Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 can (14 ounces) diced tomatoes (no added sugar)
- 1 can (14 ounces) light coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro leaves for garnish (optional)
- Cooked brown rice or quinoa for serving Instructions:
Heat the olive oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. Stir in the minced garlic and ginger, and cook for another minute until fragrant. Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
Sprinkle the curry powder, turmeric, cumin, salt, and pepper over the chicken. Stir well to coat the chicken evenly with the spices.
Add the bell pepper, zucchini, and carrot to the pan. Cook for an additional 3-4 minutes, until the vegetables start to soften.
Pour in the diced tomatoes and light coconut milk. Stir to combine all the ingredients. Bring the mixture to a simmer, then reduce the heat to low and cover. Let it simmer for about 15-20 minutes, stirring occasionally, until the chicken is cooked thr
ough, and the vegetables are tender.
Taste and adjust the seasoning as needed with more salt, pepper, or curry powder. Serve the healthy curry chicken over cooked brown rice or quinoa. Garnish with fresh cilantro leaves if desired.
Enjoy your homemade healthy curry chicken! This dish is packed with flavor and nutrients while keeping it light and delicious.