Chicken coconut curry

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breast, boneless skinless

• Produce

  • 1 1/4 cut into 1-inch chunks lb 4 cups gold potatoes
  • 1 cup Carrots
  • 1/2 cup Celery
  • 1/4 cup Cilantro
  • 1 tbsp Garlic
  • 3/4 cup Peas, frozen
  • 1 Yellow onion, large

• Canned Goods

  • 1 14-ounce can Chicken broth, reduced sodium
  • 1 14-ounce can Coconut milk, lite

• Baking & Spices

  • 1 tbsp Brown sugar
  • 2 tbsp Curry powder
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil or canola oil

Found on healthyseasonalrecipes.com

Description

Directions

• Sprinkle 1 teaspoon curry powder and ¼ teaspoon salt over the chicken and toss to coat. Heat 1 tablespoon coconut or canola oil in a large Dutch oven or Soup pot over medium high heat. Add chicken and brown, stirring once or twice until mostly browned, 6 to 8 minutes. Transfer the chicken to a plate. It will continue cooking in a later step.
• Heat the remaining 1 tablespoon oil in the pot and add the onion and garlic. Cook, stirring often until the onions are starting to soften, 3 to 4 minutes. Stir in the remaining 1 tablespoons plus 2 teaspoons curry and cook, stirring until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining ½ teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.
• Stir in the chicken and peas, increase heat to high, and continue cooking until the chicken is cooked through, about 5 minutes longer. Stir in cilantro and brown sugar.

Nutrition