Chicken Curry
Curry is one of my favorite comfort meals and it’s so easy to make.
I love how flavorful and versatile this recipe is – you really can use whatever veggies you have on hand! If you’re plant-based, you can replace the chicken with chickpeas.
I like to serve the curry alongside rice or cauliflower rice!
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INGREDIENTS
1-1.5 pounds of chicken breast, cubed
1/2 cup of diced yellow onion
5 large carrots, cut into 1/4” inch coins
1 red bell pepper, sliced into bite sized strips
4 cloves of garlic, minced
1 can of coconut milk
1 cup of crushed tomatoes
1 tbsp of avocado oil
1 tbsp of curry powder
1 tsp of garam masala
1 tsp of cumin
1 tsp salt
INSTRUCTIONS
Heat 1 tbsp of the avocado oil in a large pan over medium heat. Add your cubed chicken, cook thoroughly, and set aside on a plate.
In the same pan, add the sliced carrots, bell pepper, and onion. Sauté for a few minutes until the veggies become tender. Add in the minced garlic and sauté for a few more minutes.
Add the cooked chicken back to the pan, then top with coconut milk and the crushed tomatoes. Add in the spices and stir well.
Bring the mixture to a boil, then reduce to a simmer and cover for 15 minutes, stirring occasionally. While the curry simmers, cook your rice (cauliflower rice, white rice, etc.) I garnished my curry with cilantro here!
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Recipe by
Rachel Mistry, MS, RDN
Rachel is a registered dietitian with years of clinical experience and Lead Practitioner of The Funk’tional Nutritionist. As an IFM Certified Practitioner and a graduate of Erin’s Funk’tional Nutrition Academy, Rachel is well aligned with our philosophy. If you get the opportunity to work with Rachel, you will see why we are honored to have her on the team!
