Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1-inch piece fresh ginger, minced
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder (your favorite blend)
- 1 cup bell peppers, chopped
- 1 cup onion, chopped
- 1 cup low-sodium chicken broth
- Juice of 1 lime
- 2 tbsp olive oil
Instructions
- Chop the chicken into bite-sized pieces and mince the garlic and ginger.
- Heat olive oil in a large pan over medium heat. Add garlic and ginger; sauté for about 1 minute until fragrant.
- Add the chicken pieces and cook until golden brown (5-7 minutes), stirring occasionally.
- Stir in the chopped bell peppers and onions; cook for an additional 3-4 minutes until softened.
- Pour in the coconut milk and chicken broth; add curry powder and simmer for approximately 10 minutes until thickened.
- Squeeze fresh lime juice into the pot just before serving; taste and adjust seasonings as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 365
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg