Vegetable-Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 large carrots, peeled and sliced thick2 smallish sweet potatoes, peeled and diced2 c. frozen cut green beans2 halves boneless, skinless chicken breast, cut into 3/4" cubes1/2 large white onion, coarsely chopped3/4 c. light coconut milk, unsweetened2 T. vegetable or peanut oil
1. Prepare vegetables, cover with water and boil until tender. Reserve the vegetable broth.
2. Heat oil in large, deep skillet and brown cubed chicken. Add onion, and saute at med-high temperature until onion is tender.
3. Sprinkle curry powder over the chicken & onions in the skillet and stir well to coat chicken. Reduce heat to medium, add coconut milk and 1/4 - 1/2 c. of reserved vegetable broth. Cover and let simmer on med-low heat until chicken is tender and thoroughly cooked. Add additional vegetable broth if needed.
4. Add drained vegetables and stir well. Let stand, covered, on very low heat for about 10 minutes, or until flavors blend.
Serve over white rice, with peanut garnish if desired.
Serving Size: Makes 4 servings, about 2 c./serving
2. Heat oil in large, deep skillet and brown cubed chicken. Add onion, and saute at med-high temperature until onion is tender.
3. Sprinkle curry powder over the chicken & onions in the skillet and stir well to coat chicken. Reduce heat to medium, add coconut milk and 1/4 - 1/2 c. of reserved vegetable broth. Cover and let simmer on med-low heat until chicken is tender and thoroughly cooked. Add additional vegetable broth if needed.
4. Add drained vegetables and stir well. Let stand, covered, on very low heat for about 10 minutes, or until flavors blend.
Serve over white rice, with peanut garnish if desired.
Serving Size: Makes 4 servings, about 2 c./serving
Nutritional Info Amount Per Serving
- Calories: 261.2
- Total Fat: 11.2 g
- Cholesterol: 34.2 mg
- Sodium: 79.3 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 4.5 g
- Protein: 16.5 g
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