Curried Chicken and Onions

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Not too spicy with a hint of sweet coconut, this dish can’t be beat for curry lovers everywhere.
  • 7 oz. (200 g) boneless chicken breast, cut into bite-size pieces
  • Salt and pepper to taste
  • 2 cups thinly sliced onions
  • 1 garlic clove, minced
  • 1 tsp. fresh ginger, minced
  • 1 1/2 tsp. mild curry powder
  • 1/4 tsp. each ground cumin, turmeric, and paprika
  • 1/8 tsp. each ground coriander and cinnamon
  • 1 cup chicken broth (no sugar)
  • 8 drops Capella Coconut
  • 10 drops Clear Stevia
  • Lemon wedges for serving

1. Heat a nonstick skillet over medium-high heat. Season the chicken pieces with salt and pepper and quickly sauté in the hot pan until no longer pink. Add the onions and continue to cook, stirring often, for 2 minutes.

2. Stir in the garlic, ginger, curry powder and remaining spices and cook for 1 minute.

3. In a bowl combine the broth and Capella and Stevia drops and pour into the skillet, stirring well. 

4. Reduce the heat to low and cook covered until the chicken is cooked through and the sauce has thickened, about 12 minutes. Taste for seasoning and serve immediately with a lemon wedge.


2 Servings
Nutrition Facts: 

190 calories per serving
(1 protein, 1 vegetable, 1/4 lemon)