Chicken Coconut Curry

By bostongal • April 28, 2011 • 0 Comments

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Author Notes: Insanely easy and very good.

Amounts listed are for 2 people with leftovers - you can adjust up or down to your preferences. You can add other vegetables to this as well - cauliflower, green beans, sweet potatoes, carrots - the possibilities are endless. You also can change or omit the protein.

- bostongal

Serves 2-3

Olive Oil for Sauteeing
2 Boneless Chicken Breasts
1 Red Pepper, sliced
1 Sweet Onion, sliced
1 can diced tomatoes (fire roasted if on hand), drained
1 can artichoke hearts in water, halved
1 handful frozen edamame, optional
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ground ginger (or fresh grated ginger to taste)
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can unsweetened coconut cream or milk
1 sm container of Greek Yogurt
1 handful chopped fresh cilantro

Saute onion and red peppers in olive oil until softened.
Add chicken and cook through.
Add spices and cook for 1 minute to bring out flavors,then add tomatoes and artichoke hearts, coconut cream/milk and edamame if using - heat through.
When heated through add yogurt and mix to combine - do not boil or the sauce will break & look curdled. Serve with rice of your choice and top with plenty of chopped cilantro.