Asian

Coconut Curry Chicken and "Rice" is for Dinner.

Coconut Curry Chicken and "Rice" takes 10 minutes to prepare.

Coconut Curry Chicken and "Rice" takes 20 minutes to cook.

Coconut Curry Chicken and "Rice" makes 2 servings.

The ingredients for Coconut Curry Chicken and "Rice" are:

2 boneless skinless chicken breast-Approx 8 oz, chopped
1/2 large onion, chopped-Approx 1 cup
3-4 cloves garlic to taste
1 tsp red or cayenne pepper to taste
1 tbsp curry powder
1 cup "lite" canned coconut milk
1 head cauliflower

Here is how you make Coconut Curry Chicken and "Rice":

Saute chicken, onion, and garlic in coconut oil over medium heat.Mix coconut milk, curry powder, and hot pepper until well blended.Pour milk/curry mixture over chicken and vegetables, cover, reduce heat, and simmer for about 15 minutes, stirring regularly. (More coconut milk or chicken stock can be added if sauce gets too thick.) Use a cheese grater or food processor to shred cauliflower to a rice-like consistency.Cook cauliflower in microwave for about 3 minutes.Serve chicken over "rice." Makes 2 generous servings.Number of Servings: 2Recipe submitted by SparkPeople user HJOHNSON835.

The nutritional information for Coconut Curry Chicken and "Rice" is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 381.1

• Total Fat: 16.4 g
• Cholesterol: 65.7 mg
• Sodium: 187.7 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 10.0 g
• Protein: 35.1 g

Coconut Curry Chicken and "Rice" is Asian cuisine.