Vegetable and Chicken Curry

This Vegetable and Chicken Curry is a delightful fusion of flavors, combining tender chicken and vibrant vegetables in a rich, aromatic sauce. Perfect for a quick and satisfying lunch, this dish is both comforting and nutritious.

Ingredients

• Chicken breast - 200 grams, diced
• Bell pepper (red) - 1, sliced
• Carrot - 1, sliced
• Zucchini - 1, diced
• Frozen peas - 100 grams
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Curry powder - 1 tablespoon
• Soy sauce - 2 tablespoons
• Coconut milk - 200 milliliters
• Vegetable oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger, sautéing until the onion is translucent.
3. Add the diced chicken breast to the pan and cook until browned, about 5-7 minutes.
4. Stir in the curry powder, mixing well to coat the chicken evenly.
5. Add the sliced bell pepper, carrot, and diced zucchini, cooking for an additional 5 minutes until the vegetables begin to soften.
6. Pour in the coconut milk and soy sauce, stirring to combine. Bring to a simmer.
7. Add the frozen peas and simmer for another 5-10 minutes, until the chicken is cooked through and the vegetables are tender.
8. Season with salt and black pepper to taste.
9. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Rich in vitamins and minerals from a variety of vegetables.

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