Creamy Coconut Chicken Curry
Skillet Cauli-Rice and Mixed Greens
Ingredients
- 1½ lb boneless, skinless chicken thighs
- ¾ tsp salt, divided
- ½ tsp pepper
- 1 Tbsp cumin seeds
- 1 Tbsp coriander seeds
- 2 Tbsp avocado oil
- 1 (14.5-oz) can diced tomatoes
- 2 Tbsp refrigerated ginger paste
- 1 (13.5-oz) can unsweetened coconut milk
- 1 pint grape tomatoes, halved
- ¼ cup chopped fresh cilantro
Instructions
- Sprinkle chicken with ½ tsp each salt and pepper.
- Cook cumin and coriander seeds in hot oil in a large skillet over medium-high heat 1 minute. Add chicken; cook 2 to 3 minutes per side.
- Add diced tomatoes, ginger, and ¼ tsp salt; simmer 8 to 10 minutes or until chicken is done.
- Add coconut milk and grape tomatoes to skillet; cook 3 to 4 minutes or until sauce is slightly thickened. Serve over Skillet Cauli-Rice recipe. Sprinkle with cilantro.
Side Dish Ingredients
- 2 (12-oz) pkg frozen riced cauliflower, thawed and drained
- 2 cloves garlic, minced
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 4 Tbsp avocado oil, divided
- ¼ cup organic chicken broth
- 1 (5-oz) pkg spring mix
- ½ cup sliced almonds
- 2 Tbsp apple cider vinegar
Side Dish Instructions
- Cook cauliflower, garlic, and ¼ tsp each salt and pepper in 2 Tbsp hot oil in a large skillet over medium-high heat 2 minutes. Stir in broth; cover and cook 5 minutes or until liquid is evaporated.
- Toss together greens, nuts, 2 Tbsp oil, vinegar, and ¼ tsp each salt and pepper in a large bowl just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
329
|
162
|
491
|
| Fat (g) | 18 | 14 | 32 |
| Sat. Fat (g) | 10 | 2 | 12 |
| Protein (g) | 25 | 4 | 29 |
| Carb (g) | 11 | 9 | 20 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 535 | 270 | 805 |
| T. Sugs (g) | 7 | 3 | 10 |
| A. Sugs (g) | 0 | 0 | 0 |
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