Indian Chicken Coconut Curry
Add some pep to your chicken with a flavorful blend of aromatic spices and coconut milk.
(SERVES 4)
1 Tbsp. olive oil
1 yellow onion, chopped fine
2 Tbsp. finely chopped ginger
2 tsp. ground cumin
1 tsp. fennel seeds
1 tsp. mustard seeds
1 tsp. chili flakes
7 tsp. turmeric
3 tomatoes, diced
1/2 cup coconut milk
1 cup light sour cream
Kosher salt
1 lb. boneless, skinless chicken breasts, sliced into thin strips
1 lime
Small bunch cilantro leaves
1/ Heat olive oil in a large saucepan over medium heat. Add onion and cook until light golden brown. Add ginger, cumin, fennel, mustard, chili and turmeric. Cook spices until they begin to pop.
2/ Add tomatoes, coconut milk and sour cream, and bring to a simmer. If sauce is too thick, add a little water. Season with salt.
3/ Add chicken and cook until it's no longer pink inside, about 10 minutes.
4/ Serve over brown rice or flat bread, or alone. Garnish with lime wedges and cilantro.
Nutrition Facts (per serving): 272 calories, 28 g protein, 5 g carbs, 15 g fat, 1 g fiber, 0 g sugar, 90 mg sodium
>> Research shows that ginger enhances muscle recovery and can even promote fat loss.
