COCONUT CURRY CHICKEN

Coconut Curry Chicken image

Enjoy this Indian curry-style dinner recipe made with chicken breasts, veggies and coconut - cooked quickly in a skillet in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon curry powder
3/4 lb boneless skinless chicken breasts
1 teaspoon vegetable oil
1 small onion, cut into 2x1/4-inch strips
1 small zucchini, cut into 1/4-inch slices
1 medium bell pepper (any color), cut into 3/4-inch squares
1/3 cup light unsweetened coconut milk
1 tablespoon brown bean sauce
1 teaspoon grated gingerroot
1/2 teaspoon salt
2 tablespoons shredded coconut, toasted

Steps:

Rub curry powder on chicken. Cut chicken into 3/4-inch pieces. Let stand 10 minutes.
Spray wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add chicken; stir-fry 2 minutes. Move chicken to side of wok.
Add oil to center of wok. Add onion, zucchini and bell pepper; stir-fry 2 minutes. Add coconut milk, bean sauce, gingerroot and salt; cook and stir until sauce coats vegetables and chicken and is heated through. Sprinkle with toasted coconut.

Nutrition Facts : Calories 170, Carbohydrate 8 g, Cholesterol 55 mg, Fiber 2 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 4 g, TransFat 0 g

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