Chicken Curry Stir

Name: Chicken Curry Stir
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 tablespoon vegetable oil; 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 yellow onion (large, thinly sliced); 2 clove garlic (minced); 1 tablespoon fresh ginger (grated); 2 tablespoon curry powder; 1 teaspoon ground turmeric; 0.5 teaspoon garam masala; 1 can diced tomatoes (14.5 ounce, undrained); 0.5 cup chicken broth; 0.5 cup plain yogurt; 1 red bell pepper (thinly sliced); 1 teaspoon salt; 0.5 teaspoon black pepper; 2 cup white rice (uncooked); 8 piece naan bread (warmed)

Tender chicken pieces coated in an aromatic, mildly spiced curry sauce, quickly stir-fried with onions and bell peppers, served with fluffy white rice and warm naan.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 8
Cuisine: Indian
Difficulty: Easy
Cost: $4.00/serving

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

2 tablespoon vegetable oil
1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 yellow onion (large, thinly sliced)
2 clove garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoon curry powder
1 teaspoon ground turmeric
0.5 teaspoon garam masala
1 can diced tomatoes (14.5 ounce, undrained)
0.5 cup chicken broth
0.5 cup plain yogurt
1 red bell pepper (thinly sliced)
1 teaspoon salt
0.5 teaspoon black pepper
2 cup white rice (uncooked)
8 piece naan bread (warmed)

Instructions

Prepare the 2 cups of white rice according to package directions, or in a rice cooker, while you prepare the chicken.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the 1 1/2 pounds of chicken pieces and cook until lightly browned on all sides, about 4-5 minutes. Remove chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet, then add the 1 large yellow onion. Sauté until softened, about 3-4 minutes.
Stir in the 2 cloves of minced garlic and 1 tablespoon of grated fresh ginger. Cook for 1 minute until fragrant.
Stir in the 2 tablespoons of curry powder, 1 teaspoon of ground turmeric, and 1/2 teaspoon of garam masala. Cook for 1 minute, stirring constantly.
Pour in the 1 (14 1/2 ounce) can of diced tomatoes and 1/2 cup of chicken broth. Bring to a simmer, then stir in the cooked chicken and the 1 red bell pepper. Cook for 3-5 minutes, until the chicken is heated through and the bell pepper is tender-crisp.
Remove from heat and stir in the 1/2 cup of plain yogurt. Season with salt and black pepper to taste. Serve immediately over the white rice with warm naan bread.

Notes

You can prepare the chicken into pieces ahead of time to save on prep.

Nutrition (per serving)

Calories: 480
Protein: 30.5 g
Carbohydrates: 54 g
Fat: 16 g
Fiber: 5.2 g
Sodium: 550 mg
Saturated Fat: 5 g
Sugar: 6.8 g
Cholesterol: 70 mg