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INDIAN CHICKEN COCONUT CURRY
Escape the usual, mundane meat-n-potato meal and try this colorfully ethnic, tantalizing dish from India.
















Serves four

2 Tbsp. canola oil
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. minced fresh ginger
2 tsp. ground coriander
½ tsp. ground cumin
¼ tsp. cayenne
¼ tsp. turmeric
1 15-oz. can diced tomatoes (do not drain)
½ cup light unsweetened coconut milk (shake well before opening)
1 lb. boneless, skinless chicken breasts, cubed into ½-inch pieces
¾ tsp. salt
¼ cup chopped fresh cilantro

Directions

1. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring until soft (about five minutes). Add garlic and ginger; cook two minutes more. If mixture begins to stick to the bottom of the pan, add a little water.

2. Add coriander, cumin, cayenne and turmeric to pan and stir quickly. Add tomatoes and coconut milk; bring to a boil. Stir in chicken; cover and reduce heat. Simmer over low heat for eight minutes or until chicken is cooked through.

3. Remove from heat and stir in salt and cilantro. Serve with steamed basmati rice.

TIP: In a hurry? Substitute 2 tablespoons (or to taste) jarred Indian curry paste for the spices.

Nutrition Info (per serving): 287 calories, 25 g protein, 9 g carbs, 14 g fat, 1 g fiber, 64 mg cholesterol, 531 mg sodium, 5.5 g sugar

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