Chicken Curry

If it’s chilly outside, here’s a recipe that will warm you up quickly. This is one of our spicier dishes, but it won’t send you running for a cold glass of milk. We think it’s just right for curry. Since this dish includes vegetables, there’s no need to prepare anything else, which is always a plus in our kitchen.

We’ve rated this as a moderately difficult meal only because there’s a fair amount of chopping and subsequent cleanup. To save time and space, cut the vegetables as you need them according to the instructions. We typically serve this with brown rice, but it’s also good on potatoes or with naan on the side.

Difficulty:

Moderate

Cost:

Moderate

Serves:4people

Serving Size:1 cup (not including rice)

Chicken Curry

Votes: 1 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

Here's a relatively easy chicken curry loaded with vegetables. Begin to cook some brown rice right before starting the recipe, and everything should be done at the same time.

• CourseMain Course
• CuisineIndian

Tools:large saucepan (for rice), knife and cutting board(s), measuring cups and spoons, large (10-inch) skillet (with lid or foil to cover)

	Prep Time
	50 minutes, start to finish

Prep Time 50 minutes, start to finish

Difficulty: Moderate Cost: Moderate Serves:4people Serving Size:1 cup (not including rice)

Chicken Curry Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Here's a relatively easy chicken curry loaded with vegetables. Begin to cook some brown rice right before starting the recipe, and everything should be done at the same time. CourseMain Course CuisineIndian Tools:large saucepan (for rice), knife and cutting board(s), measuring cups and spoons, large (10-inch) skillet (with lid or foil to cover) Prep Time 50 minutes, start to finish Prep Time 50 minutes, start to finish

Ingredients

• 3 cups cooked brown rice (optional)
• 1 small onion
• 2 tablespoons butter
• 1 large carrot
• 4 cloves garlic
• 3 cups green beans *See Tip
• 1 pound boneless, skinless chicken pieces
• 2 tablespoons water
• 2 teaspoons chili powder
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon red pepper flakes
• 1/2 cup Greek yogurt (plain)

Servings: people

Units:MetricUS Imperial

Instructions

1. If serving with rice, cook now according to package instructions or see How to Cook Brown Rice.
2. Chop onion. Melt butter in a large skillet over medium-low heat, then add onion. Cook and stir while you continue.
3. Slice carrot into 1/4-inch-thick pieces, cutting on the diagonal for a more attractive look. Thinly slice garlic. Add both to skillet. Cook and stir while you continue.
4. Snap ends off green beans, then snap in half. Set aside.
5. Cut chicken into bite-size pieces on a cutting board dedicated to raw meats if possible. Add to skillet and turn heat up to medium. Cook and stir 3 to 5 minutes.
6. Add water, chili powder, curry powder, salt, pepper, and red pepper flakes. Simmer 1 minute.
7. Stir in green beans (or other green vegetable), then turn heat to low and cover with a lid (or foil). Cook 3 to 5 minutes, or until green beans are crisp-tender and chicken is done.
8. Stir in yogurt and add a little more water if desired. Heat through.
9. Serve over rice. Alternatively, serve over boiled potatoes, or with naan on the side.

Recipe Notes

*Tip: Save time and use frozen green beans, or substitute chopped bok choy or broccoli.

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