Gluten-free chicken and vegetable curry
Ingredients
- 1 lbs Boneless, skinless chicken breast Cut into bite-size pieces
- 2 tbsp Olive oil
- 1 Onion Diced
- 2 Cloves of garlic Minced
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Ground turmeric
- 1 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1/4 tsp Cayenne pepper
- 1 can Coconut milk
- 1 cup Chicken broth
- 1 cup Diced carrots
- 1 cup Diced potatoes
- 1 cup Diced bell peppers
- Salt and pepper to taste
- 2 tbsp Fresh cilantro, chopped
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set it aside
- In the same skillet, add onions, garlic, cumin, coriander, turmeric, ginger, cinnamon, and cayenne pepper. Cook until fragrant, about 2 minutes.
- Add the coconut milk, chicken broth, diced carrots, potatoes, and bell peppers. Bring the mixtureto a simmer and cook until the vegetables are tender.
- Add the cooked chicken back to the skillet and stir to combine. Season with salt and pepper totaste.
- Garnish with fresh cilantro and serve over rice
Notes
Nutrition value
Calories: 500
Fat: 25g
Protein: 34g Carbohydrates: 34g
Fiber: 6g