Chicken Curry With Vegetables

PREP TIME:15 minutes

COOK TIME: 35 minutes

TOTAL TIME: 50 minutes

SERVINGS:4

Ingredients 

2 Tablespoons avocado or olive oil, divided

500g chicken breast or chicken thighs, cut into chunks

1 yellow onion, chopped

3 garlic cloves, minced

1 Tablespoon peeled and finely chopped ginger

3 large carrots, peeled and chopped into thin circles

1 red capsicum, thinly sliced

1 medium zucchini, chopped

1 ½ Tablespoons yellow curry powder

1 teaspoon paprika

1 ¼ teaspoon salt, plus more to taste

1 can coconut milk

½ cup vegetable broth or chicken broth

Black pepper, to taste

Cooked basmati rice, for serving

Instructions 

Heat 1 Tablespoon of oil in a large fry pan over medium heat. Once oil is heated add chicken chunks and cook until chicken is cooked throughout and browned, about 9-11 minutes total. Sprinkle a dash of salt and pepper on chicken while cooking. Once cooked remove chicken and set aside.

Add 1 Tablespoon of oil to same pan. Add onion, garlic, ginger and carrots and saute for about 5-7 minutes or until fragrant and carrots soften slightly.

Add capsicum and zucchini and cook for an additional 5 minutes.

Add curry powder, paprika, salt, coconut milk and vegetable broth, stir and bring mixture to a low boil. Once boiling, reduce heat and simmer for about 10-15 minutes, until veggies are tender.

Add chicken back to pan, stir, and let simmer for 2-3 additional minutes until chicken is warmed.

Season to taste and serve over cooked rice.

Nutrition

Serving: 1/4 curry without rice | Calories: 355kcal | Carbohydrates: 22g | Protein: 43g | Fat: 11g