Thursday, January 20, 2011

Coconut Curry Chicken

Made with love by Jackie 
Servings: 2-3 
3 chicken breasts: about 9-12 oz total
1 garlic glove chopped up
3/4 cup chopped mushroom
1 small roma tomato 
1/2 can of coconut milk
1 tsp curry powder
1/2 tsp cinnamon
1/4 tsp sea salt

Directions: Saute the chicken and veggies until chicken is fully cooked, then add in the coconut milk and spices and let marinate on low for 5-8 min.

I added asparagus as my side, but you can add any veggie you like! 


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