Curry chicken is a nice recipe for busy weeknights, with chicken breasts, onion, potatoes, and carrots all cooked together in one dish. Feel free to use chicken thighs instead of breasts, and to replace the curry paste with 1 1/2 - 2 tablespoons curry powder if needed.
Serves 2 - 4
- 3/4 - 1 pound chicken breasts, boneless, skinless, cut into chunks about 1 1/2 inches
- 2 potatoes, peeled, chopped into chunks
- 1 red onion, peeled and chopped
- 10 baby carrots, washed, drained, cut in half
- 2 tablespoons oil for stir-frying
- 2 tablespoons curry paste (traditional Indian yellow curry paste is best)
- 1 cup chicken broth
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- Freshly ground black or white pepper, to taste
- Ground coriander, optional
- Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the onion. Stir-fry until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).
- Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.
- Add the carrots and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper. Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.
- Taste the curried chicken and adjust the seasoning if desired. Sprinkle the ground coriander over top.
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||4 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||7 g|