Chicken Curry

I am leaving for a trip to San Antonio today, so I won't be posting the rest of the week. But before I go... Enjoy some delicious lightened up chicken curry. I had been planning on making fried rice, but was just so in the mood for rice that was soaked in sauce (yum) and I happened to have a can of light coconut milk on hand, so this delicious spiced (but not spicy) curry was born. With enough delicious sauce to drown a huge bowl of rice. Have a great week, see you all Monday!

Chicken Curry:
1 tbsp of coconut oil
2 chicken breasts
2 tbsp of flour
2 onions
1 parsnip
1 bell pepper
2 tbsp of curry powder
1/2 tsp of ginger
1/2 tsp of cinnamon
1/4 tsp mustard
1 tsp of Garam masala
1 tsp of chili powder
1 Bay leaf
2 tbsp of brown sugar
1/2 cup of chicken stock
1/2 cup of light coconut milk

Salt and pepper to taste

Heat the oil in a large skillet. Cut the chicken breast into 1 inch pieces and season with salt and pepper. Toss the breasts with the flour to coat. Add to the hot pan and cook until golden brown, about 2 minutes then flip. Chop the onions, parsnips, and pepper and add to the pan. Cook until onions soften slightly, about 4 minutes, stirring frequently. Add spices, sugar, stock and coconut milk, stir and bring to a boil. Reduce to a simmer and cook until chicken is cooked through and the veggies are soft, about 20 minutes. Serve over rice.

Happy Eating.