This recipe is delicious. Extremely flavorful and somewhat easy. It takes a little bit of time, so if you have busy weekdays, I would suggest making it on a Saturday or Sunday evening. It's completely dairy free and doesn't leave you feeling heavy afterwards!
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
3 cloves garlic, minced
1-2 tsp curry powder
1 14 oz can light or regular coconut milk
1 4 oz. can diced green chiles
Zest and juice of 1 lime
1/4 cup green onion, chopped
2 tbsp fresh cilantro, chopped (optional)
Heat the oil in a large skillet over medium heat. Add the chicken and garlic and cook until golden brown on all sides, about 5 minutes, stirring frequently. Add the curry powder and cook, stirring for 1 minute, until it is fragrant. Add the coconut milk, chiles, lime juice and zest, bring to a simmer, and simmer until the chicken is just cooked through, about 5 minutes. Season to taste with salt and pepper. Remove from the heat, stir in the green onions and cilantro. Serve over rice.
3 cloves garlic, minced
1-2 tsp curry powder
1 14 oz can light or regular coconut milk
1 4 oz. can diced green chiles
Zest and juice of 1 lime
1/4 cup green onion, chopped
2 tbsp fresh cilantro, chopped (optional)
Heat the oil in a large skillet over medium heat. Add the chicken and garlic and cook until golden brown on all sides, about 5 minutes, stirring frequently. Add the curry powder and cook, stirring for 1 minute, until it is fragrant. Add the coconut milk, chiles, lime juice and zest, bring to a simmer, and simmer until the chicken is just cooked through, about 5 minutes. Season to taste with salt and pepper. Remove from the heat, stir in the green onions and cilantro. Serve over rice.
YESSSSSS Oh I know I'm going to love your blog!!!! This recipe looks DELICIOUS and I'm definitely trying it this summer!
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