|1 pound||boneless and skinless chicken breast, cut into strips or cubes|
|2||carrots, peeled and sliced|
|1||white onion, diced|
|6 ounces||lite coconut milk|
|3||garlic cloves, diced|
|1/4 cup||fresh cilantro, chopped|
|2 tablespoons||extra virgin olive oil|
|1/2 tablespoon||curry powder (more if wanted)|
|Salt and pepper to taste|
|Lettuce leaf for wrapping|
Season the chicken with salt and pepper and set aside.
Add the oil to a saucepan and sauté the garlic and onion for 5 minutes at medium-high heat. Remove from heat and set aside.
Brown the chicken for 2 minutes on each side at high heat.
Reduce the heat to medium-low.
Add coconut milk, curry powder, and carrots. Stir well and let cook for another 5 to 7 minutes, and until the chicken is completely cooked through and mixture is slightly dry.
Add the fresh cilantro and have fun serving it on a lettuce leaf.
|Sat Fat||14.1 g|