Coconut Curry Chicken
This hearty chicken curry is a soup that eats like a meal.
I love curry. When my friend Hope made a curry dish during her first Whole30, and exclaimed how delicious it was, I had to make it. This version gives you the option to use either a powdered curry seasoning, such as garam masala, or curry paste. I prefer green curry paste.
It also incorporates the naked version of the Salsa Shredded Chicken recipe, so once you make the soup/sauce base, simply stir in the cooked chicken, warm it through and dinner is done!
Coconut Curry Chicken
Ingredients
- 1 Tablespoon avocado oil, coconut oil or ghee
- 1/2 medium yellow or sweet onion, diced
- 1 red or yellow pepper, diced
- Sliced carrots or frozen carrot slices (I like the frozen colorful carrots mix from Trader Joe's)
- 16 ounces chicken bone broth
- 1 14-ounce can unsweetened full fat coconut milk
- 1 Tablespoon garam masala powder -OR- 2 Tablespoons green curry paste
- 4 boneless skinless chicken breast halves, or already prepared Shredded Salsa Chicken (prepared "Naked")
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh basil
- Lime wedges
Method
- Heat the oil in a large skillet, add the onion and pepper and sauté until softened.
- Add the chicken bone broth, coconut milk, curry powder and garam masala or green curry paste.
- Bring to a boil, then reduce to simmer until slightly reduced. Add chicken and simmer until chicken is warmed through, about 5 minutes.
- Stir in lime juice. Season with salt and pepper to your taste. Top with sliced fresh basil leaves and serve in bowls.
Calories
645.04Fat (grams)
39.55Sat. Fat (grams)
26.96Carbs (grams)
21.35Fiber (grams)
3.54Net carbs
17.81Sugar (grams)
6.67Protein (grams)
54.46Sodium (milligrams)
849.49Cholesterol (grams)
137.55Nutrition Disclaimer: Nutrition is intended for informational purposes only. Any nutritional information on livingdelishandnutrish.com should only be used as a general guideline and is provided as a courtesy, there is no guarantee that it is completely accurate.
