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Chicken, Carrot and Chickpea Coconut Curry

Chris Scheuer
  • minutes
  • Serves 6 to 8

INGREDIENTS

1 lb

Chicken breast, boneless skinless

1

Basil

10

Carrots, medium

2

14- ounce cans Chick peas

3

medium cloves Garlic

2 tbsp

Ginger, fresh

1

bag Green peas, tiny frozen

1 tbsp

Lemongrass, fresh

8 oz

Mushrooms, fresh

1

Onion, large

1

Potato, large

1/2

Red bell pepper, medium

4 cups

Chicken broth, low sodium

1 can

Coconut milk, light

1 tbsp

Fish sauce

2 tbsp

Brown sugar

2 tsp

Curry powder

2 tbsp

Coconut oil

2 tsp

Butter