Chicken-Vegetable Curry

Course : Curry
Serves: 4
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1 pound cubed chicken breasts
1 1/2 teaspoons salt -- divided
1/8 teaspoon freshly ground pepper
2 teaspoons vegetable oil
1 cup diced onions
1 tablespoon garlic chopped
2 teaspoons chopped fresh ginger
2 tablespoons curry powder
1 teaspoon cumin
1/8 teaspoon ground red pepper -- optional
1 1/2 cups fat-free chicken broth
8 Ounces all-purpose potato -- diced
8 Ounces sweet potato -- diced
16 ounces cauliflower florets
3 medium carrots -- sliced
1/2 pound green beans -- trimmed and halved
1 cup low-fat unsweetened coconut milk
1/4 cup sliced green onions
2 cups cooked couscous

Preparation / Directions:

1. Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat oil in Dutch oven over medium heat. Add chicken and cook, stirring, 5 to 7 minutes, until golden. Transfer to bowl. 2. Add onions, garlic, ginger and 1/4 cup broth to Dutch oven; cover and cook over medium heat 7 to 8 minutes, until onions are golden. Stir in curry, cumin, red pepper and remaining 1 1/4 teaspoons salt; cook until fragrant, 30 seconds. Stir in remaining broth and potatoes. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Add cauliflower and carrots; simmer 10 minutes more. Stir in chicken, beans and coconut milk. Simmer, covered, 15 minutes, until vegetables are tender. Stir in green onions. Serve with couscous. Notes: Boredom can be a dieter's downfall, but not with this recipe. The mix of colorful vegetables, tender chicken and bold spices will perk up your palate while you battle the bulge. Prep time: 20 minutes Cooking time: 49 to 53 minutes Easy, low-f

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