Dinner

Creamy Coconut Curry Chicken is for Dinner.

Creamy Coconut Curry Chicken takes 10 minutes to prepare.

Creamy Coconut Curry Chicken takes 15 minutes to cook.

Creamy Coconut Curry Chicken makes 6 servings.

The ingredients for Creamy Coconut Curry Chicken are:

16 oz Tyson boneless, skinless chicken breast
4 tsp Curry powder
2 tbsp Extra Virgin Olive Oil
1 medium (2-1/2" dia) Onions, raw
1 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh
1 clove Garlic
1.75 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
2 cup Best Choice Instant White Rice
1 cup (8 fl oz) Chicken Broth
1 tbsp Parsley, dried

Here is how you make Creamy Coconut Curry Chicken:

1. Season Chicken with half the curry powder.2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove and set chicken aside.3. Heat remaining oil in same skillet and cook onion, red pepper and remaining curry powder, stirring frequently, until vegetables are tender, about 4 minutes. Stir in garlic and parsley and cook for 30 seconds. Stir in coconut milk, chicken broth and rice. Bring to boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender. Stir in chicken; heat through. Remove from heat and serve.Serving Size: Make approximately 6 1-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user IMGONABEAHOTMOM.

The nutritional information for Creamy Coconut Curry Chicken is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 385.4

• Total Fat: 20.1 g
• Cholesterol: 44.2 mg
• Sodium: 210.5 mg
• Total Carbs: 31.2 g
• Dietary Fiber: 2.1 g
• Protein: 21.1 g