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Indian Chicken Curry

1 1/4 pounds trimmed boneless,
skinless chicken breasts, cut into 1 1/2" pieces
1 teaspoon avocado oil
2 tablespoons salt-free Indian seasoning blend or
rub (I used The Spice Hunter Salt Free,
Curry Seasoning Blend), divided 3/4 teaspoon salt,
or more to taste, divided
Olive oil spray (propellant free)
3/4 cup coarsely chopped sweet onion
2 teaspoons freshly minced garlic
1 can (15 ounces) all-natural no-salt-added diced tomatoes
3/4 cup light coconut milk
2 tablespoons chopped cilantro leaves, divided


Add the chicken to a large bowl and drizzle with the oil. Sprinkle 1 tablespoon of the seasoning and 1/4 teaspoon of the salt over the chicken and toss well, until the chicken pieces are evenly coated.

Place a large nonstick soup pot or saucepan with a lid over medium-high heat. When hot, add half of the chicken. Cook for 2 to 3 minutes per side, or until the chicken pieces are browned. Remove the chicken to a plate or bowl. Add the remaining chicken, repeating the cooking process, and remove the browned chicken to the plate or bowl. Mist the pot with spray and place it back over the heat.

Add the onion and garlic and cook, stirring frequently, for 1 to 2 minutes, or until the onions begin to soften. Add the chicken back to the pot, followed by the tomatoes with their juice, coconut milk, 1 tablespoon of the cilantro, and the remaining 1 tablespoon spice rub and 1/2 teaspoon salt. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the pan and cook, stirring occasionally, for 30 minutes, or until the chicken is very tender. Stir in the remaining 1 tablespoon cilantro and season with salt, if desired. Serve immediately.

Makes 4 (1 Cup Servings)

Nutritional Info Per Serving: 238 calories, 34 g protein, 9 g carbs, 6 g fat,
82 mg cholesterol, 2 g fiber, 553 mg sodium
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