Coconut Curry Chicken

By, Mark Wine CSCS; NASM PT, PES, CES
Author of 2, 4, 6, 8, 10, 12 Pack Abs

Coconut Curry ChickenChicken-Mango Curry

6-8 medium-large chicken breasts
1 onion, minced
4 garlic cloves, roughly chopped
1 red bell pepper, chunked and seeded
1 bay leaf (optional, but adds depth of flavor)
1 15oz can light coconut milk
2 8oz can no-salt tomato sauce
1 16oz can no-salt diced tomatoes, drained
1 tbsp red pepper flakes
1-2 tbsp yellow curry powder (add 2 tbsp if you like stronger curry flavor)
1 lime juiced and zest
½ tsp cinnamon (better if add ½ whole cinnamon stick)
1-2 fire roasted red bell peppers, sliced (for garnish, top on the chicken)
2 handfuls of cilantro, rough chopped (for garnish, top on the chicken)
3 cups farro, brown rice, or quinoa, cooked and warm

Coconut Curry Chicken

1. Put all ingredients, from chicken to cinnamon, inside the crock pot
2. Turn the crock pot onto low and cook 6-8 hours; roughly break up chicken into chunks, do not shred
3. Serve chicken over a bed of quinoa, faro, or brown rice
4. Pour sauce over chicken and grain; thicken the sauce if desired
5. Garnish with red bell peppers and cilantro
**squeeze some lime juice over the top for added flavor; this citrus helps remove the need for salt**

HEALTH BENEFITS FROM INGREDIENTS

Curry has been linked to a reduction in joint inflammation, enhancing fat burning, easing digestion, increasing immune function, and even reducing Alzheimer’s.
Coconut milk has been shown to maintain blood sugar, build stronger bones, enhance immune function, enhance elasticity in blood vessels, lower blood pressure, decrease weight levels, and decrease inflammation within joints.
Red pepper flakes increase your metabolism, increase fat burning, boost immunity through Vitamin A content (adds carotenoid), and it even fights inflammation.


This Coconut Curry Chicken is brought to you by Functional Muscle Fitness.

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