Luminaries Chicken Curry

Try out this recipe when you’re in the mood for a heart-healthy curry. The avocado oil in this recipe aids with cholesterol and the spice from the curry packs a big punch.

Luminaries Chicken Curry

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Recipe by Stephen Byrne
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

    Ingredients

    • 2 lbs cooked diced chicken breast

    • 1 onion, chopped or diced

    • 1 green pepper, diced

    • 1 tbsp. minced fresh garlic

    • 3 tbsp. avocado oil, divided

    • 1 can full-fat or lite coconut milk

    • 1/4 cup lemon juice

    • 2 tbsp. curry powder (or amount to taste depending on the strength of your curry powder)

    • 1 cup dried millet cooked to package instructions (you can also use farro, barley, or quinoa)

    Directions

    • Sauté chicken in avocado oil until soft.  Remove from pan and also sauté veggies in avocado oil until soft.  

    • Add coconut milk, lemon juice, curry, and chicken and simmer until heated through/flavors mixed.

    • Serve over bed of brown rice, or millet cooked to package specifications (replace cooking water with chicken broth for extra deliciousness).

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