Coconut Curry Chicken

I found a recipe on allrecipes.com and tweaked it a little to reduce the calories and to thicken it up.

2 pounds boneless skinless chicken breasts
1 teaspoon salt and pepper, or to taste
2 tablespoons olive oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
2 tablespoons Stevia in the Raw
1 5.3 oz cup of Oikos plain Greek yogurt

Season chicken with salt & pepper, heat oil & curry in large skillet for 2 minutes, add onions and garlic, cook about another minute and then add chicken...either in small breast pieces or in chunks; cook for 5-7 minutes.
Mix remaining ingredients in crock pot and then add chicken, allow it to cook down 3-4 hours.
Before serving remove chicken and cut up or tear up chicken into smaller chunks, return to crock pot and prepare to serve.
We served it over quinoa, you can use rice or whatever you please.
Comes out to about 8 single cup servings, roughly about 171 calories each.

Yield: Approximately 2 dozen small appetizers

Ingredients

½ cup chopped white onion
1 garlic clove, minced
1 tablespoon olive oil
1 pound chicken, cut into small cubes
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons curry powder
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon hot sauce
½ cup light coconut milk
1/3 cup goat cheese
½ cup peeled and diced peaches
1/3 cup chopped fresh cilantro
24 sheets phyllo dough (14 inches x 9 inches), preferably ready-to-use
Butter-flavored cooking spray
Cayenne pepper or black poppy seed for garnish

Procedure

Preheat oven to 375°F.
In a medium saute pan, heat olive oil over medium heat.
Add in onions and saute until translucent.
Add in garlic and saute until fragrant.
Add in chicken and cook until lightly browned and no longer pink.
Add in spices and coconut milk. Stir well and simmer over low heat until creamy and thick.
Remove from heat and stir in goat cheese, peaches, and fresh cilantro.
Lay out one sheet of phyllo dough and cut in half length-wise. (Keep remaining phyllo covered with a slightly damp cloth to prevent drying.)
Spray each half with butter-flavored spray and lay one on top of each other.
Layer with one more sheet of phyllo cut in half and sprayed.
Place one tablespoon of chicken mixture on lower corner of each strip.
Fold dough over filling like a rectangle.
Continue folding, tucking in ends, until you come to the end of each strip.
Spray with butter-flavored cooking spray and garnish with poppy seeds or a light sprinkle of cayenne pepper.
Continue forming packets with remaining phyllo and filling.
Bake for 15-20 minutes or until golden brown.
Serve warm.

Credits

Recipe by AccentHealth Chef Donna Brousseau.

Sounds fantastic. Will add this one to our must tries. Figured rather than start new topic and it is coconut curried chicken here is an appetizer

Coconut Curried Chicken and Peach Phyllo Bundles

Yield: Approximately 2 dozen small appetizers

Ingredients

½ cup chopped white onion
1 garlic clove, minced
1 tablespoon olive oil
1 pound chicken, cut into small cubes
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons curry powder
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon hot sauce
½ cup light coconut milk
1/3 cup goat cheese
½ cup peeled and diced peaches
1/3 cup chopped fresh cilantro
24 sheets phyllo dough (14 inches x 9 inches), preferably ready-to-use
Butter-flavored cooking spray
Cayenne pepper or black poppy seed for garnish

Procedure

Preheat oven to 375°F.
In a medium saute pan, heat olive oil over medium heat.
Add in onions and saute until translucent.
Add in garlic and saute until fragrant.
Add in chicken and cook until lightly browned and no longer pink.
Add in spices and coconut milk. Stir well and simmer over low heat until creamy and thick.
Remove from heat and stir in goat cheese, peaches, and fresh cilantro.
Lay out one sheet of phyllo dough and cut in half length-wise. (Keep remaining phyllo covered with a slightly damp cloth to prevent drying.)
Spray each half with butter-flavored spray and lay one on top of each other.
Layer with one more sheet of phyllo cut in half and sprayed.
Place one tablespoon of chicken mixture on lower corner of each strip.
Fold dough over filling like a rectangle.
Continue folding, tucking in ends, until you come to the end of each strip.
Spray with butter-flavored cooking spray and garnish with poppy seeds or a light sprinkle of cayenne pepper.
Continue forming packets with remaining phyllo and filling.
Bake for 15-20 minutes or until golden brown.
Serve warm.

Credits

Recipe by AccentHealth Chef Donna Brousseau.

Nutritional Information Per Serving
Calories: 80
Sodium: 147mg
Fat: 5g
Fiber: 0g
Saturated Fat: 2g
Protein: 4g
Carbohydrate: 5g

OMG!!!! I think i just came...lol. Makin this for sure