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Curry Coconut Chicken, Cilantro and Almond Oatmeal

by Livestrong_Recipes  |  Sep 8, 2016

Curry Coconut Chicken, Cilantro and Almond Oatmeal
  1. PREP
  2. 15 m
  • COOK
  • 10 m
  • TOTAL
  • 25 m

In this savory recipe, you’ll simmer oats in a curry-coconut broth for five minutes, then simply stir in the chicken and simmer until heated through. The finishing touches of fresh cilantro and sliced toasted almonds make this extra special. Recipe and image courtesy of Jackie Newgent, RDN.

INGREDIENTS

SERVES 2

  • 9 oz Rotisserie Chicken Breast Meat
  • 13 1/2 oz Organic Light Coconut Milk
  • 1 cup low-sodium vegetable broth
  • 3 stalk scallion(s)
  • 1 tsp Curry Powder
  • 1 tsp Ginger Root
  • 3/4 tsp sea salt
  • 1 cup Old-fashioned Rolled Oats
  • 2 tbsp fresh cilantro
  • 2 tbsp Sliced Almonds

DIRECTIONS

1 Cube or shred the chicken breast meat, removing any skin. (Makes 1 1/2 cups cubed.) Set aside.
2 Bring the coconut milk, vegetable broth (or chicken broth), scallions, curry powder, ginger (if using), and salt to a boil in a medium saucepan. Reduce heat to medium, add the oats, and stir until fully cooked, about 5 minutes. Add the chicken and stir until heated through. Adjust seasoning.
3 Transfer to bowls, sprinkle with the cilantro and almonds, and serve.