Coconut Chicken Curry

Coconut Chicken Curry
Print Recipe
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Coconut Chicken Curry
Print Recipe
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Ingredients
  • 1 head cauliflower (broken into medium pieces)
  • 1 large sweet potato (diced small)
  • 2 tablespoons olive oil
  • 2 pounds chicken breast (diced)
  • 1 medium yellow onion (chopped fine)
  • 3 tablespoons curry powder
  • 8 garlic cloves (minced)
  • 1 14-oz. can light coconut milk
  • 1 cup shredded carrots
  • 1 28-oz. can diced tomatoes
  • 1/2 cup water
  • 3 teaspoons salt
  • 1 teaspoon black pepper
  • 2 cups diced green beans
  • 6 cups cooked basmati rice
Servings: servings
Instructions
  1. Preheat oven to 425 F.
  2. Place cauliflower and sweet potato pieces on separate cookie sheets; toss with olive oil and 1 teaspoon salt and spread evenly. Bake 20 minutes or until browned and slightly crispy on edges. Set aside. 
  3. Meanwhile, heat 1 tablespoon olive oil in a large saucepan on medium heat. Add chicken and cook through, about 7 minutes. Remove from pan onto a plate. When slightly cooled, cut into small pieces.
  4. Add remaining oil, onion, and curry powder to pan. Cook, stirring frequently, until onion is very soft, about 5 minutes. Add garlic and cook about 1 minute. Add coconut milk, carrots, tomatoes (with juice), water, remaining salt, and pepper. Cover and cook 4 minutes.
  5. Add green beans and continue cooking until beans are tender, about 5 minutes. Mix in chicken, cauliflower, and sweet potatoes.
  6. Serve hot over rice.
Recipe Notes

Per serving: 1,057 calories; 14 grams fat (4.5 grams saturated fat);
177 grams total carbs; 11 grams fiber; 50 grams protein.