Curried Coconut Chicken
Peanut Basmati Rice
Ingredients
- 2 lb boneless, skinless chicken thighs, cubed
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 Tbsp curry powder
- 1 (14.5-oz) can diced tomatoes
- 1 (13.66-oz) can coconut milk
- 6 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
- 3 (3.5-oz) pouches boil-in-bag basmati rice
- ½ cup roasted, salted peanuts
- ¼ cup chopped fresh cilantro
- ¼ tsp salt
Side Dish Instructions
- Cook rice according to package directions. Stir in nuts, cilantro, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
250
|
250
|
500
|
| Fat (g) | 10 | 6 | 16 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 31 | 7 | 38 |
| Carb (g) | 9 | 41 | 50 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 511 | 136 | 647 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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