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Cook Time:50 minsAdditional Time:10 minsTotal Time:1 hrServings:6Yield:6 servings, about 1 1/2 cups eachJump to Nutrition Facts
Cook Time:50 minsAdditional Time:10 minsTotal Time:1 hrServings:6Yield:6 servings, about 1 1/2 cups each
Cook Time:50 mins
Cook Time:
50 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:6 servings, about 1 1/2 cups each
Yield:
6 servings, about 1 1/2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundsboneless, skinless chicken breast, cut into bite-size cubes6teaspoonscurry powder, divided¾teaspoonsalt, divided2 tablespoons coconut oil or canola oil, divided1large yellow onion, chopped1tablespoonchopped garlic1 14-ounce can “lite” coconut milk1 14-ounce can reduced-sodium chicken broth4 cups 1-inch chunks Yukon Gold potatoes (about 3 medium)1cupsliced carrots½cupchopped celery¾cupfrozen peas¼cupchopped fresh cilantro1tablespoonpacked brown sugar
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsboneless, skinless chicken breast, cut into bite-size cubes
6teaspoonscurry powder, divided
¾teaspoonsalt, divided
2 tablespoons coconut oil or canola oil, divided
1large yellow onion, chopped
1tablespoonchopped garlic
1 14-ounce can “lite” coconut milk
1 14-ounce can reduced-sodium chicken broth
4 cups 1-inch chunks Yukon Gold potatoes (about 3 medium)
1cupsliced carrots
½cupchopped celery
¾cupfrozen peas
¼cupchopped fresh cilantro
1tablespoonpacked brown sugar
DirectionsPlace chicken in a medium bowl. Sprinkle with 1 teaspoon curry powder and 1/4 teaspoon salt; toss to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring once or twice, until mostly browned, 6 to 8 minutes. Transfer to a plate.Heat the remaining 1 tablespoon oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 teaspoons curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.Return the chicken to the pot and add peas. Increase heat to high and continue cooking until the chicken is cooked through, 4 to 5 minutes more. Remove from the heat and stir in cilantro and brown sugar.Originally appeared: EatingWell Magazine, January/February 2013
Directions
Place chicken in a medium bowl. Sprinkle with 1 teaspoon curry powder and 1/4 teaspoon salt; toss to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring once or twice, until mostly browned, 6 to 8 minutes. Transfer to a plate.Heat the remaining 1 tablespoon oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 teaspoons curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.Return the chicken to the pot and add peas. Increase heat to high and continue cooking until the chicken is cooked through, 4 to 5 minutes more. Remove from the heat and stir in cilantro and brown sugar.
Place chicken in a medium bowl. Sprinkle with 1 teaspoon curry powder and 1/4 teaspoon salt; toss to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring once or twice, until mostly browned, 6 to 8 minutes. Transfer to a plate.
Heat the remaining 1 tablespoon oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 teaspoons curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.
Return the chicken to the pot and add peas. Increase heat to high and continue cooking until the chicken is cooked through, 4 to 5 minutes more. Remove from the heat and stir in cilantro and brown sugar.
Originally appeared: EatingWell Magazine, January/February 2013
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Nutrition Facts(per serving)346Calories12gFat31gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
