Coconut Curry Chicken

Name: Coconut Curry Chicken
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 medium bell pepper (any color), cut into 3/4-inch squares; 1 Tbsp brown bean sauce; 2 Tbsps shredded coconut, toasted; 1 Tbsp curry powder; 1 teaspoon grated gingerroot; 1 small onion, cut into 2x1/4-inch strips; 1 teaspoons salt; 340 grams boneless skinless chicken breasts; 79 milliliters light unsweetened coconut milk; 1 teaspoon vegetable oil; 1 small zucchini, cut into 1/4-inch slices

The recipe Coconut Curry Chicken is ready in about 25 minutes and is definitely an amazing gluten free, dairy free, and whole 30 option for lovers of Indian food. One portion of this dish contains around 20g of protein, 9g of fat, and a total of 196 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up bell pepper, brown bean sauce, salt, and a few other things to make it today. To use up the gingerroot you could follow this main course with the Gingerbread Cookie Bites (gluten-free Recipe*) as a dessert.

Instructions

Rub curry powder on chicken.

Ingredients you will need

Curry Powder

Whole Chicken

Dry Seasoning Rub

Cut chicken into 3/4-inch pieces.

Ingredients you will need

Whole Chicken

Let stand 10 minutes.

Spray wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Wok

Add chicken; stir-fry 2 minutes. Move chicken to side of wok.

Ingredients you will need

Whole Chicken

Equipment you will use

Wok

Add oil to center of wok.

Ingredients you will need

Cooking Oil

Equipment you will use

Wok

Add onion, zucchini and bell pepper; stir-fry 2 minutes.

Ingredients you will need

Bell Pepper

Zucchini

Onion

Add coconut milk, bean sauce, gingerroot and salt; cook and stir until sauce coats vegetables and chicken and is heated through.

Ingredients you will need

Coconut Milk

Ginger

Vegetable

Whole Chicken

Sauce

Salt

Sprinkle with toasted coconut.

Ingredients you will need

Coconut

Equipment

Frying Pan

Wok

Ingredients

Servings:

1medium

bell pepper (any color), cut into 3/4-inch squares 1Tbsp

brown bean sauce 2Tbsps

shredded coconut, toasted 1Tbsp

curry powder 1teaspoon

grated gingerroot 1small

onion, cut into 2x1/4-inch strips 1teaspoons

salt 340grams

boneless skinless chicken breasts 79milliliters

light unsweetened coconut milk 1teaspoon

vegetable oil 1small

zucchini, cut into 1/4-inch slices

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Hofer Gruner Veltliner (1 Liter). Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 18 dollars per bottle.