Holla-holla for coconut curried chicken! This is clean eating ya’ll. After my 3rd curried-dish attempt using 3 different types of curry, this Greedy Recipe ranks up there with “Hot-dang! Gimme s’more of dat!”
Don’t you wanna hot-dang with me?
Coconut curried chicken is flat abs friendly. It’s also quick & easy, especially for packing lunch. I prep this meal around 6am before my morning workout. It’s time to eat clean and prosper…
COCONUT CURRIED CHICKEN INGREDIENTS (serves 1)
4-5 ounces chicken breast. sliced or cubed. the thinner the pieces of chicken, the better.2 cups raw, fresh cabbage. sliced/chopped2 garlic cloves. smashed, then chopped1 handful of fresh kale, chopped1 small onion or 1/2 medium onion2-4 tablespoons coconut milk2 heaping teaspoons curry seasoning (not curry powder)DIRECTIONS
Unleash your inner ninja-knife skills by prepping all ingredients with the required slicing & chopping techniques. Be sure to start with the cabbage and garlic first, as letting those ingredients sit for a few minutes after chopping adds to their health benefits.Add the chicken and all chopped veggies to the pan.Add coconut milk and then slap in the curry seasoning.Stir fry on medium heat until chicken is thoroughly cooked and cabbage has softened.IMPORTANT NOTES
The coconut milk helps to keep the dish moist. It’s also a substitute for oil.Choose a paste-ish type of curry and that’s mixed with extra spices (see the ingredients for Spur Tree Curry Seasoning). Do not use plain, dry curry powder for this recipe.All ingredients are loosey-goosey. No need to be all scientific and technical about it. Add a little more or a little less of each ingredient depending on your taste.If you’re feeling kinda greedy, go on and add cooked rice to the final dish to make it heartier.Now go. Enjoy your meal and be curry-fied.
No comments:
Post a Comment