Enjoy the rich flavors of takeout-style chicken curry in just 15 minutes with this quick and easy recipe.
Ingredients: 1 lb chicken breast, cubed. 2 tbsp oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tbsp ginger, grated. 2 tbsp curry powder. 1 can 14 oz coconut milk. 1 cup chicken broth. 2 cups mixed vegetables bell peppers, carrots, peas. Salt and pepper to taste. Fresh cilantro for garnish.
Instructions: Heat oil in a large skillet over medium heat. Add chopped onion, minced garlic, and grated ginger. Saut until fragrant, about 2 minutes. Add cubed chicken breast to the skillet. Cook until chicken is no longer pink, about 5 minutes. Sprinkle curry powder over the chicken and vegetables. Stir to combine. Pour in coconut milk and chicken broth. Bring to a simmer. Add mixed vegetables and cook until vegetables are tender, about 5 minutes. Season with salt and pepper to taste. Garnish with fresh cilantro before serving. Serve hot with rice or naan.
Prep Time: 10 minutes
Cook Time: 15 minutes
Bushel of Bees
