Michelle’s Coconut Chicken Curry

Published on February 1, 2020

• 2 tablespoons vegetable oil

• 1 white onion, chopped

• 2 cloves garlic, crushed

• 1 pound skinless, boneless chicken breast halves – chopped

• 1 small head cauliflower, chopped

• 2 ½ tablespoons yellow curry powder

• 1 teaspoon garlic salt

• 1 (14 ounce) can unsweetened coconut milk

• ⅓ cup chicken stock

• salt and pepper to taste

1. Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.

2. Mix the cauliflower, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.

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Nutrition Facts (per serving)

412Calories31g Fat12g Carbs26g Protein

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Nutrition FactsServings Per Recipe4Calories412% Daily Value *Total Fat31g39%Saturated Fat20g102%Cholesterol59mg20%Sodium594mg26%Total Carbohydrate12g4%Dietary Fiber5g16%Total Sugars3gProtein26gVitamin C35mg174%Calcium71mg5%Iron6mg31%Potassium669mg14%

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