Description
Chicken and vegetable curry served with rice.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 cups mixed vegetables (carrots, peas, bell peppers)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 can coconut milk (13.5 oz)
- 2 tablespoons vegetable oil
- Salt to taste
- 4 cups cooked rice
Instructions
- Heat oil in a pan over medium heat.
- Add onion, garlic, and ginger. Sauté until soft.
- Add chicken and cook until browned.
- Stir in mixed vegetables.
- Add curry powder and mix well.
- Pour in coconut milk and bring to a simmer.
- Cook for 15 minutes or until chicken is cooked through.
- Season with salt to taste.
- Serve over cooked rice.
Notes
- Adjust spice level as desired.
- Use any vegetables you prefer.
- Can substitute chicken with tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken and vegetable curry, curry with rice, chicken curry recipe