nick.nunley posted on 2017-07-18 05:08:59
Chicken and Vegetable Curry
2 tablespoons canola oil, divided
1/2 lb. boneless, skinless chicken breasts, cut in 1” pieces
1 medium red bell pepper, seeded, chopped
1 medium white onion, chopped
2 cups cauliflower florets (cut small)
3 garlic cloves, chopped
1 tablespoon fresh ginger, grated
1 1/2 tablespoons yellow curry powder
1 (15 oz.) can diced tomatoes with juices
2 cups low sodium chicken stock
3 cups brown rice, cooked
1/4 cup cilantro, chopped
3 green onions, chopped
No Salt Seasoning and Pepper, to tasteIn a large skillet or Dutch oven up to medium-high heat, add one tablespoon of oil. Season the chicken with no salt seasoning and pepper. Saute the chicken for 4-5 minutes or until no longer pink inside. Remove from the pan; cover to keep warm. Add the remaining tablespoon of oil to the same pan. Saute the bell pepper, onion and cauliflower over medium high heat for 3-4 minutes with no salt seasoning and pepper. Add garlic, ginger and curry powder. Saute another 1-2 minutes over medium heat, coating the mixture well with the curry powder.
Add the tomatoes, stock and cooked chicken. Bring to a boil; reduce to a simmer for 5-6 minutes. Serve immediately over rice. Garnish with cilantro and green onions.
2 tablespoons canola oil, divided
1/2 lb. boneless, skinless chicken breasts, cut in 1” pieces
1 medium red bell pepper, seeded, chopped
1 medium white onion, chopped
2 cups cauliflower florets (cut small)
3 garlic cloves, chopped
1 tablespoon fresh ginger, grated
1 1/2 tablespoons yellow curry powder
1 (15 oz.) can diced tomatoes with juices
2 cups low sodium chicken stock
3 cups brown rice, cooked
1/4 cup cilantro, chopped
3 green onions, chopped
No Salt Seasoning and Pepper, to tasteIn a large skillet or Dutch oven up to medium-high heat, add one tablespoon of oil. Season the chicken with no salt seasoning and pepper. Saute the chicken for 4-5 minutes or until no longer pink inside. Remove from the pan; cover to keep warm. Add the remaining tablespoon of oil to the same pan. Saute the bell pepper, onion and cauliflower over medium high heat for 3-4 minutes with no salt seasoning and pepper. Add garlic, ginger and curry powder. Saute another 1-2 minutes over medium heat, coating the mixture well with the curry powder.
Add the tomatoes, stock and cooked chicken. Bring to a boil; reduce to a simmer for 5-6 minutes. Serve immediately over rice. Garnish with cilantro and green onions.
Sponsor: Intermountain Medical Center Heart Institute
