Coconut Curry Chicken *SPICY*
It's Coach Amie back with Forking Made Easy: a collection of recipes to make eating healthy taste good. This week’s menu features Curry Chicken Salad- full recipe is posted below:
Coconut Curry Chicken *SPICY*
(makes 4 servings)
1 pound boneless, skinless chicken breast, cubed
1/4 cup sriracha hot chili sauce
1 tablespoon fresh-squeezed lime juice
1 cup light coconut milk
1 tablespoon curry powder
1 tablespoon cornstarch
1 tablespoon cold water
In a large mixing bowl, combine sriracha, lime juice, coconut milk, and curry powder. Whisk well to combine.
Toss the chicken in the curry sauce and coat well. Place the chicken in a large non-stick skillet and cook on medium heat for 2-3 minutes per side until it begins to brown.
Add the remaining sauce to the skillet and simmer on medium heat.
Whisk together cold water and cornstarch to make a slurry. Add to the curry sauce and continue to cook until the sauce thickens.
Serve over rice or enjoy on its own.
Enjoy!