coconut chicken curry

Serves: 4

Total Time: 25 min

Prep Time: 20 min

Nutritional Information
(per serving)

Calories	530
Total Fat	12.5g
Saturated Fat	5g
Cholesterol	109mg
Sodium	226mg
Total Carbohydrate	59g
Dietary Fiber	3g
Sugars	--
Protein	43g
Calcium	--

Ingredients

• 1  cup(s) long-grain white rice, cooked
• 1  tablespoon(s) olive oil
• 1 1/2 pound(s) boneless, skinless chicken breasts, sliced 1/4 inch thick
• 1  small onion, chopped
• 3  clove(s) garlic, finely chopped
• 1  tablespoon(s) ground ginger
• 1  small apple, cut into 1/2-inch pieces
• 1/4  cup(s) golden raisins
• 1  tablespoon(s) curry powder
• 1  cup(s) light coconut milk
• 1  cup(s) low-sodium chicken broth
•  Chopped cilantro, for serving

Directions

1. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the chicken and onion and cook, stirring occasionally, until the chicken is just beginning to brown, 5 to 6 minutes.
2. Add the garlic and ginger and cook, stirring, for 1 minute. Add the apple and raisins, sprinkle with the curry powder and cook, tossing, for 1 minute.
3. Stir in the coconut milk, then the broth and simmer, covered, until the chicken is cooked through and the apples and onions are tender, about 5 minutes. Serve over the rice and top with cilantro, if desired.

Note: adding red, orange peppers, broccoli before simmering