Healthy Chicken Curry Recipe
created by
Teresa R. Apr. 20, 2025
“Chicken thigh curried cauliflower roasted vegetables and pickled beets”
Coach Gigi
“Delicious meal! Love the combination of all the different veggies”
Instructions
1.
Preheat your oven to 400°F (200°C).
2.
In a large bowl, toss the cauliflower, zucchini, yellow bell pepper, and red onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until tender.
3.
While the vegetables are roasting, heat a large skillet over medium heat. Add the chicken thighs and cook for about 5 minutes on each side until browned.
4.
Add the curry powder to the skillet and stir for 1 minute until fragrant.
5.
Pour in the coconut milk and bring to a simmer. Cook for an additional 10-15 minutes until the chicken is cooked through.
6.
Stir in the peas and cook for another 5 minutes.
7.
Serve the chicken curry over the roasted vegetables and garnish with fresh cilantro.
Ingredients
1.
4 chicken thighs, skinless and boneless
2.
1 cup cauliflower florets
3.
1 cup zucchini, diced
4.
1 cup yellow bell pepper, diced
5.
1 cup red onion, sliced
6.
1 cup peas (fresh or frozen)
7.
2 cups pickled beets, sliced
8.
2 tablespoons olive oil
9.
2 tablespoons curry powder
10.
1 can (14 oz) coconut milk (light)
11.
Salt and pepper to taste
12.
Fresh cilantro for garnish
Nutrition
calories
350
fat
12
saturates
5
carbohydrates
30
fibres
8
sugar
6
addedSugar
0
protein
30
Healthy Chicken Curry Recipe
My Rating
Teresa R.Author
"Chicken thigh curried cauliflower roasted vegetables and pickled beets"
Coach Gigi
"Delicious meal! Love the combination of all the different veggies"