Ingredients:
1 lb boneless skinless chicken breasts, chopped into pieces
1 Tbsp vegetable oil
1 cup chopped green onions
1 jalapeño, finely chopped
2 cloves garlic, minced
32 oz carton chicken broth
1 tsp ground cumin
1/2 tsp kosher salt or to taste
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
2 large avocados, pits removed, scooped out of the shell
1 Roma tomato, diced (or you could top with salsa)
Tortilla chips, monterey jack cheese, sour cream for serving (optional)
Instructions:
1. Heat the oil in a large sauce pot over medium heat.
2. Add the onions, jalapeño and garlic. Saute about 2 minutes until the onion has started to soften.
3. Add in the chicken breasts, cumin, and chicken broth. Let simmer until the chicken is cooked through, 10-15 minutes (it depends on how thick the pieces of chicken were).
4. Remove the chicken from the pot, then shred it into smaller pieces when it has cooled enough to handle.
5. Use immersion blender, add cilantro and 1 ½ of the avocados into the pot and puree until creamy.
6. Season to taste with salt and pepper (I added 1/2 tsp kosher salt but add more if you use reduced-sodium broth).
7. Stir in the chicken and lime juice.
8.Garnish with the remaining 1/2 of chopped avocado, tortilla chips, cheese, salsa or fresh tomato, additional chile, etc etc.
• 4 lbs boneless skinless chicken breasts, cut into 1/2-inch chunks • 2 teaspoon salt and pepper, or more to taste • 3 tablespoons vegetable oil • 4 oz bottle curry paste • 1 med onion, thinly sliced • 4 cloves garlic, crushed • 2 (14 ounce) can coconut milk • 4- 6 ripe tomatoes (strained) OR 2 (14.5 ounce) can stewed, diced tomatoes • 2 (8 ounce) can tomato sauce OR 1 small tomato paste • 3 teaspoons splenda
Directions
Season chicken pieces with salt and pepper. Set this aside.
Heat oil and curry paste in a large skillet over medium-high heat for 5 mins.
Stir in onions, splenda, and garlic, and cook 10 minutes (add more oil if needed)
Add tomatoes and tomato paste into the pan, and stir to combine.
Add seasoned chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 10-15 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk over chicken mix, and stir to combine.
Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
