This is one of my go-to recipes from The Master Your Metabolism Cookbook by Jillian Michaels. It offers incredible health benefits and is delicious! It’s heart healthy, boosts metabolism, improves mood, anti-inflammatory and anti-cancer.
What’s You’ll Need:
For the Curry Chicken
1 tablespoon virgin coconut oil
1 teaspoon red curry paste
4 (4- to 5-ounce) boneless, skinless chicken breast
½ cup low-sodium chicken broth
1 teaspoon honey
For the Cilantro-Lime Sauce
2 packed cups cilantro leaves
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon honey
1 to 2 teaspoons finely chopped green chile (optional)
1 garlic clove, chopped
½ teaspoon chopped fresh ginger
½ teaspoon garam masala
¼ teaspoon salt
How You Make It:
To prepare the chicken, in a large skillet over medium-low heat, add the oil and curry paste and heat, stirring, until combined. Add the chicken and cook for 2 minutes. Turn and cook for 1 minute. In a separate bowl, combine the chicken broth and the honey and stir to blend. Pour over the chicken and bring to a boil. Reduce the heat, cover, and simmer very gently until the chicken is cooked, about 15 minutes.
While the chicken is cooking, prepare the Cilantro-Lime Sauce. In a blender, place the cilantro, lime juice, olive oil, honey, and chile, if using; add the garlic, ginger, garam masala, salt, and 3 tablespoons water. Puree until smooth, adding another tablespoon of water, if necessary. Set aside.
When the chicken is cooked, transfer it to a plate and gently tent with aluminum foil to keep warm. Simmer the liquid in the pan until reduced and thickened. Return the chicken to the pan and flip each breast once or twice to coat with sauce. Spoon the remaining Cilantro-Lime Sauce over the chicken and serve.