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Chicken Vegetable Curry
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- #52409
serves/makes:
ready in:
1-2 hrs
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.
added by
iheartwine
nutrition data
307 calories, 5 grams fat, 42 grams carbohydrates, 27 grams protein per serving.
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