Chicken Coconut Curry
This chicken coconut curry is packed full of flavor. The sauce is lightly flavored with curry powder, coconut milk and topped with toasted almonds.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- ⅓ cup chopped dried apricots
- 1 pound boneless skinless chicken breasts 1/2 inch slices
- 3 cloves garlic minced
- 1 tablespoon grated ginger
- 1 (14 ounce) can full-fat coconut milk
- 1-½ tablespoons curry powder
- 6 baby bok choy washed, ends trimmed, and thinly sliced
- ½ cup minced cilantro
- 2 cups basmati rice cooked
- ⅓ cup chopped almonds
Instructions
- Add a 12-inch high-sided skillet over medium heat and add 2 tablespoons olive oil.
- When the oil is hot, add onion and saute for 5 minutes or until soft and translucent but not browned.
- Add the dried apricots and chicken and cook for 5 minutes.
- Add in garlic and ginger and stir to combine.
- Add in coconut milk and curry powder. Cook for 3 minutes over medium heat, reduce heat and simmer on low for 5 minutes.
- Add chopped baby bok choy and cook for 5 minutes until the greens are tender-crisp.
- Stir in minced cilantro.
- I like to dump in the cooked rice and stir to combine. If you prefer to top your rice, simply divide the rice between 4 bowls, top with curry mixture and garnish with chopped almonds..
Nutrition
Serving: 1serving | Calories: 651kcal | Carbohydrates: 89g | Protein: 34g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 142mg | Potassium: 854mg | Fiber: 5g | Sugar: 8g | Vitamin A: 650IU | Vitamin C: 6mg | Calcium: 95mg | Iron: 3mg