Coconut Curried Chicken - 17 g carbs
Coconut Curried Chicken
1 tablespoon curry powder
1/2 teaspoon salt
2 teaspoons canola oil
2 cloves garlic, minced
2 teaspoons minced ginger
1 cup chopped onion
1 pound boneless chicken breasts, cut into 1-inch pieces
1/2 cup low-fat coconut milk
1 tablespoon lime juice
2 tablespoons sweetened coconut flakes
Combine the curry powder and salt in a bowl. Add the chicken and toss to coat
thoroughly.
Heat the oil in a nonstick skillet over medium high. Add the garlic, ginger and
onion and cook, stirring, for 1 minute. Add the chicken and sear for 2 to 3
minutes per side, or until browned. Add the coconut milk and lime juice, reduce
the heat to medium, and cook, stirring occasionally, for another 15 minutes.
Meanwhile, toast the coconut flakes in a dry skillet until lightly browned.
Immediately transfer to a plate and let cool.
Serve the chicken with the toasted coconut sprinkled on top.
Makes 4 servings.
Calories 217, Fat 7 g, Carbs 17 g, Sodium 634 mg, Fiber 3 g.