One-Pan Coconut Curry Chicken
Try this delicious antioxidant-rich recipe that is chock-full of ingredients that are sure to leave you feeling super satisfied without feeling bloated or uncomfortable!
Prep: 10 minutes
Cook: 30 minutes
1 tbsp olive oil
1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 red bell pepper, diced
1 tsp minced ginger
2 tsp yellow curry powder
1 tsp turmeric (optional)
1/2 tsp cumin
1/2 tsp salt
1 14 oz can crushed tomatoes
1 13.5 oz can light coconut milk
1/4 cup cilantro, roughly chopped
4 cups cooked rice, for serving
Heat olive oil in a large frying pan on medium-high heat. Add chicken and cook for 1-2 minutes per side until golden brown, then transfer to a plate.
Turn the heat to medium, then saute the red bell pepper for about 5 minutes until it begins to soften.
Add the ginger, curry powder, turmeric, and cumin and cook about 1 minute until fragrant.
Add the chicken, salt, crushed tomatoes, and coconut milk and bring to a boil. Reduce heat to low and simmer for 15 minutes, until sauce is slightly thickened. Stir occasionally.
Serve with rice and garnish with cilantro.
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