Curry Recipe

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Slice carrots in thin rounds. Heat a drizzle of olive oil in a frying pan over medium-low heat.

Step 2

When oil is hot add in sliced carrots and cover the pan.

Step 3

While carrots cook, slice zucchini and squash lengthwise down the center, then across to create half moon slices.

Step 4

Add them to the pan and sprinkle with a little salt, pepper and curry powder. Stir then cover.

Step 5

When veggies look lightly browned add in 1/2 cup of broth. Cover and simmer until veggies are tender. Remove from pan and place in a large bowl.

Step 6

Add another drizzle of olive oil to the pan and heat over medium-high heat. When oil is hot add diced chicken. Sprinkle with a little salt, pepper and curry. (Use enough curry that you can see a dusting of it over all the chicken.) Toss it around every few minutes to be sure it cooks on all sides until cooked through and lightly caramelized. Be sure it's cooked in the center. Remove from pan and add to veggies.

Step 7

Melt butter in the pan, then slowly whisk in flour to create a roux. Add chicken broth, stirring until smooth, then add heavy cream. Sprinkle with curry. Continue stirring and bubbling over low heat until it thickens to desired consistency, adding more curry to your preferred intensity. Add in the chicken and vegetables. Serve over rice.