Coconut Curry Chicken

Curry is great for your metabolism. One of the main components and the provider of curries bright color is the spice turmeric. Tumeric is great for reducing bloatness, respiratory infection, allergies, etc. Curry combined with chicken produces a high protein and easily digestive meal that serves deliciously with basmati rice or broccoli.

Ingredients :

Marinade:

• 1 cup plain yogurt or Greek yogurt

• 2 tablespoons fresh lemon juice

• 2 teaspoons cumin

• 2 teaspoon curry

• 1 tsp 7 spice

• 1/2 teaspoon cayenne pepper

• 1 teaspoon salt

• 2 teaspoons grated fresh ginger

• 2 teaspoons finely minced garlic

• 1 1/2 pounds boneless, skinless chicken breast , cut into small bite-sized piece

For the Sauce:

• 2 tablespoons butter

• 1 large sweet onion , finely diced

• 2 teaspoons grated ginger

• 2 cloves garlic , finely minced

• 1 teaspoon ground coriander

• 2 teaspoon cumin

• 1 teaspoon smoked paprika

• 2 teaspoon curry

• 1 cup coconut milk

Instructions:

First add all the marinate ingredients in a bowl and let marinate for at least 1 hour.

Then add the small batches of chicken into a big pan and sear the chicken.

Then place the chicken in a separate bowl.

In the same pan that you seared the chicken, add the butter, onion and garlic.

Saute until soft and then add the spices.

Then add coconut milk.

Then throw the seared chicken into the pan and cover until the chicken is fully cooked.

Then serve with basmati rice and broccoli!