Coconut Curry Chicken and Vegetables
Dinners + Mains

Coconut Curry Chicken and Vegetables

Skip to the recipe

Recipe from Dr. Hyman

Visit Site

Coconut Curry Chicken and Vegetables
Nutrition Info Print Recipe
  • Prep: 10 m
  • Cook: 35 m
  • Total: 45 m
  • Servings:
    4

Ingredients

  • 2 tbsp sesame oil
  • 1 tbsp mustard seeds
  • 1 cup onion chopped
  • 1 tbsp garlic chopped
  • 1 tbsp curry powder
  • 1 pinch cayenne pepper
  • 2 large chicken breasts bone-in
  • 1/2 tsp salt
  • 1 small carrot diced
  • 2 cups cauliflower
  • 1/2 green bell pepper diced
  • 1 apple chopped
  • 13 oz coconut milk canned
  • 1 1/2 cups peas frozen
  • cilantro fresh, chopped, for garnish

Instructions

  1. In a large sauté pan heat the sesame oil on medium heat.
  2. Add the mustard seeds and stir for 10 seconds until they start to pop; be careful not to burn them. Immediately add the onions and garlic and sauté for 5 minutes until they begin to sweat.
  3. Add curry and cayenne and stir to coat onions.
  4. Add the chicken, sprinkle with ½ tsp. of the salt, and sear on all sides.
  5. Add the carrots, cauliflower, and green pepper and cook 3 to 4 minutes.
  6. Add the apple, coconut milk, and remaining salt and simmer on low heat for 15 - 20 minutes until chicken is cooked through.
  7. Add peas and simmer 2 to 3 more minutes. Garnish with cilantro and serve.
Share this article with a friend
More recipes you might enjoy...More Recipes