Hong Kong Chicken Curry

A delicious easy gluten free recipe, courtesy of Chatelaine.com

Ingredients:

2 tbsp vegetable oil
1 onion, sliced
2 tbsp curry powder
8 skinless, boneless chicken thighs
Or 4 chicken breasts, cubed
½ tsp salt
1 can (398 ml) light coconut milk
2 large carrots, sliced into coins
1 C frozen peas
½ C chopped cilantro
1 ½ C broccoli florets

Method:
• Heat a large wide frying pan over medium-high. Add oil, then onion and curry powder. Cook until onion starts to soften, 3 minutes. Sprinkle chicken with salt, then add to pan. Stir until coated.
• Add coconut milk and carrots and bring to a boil. Reduce heat to medium. Gently boil, covered, stirring occasionally until vegetables are tender and chicken is cooked, about 15 minutes.
• Remove lid, add broccoli, and continue boiling until liquid is slightly thickened, about 5 more minutes. Stir in peas and cilantro and cook for 1 more minute.

Makes 4 servings; count each serving as 3 proteins, 1 restricted vegetable and 1 fat.