Coconut Curry Chicken with Pineapple Mango Salsa

This is my take on a coconut curry chicken recipe. I used the pineapple mango salsa as a topping rather than putting the mango in the curry to lighten it a little. This was served over whole grain rice.

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Coconut Curry Chicken

Serves 5

Ingredients:

2/3 large red onion, medium dice
3 cloves garlic, minced
1 tbsp olive oil
1/4 cup carrots, medium dice
1/4 head cauliflower, cut into small pieces
2 large chicken breasts, cut into desired size
1 can coconut milk
1 cup low-sodium chicken broth
1 tbsp garam masala
2 tsp Club House roasted chili and tamarind
1 tsp curry powder
salt to taste


Pineapple Mango Salsa


Procedure:

Heat olive oil in a pan, add onions and garlic. Cook for 1-2 minutes on medium-high heat. Add Cauliflower, carrots, and spices. Cook for another couple minutes and remove all vegetables from the pan and set aside.
Add chicken to the pan and when approximately 3/4 cooked add the vegetables back, cook for a  minute, add the chicken broth and coconut milk.
Place lid on pan and reduce heat to low. Let simmer for 30 minutes, remove lid and continue cooking on medium-low heat for another 20-30 minutes.
Serve with whole grain rice and pineapple mango salsa.