5 Ingredient Curry Chicken
Flavor of curry, crunchy peanuts, warm brown rice, tender chicken, and curry. Curry deserves to be said twice for helping this dish become a perfect 10.
Servings 4 servings
Ingredients
- 2 tbsp olive oil divided
- 1 lb chicken boneless, skinless breasts, cubed
- 2 tsp curry powder
- 1 13.5-oz can coconut milk
- 1/3 cup peanuts halved
- 4 cups brown rice cooked
- salt and pepper
Instructions
- Season the chicken with salt and pepper. In a large sauté pan, heat 1 tablespoon olive oil over medium heat and sauté the chicken until cooked through (internal temperature is 165° F or when juices are no longer pink). Remove chicken from pan and set aside.
- Add 1 tablespoon olive oil to sauté pan and reduce heat to medium-low. Stir in the curry powder and cook for 1 minute. Add the coconut milk and cook for an additional 6 or 7 minutes, until the milk is reduced by half.
- Return chicken to pan, stirring occasionally, until chicken is heated through.
- Serve over brown rice and garnish with peanuts. Enjoy!
Nutrition
Carbohydrates: 47g | Protein: 28g | Fat: 37g | Sodium: 169mg | Potassium: 335mg | Fiber: 2g