Gramps Curry Coconut Chicken

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Gramps has responsibility for preparing dinner on Fridays, and one of his go to favorites is this curry chicken with awesome ‘left over’ flavor. That is, if there is any left to be saved at all.

Gramps Curry Coconut Chicken

Gramps has responsibility for preparing dinner on Fridays, and one of his go to favorites is the curry chicken with awesome ‘left over’ flavor. That is, if there is any left to be saved at all.

  • Prep Time8 min
  • Cook Time24 min
  • Total Time32 min
  • Ready in30
  • Yield4
  • Serving Size1 cup
  • Energy320 cal
  • Cuisine
    • Indian
    • Thai
    • Asian
  • Course
    • Main Course
  • Cooking Method
    • Stove top
  • Suitable for Diet

You'll Need

  • 1.5 lbs skinless boneless chicken breast
  • 1 tsp ground turmeric
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1-1/2 tbsp coconut palm sugar (or honey)
  • 2 tbsp curry powder (yellow mild or red for more heat.)
  • 3 cloves garlic (finely minced)
  • 1 cnt large white onion
  • 13.36 oz unsweetened coconut milk (1 can)
  • 1 ea large red bell pepper (seeded & stemmed)

Prep your stuffs

1

Tip! Put your chicken in the freezer to firm it up before starting. Makes it easier to cut.

Cut the white onion and the bell pepper into strips. Cut the chicken into nice bite size cubes. 

Mix your spices, except sweetener, together in a little container.

Note! ‘Bite size’ is a personal choice, but the smaller these bites, the more flavor they generally have because of the greater surface area for spices. On the other hand, you want them big enough to know you have a chunk of chicken in your mouth 🙂

 

Let's get it done!

2

Sprinkle about half your spice mix over the chicken, mix to uniformity, and put the chicken in the fridge (in a zip lock bag, or covered on a plate).

Bring the oil to medium heat in a large skillet and add the onion and peppers. Sprinkle with salt and stir to coat all pieces. Cut the heat to a saute and stir occasionally until onions are translucent and soft, about 10 minutes or so.

3

Increase the heat to medium and add the chicken to the pan, mixing well for 2-4 minutes until the chicken takes on a slight golden color and the spices are pleasing. Add the rest of the spice mix, the sweetener, and the coconut milk. Raise heat and mix well. Bring it almost to a boil, then cut back to low heat.

 

Fix yourself some brown rice (cauliflower rice for low carb) while your chicken simmers for about 10 minutes or chicken reaches 165.

 

Serve with, or over, your chosen rice and enjoy!

If you manage to save any, this is great the next day! I heat it and eat it from a small cast iron pan with a little butter to get it going.

  • 4 servings per container
  • Serving Size1 cup
  • Amount per serving
  • Calories320
  • % Daily Value*
  • Total Fat22 g28.21%
  • Saturated Fat16 g80%
  • Trans Fat0 g
  • Cholesterol68 mg22.67%
  • Sodium174 mg7.57%
  • Total Carbohydrate8.5 g3.09%
  • Dietary Fiber1.4 g5%
  • Total Sugars2.4 g
  • Protein25 g50%
  • Calcium51 mg3.92%
  • Iron4 mg22.22%
  • Potassium533 mg11.34%
  • Vitamin A144 mcg16%
  • Vitamin C (Ascorbic Acid)10 mg11.11%
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Gramps Curry Coconut Chicken

by Richard Crossley time to read: 2 min
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