Yellow Curry Chicken with Basmati Rice
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
I haven’t always had an adventurous palette, and I actually spent many of my childhood years poking the crab meat out of sushi rolls and dining on plain white rice any time my parents took (and by took, I mean dragged) me to dinner at their favorite India
Ingredients
1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
4 Tablespoons olive oil
1/2 teaspoon cumin seeds
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon freshly grated ginger
1 (14-oz.) can unsweetened coconut milk
2 Tablespoons curry powder
1 cup frozen peas
1 1/2 cups green beans, cut into 1-inch segments
Fresh cilantro, for garnish
Instructions
Heat 3 tablespoons of olive oil over medium heat in a large saucepan. Place the chicken and 1/4 teaspoon salt in the pan and saute until golden brown.
Remove the browned chicken and set it aside.
Coat the pan with the remaining 1 tablespoon of olive oil and reduce the heat to low.
Add the cumin seeds, onion, garlic and ginger. Saute for 3 minutes.
Return the pan to medium heat, add the coconut milk to the saucepan then whisk in the curry powder and remaining 1/4 teaspoon salt.
Let the curry simmer and thicken for 3 minutes.
Stir in the peas and green beans then bring the saucepan to a boil.
Reduce the heat to medium, return the browned chicken to the saucepan and let simmer for 5 minutes.
Serve the curry over basmati rice (recipe below) and garnish with fresh cilantro.
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