Anti-Inflammatory Curry Chicken

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Curry Chicken

Last week, I was cruising for some easy dinner ideas and I came across a chicken recipe that piqued my interest the most. Similar to the ingredients in Tandoori chicken, this curry chicken recipe consists of curry powder, garlic, and ginger. Rather than leaving the chicken to marinate overnight in these spices, I use them to marinate the vegetables included in this dish. I also used chicken breast for this recipe instead of legs and thighs. Among it’s many health benefits and tantalizing flavors, curry powder contains anti-inflammatory properties making this dish perfect for me considering how slightly lousy I was feeling at that time.  This rustic and authentic quick Indian one-pot meal is packed with hot Asian spices and explosive flavors. Fragrant from it’s irresistible blend of curry, this curry chicken recipe takes minutes to prepare and serves well with basmati rice and/or Naan bread.  You can use sweet potatoes in lieu of bsamati rice for a lighter rendition if you like.  I used chicken stock instead of coconut milk and heavy cream.  I figured that the extra fat and calories were unnecessary. Suffice to say, this recipe was a major hit – a dish I intend on making again.  Toss leftovers in a salad or stuff them in a pita.

For this recipe, you will need:

  1. 1 lbs of boneless chicken breasts cut into 1-inch pieces
  2. 2 teaspoons of curry powder or 4 tablespoons of curry paste
  3. 3 cloves of garlic minced
  4. 1 tablespoon of minced ginger
  5. 1 small japaleno pepper minced
  6. Juice from one small lemon or lime
  7. 1/2 teaspoon of ground pepper
  8. 2 scallions roughly chopped
  9. 2 red bell peppers sliced
  10. 2 cups of  raw broccoli florets
  11. 1 1/2 cup of snow peas
  12. 4 tablespoons of fresh coriander chopped
  13. 1/2 cup of chopped cashews (optional)
  14. 2 cups of  hot reduced-sodium chicken stock


Toss vegetables, nuts (if using), and spices in a bowl and allow them to marinate for 10-30 minutes. In the meantime, heat 2 tablespoons of olive oil in a large cast-iron skillet.  Add chicken and sear for 2 minutes on each side. Remove chicken from skillet and set aside. Add more oil to the skillet if necessary. Add vegetables and saute for 10-15 minutes. Place chicken back in the skillet and saute for another 2 minutes. Add broth and cook for 20 minutes.  Serve hot with basmati rice, Naan bread, or salad. Garnish with chopped fresh coriander.

Yields 4 servings




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