COCONUT CURRY CHICKEN

This coconut curry bird is a healthy dinner that’s filled with flavor. The fowl simmers in curry spice and coconut milk for an smooth, one-pan meal.

I’m off to NYC subsequent week! Kitchen Aid is flying me out to have a little a laugh with different meals bloggers – which includes an afternoon at Food 52, meals at fab restaurants and getting to prepare dinner with Chef Marcus Samuelson. As you can believe, I’m past excited. Like, is that this honestly my life?

And just this beyond weekend the little video I did with Kitchen Aid on the Housewares display hit 3 million perspectives on fb. How loopy is that? 3 million human beings. In  weeks. Who saw me play with Kitchen Aid’s upcoming sheet cutter attachment. I’m significantly speechless (and awesome thankful).

So given all that exhilaration and journey, new recipes were a bit gradual these days. but palms crossed I have to get returned into the groove next week. My aim for spring and summer is to whip out three new recipes and/or movies per week – keep your eyes peeled.

elements

• 1 onion, diced
• 1 crimson bell pepper, diced
• three garlic cloves, finely chopped
• 2 tbsp olive oil
• 3 boneless skinless chook breasts, reduce into 1-inch cubes
• 2 tbsp curry powder
• 1 tsp ginger powder
• thirteen.five ounces complete-fats coconut milk, (1 can)
• 1 lime, juiced
• salt and pepper
• 4 cups cooked white rice or cauliflower rice
• clean cilantro, roughly chopped

instructions

1. heat the oil in a massive sauté pan on medium warmness. add the onion, crimson bell pepper and garlic cloves and prepare dinner for three-4 minutes. 
2. add the cubed bird and sprinkle the spices on top. cook dinner for 5-7 minutes or until the chook is cooked through, stirring frequently. 
3. add the coconut milk and lime juice and simmer for an additional five mins. 
4. Serve with rice and garnish with sparkling cilantro.

Link : https://downshiftology.com/recipes/coconut-curry-chicken/