
Coconut Curry Chicken and Vegetables
Recipe from Dr. Hyman
Ingredients
- 2 tbsp sesame oil
- 1 tbsp mustard seeds
- 1 cup onion chopped
- 1 tbsp garlic chopped
- 1 tbsp curry powder
- 1 pinch cayenne pepper
- 2 large chicken breasts bone-in
- 1/2 tsp salt
- 1 small carrot diced
- 2 cups cauliflower
- 1/2 green bell pepper diced
- 1 apple chopped
- 13 oz coconut milk canned
- 1 1/2 cups peas frozen
- cilantro fresh, chopped, for garnish
Instructions
- In a large sauté pan heat the sesame oil on medium heat.
- Add the mustard seeds and stir for 10 seconds until they start to pop; be careful not to burn them. Immediately add the onions and garlic and sauté for 5 minutes until they begin to sweat.
- Add curry and cayenne and stir to coat onions.
- Add the chicken, sprinkle with ½ tsp. of the salt, and sear on all sides.
- Add the carrots, cauliflower, and green pepper and cook 3 to 4 minutes.
- Add the apple, coconut milk, and remaining salt and simmer on low heat for 15 - 20 minutes until chicken is cooked through.
- Add peas and simmer 2 to 3 more minutes. Garnish with cilantro and serve.
Nutrition
Nutrition Facts
Coconut Curry Chicken and Vegetables
Amount per Serving
Calories
499
% Daily Value*
Fat
31
g
48
%
Saturated Fat
19
g
119
%
Cholesterol
72
mg
24
%
Sodium
464
mg
20
%
Potassium
1121
mg
32
%
Carbohydrates
27
g
9
%
Fiber
7
g
29
%
Sugar
12
g
13
%
Protein
32
g
64
%
Vitamin A
2633
IU
53
%
Vitamin C
67
mg
81
%
Calcium
81
mg
8
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.