Ingredients
¾ cup yellow onion, sliced
1 clove garlic, minced
2 ½ tbsp curry powder
½ tsp cumin
¼ tsp cayenne pepper
3 medium tomatoes, diced
1 tbsp chicken stock base
1 can coconut milk (whole fat)
8 oz water
1 broccoli crown, florets separated
2 carrots, sliced
1 red bell pepper, sliced
1 chicken breast, cubed
2 tbsp fresh mint, chopped
2 tbsp fresh cilantro, chopped
Directions
1
Prepare all veggies.
2
[Move to stove] -- Saute onions over medium heat. Once browned, add garlic, curry powder, cumin, and cayenne pepper.
3
Add diced tomatoes and saute until juices released. Then add chicken stock base, coconut milk, and water. Simmer for 10 minutes to allow flavors to meld. This is the base!!
4
Add broccoli, carrots, bell pepper, and chicken breast. Cover and simmer for 15 minutes, or until chicken is cooked through.
5
Serve over rice. Top with mint and cilantro for a fresh kick.
Coconut Knowledge
- Great substitute for those who are lactose intolerant
- Once opened, transfer the contents to a resealable container and refrigerate. Use within a few days. The high oil content makes coconut quickly turn rancid if not stored under proper conditions.
Nutrition Facts
0 servings
Serving size
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Ingredients
¾ cup yellow onion, sliced
1 clove garlic, minced
2 ½ tbsp curry powder
½ tsp cumin
¼ tsp cayenne pepper
3 medium tomatoes, diced
1 tbsp chicken stock base
1 can coconut milk (whole fat)
8 oz water
1 broccoli crown, florets separated
2 carrots, sliced
1 red bell pepper, sliced
1 chicken breast, cubed
2 tbsp fresh mint, chopped
2 tbsp fresh cilantro, chopped