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Ready In:
40 minutes
Serves: 6
This recipe highlights the delicious flavor trio of garlic, ginger, and curry.
What you'll need
Sharp knife
Cutting board
Measuring spoons
Measuring cups
Small bowl
Large skillet or pot with lid
Stovetop
Spatula or spoon
Ingredients
Serves 6
1 pound Chicken Thighs skinless and boneless, cut into 1-inch pieces
3 cloves Garlic Large, minced
1 tablespoon Ginger peeled and grated
2 teaspoons Curry Powder
1/2 teaspoon Salt
1/2 tablespoon Vegetable Oil
1 Onion diced
1 cup Low-sodium Chicken Broth
1 cup Water
1 Potato diced
3 Carrots diced
4 stalks Celery diced
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's 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 Facts
Serving Size 1.00 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 165 | ||
| % Daily Value* | ||
| Total Fat 4.7 g | 6% | |
| Saturated Fat 1 g | 5% | |
| Sodium 320 mg | 14% | |
| Total Carbohydrate 13.6 g | 5% | |
| Dietary Fiber 2.5 g | 9% | |
| Protein 17 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Cooking Environment: Limited Kitchen
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