Coconut Chicken Curry

 

 

This is a fun and easy dish that will keep them quiet at the dinner table.

 

4 Boneless, skinless chicken breast cubed

1/4 cup curry powder (you can buy this pre-made or make your own)

1 onion sliced thin

1 yellow bell pepper cut into strips

6 white mushrooms sliced thin

2 bags stir fry vegetables

4 cloves minced garlic

2 tablespoons coconut oil divided

1 can chicken broth

1 can lite coconut milk

3/4 cup labna or plain Greek yogurt

2 tablespoons tomato paste

 

2 Cups brown rice

1 bullion cube

4 cups water

 

In a 3 quart sauce pot combine the rice, water and bullion and bring to a boil. Reduce heat to simmer for 45-50 minutes. Place the chicken and the curry powder in a large freezer bag and seal. make sure to coat all of the the chicken with the spices then set aside in the refrigerator. In a large heavy bottom skillet over medium heat add 1 tablespoon of the coconut oil and the onions, mushrooms and peppers. Let this cook for about five minutes then add the garlic and the other vegetables. let this cook for another 10 minutes then remove from the pan and set aside. Now add the second tablespoon of oil then add the chicken. let the chicken cook for 10-12 minutes then add the tomato paste and stir well. Let this cook for another 2 minutes then stir in the chicken brother and the coconut milk. let this simmer for about 10 minutes then stir in the labna (yogurt) and the vegetables. Serve this hot over rice and enjoy! For more on this recipe or any others please email me at alesia.leach@gmail.com