Protein Curried Coconut Chicken
This scrumptious chicken recipe is perfect for any healthy meal plan with low carbs, high protein, and other essential nutrients.
Servings: 4 people
Calories: 189kcal
Ingredients
- 1 1/2 tablespoons curry powder
- black pepper freshly ground, to taste, divided
- 2 lemongrass stalks bottom two-thirds, bruised and cut into 4-inch pieces
- 2 tablespoons lime juice fresh
- 1/3 cup plus 2 tablespoons coconut oil
- 1 tablespoon salt divided
- 4 boneless and skinless chicken breasts
- 1 shallot small
- 1 red onion small, quartered
- 2 garlic cloves
- 4 ginger slices fresh and peeled, 1/4 inch each
- 1 unsweetened coconut milk can
- 1 tablespoon coconut palm sugar
- 1 1/2 tablespoons shredded unsweetened coconut toasted
Instructions
- In a large bowl, combine the curry powder, pepper, lemongrass, lime juice and 2 tablespoons of the oil. Season with 1/2 tablespoon salt. Add the chicken, turn to coat and refrigerate for 4 hours.
- In a food processor, puree the shallots, onion, garlic, and ginger.
- In a deep skillet, heat the remaining 1/3-cup of oil. Fry the puree paste over moderately high heat, stirring until lightly browned, about 5 minutes. Then remove from the pan and set aside.
- Add the chicken with its marinade and cook over moderate heat until the chicken is browned and nearly cooked through, about 10 minutes. Add the coconut milk, sugar, and toasted coconut and simmer over moderate heat, stirring, until the chicken is tender and the sauce is very thick, about 25 minutes.
- Spoon off as much oil as possible and discard the lemongrass.
- Season with freshly ground black pepper, to taste and the rest of the salt, and serve.
- Make Ahead. The rendang can be refrigerated for 2 days. Re-warm before serving.
Nutrition
Serving: 1chicken breast and 1/4 of the sauce | Calories: 189kcal | Carbohydrates: 9g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 216mg | Fiber: 2g | Sugar: 1g |
| SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4