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!)

Ingredients:

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!