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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (98g) Recipe makes 4 servings |
||
| Calories 117 | ||
| Calories from Fat 47 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.3g | 8% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 29mg | 9% | |
| Sodium 318mg | 13% | |
| Potassium 190mg | 5% | |
| Total Carbohydrate 6.4g | 2% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 1.9g | ||
| Protein 11.2g | 22% | |
Ingredients
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 2 teaspoons canola oil
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
- 1 cup chopped onion
- 1 lb boneless chicken breast, cut into 1-inch pieces
- 1/2 cup low-fat coconut milk
- 1 tablespoon lime juice
Directions
1
Combine the curry powder and salt in a bowl, add the chicken and toss to coat.2
Heat the oil in a non-stick pan, over medium high, add the garlic, ginger, and onion.3
Cook, stirring for 1 minute, then add the chicken and sear for 2 to 3 minutes per side, until browned.4
Add the coconut milk and lime juice, reduce heat to medium, and cook stirring occasionally, about 15 minutes.
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- Main Ingredient > Meat > Poultry > Chicken > Breasts
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Featured Reviews for This Recipe
From: Colettecancook
On Oct 2, 2008
I loved this recipe! It was tasty however I found it was a little better when I added extra coconut milk, spices, and had it over rice!
From: Ladygrey
On Aug 21, 2008
I made this with a few omissions and additions - had no ginger, used lemon juice instead of lime, made it with cooked chicken, full fat coconut milk and a mild curry powder - it was really tasty. My two year old ate nearly an adult size portion! Oh, I also added sliced courgette and mushrooms! Will definitely make this again.
From: Oolala
On Mar 5, 2007
I was just going to input this! So glad you did. I got it in a newspaper clipping which was contributed by Marge Perry (Newsday). This is what the blurb says: I used mild curry when I tested this recipe. If you prefer hot curry, cut back in the amount to 2 tsp. It is important to get the oil hot before adding the chicken to the pan and sear the poultry completely on all sides to bring out the best in the curry.
From: Chef #319854
On Jan 4, 2008
My husband and I loved this recipe so much that I made it two nights in a row and he had leftovers for lunch both following days.
I had to do with ingredients that I had on hand, so mine was a little different. Instead of coconut milk, I used 1/2 C evaporated milk, plus 1/4 C dry sweetened coconut. In place of the fresh ginger, I used 1 teaspoon ground ginger.
Be sure to stir your lime juice into the milk so that you don't have a curdled blob at the bottom. 
I also peeled and cubed half of an acorn squash and cooked it with the chicken. Delicious, complementary flavor.
Yummy!
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