Quick Chicken and Vegetable Curry

Instructions

1. 1

   Cut the chicken breast into bite-sized pieces and set aside.

2. 2

   Peel and finely chop the onion and garlic. Peel and slice the carrots into thin rounds.

3. 3

   Heat the vegetable oil in a large skillet or saucepan over medium heat.

4. 4

   Add the chopped onion and garlic to the pan and sauté for 2-3 minutes until softened and fragrant.

5. 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. 6

   Sprinkle the curry powder over the chicken and stir well to coat evenly. Cook for 1 minute to release the flavors.

7. 7

   Add the diced tomatoes, sliced carrots, and frozen peas to the pan. Stir to combine.

8. 8

   Pour in the light coconut milk and add the salt. Mix everything together.

9. 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.

10. 10

    Taste and adjust seasoning if needed. Serve hot with rice or naan, if desired.