Thursday, January 10, 2013

Thrifty Low Fat Coconut Curry Chicken and Rice

2 boneless, skinless chicken breasts, cut into bits
1 tbs. oil
2 tsp. curry powder
1/2 cup onion, minced
3 cloves garlic, chopped
1 carrot, diced
1/2 cup shredded coconut
1 can tomato sauce
1/2 cup nonfat plain yogurt
1/2 cup frozen peas
Fresh Cilantro, finely chopped

Serves 2
This recipe was adapted to use up my leftover shredded coconut from the holiday baking, and reduced fat from other recipes.

Heat oil in a large skillet. Add in the curry powder and mix into a paste. Add onions and carrots and cook over medium heat until softened. Add the garlic, coconut and cook for a couple of minutes. Add the tomato sauce and yogurt, mix until creamy. Toss in the chicken and peas, place a lid over the pan and simmer for 10 to 15 minutes until the chicken is cooked. Finally add the salt, pepper, and cilantro to your preference. Serve over cooked rice.

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