Chicken and Vegetable Curry

This Chicken and Vegetable Curry is a delightful fusion of flavors, featuring tender chicken pieces cooked in a fragrant, spiced coconut broth with a medley of colorful vegetables. It's a wholesome and satisfying dish, perfect for a Halal Chinese lunch that brings warmth and comfort to your table.

Ingredients

• Chicken breast - 300 grams, diced
• Coconut milk - 200 ml
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 inch, minced
• Onion - 1 medium, sliced
• Bell pepper - 1 medium, sliced
• Carrot - 1 medium, sliced
• Green beans - 100 grams, trimmed and cut
• Soy sauce - 2 tablespoons
• Curry powder - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh cilantro - for garnish

Steps

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute.
3. Stir in the sliced onion and cook until translucent, about 5 minutes.
4. Add the diced chicken breast and cook until lightly browned, about 5-7 minutes.
5. Sprinkle in the curry powder, salt, and black pepper, stirring to coat the chicken.
6. Pour in the coconut milk and soy sauce, bring to a gentle simmer.
7. Add the bell pepper, carrot, and green beans, cooking until the vegetables are tender, about 8-10 minutes.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 20 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in protein from chicken, supporting muscle repair and growth.
• Packed with vitamins and minerals from the vegetables, enhancing overall health.

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