Over the weekend enjoy Coconut Curry Chicken! It’s an all-in-one main dish, and you can make it in a slow cooker. I’m making this as our Sunday dinner. Calories for one serving is 396, not bad for a really filling meal. I’ll serve a field greens salad on the side. In GOLD STANDARD OF THIN (99 cents for the Kindle edition) we suggest building a meal around a protein, a vegetable, and a fruit. Once a day a 100-calorie carb is lovely, and the potato is in this recipe. Ours is a simple plan that works much like the Zone or South Beach, but because our recipes are delicious, dieters stick with it. This week I received an email of thanks from a post-menopausal woman who lost 28 pounds on the Gold Standard of Thin plan, and it took her seven weeks. That’s a 2-pound week loss, but sometimes she lost one pound and other weeks, three.
- 2 medium potatoes, peeled and cubed
- 1 small onion, chopped
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 cup light coconut milk
- 4 teaspoons curry powder
- 1 garlic clove, minced
- 1 teaspoon reduced-sodium chicken bouillon granules
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups hot cooked rice
- 1/4 cup thinly sliced green onions
- Raisins, flaked coconut and chopped unsalted peanuts, optional
- Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides.
- Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.
- Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired. Yield: 4 servings.
Nutritional Facts 1 serving (calculated without optional ingredients) equals 396 calories, 11 g fat (7 g saturated fat), 63 mg cholesterol, 309 mg sodium, 43 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat.