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Chicken Curry

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients  

  • 2 Tbsp curry powder
  • 2 Tbsp water
  • 1 Tsp cumin
  • 3 Garlic cloves, minced
  • 1 Tsp tomato paste
  • 3/4 Tsp kosher salt
  • 1/4 Tsp Fresh Ground Black Pepper
  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 1 apple, cored, skin-on and cut into 1/2-1 inch cubes
  • 1 Cup Carrots, cut into ½-1 inch pieces
  • 1 Cup Celery, cut into ½-1 inch pieces
  • 1 .5 lbs Chicken, boneless/skinless breast and/or thighs, cut into ½-1 inch cubes (about the size of your apples, carrots and celery)
  • 1 Cup chicken broth

Instructions 

  • Place the first 7 ingredients in a bowl, combine and set aside.
  • In a large skillet or pot over medium heat add 1 tbsp of oil and onions and sauté for 3-4 minutes until tender.
  • Add spice mixture to the onions and sauté another 30 seconds.
  • Add apples, carrots, celery and chicken and stir to combine to coat with the spice mixture and onions.
  • Add chicken broth, bring to a boil then reduce to a simmer and cover.
  • Simmer for 30 minutes until vegetables are tender and chicken is cooked through. Stir every couple of minutes to prevent the curry from sticking to the bottom of the pot/skillet.
  • Cool and serve over Jasmine or Basmati rice.

Nutrition

Calories: 210kcal | Carbohydrates: 12g | Protein: 27g | Fat: 6g | Cholesterol: 75mg | Sodium: 720mg | Fiber: 3g | Sugar: 6g
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