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Tasty deep curry flavors in minutes… perfect for weeknights or meal prepping!
Season with sea salt and pepper, then stir in ginger, curry powder, peas and broth while bringing it all to a low simmer.
Add the flour mixture over the chicken curry in the saute pan and stir well, then allow it to simmer until the sauce thickens a bit, about 4-5 minutes.
Green Chicken Curry
If you love curry + peas but you’re short on time, this recipe has got you covered!
Tasty deep curry flavors in minutes… perfect for weeknights or meal prepping! Makes about 4 servings
Makes about 4 servingsIngredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1/4-inch strips
- sea salt and freshly ground black pepper, to you taste
- 2 tsp mild curry powder, divided
- 1 Tbsp avocado oil, or olive oil
- 1 medium sweet onion, diced
- 1 green bell pepper, diced
- 2-3 fresh garlic cloves, minced or pressed
- 1 Tbsp grated fresh ginger
- 1 cup frozen organic peas
- 2 cups low sodium chicken broth/stock
- 1 Tbsp gluten free flour
- 1/4 cup plain Greek yogurt
- 1/4 cup chopped fresh cilantro leaves
- 1/2 tsp chili flakes, or to taste
Instructions:
Heat oil in a large skillet over medium-high heat. Add in the onion, bell pepper, and garlic and sauté until softens, 3 minutes.
Add in the chicken and cook stirring occasionally, until lightly brown on the sides, and cooked through, about 5 minutes.
Season with sea salt and pepper, then stir in ginger, curry powder, peas and broth while bringing it all to a low simmer.
Meanwhile, in a small bowl add 3 Tablespoons of water with your gluten-free flour and whisk until well combined.
Add the flour mixture over the chicken curry in the saute pan and stir well, then allow it to simmer until the sauce thickens a bit, about 4-5 minutes.
Remove chicken curry from the heat and stir in, or dollop with yogurt, then garnish with fresh chopped cilantro, chili flakes, and lemon.
I served this over brown rice.
Enjoy!
❤Rachel
Heat oil in a large skillet over medium-high heat. Add in the onion, bell pepper, and garlic and sauté until softens, 3 minutes.Add in the chicken and cook stirring occasionally, until lightly brown on the sides, and cooked through, about 5 minutes.
Heat oil in a large skillet over medium-high heat. Add in the onion, bell pepper, and garlic and sauté until softens, 3 minutes.
Add in the chicken and cook stirring occasionally, until lightly brown on the sides, and cooked through, about 5 minutes.Season with sea salt and pepper, then stir in ginger, curry powder, peas and broth while bringing it all to a low simmer. Meanwhile, in a small bowl add 3 Tablespoons of water with your gluten-free flour and whisk until well combined.
Meanwhile, in a small bowl add 3 Tablespoons of water with your gluten-free flour and whisk until well combined.Add the flour mixture over the chicken curry in the saute pan and stir well, then allow it to simmer until the sauce thickens a bit, about 4-5 minutes.Remove chicken curry from the heat and stir in, or dollop with yogurt, then garnish with fresh chopped cilantro, chili flakes, and lemon. I served this over brown rice.
Remove chicken curry from the heat and stir in, or dollop with yogurt, then garnish with fresh chopped cilantro, chili flakes, and lemon. I served this over brown rice.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1/4-inch strips
- sea salt and freshly ground black pepper, to you taste
- 2 tsp mild curry powder, divided
- 1 Tbsp avocado oil, or olive oil
- 1 medium sweet onion, diced
- 1 green bell pepper, diced
- 2-3 fresh garlic cloves, minced or pressed
- 1 Tbsp grated fresh ginger
- 1 cup frozen organic peas
- 2 cups low sodium chicken broth/stock
- 1 Tbsp gluten free flour
- 1/4 cup plain Greek yogurt
- 1/4 cup chopped fresh cilantro leaves
- 1/2 tsp chili flakes, or to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Add in the onion, bell pepper, and garlic and sauté until softens, 3 minutes.
- Add in the chicken and cook stirring occasionally, until lightly brown on the sides, and cooked through, about 5 minutes.
- Season with sea salt and pepper, then stir in ginger, curry powder, peas and broth while bringing it all to a low simmer.
- Meanwhile, in a small bowl add 3 Tablespoons of water with your gluten-free flour and whisk until well combined.
- Add the flour mixture over the chicken curry in the saute pan and stir well, then allow it to simmer until the sauce thickens a bit, about 4-5 minutes.
- Remove chicken curry from the heat and stir in, or dollop with yogurt, then garnish with fresh chopped cilantro, chili flakes, and lemon.
- I served this over brown rice.
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