Coconut Curry Chicken
21 day fix approved
- 3 Skinless boneless chicken breasts pre-cooked
- 1 medium zucchini
- 1 small onion chopped
- 1/2 small container of mushroom sliced
- 1 can of lite coconut milk
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 1/2 cup chicken broth
- Curry powder to taste- aprox 3 or 4 tbsp. This depends on how much curry you like.
- 1 shot of hot sauce
- Dash salt and pepper
Toss all the veggies in the pan, along with the chicken broth cook till tender. Your chicken broth should almost be gone now as well. Now add the garlic and ginger and pre-cooked chicken and the curry powder. stir. Now add the can of coconut milk and hot sauce. Give it a stir again let simmer for a few minutes. Give it a taste. You may also add a little salt and pepper if you like. Here is where you can add more curry powder if you like it just depends on your taste buds!! I also placed about a tbsp of pecans on top of this dish, peanuts or slivered almonds would work great too, or if your not a fan of nuts just omit.
Place over rice serve and enjoy. I got the inspiration for this recipe from one of my favorite dishes which they no longer serve at Earls.
Dish without rice and nuts on top – 1 red, 1 green, 1 yellow
Dish served with rice 1 red, 1 green, 2 yellow
Dish served without rice and peanuts 1 red, 1 green, 1 yellow, 1 orange
Dish served without rice and almonds and other nuts 1 red, 1 green, 1 yellow, 1 blue
Dish served with rice and almonds and other nuts 1 red, 1 green, 2 yellow, 1 blue