Who doesn't love a good curry dish? If you're not already reaping the benefits, it's time to add the joys of curry—which include blood sugar control, heart health, and the anti-inflammatory benefits of turmeric—to your diet. When plain chicken just won't do, add this spin on a traditional Indian favorite to your list.
- 1 lb chicken breast
- ½ cup red onion, sliced
- ¾ cup lite coconut milk
- ½ cup low-sodium chicken broth
- 1 tbsp garlic, minced
- 1 tbsp ginger root
- 1 tbsp curry powder
- ½ tbsp turmeric
- ½ tbsp paprika
- ½ tbsp cayenne pepper
- salt and pepper to taste
- Cut the chicken breasts into small pieces. Spray a nonstick skillet with coconut oil and set on medium-high heat. Cook the chicken breasts. Do not worry about seasoning—that part comes later.
- Spray another nonstick skillet with coconut oil and place on medium heat. Add the red onion, garlic, and ginger. Saute until the red onion is nearly translucent.
- Add chicken broth, coconut milk, and seasonings to the skillet. Stir with a spatula. Let the sauce simmer, and then cover. Reduce to low heat to allow the sauce to cook and thicken.
- Add cooked, chopped chicken breasts into the coconut curry mixture. Stir with a spatula and cook covered for about 5 minutes on low heat. Season with sea salt and pepper to taste.
- Remove the skillet from the heat and allow the sauce to thicken.