Curry Chicken Breast Fillets with Coconut Milk and Basil
Sautéed curry chicken breasts are simmered in coconut milk seasoned with fresh julienned ginger and chopped basil leaves.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: Makes 2 to 3 breasts, 1-1/2 cups curry milk
Ingredients
CHICKEN
2 to 3
(14 ounces)
Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
1 tablespoon
olive oil
1 teaspoon
curry powder
1 teaspoon
brown sugar
1 teaspoon
salt
1/2 teaspoon
pepper
1
medium onion, cut into thin wedges
4 cloves
garlic, finely chopped
1/4 cup
peeled, fresh ginger, cut into thin julienne pieces
1 can
(14 ounces)
lite coconut milk
FINAL TOUCH
1/4 cup
chopped fresh basil leaves
1 tablespoon
chopped fresh cilantro leaves
Directions
- In a large skillet, sauté chicken breasts in olive oil over medium high heat for 3 minutes. Sprinkle with curry, brown sugar, salt and pepper. Continue cooking for 4 to 5 minutes. Turn chicken; add onion, ginger and garlic around chicken breasts. Cook for 6 to 8 minutes or until chicken is browned on both sides and there is no hint of pink in the meat.
- Reduce heat to medium; stir in coconut milk. Cook for 2 to 3 minutes to heat through. Sprinkle with basil and cilantro. Serve chicken breasts in bowls with curry milk and extra curry.
Nutritional Information
3 Servings • Serving Size: 1 breast fillet with 1/2 cup curry milk • Calories 305 • % Calories from Fat 38 % • Total Fat 13 g • Saturated Fat 6 g • Cholesterol 95 mg • Sodium 855 mg • Total Carbohydrate 10 g • Dietary Fiber 1 g • Protein 39 g • Sugars 6 g • % DAILY VALUE • Vitamin A 1 % • Vitamin C 8 % • Calcium 2 % • Iron 18 % • DIETARY EXCHANGES • Lean Meat 5 • Fat 2 • Vegetable 1Substitutions/Variations
Any variety of coconut milk may be used.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.