Coconut Curry Chicken

This is one of the tastiest recipes. In fact I made this the other day for some winners of a weekly S3 challenge and my daughter was so excited thinking she was going to get to eat it. A little disappointment crossed her face when she realized she wasn't getting any. I did make it for the family the very next day. 

On top of this being super yummy, it is super easy. I use frozen chicken breasts. I bake them at 350 degrees with salt and pepper until done. That is usually 45 minutes. At the same time, I put in a pan of frozen mixed veggies with salt and pepper, and drizzled with olive oil. The veggies take about 65 minutes. In between the time when the chicken is done and the veggies are done, I dice the chicken. The chicken, coconut milk, and curry paste go into a deep pot on the stove. It heats up and then I add the veggies when they come out of the oven. Everything should be hot to serve by then. Be prepared for - Yum. 

Using leftover chicken or grilled chicken you can follow the recipe directions below. 

Coconut Curry Chicken

  • 2 Chicken breast, cooked and diced into bite size pieces
  • 1 Tablespoon Green curry paste
  • 4 cups of my favorite veggies ( I used broccoli, cauliflower, carrot, and onions)
  • 1 can of coconut milk

Sauté veggies until crisp tender. Add coconut milk and curry paste to skillet. Cook until simmering. Add in chicken. Garnish with chopped scallions or chopped cashews. 

Now don't tell everyone how easy it is to make, just enjoy the wonderful flavor of curry on the go. 

To your best health,

Coach Nancy


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