Introduction: One-Pot Chicken & Vegetable Curry
I love Chicken Curry! I made a One-Pot version that's lower on fat and chuck full of vegetables because well..we're on a diet over here. But this curry is sooo flavorful, you won't miss all that butter and oil! This is a great quick dinner too! As a working mom, I love meals that I can actually prep and cook quickly after a full day of work to have time for homework, and games! Give my recipe a try! You're going to love the easy one-pot clean up, and amazing flavors! I usually double this recipe to have leftover's and use whole vegetables (just because its easier!)
- 3/4 pounds chicken breasts
- 1 small zucchini
- 1/2 red bell pepper
- 3 stalks celery
- 1/2 large onion
- 1/2 cup frozen peas
- 1 cup fat free, low sodium chicken stock
- cooking spray
- 1/2 tsp+ salt
- 1/4 + tsp black pepper
- pinch ground ginger
- 1 tbls curry powder
- 1/2 tsp garlic powder
Step 1: Chop the Vegi's
Chop your vegi's into bite size pieces and throw them into a large bowl for later.
Step 2: Prep Your Chicken
Cup up the chicken into small strips, fajita style. If you prefer, you can cube it. It's all about preference. Season it with a dusting of salt, pepper and ginger.
Step 3: Quick-sear the Chicken
Crank a large non-stick pan on HI and give it a little vegetable spray. Throw the chicken in and mix it around for just a few minutes to give it a quick sear. You don't want to fully cook the chicken, just sear it all around. Remove the chicken and set aside.
Step 4: Cook the Vegi's
Throw the vegi's into the pan. Add the chicken stock, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic powder and 1 tbls curry. Mix well and bring to a boil. Cover and simmer over medium low for about 10 minutes or until the vegetables begin to soften up.
Step 5: Finish the Curry
Sprinkle in the corn starch, and return the chicken to the pan. Give it a good stir and cook covered another 5 minutes until the chicken is cooked through and the sauce thickens. Serve alongside white rice and enjoy, guilt free!
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