Curry Chicken Stew

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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2 servings
Calories: 439kcal

Ingredients

  • 1 tbsp Extra-virgin olive oil
  • 4 oz Chicken breast boneless skinless diced into bite-sized pieces
  • 1/4 tsp Garam masala
  • 1/4 tsp Yellow curry powder
  • 1/4 tsp Ground turmeric
  • 2 tbsp Onion diced small
  • 2 clove Garlic finely minced or pressed
  • 1/2 tsp Fresh ginger
  • 2 cups Yellow squash
  • 1/2 cup Chicken broth
  • 1/4 cup Coconut milk
  • 1 tbsp Butter
  • 1/4 cup Green Peas
  • 1 Naan bread cut in half or in wedges (warmed in a pan if desired)
  • 1 tbsp Fresh cilantro garnish
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Instructions

  • Heat a nonstick pan over medium heat. Once hot, add the oil, chicken, garam masala, curry, turmeric, and season with salt and pepper. Saute to brown the outside then add the onion, garlic, and ginger. Saute until fragrant. Add in the squash and saute until browned.
  • Stir in the broth. Bring to a simmer; let the broth reduce and concentrate in flavor. Then add in the coconut milk and butter. Add in the peas and continue to simmer until the liquid thickens to a creamy consistency.
  • Warm the naan on both sides in a nonstick pan on medium heat.
  • Adjust the seasoning with salt if needed serve with the naan and garnish with cilantro.

Nutrition

Calories: 439kcal | Carbohydrates: 34g | Protein: 24g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 824mg | Potassium: 521mg | Fiber: 2g | Sugar: 3g | Vitamin A: 577IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 2mg

Curry Chicken Stew

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 439 kcal

Ingredients
 
 

  • 1 tbsp Extra-virgin olive oil
  • 4 oz Chicken breast boneless skinless diced into bite-sized pieces
  • 1/4 tsp Garam masala
  • 1/4 tsp Yellow curry powder
  • 1/4 tsp Ground turmeric
  • 2 tbsp Onion diced small
  • 2 clove Garlic finely minced or pressed
  • 1/2 tsp Fresh ginger
  • 2 cups Yellow squash
  • 1/2 cup Chicken broth
  • 1/4 cup Coconut milk
  • 1 tbsp Butter
  • 1/4 cup Green Peas
  • 1 Naan bread cut in half or in wedges (warmed in a pan if desired)
  • 1 tbsp Fresh cilantro garnish

Instructions
 

  • Heat a nonstick pan over medium heat. Once hot, add the oil, chicken, garam masala, curry, turmeric, and season with salt and pepper. Saute to brown the outside then add the onion, garlic, and ginger. Saute until fragrant. Add in the squash and saute until browned.
  • Stir in the broth. Bring to a simmer; let the broth reduce and concentrate in flavor. Then add in the coconut milk and butter. Add in the peas and continue to simmer until the liquid thickens to a creamy consistency.
  • Warm the naan on both sides in a nonstick pan on medium heat.
  • Adjust the seasoning with salt if needed serve with the naan and garnish with cilantro.

Nutrition

Calories: 439kcalCarbohydrates: 34gProtein: 24gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 74mgSodium: 824mgPotassium: 521mgFiber: 2gSugar: 3gVitamin A: 577IUVitamin C: 8mgCalcium: 65mgIron: 2mg
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