Ingredients
- 1 tsp Ground cumin
- 1 tsp Yellow curry powder
- 1 tsp Paprika
- 1 tsp Dried oregano
- 1/2 tsp Cayenne pepper (If you don't like spicy food, omit the cayenne pepper.)
- 1 lb Chicken breast boneless skinless butterflied, see pro tips below
- 3 tbsp Extra-virgin olive oil divided
- 1/4 cup Onion finely diced
- 3 cloves Garlic minced
- 1 cup Tomatoes diced
- 2 cups Kale stem removed and chopped
- 14 oz Coconut milk unsweetened
- Fresh cilantro for garnish
Instructions
- In a small bowl, combine cumin, curry, paprika, oregano, cayenne pepper (if using), salt, and black pepper; stir until thoroughly incorporated.
- Rub seasoning mixture all over chicken breasts.
- Heat 2/3 oil in a non-stick pan or skillet over medium heat.
- Cook the chicken breasts on each side until browned and mostly cooked through to an internal temperature of 150°F. (Cooking time will depend on the size of the chicken breasts.)
- Remove chicken from the pan and set aside.
- Add remaining olive oil to the pan; sauté the onions and garlic for 2-3 minutes. Add tomatoes and kale, sauté for 3-5 minutes, or until kale is wilted. Season with salt and pepper.
- Stir in the coconut milk and return chicken breasts to the pan; reduce heat to medium-low and cook for 4-5 minutes, or until chicken is cooked through and the sauce has reduced and thickened. Chicken is done when internal temperature registers at 160˚F.
- Taste sauce for salt and pepper; adjust accordingly.
- Garnish with cilantro and serve.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 460kcal | Carbohydrates: 11g | Protein: 29g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 163mg | Potassium: 1034mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4367IU | Vitamin C: 54mg | Calcium: 102mg | Iron: 5mg
Coconut Curry Chicken
Ingredients
- 1 tsp Ground cumin
- 1 tsp Yellow curry powder
- 1 tsp Paprika
- 1 tsp Dried oregano
- 1/2 tsp Cayenne pepper (If you don't like spicy food, omit the cayenne pepper.)
- 1 lb Chicken breast boneless skinless butterflied, see pro tips below
- 3 tbsp Extra-virgin olive oil divided
- 1/4 cup Onion finely diced
- 3 cloves Garlic minced
- 1 cup Tomatoes diced
- 2 cups Kale stem removed and chopped
- 14 oz Coconut milk unsweetened
- Fresh cilantro for garnish
Instructions
- In a small bowl, combine cumin, curry, paprika, oregano, cayenne pepper (if using), salt, and black pepper; stir until thoroughly incorporated.
- Rub seasoning mixture all over chicken breasts.
- Heat 2/3 oil in a non-stick pan or skillet over medium heat.
- Cook the chicken breasts on each side until browned and mostly cooked through to an internal temperature of 150°F. (Cooking time will depend on the size of the chicken breasts.)
- Remove chicken from the pan and set aside.
- Add remaining olive oil to the pan; sauté the onions and garlic for 2-3 minutes. Add tomatoes and kale, sauté for 3-5 minutes, or until kale is wilted. Season with salt and pepper.
- Stir in the coconut milk and return chicken breasts to the pan; reduce heat to medium-low and cook for 4-5 minutes, or until chicken is cooked through and the sauce has reduced and thickened. Chicken is done when internal temperature registers at 160˚F.
- Taste sauce for salt and pepper; adjust accordingly.
- Garnish with cilantro and serve.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 460kcalCarbohydrates: 11gProtein: 29gFat: 35gSaturated Fat: 21gTrans Fat: 1gCholesterol: 73mgSodium: 163mgPotassium: 1034mgFiber: 2gSugar: 3gVitamin A: 4367IUVitamin C: 54mgCalcium: 102mgIron: 5mg
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