Gluten-free chicken and vegetable curry

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Gluten-free chicken and vegetable curry

Gluten-free chicken and vegetable curry

Jack
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Chicken, Main Course
Cuisine Indian
Calories 500 kcal

Ingredients
  

  • 1 lbs Boneless, skinless chicken breast Cut into bite-size pieces
  • 2 tbsp Olive oil
  • 1 Onion Diced
  • 2 Cloves of garlic Minced
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Ground turmeric
  • 1 tsp Ground ginger
  • 1 tsp Ground cinnamon
  • 1/4 tsp Cayenne pepper
  • 1 can Coconut milk
  • 1 cup Chicken broth
  • 1 cup Diced carrots
  • 1 cup Diced potatoes
  • 1 cup Diced bell peppers
  • Salt and pepper to taste
  • 2 tbsp Fresh cilantro, chopped

Instructions
 

  • In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set it aside
  • In the same skillet, add onions, garlic, cumin, coriander, turmeric, ginger, cinnamon, and cayenne pepper. Cook until fragrant, about 2 minutes.
  • Add the coconut milk, chicken broth, diced carrots, potatoes, and bell peppers. Bring the mixtureto a simmer and cook until the vegetables are tender.
  • Add the cooked chicken back to the skillet and stir to combine. Season with salt and pepper totaste.
  • Garnish with fresh cilantro and serve over rice

Notes

Nutrition value
Calories: 500
Fat: 25g
Protein: 34g Carbohydrates: 34g
Fiber: 6g
Keyword Chicken curry, Mixed vegetables

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