Chicken Curry
Chicken Curry is an easy weeknight dinner that your family will come back to over and over. Made with simple ingredients and packed with flavor, this is a dish I absolutely love.
Servings: 4 people
Calories: 249kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 pound chicken cut into bites sized pieces
- 1 small yellow onion diced
- 1 teaspoon kosher salt
- 2 garlic cloves minced
- 2 tablespoons ginger minced
- 2 tablespoons curry powder
- 28 ounces diced tomatoes
- 2 teaspoons lemon juice
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the diced onion, season with salt, and cook until it is translucent, about 5 to 7 minutes.
- Add the chicken. Cook until the outside of the chicken is no longer pink, about 3 minutes. No need to cook the chicken all the way through.
- Add the garlic, ginger, and curry powder. Cook until fragrant, about 30 seconds.
- Add in the diced tomatoes and the lemon juice, scraping up the browned bits.
- Bring the sauce to a simmer and cook for 15 minutes, uncovered, stirring occasionally. Cover and simmer for 5 more minutes. You should see consistent bubbles, about the size of small grapes.
- Serve over rice and with naan and enjoy!
Notes
Please note that nutritional values do not include rice.
Nutrition
Calories: 249kcal | Carbohydrates: 14g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 736mg | Potassium: 902mg | Fiber: 4g | Sugar: 6g | Vitamin A: 297IU | Vitamin C: 24mg | Calcium: 92mg | Iron: 3mg