Dinner

Curried Coconut Chicken (Light) is for Dinner.

Curried Coconut Chicken (Light) takes several minutes to prepare.

Curried Coconut Chicken (Light) takes several minutes to cook.

Curried Coconut Chicken (Light) makes 6 servings.

The ingredients for Curried Coconut Chicken (Light) are:

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
1 diced green pepper
2 cloves garlic, crushed
1 (14 ounce) can light coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Here is how you make Curried Coconut Chicken (Light):

1.Season chicken pieces with salt and pepper. 2.Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions, peppers, and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. 3.Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. Serving Size: Makes 6 ServingsNumber of Servings: 6Recipe submitted by SparkPeople user HOODIE2424.

The nutritional information for Curried Coconut Chicken (Light) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 267.8

• Total Fat: 6.4 g
• Cholesterol: 87.6 mg
• Sodium: 510.0 mg
• Total Carbs: 15.2 g
• Dietary Fiber: 2.9 g
• Protein: 36.7 g