By AlexCooksStuff
Chicken and Veggie Curry
9 steps
Prep:30minCook:15min
Weeknight curry recipe
Updated at: Thu, 17 Aug 2023 07:36:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories475.8 kcal (24%)
Total Fat37.5 g (54%)
Carbs23.2 g (9%)
Sugars4.4 g (5%)
Protein17.9 g (36%)
Sodium613.5 mg (31%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Prepare your ingredients - dice potatoes and peppers into bite sized pieces (large dice). Thinly slice onion. Finely chop garlic. Grate ginger. Cube chicken breast and season with salt.
Step 2
Melt coconut oil in a large bottomed pot.
Step 3
Sautee garlic and ginger in coconut oil till fragrant and beginning to stick to the bottom of the pot.
Step 4
Add in curry paste and onions and sautee for about 1-2 minutes.
Step 5
Add in cubed chicken and stir till evenly coated with the mixture and beginning to cook through (about 5 minutes).
Step 6
Add in all your chopped veg - the peppers, potatoes , mushrooms, and broccoli. Season with salt.
Step 7
Pour in coconut milk and stir evenly.
Step 8
Simmer for about 10 minutes or until chicken is cooked through and veggies are tender, but still have a bite.
Step 9
Add in the juice of 1/2 a lime and garnish with cilantro. Serve over grain of your choice - rice, quinoa, etc.
Notes
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