Healthier Chicken Coconut Curry

While I can't say that this is a 100% "healthy" chicken curry, I can say that it is "healthier" than what you would get if you went out to eat (i.e., panang chicken, coconut curry). There are a few things that scream healthy about this particular dish: diversity of bright, colorful vegetables (i.e., bell peppers, sweet potatoes, shallots, red onion, green onion); lean chicken breasts; low fat/low sodium broth; and the kick from red pepper adds a nice metabolism boost. The "healthier" part comes from cooking with olive oil and using reduced fat coconut milk (as the full fat stuff, while good packs some extra calories and fat).

Ingredients

• 1-2 lbs. of lean chicken breast (trimmed...I find Perdue brand to be better bang for the buck, as the other brands have lots of fat and gristle, but this one needs no added work)
• 1/2 each of red pepper, orange pepper and yellow pepper, cut into thin strips
• 2 medium sized sweet potatoes (peeled and chopped into chunks)
• 1/2 red onion, sliced
• 2 shallots 
• 1-2 cups of chicken broth (I prefer to use the 99% fat free, organic, no MSG broth)
• 2 cans reduced fat coconut milk (I use Thai Kitchen brand, but there are a few others out there)
• 1-2 tbs. of red curry paste (I use Thai Kitchen brand, but in a pinch if you don't have this you can make it a yellow curry and use curry powder...tastes just as awesome)
• red pepper flakes (you control this...the more you use, the hotter the dish)
• salt & pepper
• dash of turmeric and/or garam masala (if you have it...if not it doesn't matter). 
• 2 tbs. extra virgin olive oil
• chopped green onions
• chopped cilantro 

Directions

1. Heat large pot on medium heat, meanwhile chop the chicken into large chunks and season with salt and pepper. 
2. Cook chicken until no longer pink and set aside in a covered contained (I usually grab something larger, because it can be used again for the leftovers). Do not drain the chicken - just scoop out of pot, leaving the oil and juices for next step. Time saver: While the chicken is cooking, chop other vegetables.
3. Add the onions, shallots and peppers and saute until they start to turn tender, but not completely soft (about 4-5 minutes). 
4. Add in the sweet potatoes, two cans of coconut milk, curry paste and seasonings (if desired). Mix until paste has dissolved. 
5. Add in chicken broth just until ingredients in pot are covered.
6. Bring up to a boil for several minutes, stirring periodically. 
7. Re-add the chicken chunks, cooking on low until thicker. If you prefer a thicker broth, continue a low-boil until liquid reduces to desired consistency. 

I serve this over jasmine rice that has been sprinkled with a bit of cardamon. The aromatics of this combination creates a flavor explosion. Top with a healthy dose of green onions and cilantro.

The "better for you" option is to serve it over brown rice. The really "not so healthy" option is to include a scoop of mango ginger chutney on the side (Major Grey's) and a nice, warm slice of whole wheat naan. 

Enjoy! And if you take a picture of it, send it in! We ate all of ours!

Anna Marie