Chicken and Veggie Curry

Author Notes: Readjusting back home from a trip to New York meant needing some quality time with my kitchen!
I made this delicious chicken & veggie curry with cilantro and roasted cashews in the comfort of my own home. This dish hit the spot - warm, flavorful, and HEALTHY! —Virginie Degryse
Serves 5
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1
pound of chicken breast, boneless and skinless
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1
onion, chopped
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3
carrots, chopped
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1
can of chickpeas, drained and rinsed
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1
can of coconut milk
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1
tablespoon tumeric
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1
teaspoon cumin
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1
tablespoon fresh grated ginger
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1
lime, juiced and zested
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1/2
cup cashews, roasted
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1/2
cup cilantro, chopped
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salt and pepper
- Cut the chicken and sauté in a dutch oven with olive oil until brown. Add some salt and pepper.
- When chicken is cooked put on the side and reserve. Use same pot, add some olive oil, the onion and the ginger and cook for 4-5 minutes. When translucent, add the carrots and cauliflower. Add the coconut milk, tumeric, cumin, 1 1/2 tsp of salt and 1 tsp of pepper. Cook until veggies are tender 8-10 minutes.
- Add the chickpeas and chicken and cook for another 5 minutes and add lime juice and zest. Serve with roasted cashews on top and cilantro. I like mine spicy but my kids do not, so I added some chili flakes to my bowl.
- Et Voila, Bon Appetit!
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