Fruit and Nut Curry
I serve this with either wild rice, brown rice or quinoa, and a steamed green veggie (usually broccoli or green beans, but whatever you like!!)
2 tbsp olive oil
4 chicken breasts
1⁄2 medium onion, chopped
1 tbsp curry paste, mild, medium or hot
2 tbsp flour (I use brown rice flour or almond flour just because it is gluten free)
1 cup low sodium chicken stock
1/4 cup raisins
1/4 cup unsweetened coconut
1/4 cup slivered almonds
1 Heat the oil in a large skillet over medium high heat. Season the chicken with salt and pepper and then add it and the onion to the skillet.
2 Cook until chicken is golden brown, about 5 minutes.
3 Stir in the curry paste and flour and cook 2-3 minutes more. Slowly, stirring constantly pour in the stock and water.
4 Mix in the raisins, coconut and almonds and bring to a boil Adjust heat until mixture gently simmers. Simmer 15 to 20
minutes or until chicken is tender and sauce is very flavourful.
5 Top with lots of chopped fresh cilantro.
Nutrition (per serving): 232 Calories, 17g Carbohydrates, 7g Fat, 23g Protein