Name: Chicken and vegetable curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup basmati rice; 1/2 cup water; 1 tsp canola oil; 1/3 cup yellow onion, diced; 3/4 medium carrot, peeled and sliced into rounds; 2 cloves garlic, minced; 2 tsp fresh ginger, minced; 1 1/2 tsp curry powder; 1/4 tsp ground turmeric; 1/2 tsp salt; 1/3 cup light coconut milk; 3 tbsp chicken broth; 1/4 cup frozen peas; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

574 calories

Protein: 52g; 37% of calories
Carbs: 57g; 40% of calories
Fat: 15g; 24% of calories

Instructions

Prep 20 min · Cook 15 min

Combine the rice and water in a small pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes.
While the rice simmers, heat the oil in a large skillet over medium heat. Add the onion and carrots. Cook for 6 minutes until the onion is softened.
Add the garlic, ginger, curry powder, turmeric, and half the salt to the skillet. Stir constantly for 1 minute until the spices are fragrant.
Add the chicken pieces, coconut milk, and chicken broth to the skillet. Bring to a gentle simmer. Cook for 10 to 12 minutes, stirring occasionally, until the chicken is cooked through and the carrots are tender. Done when opaque in the center, 165°F.
Stir in the frozen peas and cook for 2 minutes until heated through. Taste and add the remaining salt if needed. Fluff the rice with a fork and serve the curry over the rice, topped with cilantro.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes