Ingredientes para Nadia's Quick Chicken Curry
- Potatoes
- 1 medium onion, chopped
- 1 1/2 lbs boneless skinless chicken breasts
- 2 tablespoons vegetable oil
- Water
- 2 tablespoons curry powder
- salt and fresh ground black pepper to taste
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup heavy cream or 1/2 cup coconut milk
- fresh cilantro (for garnish)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Nadia's Quick Chicken Curry? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Nadia's Quick Chicken Curry
- Heat vegetable oil in a large skillet or pot over medium-high heat.
- Add chicken and cook until browned on all sides.
- Add onion, garlic, and ginger; cook until softened, about 5 minutes.
- Stir in red bell pepper, diced tomatoes, chicken broth, curry powder, turmeric, cumin, and cayenne pepper (if using).
- Bring to a simmer, then reduce heat and cover. Cook for 15 minutes, or until chicken is cooked through.
- Stir in heavy cream or coconut milk. Season with salt and pepper to taste.
- Simmer for another 2-3 minutes to allow the sauce to thicken slightly.
- Garnish with fresh cilantro and serve hot over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
40g
Fat
28g
Carbs
60g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Healthy Main Dish Potatoes Poultry Vegetables Asian Middle Eastern Low Fat Chicken Dietary One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Inexpensive Healthy 2 Low In Something Meat Number Of Servings
