Chicken Curry Recipe -

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Check it out, my easy healthy chicken curry recipe. This recipe is not made from scratch, it is meant to be an easy healthy option for dinner. We all try to make everything perfect all of the time but we have to walk before we can climb, stick to easy simple healthy recipes. I know this does not seem like the easiest recipe even though it isn’t made from scratch because you do have to cut up a lot of ingredients, but, it means it is fresh. You do not want too many cans of food in this recipe but it does help if you do need a quick meal. I always will suggest fresh over canned but canned food is a good option for a cheaper meal if you are on a budget and a winter meal if you don’t have fresh veggies readily available due to the season.

I hope you enjoy this recipe! Love you guys!

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Cook time: 40 mins Serving Size: Approx. 4-6 people

Ingredients:

1 medium sweet onion

1 medium carrot

1 cup sliced mushrooms

1 can chickpeas

1 can green peas

1 can coconut milk

1 jar of Patak’s Tikka Masala Curry Sauce

1 lb diced chicken not frozen

2 tbsp olive oil

Cook 2-3 cups of rice of choice

and/or

2-4 slices of Naan bread (Stonefire brand used)

Directions:

Rice-

Start cooking the rice, 1 cup of rice to 1 cup of water for 20mins, 2 cups to cook for 40mins. I use a rice cooker but you can cook the rice in a saucepan on the stove.

Pan-

I used an electric cooktop with rounded edges for sauteing and keeping in the sauce. You can use a wok or large saucepan on a stove top as alternatives.

Curry-

Start with pouring in the oil into the pan and bring to medium-high heat. You can test if the oil is hot by testing one piece of onion, you can tell it is ready when the onion simmers. Pour in the chopped onions and carrot. Saute the onions and carrot until the onions are transparent, do not over cook and burn them. Add in the diced chicken and reduce heat to medium heat. Add seasoning, salt and pepper to the mixture. When the chicken is seared on each side, add in the mushrooms. Cook the mixture until the mushrooms are cooked on medium heat. Add in the Tikka Masala sauce and the can of green peas to the mixture and bring to a boil. Then, reduce to low heat and add the coconut milk, simmer for 5mins and serve.

Naan Bread-

Bake the naan bread at 400 degrees for 5 mins or until crispy.

Serve curry over rice and tear up Naan bread with fingers.

Freeze long term leftovers.

Enjoy!