have more flavor, are succulent, don’t dry out like chicken breasts and are cheaper.
This is very much an American version of a sort of Indian dish. That’s OK. It’s like some of the dishes you get in a Chinese restaurant – not really food that is eaten in China, but delicious. Recipes like this Curried Chicken are great examples of Mediterranean diet principles in foods from around the world.
Great quality oil, veggies, less meat and whole grains makes for the perfect meal made better with the great curry, garlic, and ginger flavors.