Ingredients: 

1 pound boneless, skinless chicken breast, cubed

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

1 can (14 oz) diced tomatoes (or use fresh diced tomatoes)

1 cup coconut milk

1 cup mixed vegetables (carrots, bell peppers, peas)

Salt and pepper to taste

Fresh cilantro for garnish

 

Preparation:

In a large skillet or pot, heat olive oil over medium heat. Add chopped onion and sauté until softened.

Stir in minced garlic, curry powder, ground cumin, ground coriander, ground turmeric, and paprika. Cook for another minute until fragrant.

Add cubed chicken to the skillet and cook until it is lightly browned on all sides.

Pour diced tomatoes and coconut milk into the skillet. Stir everything together and bring the mixture to a simmer.

Add mixed vegetables, cover, and let it simmer for about 15 minutes or until the chicken is cooked through and the vegetables are tender. 6. Season the curry with salt and pepper to taste.

Garnish with fresh cilantro before serving. Serve the chicken and vegetable curry over cooked brown rice or quinoa.

 

Nutritional Value (approx. per serving):

Calories: 400 kcal

Carbohydrates: 20g

Protein: 30g

Fat: 25g

Fiber: 5g

Sugar: 7g