Turmeric Coconut Curry Chicken
Super healthy filling meal, perfect for a delicious dinner or meal prep!
Servings: 6 Servings
Calories: 367kcal
Ingredients
- 4 Boneless Skinless Chicken Breasts cut into ½" cubes
- 2 tablespoon Olive Oil
- 2 tablespoon Butter
- ½ medium Red Onion diced
- 3-4 Cloves Garlic minced
- 1 large Red Bell Pepper diced
- 1 large Green Bell Pepper diced
Sauce:
- 1 tablespoon Curry Powder
- 1 tablespoon Dried Parsley
- 1 teaspoon Turmeric
- ½ teaspoon Onion Powder
- ½ teaspoon Paprika
- ½ teaspoon Cumin
- ¼ teaspoon Red Chili Flakes
- 28 oz Diced Tomatoes canned, not drained
- 5 oz Tomato Paste
- 1 cup Chicken or Vegetable Broth
- 400 ml Coconut Milk
- 1 tablespoon Honey
- Salt & Pepper to taste
Instructions
- Dice chicken breasts into ½" cubes and season with salt and pepper.
- In a large skillet or wok, add the extra virgin olive oil and cubed chicken breast. Over medium heat cook the chicken until lightly browned on all sides. Remove the chicken from the pan and set aside.
- Using the same skillet or wok melt the butter over medium heat and add the red onion, garlic, and bell peppers. Sautee until just softened, about 5 minutes.
- Add in the curry powder, parsley, turmeric, onion powder, paprika, red chili flakes, and cumin. Stir and toast for 30 seconds. This helps release a full bodied flavor from the spices.
- Add in the tomatoes, tomato paste, and broth (of choice). Stir sauce to completely combine. Bring sauce to a simmer for 5 minutes.
- While the sauce is simmering slowly whisk in the whole can of coconut milk and honey. Season with salt & pepper to taste.
- Add the diced chicken breast with all the jucies into the sauce. Cover and simmer for 10 minutes until chicken is fully cooked. Stir regularly to ensure ingredients do not settle and burn on the bottom of the pan.
- Serve over Instant Pot brown rice with peppers, your favorite rice, quinoa, steamed veggies, or sauteed red cabbage.
Nutrition
Serving: 1serving | Calories: 367kcal | Carbohydrates: 20g | Protein: 21g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 478mg | Potassium: 1085mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1738IU | Vitamin C: 78mg | Calcium: 89mg | Iron: 5mg
