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+ servings

Coconut Curry Chicken and Vegetables

Recipe from Dr. Hyman
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Break-Fast Meal, Dinners + Mains, Light Meal
Cuisine American, Asian
Servings 4
Calories 499 kcal

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.
Keyword American, Asian, Break-Fast Meal, Dinners + Mains, Light Meal
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