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:
covered percent of daily need
