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Quick Chicken and Vegetable Curry

Name: Quick Chicken and Vegetable Curry
Total time: 30 min
Ingredients: 400g boneless skinless chicken breast; 1 tablespoon vegetable oil; 1 medium onion; 2 cloves garlic; 1 tablespoon curry powder; 200g canned diced tomatoes; 150g frozen peas; 150g carrots; 200ml light coconut milk; 1 teaspoon salt

30 min 293 kcal per serving Easy

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Ingredients

4 Servings

boneless skinless chicken breast400 g
vegetable oil1 tablespoon
onion1 medium
garlic2 cloves
curry powder1 tablespoon
canned diced tomatoes200 g
frozen peas150 g
carrots150 g
light coconut milk200 ml
salt1 teaspoon

Instructions

1
Cut the chicken breast into bite-sized pieces and set aside.
2
Peel and finely chop the onion and garlic. Peel and slice the carrots into thin rounds.
3
Heat the vegetable oil in a large skillet or saucepan over medium heat.
4
Add the chopped onion and garlic to the pan and sauté for 2-3 minutes until softened and fragrant.
5
Add the chicken pieces to the pan and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
6
Sprinkle the curry powder over the chicken and stir well to coat evenly. Cook for 1 minute to release the flavors.
7
Add the diced tomatoes, sliced carrots, and frozen peas to the pan. Stir to combine.
8
Pour in the light coconut milk and add the salt. Mix everything together.
9
Bring the mixture to a gentle simmer, cover, and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.