Coconut Curry Chicken

Heat 2 T olive oil in a deep saute pan.
Add 3 T of your favorite curry powder and cook for a minute or two.

Meanwhile, chop a half of a large, sweet onion, 2 to 3 T ginger root and 2 plump cloves of garlic.
Add them to the pan and cook for another couple minutes.
Have on hand 1 can of diced tomatoes, 1 can of light coconut milk, about 2 cups of fresh green beans, and some tomato paste.

Add 6 boneless, skinless chicken thighs, or a combo of breasts and thighs. My man prefers the white meat, so I mixed it up. I like using the dark meat because it adds more depth of flavor.

Brown the chicken on both sides, then add a 15 oz can of diced tomatoes and half a can (6 or 7 oz) of light coconut milk and 2 T tomato paste.

Let it simmer for 20 minutes, or until nearly reduced to your satisfaction. add 1 sliced red bell pepper and 2 cups of fresh green beans. Continue cooking until the veggies are soft enough for you.

Serve over a cup of brown jasmine rice.

You can get 4 servings out of this at 6 Weight Watchers points per serving (plus rice)

Now the trick will be to get the kitchen cleared up of curry aroma.

Quite yummy.

Quite.

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