A Delicious Easy Gluten Free Recipe


2 tbsp vegetable oil
1 onion, sliced
2 tbsp curry powder
8 skinless, boneless chicken thighs
Or 4 chicken breasts, cubed
½ tsp salt
1 can (398 ml) light coconut milk
2 large carrots, sliced into coins
1 C frozen peas
½ C chopped cilantro
1 ½ C broccoli florets


  1. Heat a large wide frying pan over medium-high. Add oil, then onion and curry powder. Cook until onion starts to soften, 3 minutes.
  2. Sprinkle chicken with salt, then add to pan. Stir until coated.
  3. Add coconut milk and carrots and bring to a boil. Reduce heat to medium. Gently boil, covered, stirring occasionally until vegetables are tender and chicken is cooked, about 15 minutes.
  4. Remove lid, add broccoli, and continue boiling until liquid is slightly thickened, about 5

more minutes. Stir in peas and cilantro and cook for 1 more minute.


Makes 4 servings; count each serving as 3 proteins, 1 restricted vegetable and 1 fat.

Recipe adapted from Chatelaine