Curried Coconut Chicken
Peanut Basmati Rice
Ingredients
- ¾ lb boneless, skinless chicken thighs, cubed
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 tsp olive oil
- ½ small onion, chopped
- 1 clove garlic, minced
- 2 tsp curry powder
- ½ cup canned diced tomatoes
- ½ cup coconut milk
- 2 Tbsp chopped fresh cilantro
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a Dutch oven over medium-high heat 5 minutes or until starting to brown.
- Add onion, garlic, and curry powder; cook 3 minutes. Add tomatoes and coconut milk; reduce heat to medium, and cook 8 to 10 minutes or until thickened and chicken is done. Sprinkle with cilantro.
Side Dish Ingredients
- 1 (3.5-oz) pouch boil-in-bag basmati rice
- 3 Tbsp roasted, salted peanuts
- 1 Tbsp chopped fresh cilantro
- ⅛ tsp salt
Side Dish Instructions
- Cook rice according to package directions. Stir in nuts, cilantro, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
276
|
205
|
481
|
| Fat (g) | 11 | 2 | 13 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 35 | 5 | 40 |
| Carb (g) | 8 | 40 | 48 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 461 | 160 | 621 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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