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Coconut Curry Chicken
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Prep Time:
15 minutes
Total Time:
25 minutes
Savor a speedy Indian-inspired coconut curry with chicken and veggies in a skillet in 25 minutes!
Ingredients:
  • 1 tablespoon curry powder
  • 3/4 lb boneless skinless chicken breasts
  • 1 teaspoon vegetable oil
  • 1 small onion, cut into 2x1/4-inch strips
  • 1 small zucchini, cut into 1/4-inch slices
  • 1 medium bell pepper (any color), cut into 3/4-inch squares
  • 1/3 cup light unsweetened coconut milk
  • 1 tablespoon brown bean sauce
  • 1 teaspoon grated gingerroot
  • 2 tablespoons shredded coconut, toasted
Instructions:
  • Massage the fragrant curry powder onto the chicken pieces. Dice the chicken into 3/4-inch pieces and allow it to marinate for 10 minutes.
  • Spritz wok or 12-inch skillet with nonstick cooking spray and heat over medium-high until it bubbles. Toss in chicken and stir-fry for 2 minutes before pushing it to the side of the wok.
  • Heat oil in the center of your wok. Add onion, zucchini, and bell pepper, stir-fry for 2 minutes. Pour in coconut milk, bean sauce, gingerroot, and salt. Cook and stir until the sauce coats the vegetables and chicken and they are heated through. Serve sprinkled with toasted coconut.

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