Nutrition Wednesday!

Last week I showcased a household favorite dish.  Today, I am showcasing something new I tried.  I get in ruts just like the next person.

Chicken
Chicken
Chicken
Chicken
Chicken

While chicken is great and I do love it, I like to find new ways to cook it.

Therefore, I went out on a crazy limb last night and made an ethnic food that I haven't even tasted before, let alone made.

Surprisingly, it was pretty good. 

For 2 cups cooked rice with 1 cup chicken mixture on top - Calories 425 and the serving is robust!


Coconut Curry Chicken

3 oz chicken breast, skinless, cut into strips
1 medium onion, chopped
3 cloves garlic, minced (I didn't have any on hand so I used garlic powder)
6 T. olive oil
4 T. curry powder
28 oz can petite diced tomatoes (don't drain)
1 can of full-fat coconut milk
8 oz can tomato paste
4 T. honey (leave out if you are doing the Whole30 challenge)
Salt and Pepper

Cut chicken into strips, toss with salt and pepper then set aside.  Get the biggest pan you have (you will need a monster pan) and add 4 T. olive oil and heat on medium heat until hot.  Add curry powder and mix until a paste forms.  Add onions and garlic and mix well.  Cook until onions are tender and translucent...stirring often.

Add chicken and stir until everything is coated evenly, add a T. of olive oil and cook chicken until cooked through.  While chicken is cooking - mix coconut milk, diced tomatoes (with liquid), tomato paste and honey.  Mix well.

When chicken is cooked through, add tomato mixture carefully and stir until everything is well mixed.  Reduce heat to medium and simmer for about 40 minutes until sauce has reduced a little....stir occasionally.

Serve over rice (I used Jasmine rice but you can use any you like).  My husband and daughter added crushed red pepper to theirs.

Doesn't taste like coconut, surprisingly, and it isn't a spicy dish.

Overall - tasty!  I would definitely make it again.

Enjoy!