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Biggie973
01-17-11, 7:46 pm
Ingredients:
1 1/2 lbs, boneless, skinless chicken breast; sliced
2 large red bell peppers, sliced
1 medium yellow onion, sliced
3/4 cup light coconut milk*
1/4 cup water
2 tbsp yellow curry powder (or more to taste)
Several sprigs fresh basil leaves (or 2 tsp dried basil)
1 tbsp canola oil or olive oil
1 tbsp crushed garlic (or 1 tsp garlic powder)
Salt (to taste)
*Regular coconut milk is high in fat; if you can't find light coconut milk, replace it with equal amount of fat-free half & half & a few drops of coconut extract.

Directions:
Saute chicken in garlic & oil in a wok or large frying pan over medium-high hat for about 5 minutes. Chicken should be a little pink. Add onions, red pepper & 1 tablespoon of curry powder to pan & continue to cook until chicken is cooked through. Add coconut milk, water & remaining curry powder to pan & stir-fry the mixture until the sauce is hot. Season to taste with salt or additional curry powder & remove from heat. Toss in fresh basil leaves just before serving.

This chicken curry dish is low glycemic, high in protein, low in sodium, low in carbs, & it's a good source of vitamins A & C. To boost the overall calorie count, take two portions, & /or serve it over basmati rice.

Nutrition Facts: Serves 4, per serving
292 calories, 41 g protein, 11 g carbs, 9 g fat