Hold onto your hats! This recipe is yumm-o.
We’re huge fans of rice with our Asian/Indian cuisine, but you could easily serve it over the roasted cauliflower if you wanted to cut out some carbs.
I’m going to make this tonight.
3 chicken breasts, browned and cooked
1/2 small sweet onion, diced
2 garlic cloves, minced
1 tbsp. olive or grapeseed oil
1 1/2 cups coconut milk
1-2 tsp. yellow curry (or more if desired)
1/2 cup shredded coconut
1/2 cup roasted cashews
Salt and pepper to taste
Cilantro for garnish
Chop the cooked chicken into bite size pieces and set aside. In a medium skillet, over medium heat, brown onion and garlic until fragrant, 1-2 minutes in oil. Add curry, salt and pepper and heat through. The curry will smell so yummy! Then add the coconut, cashews and coconut milk and heat through. Serve over rice and top with some cilantro for garnish if desired. Serves 6.