This is how Coconut-Curry Chicken might help you in weight loss
Weight management wants constant efforts. If you're someone trying to shed some additional kilos then you could at all times be on your toes. Watching your calorie consumption and also sticking to a balanced weight loss plan is the key to an effective weight reduction routine. It turns into really hectic to strike that right steadiness between taste and health and due to this fact, we need to discover an in-between solution the place style meets well being.
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Before you jump to Coconut-Curry Chicken recipe, you may want to read this short interesting healthy tips about In This Post We’re Going To Be Checking Out The Many Benefits Of Coconut Oil.
In this day and age of individuals are trying to live a healthier life and you’re going to discover that the usage of coconut oil can help you accomplish this. Something else I would like to point out relating to this product is that there are plenty of different benefits available from it. Another thing I want to point out about the use of coconut oil is that it is not only something that can be used internally or externally, it is a thing that can be used for both. If you’re wondering what a number of these benefits are you need to be happy to realize that we are going to be explaining to you in this post what a number of these benefits might be.
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We hope you got insight from reading it, now let’s go back to coconut-curry chicken recipe. To make coconut-curry chicken you need 10 ingredients and 3 steps. Here is how you do it.
The ingredients needed to cook Coconut-Curry Chicken:
- You need 3 tsp coconut oil
- Use 12 oz boneless, skinless chicken breast, cut into 1 inch pieces
- Prepare 1/2 tsp salt
- Prepare 1 med onion, thinly sliced
- Use 1-1/2 tsp minced jalapeño chile
- Prepare 2 tsp fresh ginger, peeled and grated
- You need 2 garlic cloves, crushed
- Prepare 1/2 tsp curry powder
- Get 3/4 c light coconut milk
- You need 2 T packed fresh cilantro leaves, chopped
Instructions to make Coconut-Curry Chicken:
- In skillet, heat 2 tsp of oil. Sprinkle chicken with 1/4 tsp of salt; add to skillet and cook stirring occasionally until golden. Transfer to plate.
- In same skillet, heat 1 tsp oil. Add onion and cook until tender. Stir in pepper, jalapeño, ginger and garlic; cook about one min. Stir in curry and cook another min. Stir in coconut milk and loosen brown bits from pan.
- Return chicken to skillet and cook until no longer pink. Remove from heat and stir in cilantro and 1/4 tsp salt.
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