1 Servings 30 min Cook
16 Oz Chicken Breast
1/4 Cup, chopped Onions
1 Tbsp Ginger Root
1 Tbsp Garlic
1/2 Cup Chicken Broth
3/4 Cup Coconut Milk
1/2 Tbsp Cayenne Pepperr
1 Tbsp Curry Powder
1/2 Tbsp Paprika
1/2 Tbsp Turmeric
1 Tbsp Ginger
1 Dash Salt
1 Dash Pepper
Cut the chicken breasts into small pieces.
Spray a nonstick skillet with coconut oil and set on medium-high heat.
Cook the chicken for about 6-12 minutes, until chicken is cooked through and no longer pink.
Spray another nonstick skillet with coconut oil and place on medium heat.
Add the red onion, garlic, and ginger.
Sauté until the red onion is nearly translucent, about 5-7 minutes
Add chicken broth, coconut milk, and seasonings to the skillet.
Stir with a spatula.
Let the sauce simmer, and then cover.
Reduce to low heat to allow the sauce to cook and thicken
Add cooked, chopped chicken breasts into the coconut curry mixture.
Stir with a spatula and cook covered for about 5 minutes on low heat.
Season with sea salt and pepper to taste
Remove the skillet from the heat and allow the sauce to thicken.