Dana's Rock'in Coconut Curry Chicken.

Dana's Rock'in Coconut Curry Chicken
Served Over Brown Rice

Ingredients:

* 3 Boneless chicken breast cut into 1 in. chunks or strips
* 4 cups of brown rice cooked, prepared as directed
* 1 (4oz.) Container of Yoplait Greek coconut yogurt
* 1 1/2 - 2 tsp.  curry powder
* 1 tsp.  turmeric
* 1 tsp.  garlic powder
* 1/2 tsp.  white ground pepper
* 1/2 tsp.  crushed red pepper
* 1 Large green pepper, cut into long strips
* 1 Medium sweet onion, cut into strips
* 1 (8oz.) can of diced water chestnuts
* 1/4 cup of shredded coconut
* 1/4 - 1/3 cup of fat-free half & half
* 1/4 - 1/3 cup of reduced sodium chicken stock
* 1 bunch scallions, thinly sliced (topping)
* 1 spoonful of sour cream (topping)
* Toasted sesame seeds (topping)
* Olive Oil for cooking

Get Started: Prepare brown rice as directed, fluff and set aside.

Step 1: Measure all dry ingredients in a bowl (except shredded coconut), set aside.

Step 2: In a large skillet, heat olive oil, over high heat add green pepper, onion and water chestnuts. Cook till browned but still crisp, transfer to a bowl, set aside.

Step 3: Add more olive oil (if needed), reduce heat to medium/high, add chicken. Sprinkle chicken lightly with powder mixture, cook until browned, flip chicken sprinkle lightly again, cook until browned and done (see Step 4), add chicken stock to chicken, stir gently until chicken is coated and remaining powder dissolves.

Step 4: After sprinkling chicken the second time, add container of greek coconut yogurt, fat-free half & half and shredded coconut to remaining powder mixture. Lightly whisk together and set aside, finish Step 3.

Step 5: Reduce skillet to low heat, add green peppers, onions and w. chestnuts to chicken, mix together. Add creamy mixture to skillet, mix well until everything is evenly heated. Do not over heat.


Step 6:  Remove skillet from heat, let set to thinken for 5min. While Rock'in CC Chicken is setting, plate brown rice, when ready top rice with Rock'in CC Chicken, topped off with a spoonful of sour cream and scallions, sprinkle with toasted sesame seeds; ENJOY!

Dana Hunt-Me