This was my first go at making a curry dish and now I am wondering what took me so long. This was SO EASY yet so good.
Not only is curry delicious, it also has a number of health benefits too! After doing a little research, I found that Curry may be able to...
- reduce swelling in joints
- up your immunity (full of vitamins A, C, and B6)
- reduce the risk of cancer
- lessen your chances of getting Alzheimer's
- improve the look of your skin
- protect against heart disease
- lower high cholesterol
I decided on this recipe after flipping through my Cooking Light cookbook and spying Curried Chicken Saute. There were only FIVE ingredients and had good nutritional stats. I made a few substitutions but for the most part, stayed true to the recipe.
- 1 1/2 teaspoons curry powder
- 1 pound boneless, skinless chicken breast
- 1 red bell pepper, cut into slices (try to use organic...peppers are among the dirty dozen!)
- 1 cup light coconut milk (I used So Delicious Coconut milk, original flavor)
- 1 lime
- cut chicken into cubes
- sprinkle 1 teaspoon of the curry powder over the chicken (you can also add a dash of salt and pepper if you like)
- toss chicken into a wok (or skillet) over medium heat, make sure to spray with cooking spray first
- cook for 5-10 minutes, stirring occasionally until cooked through
- add the pepper and remaining curry powder, saute for roughly 1-2 minutes
- add the coconut milk and bring it all to a boil, then reduce heat and let it simmer for 3-5 minutes until the sauce thickens up a bit
- squeeze lime juice over the mixture and mix
- serve over whole wheat cous cous or any other whole grain such as brown rice or quinoa
Probably not the best food to photograph but I promise, the taste makes up for it! At least the peppers are pretty.
This meal has a great source of protein, colorful veggies full of good for you vitamins, and whole grains. You could also easily sub out the chicken for tofu or just add a bunch of vegetables and have a simple veggie curry saute.
Have a great Saturday!