Autumn Chicken and Vegetable Curry

Forget going out to eat or ordering takeout every time you crave Indian food. Try making Autumn Chicken and Vegetable Curry at home. This recipe serves 4 and costs $3.59 per serving. One portion of this dish contains about 53g of protein, 14g of fat, and a total of 491 calories. If you have olive oil, fresh cilantro, salt, and a few other ingredients on hand, you can make it. It works well as a rather expensive main course. 54 people found this recipe to be flavorful and satisfying. It is brought to you by A Teaspoon of Happiness. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a spectacular spoonacular score of 97%. If you like this recipe, take a look at these similar recipes: Chicken And Vegetable Curry, Chicken Vegetable Curry, and Vegetable Curry (with Chicken, if You Want).

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 can chickpeas

1 can diced tomatoes in juice

1 cup small cauliflower florets

2 chicken breast, chopped into bite sized pieces

1 cup chicken broth

2½ teaspoons curry powder

1 bunch fresh cilantro, chopped

2 cloves garlic, minced

Light sour cream or Greek yogurt, for serving

2 tablespoons olive oil

½ teaspoon salt

1 cup diced sweet potato

½ medium yellow onion, diced

Equipment:

dutch oven

frying pan

Cooking instruction summary:

Heat olive oil in a large frying pan or Dutch oven over medium-high heat.Cook chicken until no longer pink.Add sweet potato; cook for 3 minutes.Add cauliflower, onion, and garlic; cook for 2 minutes.Add curry powder and broth; stir to combine.Add tomatoes, chickpeas and salt; bring to a boil.Reduce heat to medium and simmer until sauce has thickened and vegetables are tender.Serve with chopped cilantro and sour cream.

 

Step by step:


1. Heat olive oil in a large frying pan or Dutch oven over medium-high heat.Cook chicken until no longer pink.

2. Add sweet potato; cook for 3 minutes.

3. Add cauliflower, onion, and garlic; cook for 2 minutes.

4. Add curry powder and broth; stir to combine.

5. Add tomatoes, chickpeas and salt; bring to a boil.Reduce heat to medium and simmer until sauce has thickened and vegetables are tender.

6. Serve with chopped cilantro and sour cream.


Nutrition Information:

Quickview
491k Calories
53g Protein
13g Total Fat
40g Carbs
61% Health Score
Limit These
Calories
491k
25%

Fat
13g
21%

  Saturated Fat
2g
14%

Carbohydrates
40g
14%

  Sugar
13g
15%

Cholesterol
82mg
27%

Sodium
1187mg
52%

Get Enough Of These
Protein
53g
107%

Vitamin A
5145IU
103%

Vitamin B6
1mg
92%

Selenium
59µg
85%

Vitamin B3
14mg
72%

Manganese
1mg
70%

Phosphorus
676mg
68%

Vitamin B2
0.79mg
47%

Potassium
1453mg
42%

Fiber
9g
37%

Vitamin C
30mg
36%

Vitamin B5
3mg
34%

Calcium
332mg
33%

Magnesium
120mg
30%

Vitamin B12
1µg
29%

Copper
0.53mg
26%

Iron
4mg
23%

Vitamin K
22µg
21%

Folate
83µg
21%

Zinc
3mg
20%

Vitamin E
2mg
20%

Vitamin B1
0.28mg
19%

covered percent of daily need
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