Chicken Vegetable Curry
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Serves/Makes: 6
Ready in: 1-2 hrs
- 1 pound cubed chicken breasts
- 1 1/2 teaspoon salt, divided use
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons vegetable oil
- 1 cup onions, diced
- 1 tablespoon garlic, chopped
- 2 teaspoons fresh ginger, chopped
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1/8 teaspoon ground red pepper, optional
- 1 1/2 cup fat-free chicken broth
- 8 ounces potato, peeled and diced
- 8 ounces sweet potato, peeled and diced
- 1 pound cauliflower florets
- 3 carrots, sliced
- 1/2 pound green beans, trimmed and halved
- 1 cup low-fat unsweetened coconut milk
- 1/4 cup sliced green onions
- 2 cups cooked couscous
Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat oil in Dutch oven over medium heat. Add chicken and cook, stirring, 5 to 7 minutes, until golden. Transfer to bowl. Add onions, garlic, ginger and 1/4 cup broth to Dutch oven. Cover and cook over medium heat 7 to 8 minutes, until onions are golden. Stir in curry, cumin, red pepper and remaining 1 1/4 teaspoons salt. Cook until fragrant, about 30 seconds. Stir in remaining broth and potatoes. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Add cauliflower and carrots; simmer 10 minutes more. Stir in chicken, beans and coconut milk. Simmer, covered, 15 minutes, until vegetables are tender. Stir in green onions. Serve with couscous.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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