Skillet Chicken Curry – CE
rice and salad
  • Clean Eating
  • freezable, one pan, poultry
Skillet Chicken Curry – CE
rice and salad
  • Clean Eating
  • freezable, one pan, poultry
Servings:

Ingredients

Prep
  • 5 boneless chicken breast
  • 1 C frozen chopped onion
  • 2 T curry paste
  • 1 T soy sauce or liquid aminos
  • 1 T honey
  • 1 t curry powder
On Cooking Day
  • 2 T olive oil or coconut oil
  • 13 oz coconut milk full fat – canned
  • 16 oz frozen peas
  • 2 bag steamers brown rice
  • 10 C salad greens

Instructions

To Assemble
  1. Chop chicken into bite size pieces and add to large zipper bag with next 5 ingredients.
To Cook
  1. Add olive or coconut oil to large hot skillet and add chicken. Cook until chicken is lightly browned and cooked through.
  2. Add coconut milk and peas and bring to simmer. (be sure to scrape all the bits off off the pan for flavor) Simmer 10-15 minutes.
  3. Cook rice according to package directions. Serve chicken mixture over rice with salad on the side.

Ingredients

Prep
  • 5 boneless chicken breast
  • 1 C frozen chopped onion
  • 2 T curry paste
  • 1 T soy sauce or liquid aminos
  • 1 T honey
  • 1 t curry powder
On Cooking Day
  • 2 T olive oil or coconut oil
  • 13 oz coconut milk full fat – canned
  • 16 oz frozen peas
  • 2 bag steamers brown rice
  • 10 C salad greens

Instructions

To Assemble
  1. Chop chicken into bite size pieces and add to large zipper bag with next 5 ingredients.
To Cook
  1. Add olive or coconut oil to large hot skillet and add chicken. Cook until chicken is lightly browned and cooked through.
  2. Add coconut milk and peas and bring to simmer. (be sure to scrape all the bits off off the pan for flavor) Simmer 10-15 minutes.
  3. Cook rice according to package directions. Serve chicken mixture over rice with salad on the side.
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