Curried Chicken

Servings: 4 | Serving size: 4 ounces chicken

Cooking Time: 45 Minutes

This recipe can be multiplied and makes great leftovers. Serve with Brown Rice.

Ingredients

1 bunch green onions
2 tsp. olive oil
2 large onions (thinly sliced)
2 cloves garlic (minced)
2 Tbsp. fresh ginger (peeled and minced)
1 Tbsp. curry powder
1 tsp. garam masala
1/4 tsp. salt
2 tsp. honey
1/2 cup lite unsweetened coconut milk
3/4 cup no salt added chicken or vegetable stock
1 lb. boneless, skinless chicken thighs (cubed)
4 Tbsp. fresh cilantro leaves (coarsely chopped)

Thinly slice the green onions crosswise. Set aside the green tops.

Heat the olive oil in large skillet over medium-high heat.

Add the onions and sauté for 5 minutes until they just begin to soften. Stir frequently

Add the white part of the sliced green onions, garlic and ginger and cook for 3 minutes. Stir frequently.

Add the curry powder, garam masala, salt, honey, coconut milk and vegetable stock.

Stir and reduce the heat to medium and cook for 2 minutes.

Add chicken and simmer for 10 to 15 minutes until it is cooked through.

Add the reserved green onion tops and the cilantro and stir.

Serve over Brown Rice.