#currychicken

This curry chicken skillet is easy to make and tastes great. It has tender chicken, a creamy coconut curry sauce, colorful vegetables, and thin rice noodles. It's easy to make and works great for dinner during the week.

Ingredients: 2 chicken breasts, thinly sliced. 2 tablespoons curry powder. 1 tablespoon olive oil. 1 onion, sliced. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 zucchini, sliced. 1 cup coconut milk. 1 tablespoon soy sauce. 2 cups cooked rice noodles. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Add chicken slices to a bowl and season with salt and pepper. In a cast iron skillet set over medium-high heat, warm the olive oil. It will take about 4 to 5 minutes on each side to brown the chicken slices after you add them. Take it out of the pan and set it aside. Put the onion and garlic in the same pan. About 2 minutes of sauting will soften the food. This will take about 34 minutes of cooking after you add the bell pepper and zucchini. Add the soy sauce and coconut milk. Mix everything together, then bring it to a simmer. Add the cooked chicken slices back to the pan. Allow the flavors to blend for another two to three minutes. Put cooked rice noodles on top of the curry chicken. Add fresh cilantro as a garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

This healthy curry chicken quinoa dish combines protein-rich chicken, fiber-rich quinoa, tangy tomatoes, and flavorful spices for both nutrition and deliciousness.

This Slow Cooker Apricot Curry Chicken is a delicious gluten-free dish that combines the sweetness of apricot preserves with the savory flavors of curry and soy sauce. It's easy to prepare and perfect for a comforting meal any day of the week.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup apricot preserves. 1/4 cup gluten-free soy sauce. 2 tablespoons curry powder. 1 teaspoon minced garlic. 1 teaspoon grated ginger. 1/2 teaspoon ground cumin. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. Chopped fresh cilantro for garnish optional.

Instructions: Put the soy sauce, curry powder, minced garlic, grated ginger, ground cumin, cayenne pepper, salt, and pepper in a small bowl. Mix the ingredients together. Cook the chicken breasts on low for a long time. Spread the chicken out evenly as you pour the apricot curry mixture over it. When the chicken is done, cover it and cook on low for 4 to 5 hours or high for 2 to 3 hours. Take the chicken out of the slow cooker when it's done cooking and shred it with two forks. Put the chicken back in the slow cooker and stir it around to coat it with the sauce. If you want, you can top the apricot curry chicken with chopped fresh cilantro before serving it over cooked rice or quinoa.

Prep Time: 15 minutes

Cook Time: 240 minutes