Coconut Curry Chicken


1/4 - 1/2 can of organic low fat coconut milk

1 and 1/2 cans garbanzo beans, organic, drained and rinsed

32oz vegetable stock

One medium yellow onion, diced

2 Sweet potatoes, peeled and diced

Salt and Pepper to taste

1 and 1/2 Tbsp. Curry Powder

Virgin Coconut Oil

1 package chicken tenderloins

Wild rice quinoa mix (I use Minute - multi grain medley - brown, red, wild rice & quinoa)


In large pan, sautee onion in oil until translucent. Add stock, curry and potatoes and chicken. Simmer for about 15 minutes checking chicken. Meanwhile cook rice/quinoa according to package. Once chicken is done put aside with some broth so it stays moist. Add in chickpeas, let simmer for about 10 minutes or until potatoes begin to get soft. Do not cover. Once potatoes are almost done, add in coconut milk. (Can use ¼ to ½ of the can based on desired taste and healthiness) Add chicken back in and let sit on a low simmer for 5 minutes. Add in salt and pepper to taste. Serve over rice/quinoa.

Samantha FriedmanComment