Chicken Curry
If you've never made Chicken Curry because you were intimidated by the complex flavors, now is the time to give it a whirl! This recipe is super simple, yet has tons of flavor, tender morsels of chicken and vegetables in every single bite.
Servings: 4
Calories: 210kcal
Ingredients
- 2 tablespoons curry powder
- 2 tablespoons water
- 1 teaspoon cumin
- 3 Garlic cloves, minced
- 1 teaspoon tomato paste
- 3/4 teaspoon kosher salt
- 1/4 teaspoon Fresh Ground Black Pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 apple, cored, skin-on and cut into 1/2-1 inch cubes
- 1 Cup Carrots, cut into ½-1 inch pieces
- 1 Cup Celery, cut into ½-1 inch pieces
- 1 1/2 pounds Chicken, boneless/skinless breast and/or thighs, cut into ½-1 inch cubes (about the size of your apples, carrots and celery)
- 1 Cup chicken broth
Instructions
- Place the first 7 ingredients in a bowl, combine and set aside.
- In a large skillet or pot over medium heat add 1 tbsp of oil and onions and sauté for 3-4 minutes until tender.
- Add spice mixture to the onions and sauté another 30 seconds.
- Add apples, carrots, celery and chicken and stir to combine to coat with the spice mixture and onions.
- Add chicken broth, bring to a boil then reduce to a simmer and cover.
- Simmer for 30 minutes until vegetables are tender and chicken is cooked through. Stir every couple of minutes to prevent the curry from sticking to the bottom of the pot/skillet.
- Cool and serve over Jasmine or Basmati rice.
Nutrition
Calories: 210kcal | Carbohydrates: 12g | Protein: 27g | Fat: 6g | Cholesterol: 75mg | Sodium: 720mg | Fiber: 3g | Sugar: 6g