Easy Chicken Coconut Curry

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 30 minutes

Ingrédients

1/2 cup cashews

2 tbsp coconut oil (or ghee)

1/2 onion (diced)

3 tbsp curry powder

4 garlic cloves (minced)

1/2 inch ginger (grated)

1/2 tsp sea salt

1/2 tsp paprika

1/2 tsp ground black pepper

Optional: 1/8 tsp cayenne (or more, to taste)

14 ½ oz can crushed tomatoes

1 cup full-fat coconut milk

3 cups diced cooked chicken

1 tbsp fish sauce

Juice from 1/2 lime

Cilantro, basil, or green onions (for garnish)

Instructions

Heat a large skillet over medium heat, then add the cashews. Toss frequently until toasted and fragrant, about 3-4 minutes.

Transfer to a cutting board, then roughly chop into small pieces. Set aside.

Heat coconut oil in the same skillet over medium high heat, then add onion and curry powder. Cook until the onions are translucent, about 5 minutes.

Add garlic, ginger, salt, paprika, ground black pepper, and cayenne (if using). Stir for 1 minute until fragrant.

Stir in crushed tomatoes, coconut milk, chicken, and fish sauce.

Simmer uncovered for about 15 minutes, until thickened to your liking.

Turn off heat, and stir in lime juice.

Serve warm, sprinkled with chopped cashews. Top with cilantro, basil, or green onions.

Nutrition

• Taille de Portion: 1 serving - makes 6
• Calories: 348 kcal
• Lipides Totaux: 24 g
• Lipides Saturés: 15 g
• Lipides Insaturés: 7 g
• Cholestérol: 53 mg
• Sodium: 540 mg
• Glucides Totaux: 14 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 6 g
• Protéines: 22 g