Chicken and Vegetable Yellow Curry |
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
- 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
- Preheat the oven to 375 degrees F.
- Heat the oil in a large, oven-proof skillet.
- 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.
- Add the onion to the skillet and cook until translucent, about 7 minutes.
- Stir in the spices, 1 tsp remaining salt, garlic and ginger and cook for 2 minutes.
- Add the chicken and pour the coconut milk and water over the top.
- Bring the skillet to a boil, then cover and bake in the oven for 40 minutes.
- 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/
3.4.3174