Chicken Vegetable Curry
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
Ingredients:
1 pound cubed chicken breasts
1 1/2 teaspoon salt, divided use
1/8 teaspoon freshly ground black pepper
2 teaspoons vegetable oil
1 cup onions, diced
1 tablespoon garlic, chopped
2 teaspoons fresh ginger, chopped
2 tablespoons curry powder
1 teaspoon cumin
1/8 teaspoon ground red pepper, optional
1 1/2 cup fat-free chicken broth
8 ounces potato, peeled and diced
8 ounces sweet potato, peeled and diced
1 pound cauliflower florets
3 carrots, sliced
1/2 pound green beans, trimmed and halved
1 cup low-fat unsweetened coconut milk
1/4 cup sliced green onions
2 cups cooked couscous
Directions:
Sprinkle chicken with 1/4 teaspoon salt and pepper.
Heat oil in Dutch oven over medium heat. Add chicken and cook, stirring, 5 to 7 minutes, until golden. Transfer to bowl.
Add onions, garlic, ginger and 1/4 cup broth to Dutch oven. Cover and cook over medium heat 7 to 8 minutes, until onions are golden. Stir in curry, cumin, red pepper and remaining 1 1/4 teaspoons salt. Cook until fragrant, about 30 seconds.
Stir in remaining broth and potatoes. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Add cauliflower and carrots; simmer 10 minutes more.
Stir in chicken, beans and coconut milk. Simmer, covered, 15 minutes, until vegetables are tender. Stir in green onions.
Serve with couscous.
Recipe Location: https://www.cdkitchen.com/recipes/recs/569/Chicken-Vegetable-Curry81625.shtml
Recipe ID: 52409
Nutrition:
per serving: 307 calories, 5g fat, 42g carbohydrates, 27g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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