Comforting + Nourishing
Chicken Curry
There’s nothing better than an easy dinner on a weeknight – especially when it’s both nourishing and comforting. This chicken curry takes less than 30 minutes to make, and it will be a hit for the whole family.
At the Mindful Eating Dietitian, we love to advocate for meals that accommodate to every type of allergy, preference, and intolerance; this recipe certainly fits the bill!
Chicken and tofu both work equally well as proteins in this dish, and you can easily pick and choose the type of vegetables that you want to include. Some of our other favorite substitutions for the protein are chickpeas, tempeh, cod, mushrooms, and beef.
To complete the meal, we like to serve this with naan bread or rice. We’ve also seen potatoes and tortillas added – seriously, anything works! Show us your creation on socials – we can’t wait to see what you come up with!
Chicken Curry
Ingredients
- 1 cup frozen vegetables
- 1 tbsp olive oil
- 2 1/2 cups chicken or tofu chopped
- 1 can coconut milk
- 1 tbsp curry powder
- 2 tbsp curry paste
- 1 tbsp turmeric
- 2 tbsp peanut butter
- 2 tsp salt and pepper adjust to preference
Instructions
- Heat frozen vegetables in large skillet.
- Add all ingredients to the skillet.
- Cover and cook for 15-20 minutes.