Healthy Curry Chicken

This is a low-fat curry chicken recipe that uses boneless skinless chicken breast. The breast turns out juicy and tender.

INGREDIENTS

1 pound boneless skinless chicken breast

1 tablespoon coconut oil

1 cup vegetable cocktail

1/3 cup GF tomato paste

1 1inch piece of ginger, peeled and grated

3 cloves garlic, pressed

1 1/2 teaspoons curry powder

1/2 teaspoon onion salt

1/4 teaspoon ground cumin

1/4 teaspoon ground turmeric

pinch ground cinnamon

pinch ground cloves

cayenne to taste

salt to taste

pepper to taste

DIRECTIONS

Melt the oil in a skillet over medium-high heat.

Season the chicken breast with salt and pepper and brown both sides in the skillet, about 3 minutes per side, until you have a nice light golden crust.

Meanwhile, whisk together, the vegetable cocktail, tomato paste, ginger, garlic and remaining spices in an 8 inch casserole dish.

Remove the chicken from skillet and place in the tomato spice mixture making sure to coat both sides.

Cover and place in a preheated 350 degree oven until cooked thought and tender, about 1 hour, depending on how thick the pieces of chicken are.



I also use this chicken recipe to make an awesome Indian Chicken Salad. Just slice up a chicken breast, toss it with your favourite greens and drizzle with some of the left-over sauce and you have an amazing salad!