Chicken Curry Bar

• 1 tablespoon canola oil
• 1 large white onion, vertically sliced
• 2 garlic cloves, minced
• 2 pounds skinless, boneless chicken thighs, cut into 1-inch-thick slices
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1 cup unsalted chicken stock
• 1 cup light coconut milk
• 1/2 teaspoon crushed red pepper
• 1/2 cup flaked unsweetened coconut, toasted
• 1/2 cup slivered almonds, toasted
• 1/2 cup golden raisins
• 1/2 cup dried banana chips
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced mint leaves
• 8 lime wedges
• 4 cups precooked brown rice

1. Heat oil in a large skillet over medium-high heat. Add white onion and garlic; saute 5 minutes, stirring frequently. Add chicken, curry powder, and salt, tossing to coat. Cook 7 minutes or until chicken is thoroughly cooked, stirring occasionally. Add stock, coconut milk, and pepper; bring to a boil. Reduce heat to medium-low; simmer 15 minutes or until sauce thickens, stirring occasionally.
2. Place coconut, almonds, raisins, banana chips, green onions, cilantro, mint, and lime wedges each in small serving bowls. Spoon 1/2 cup rice into each of 8 shallow bowls; top each serving with about 3/4 cup chicken mixture. Serve immediately along with toppings.
3. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
4. .

canola oil, white onion, garlic, skinless, curry powder, salt, light coconut milk, red pepper, coconut, slivered almonds, golden raisins, banana chips, green onions, fresh cilantro, mint, lime, brown rice

Taken from www.myrecipes.com/recipe/chicken-curry-bar (may not work)