Indian Chicken Coconut Curry

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.

Chicken Tortilla Soup

 

 A Spicy Perspective is one of my go-to places when I need menu inspiration. 

 

Recipe: Chicken Tortilla Soup

Ingredients

• 2 Tb. olive oil
• 1 small onion, chopped
• 2/3 cup fresh cilantro, chopped
• 3 cloves minced garlic
• 1 14 ½ oz. cans diced tomatoes
• 4 cups chicken broth
• ¾ Tb. cumin
• ½ Tb. chili powder
• ¼ tsp. cayenne pepper
• 1-2 bay leaves
• 2 carrots, thinly sliced
• 2 skinless chicken breasts, halved and thinly sliced
• ¾ tsp. salt
• Pepper to taste
• 1 ½ cups shredded Monterey jack or cheddar cheese
• 1-2 avocados, diced
• Bag of tortilla chips

Instructions

1. In a large stock pot, heat the oil over high.  Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
2. Stir in tomatoes and spices, then bring to a boil.
3. Add the broth, carrots and chicken.  Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
4. Stir in half the cheese and 1 cup crushed tortilla chips.
5. Ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.

*This is a great recipe to use up leftover chicken or a rotisserie chicken.  Just add it in at the very end to warm it up!

**To make this a 4 Hour Body”slow carb diet” recipe, omit the tortilla chips and cheese. It’s still awesome!

Preparation time: 15 minute(s)
Cooking time: 20 minute(s) per batch
Number of servings (yield): 4 +