Curried Chicken

This is a delicious, comforting dish on a cold day!

Ingredients

1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces 

1 tbsp olive oil

2 peppers, cut into strips or bite-sized pieces 

1 onion, cut into strips or bite-sized pieces

28-ounce can of diced tomatoes

1-3 tbsp. Patak’s Curry paste (mild or hot)

4 oz coconut milk (about a half a can)

 Cooking Directions

Brown the chicken in oil in a large frying pan or saucepan. Remove from the pan using a slotted spoon. Sauté the peppers and onion until soft. Add the can of tomatoes and the curry paste (1 to 3 tbsp. depending on your preference).

Add the meat to the tomato mixture, bring to a boil then reduce the heat, cover and simmer for an hour. After the hour, add the coconut milk (about a half a can). Simmer for another 15 minutes. Serve over cauliflower rice or Konjac rice. Enjoy!

Exchanges:

Makes 3 servings

Count each serving as 3 proteins (group 6) and 1 fat (group 7).  Thanks to F. O. for the recipe!