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Ingredients
US|METRIC
2 SERVINGS
- 1/2 lb. boneless skinless chicken thighs (I used 1 pound boneless, skinless chicken breasts)
- 1 Tbsp. Madras curry powder (I used 1 teaspoon regular curry powder)
- salt
- pepper
- 1 tsp. minced garlic (I used 1 clove garlic, minced)
- 1/2 cup white onion (thinly sliced)
- 1/2 cup red bell pepper (thinly sliced)
- 1/2 cup organic chicken broth
- 13.5 oz. coconut milk (I used 14 ounce can light coconut milk)
- 16 oz. coleslaw mix (bag shredded cabbage)
- 1 cup pineapple (diced, I used a 20 ounce can crushed pineapple)
- 1/2 cup green onion (chopped)
- 1/2 tsp. crushed red pepper (I omitted this)
- 1/2 tsp. kosher salt (I omitted this)
- 1/2 tsp. black pepper (I omitted this)
- 3 Tbsp. lime juice (I used the juice of 2 limes)
- 3 Tbsp. extra-virgin olive oil
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