Coconut Chicken Curry

Ingredients

• 1 pound chicken breasts (thinly sliced)
• 6 teaspoons curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoons olive oil
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1 sweet potatoes (cut into 1/2-inch pieces)
• 1 cups celery (diced)
• 2 cups cauliflower (chopped)
• 14 ounce unsweetened organic lite coconut milk
• 2 teaspoons honey
• 1 cup peas (frozen)
• 1/3 cup basil (fresh thinly sliced)
• 1.24 cups brown rice

Instructions

1. 1

   In a bowl, toss the chicken with 1 tsp. curry powder and the salt and pepper.

2. 2

   In a large skillet, heat 1 tbsp. oil over medium-high. Add the chicken and cook until browned, 3 to 4 minutes. Transfer to a plate.

3. 3

   In the same skillet, heat the remaining 1 tbsp. oil over medium-high. Add the onion and cook until just soft, 2 to 3 minutes. Add the garlic and cook 30 seconds. Stir in the sweet potatoes and cook 3 minutes. Add the remaining 5 tsp. curry powder and cook, stirring, 30 seconds. Add the coconut milk and brown sugar, bring to a boil, then reduce the heat to medium.

4. 4

   Simmer until the sweet potatoes are tender, 7 to 8 minutes. Stir in the peas and cook 2 minutes. Stir in the chicken and cook until heated through, 1 to 2 minutes. Remove from the heat and stir in the basil.