Curry Baked Chicken

This is an explosion of flavors! All the flavors!!!! All three of my children cleaned their plates and asked for seconds and thirds.  Not only does this taste great but it’s also loaded with amazing anti-inflammatory benefits.  Turmeric, ginger and garlic oh my!!! My pictures don’t do this plate justice, this is a must try!

1 can unsweetened coconut milk

1 diced red onion

3 bulbs chopped fresh garlic

olive oil

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon fresh grated ginger

1 teaspoon curry powder

salt/pepper

1 lime

4 pounded thin chicken breasts

 

Preheat oven to 475 degrees.

Place chicken between plastic wrap or a large baggie and pound very thin.  Place on a pan lined with parchment paper.  Sprinkle both sides generously with salt and pepper.  Put to the side while you sauté the diced onions and garlic in olive oil.  Once translucent add the coconut milk (only the white milk on top of water).  Once boiled, turn down to a simmer and squeeze the whole Lime in the sauce.  Drizzle a little of the sauce on the breasts and place the breasts in the oven.  Cook for about 12 minutes.  Remove from oven and let sit for 5 minutes. Serve with the warm sauce on top!  Out of this world!!!!

 

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