With colder weather around the corner, hot meals are on my mind. I recently whipped up this hot spicy coconut chicken curry dish when my neighbor stopped by with her son to get out of the blowing wind and cold rain. It is perfect for a cozy night indoors.
Coconut chicken curry
2014-09-29 15:09:20
Serves 4
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Nutrition Facts
Serving Size
380g
Servings
4
Amount Per Serving
Calories 525
Calories from Fat 282
% Daily Value *
Total Fat 33g
51%
Saturated Fat 21g
104%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 72mg
24%
Sodium 1030mg
43%
Total Carbohydrates 26g
9%
Dietary Fiber 3g
11%
Sugars 3g
Protein 35g
Vitamin A
145%
Vitamin C
45%
Calcium
12%
Iron
37%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- • 2 tablespoons olive oil
- • About 3/4 pound antibiotics-free and organic free-range chicken breast
- • 1 medium carrot, diced
- • 1 medium onion, sliced
- • 1 1/2 teaspoons fresh ginger, minced
- • 2-3 cloves of garlic, minced
- • 1 teaspoon curry powder
- • 1 teaspoon ground cumin
- • 1 teaspoon chili powder
- • 1 can (14 oz.) coconut milk
- • 1 tablespoon curry paste (red or green)
- • 1 teaspoon salt
- • 1 can garbanzo beans, rinsed and drained
- • 1 bunch of Swiss chard, cleaned, stems removed, and roughly chopped
Instructions
- 1. In a large pot, heat olive oil on medium high heat and add the chicken. Cook until the chicken has seared on the outside.
- 2. Add the carrots, and sauté for another 1-2 minutes.
- 3. Add the onion and ginger, sauté for another 2 minutes, and then add the garlic, curry, cumin and chili powder. Stir and let the spices toast for a minute, and then add the coconut milk. Fill the coconut milk can with water and add it in the pot. Let the mixture simmer for about 20 min.
- 4. Add the chickpeas and Swiss chard to the pot and cook for another 10-15 minutes.
- 5. Serve the chicken curry steaming hot with a bowl of rice.
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