Curried Chicken with Vegetables

Curried Chicken with Vegetables
Budget-friendly recipe
207

This recipe highlights the delicious flavor trio of garlic, ginger, and curry.

Ingredients

1
pound

cut into 1-inch pieces

peeled and grated

2
teaspoons
½
teaspoon
½
tablespoon
1

diced

1
cup
1

diced

3

diced

4

diced

What You'll Need

  • Cutting board
  • Chef knife
  • Measuring spoons
  • Measuring cup
  • Small bowl
  • Large skillet
  • Wooden spoon

Directions

  1. In a small bowl, combine chicken, garlic, ginger, curry powder, and salt. Stir to coat meat evenly. Let marinate for 15 minutes while cutting vegetables.
  2. In a large skillet, heat the oil. Add onion and cook until soft, 5 minutes.
  3. Add chicken with marinade. Cook until the meat turns white. Add broth and water.
  4. Add potato, carrots, celery. Stir well; bring to a boil; then, cover, and reduce heat to low. Cook until potatoes are tender and chicken is cooked through, 15 to 20 minutes.

Chef Tips

  • For a spicier curry, add minced jalapeño or cayenne powder.

  • For a vegetarian version, replace the chicken with cauliflower, eggplant, or firm tofu.

Nutrition Info and more

Serving size:
1
cup
Total calories:
165
Total fat:
4.7 g
Saturated fat:
1 g
Carbohydrates:
13.6 g
Protein:
17 g
Fiber:
2.5 g
Sodium:
320 mg
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