One of the benefits of living at home post-college is that my house mate/mom is a personal trainer, healthy eater, and a great cook. I (and my body) am happy to say that her habits are starting to rub off on me. In the mood for Indian food, I went looking for a healthy recipe that would still satisfy my craving for a creamy curry, and this one did not disappoint!
- 1 pound chicken breasts
- 3/4 cup “lite” canned coconut milk
- 1/2 cup chicken broth (low sodium)
- 3/4 cup red onion, thinly sliced
- 1/2 red bell pepper, chopped
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, grated
- Chopped cliantro, for garnish
- 1 tablespoon curry
- 1/2 tablespoon turmeric
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon cayenne
- sea salt and pepper to taste
First up, heat a few glugs of olive oil in your pan and pop your chicken in to cook. While the original recipe has you cook the chicken breasts whole and chop them up later, I chopped mine up at the beginning. I find that I can do a better job getting tender but fully cooked chicken when it’s in smaller pieces. When the chicken is cooked through, remove it from the pan and set aside.
Next up, throw your chopped veg into the pan with the left over olive oil. I chopped rather than thinly sliced my red onion because I don’t like the stringy, wormy look of cooked onion cut into strands. Picky, picky, I know. I used the whole red pepper and half the onion because the more veggies the better, right? Add your ginger and garlic to the mix as well. Another confession: I used ground ginger and pre-minced garlic, and it still tasted wonderful.
Once the onions have gone almost translucent, add your chicken broth, lite coconut milk, and the spices. Stir a little, and then cover the pan and leave it to simmer for a few minutes to thicken. Once it looks a bit thicker, add your chicken, cover, and let it simmer again for about five minutes. Finally, serve over rice and dig in, guilt-free!