Thai Chicken Curry

Ingredients:

• 1 tbsp olive oil
  
  


• 1½ sups finely chopped onion
  
  


• 2 tbsp finely chopped fresh ginger
  
  


• 1 tbsp chopped garlic
  
  


• 2 tbsp curry powder
  
  


• 1 tsp ground coriander
  
  


• 1 tsp ground cumin
  
  


• 1 can (14.5 oz) fire-roasted tomatoes
  
  


• 7 oz light coconut mile*
  
  


• 1 cup fat-free chicken or vegetable broth
  
  


• 1 tbsp fish sauce*
  
  


• 1½ cups cooked brown lentils
  
  


• ¼ cup chopped fresh cilantro, without stems
  
  


• 6 boneless, skinless chicken breasts (3 oz each)
  
  

Preparation:

• Heat ½ tbsp of the oil in 3-quart saucepan over medium-high heat. Add onion and sauté, stirring, until golden, Add curry powder, coriander, and cumin. Stir.
  
  


• Add tomatoes, coconut mile, broth, and fish sauce and bring to a boil. Stir in lentils and cilantro. Keep warm.
  
  


• Preheat charcoal grill. Brush chicken lightly with remaining olive oil and arrange on rack set about 6 inches over glowing coals. Grill 4 minutes on each side, or until just cooked through. (Alternatively, chicken may be grilled in a hot, ridged grill pan over medium-high heat.) Season with salt and black pepper to taste.
  
  


• Place chicken on plates. Top with curry sauce.
  
  


• Note: Light coconut milk has less fat, fewer calories, and a lighter flavor than regular coconut milk. Fish sauce, also called nuoc nam, is a Thai ingredient available in Asian markets, specialty food stores, and some supermarkets.
  
  

Make 6 Servings:

Weight Loss Recipes Amount per Serving: 233 Calories, 23 g Protein, 19 g carbohydrates, 6 g Fiber, 7 g fat, 3 g saturated fat, 46 mg cholesterol, 150 mg sodium