Coconut Curry Chicken and Vegetables

Ingredients

  • 2 Tablespoons Sesame Oil
  • 1 Tablespoon Mustard Seeds
  • 1 Cup Onion chopped
  • 1 Tablespoon Garlic chopped
  • 1 Tablespoon Curry Powder
  • 1 Pinch Cayenne Pepper
  • 2 Large (or 4 small) Chicken Breasts bone-in
  • 1/2 Teaspoon Sea Salt
  • 1 Small Carrot diced
  • 2 Cups Cauliflower
  • 1/2 Green Bell Pepper diced
  • 1 Apple chopped
  • 1 Can (13 ounce) Coconut Milk
  • 1 1/2 Cups Frozen Peas
  • Fresh Cilantro chopped for garnish

Method

Step 1

In a large sauté pan heat the sesame oil on medium heat.

Step 2

Add the mustard seeds and stir for 10 seconds until they start to pop; be careful not to burn them. Immediately add the onions and garlic and sauté for 5 minutes until they begin to sweat.

Step 3

Add curry and cayenne and stir to coat onions.

Step 4

Add the chicken, sprinkle with ½ tsp. of the salt, and sear on all sides.

Step 5

Add the carrots, cauliflower, and green pepper and cook 3 to 4 minutes.

Step 6

Add the apple, coconut milk, and remaining salt and simmer on low heat for 15 - 20 minutes until chicken is cooked through.

Step 7

Add peas and simmer 2 to 3 more minutes. Garnish with cilantro and serve.

Nutritional Information

Nutritional analysis per serving: Calories 565, Carbohydrates 29.1 g, Fiber 9.8 g, Protein 34.9 g, Fat 36.6 g, Cholesterol 73 mg, Sodium 618 mg, Calcium 110 mg

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