Coconut Curry Chicken
I made this for the first time a couple weeks ago and it was DELICIOUS! So many options for this meal. You could serve it over white rice (what I did), or substitute riced cauliflower or a baked sweet potato for Whole30/Paleo. Whole30-ers will also want to omit the honey. It tastes just as great without it! Ketogenic pals could also enjoy this over riced cauliflower or with sauteed greens. Hope you enjoy!
3 lb Chicken Tenders
1 Medium Yellow Onion
3 Cloves Garlic minced
6 Tbsp Olive Oil divided
4 Tbsp Curry Powder
28 oz can Petite Diced Tomatoes, not drained
1 1/2 cans Full-Fat Coconut Milk
1 8 oz can Tomato Paste
4 Tbsp Honey (leave out for a Whole30 meal)
Sea Salt to taste
Cut chicken tenders in half lengthwise then cut into small bite-size pieces. Season with salt and pepper to taste and set aside.
Cut the onion in half, then thinly slice each half. Cut the slices in thirds. Set aside.
In a large skillet, heat 4 tablespoons of the olive oil over MED-HIGH heat for 1 minute. Add the curry powder and stir to combine with the oil to make a thin paste. Cook for 5 minutes stirring occasionally.
Add the onions and minced garlic to the skillet and stir to evenly coat everything. Cook until the onions are soft and translucent, stirring often. Add 1 tablespoon of the olive oil while the onions are cooking.
Add the chicken pieces to the skillet, stirring to evenly coat everything. Add the remaining 1 tablespoon olive oil, and cook the chicken until all pieces are cooked through and no longer pink, stirring occasionally.
While the chicken is cooking, combine the coconut milk, diced tomatoes (with liquid), tomato paste, and honey in a large bowl. Stir to combine everything evenly. This makes it easier to add to the skillet later.
When the chicken is cooked, carefully pour the coconut/tomato mixture into the skillet and stir to combine everything. Reduce heat to MED and simmer for about 40 minutes, or until the sauce has thickened and reduced a bit, stirring occasionally.
Serve alone or with the starch or veggie of your choice (white rice, riced cauliflower, sweet potato, or sauteed spinach).