Chicken and Vegetable Yellow Curry
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
Ingredients
  • 2 boneless, skinless Foster Farms Simply Raised Fresh Chicken Breasts
  • 2 tbsp vegetable oil
  • 2 tsp salt, divided
  • 1 small yellow onion, chopped
  • 1 tbsp minced fresh ginger
  • 6 garlic cloves, minced
  • 2 tbsp curry powder
  • 2 tsp turmeric powder
  • ½ tsp ground coriander
  • 1 can (13.5 oz) coconut milk
  • ½ cup water
  • 2 carrots, peeled and chopped
  • ½ cup broccoli florets
  • 1 red bell pepper, cored and chopped
  • 1 large zucchini, chopped
  • Fresh cilantro for topping
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Heat the oil in a large, oven-proof skillet.
  3. Cover the chicken breasts with 1 tsp salt and then brown the chicken on each side (about 2 minutes per side) in the skillet, then remove and set aside.
  4. Add the onion to the skillet and cook until translucent, about 7 minutes.
  5. Stir in the spices, 1 tsp remaining salt, garlic and ginger and cook for 2 minutes.
  6. Add the chicken and pour the coconut milk and water over the top.
  7. Bring the skillet to a boil, then cover and bake in the oven for 40 minutes.
  8. Serve over rice and top with fresh cilantro.
Serves 2
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/chicken-vegetable-yellow-curry/