Dinner Party (Part 4 of 5): Coconut Curry Chicken

I'd had a can of coconut milk sitting in my pantry for months; I'll admit, I was a bit trepidatious about using it (not sure why). Seriously, I shouldn't have waited so long--it made this chicken dish so rich and delicious. And there weren't any leftovers :)

Coconut Curry Chicken

Ingredients:

1 tsp vegetable oil
1 large onion, chopped
4 garlic cloves, sliced thinly
4 carrots, peeled and sliced
1.5 lbs boneless chicken breasts, cut into chunks
1 Tbsp curry powder (more if you like it hotter)
1 tsp sea salt
shot of sriracha
1 can coconut milk (I used light, lower in fat)
1 head of cauliflower, cut into florets

Directions:

1. Heat oil in large skillet and saute onion until soft, 4-5 minutes. Add garlic and carrots and cook 7-8 minutes until onions are caramelized.
2. Add chicken, spices and sriracha, stirring to coat. Add coconut milk, mix and bring to a boil. Simmer 2-3 minutes then add cauliflower. Cook an additional 5-6 minutes covered until chicken is cooked through and cauliflower is tender.

The cost:
onion: .45
garlic: .15
carrots: .99
chicken: 8.99
coconut milk: 1.99
cauliflower: 1.99

Grand total: $14.56; serves 8