Curry

This was my first attempt at making one of my most beloved meals, curry. I love any kind of curry! This recipe uses chicken, but you could leave that out and it would still taste great.

Ingredients (for two people):

• 6 oz. /or/ 1-1/3 cup cubed potato (about one medium potato)
• 1 cup light coconut milk
• 6 oz. boneless skinless chicken breast strips (I find that each strip tends to be about 2 oz.)
• 1 bag (16oz) California style frozen vegetables (broccoli, cauliflower, carrots)
• 1 tbsp. curry powder
• 1/8 tsp. crushed red chili pepper flakes
• ¼ cup nonfat Greek yogurt
• Salt & pepper to taste

Directions:

• Heat the chicken in a thin layer of filtered water in a large skillet. I used setting 3 on my stovetop, which is a low medium heat. Leave the heat setting at the same temperature throughout the preparation and cooking time.
• While the meat is heating up, chop the potato into small cubes.
• Cook the potatoes in the microwave for 4 minutes and 20 seconds. Check on them and if they are not yet soft, cook them some more.
• The meat should be thawed out by now, so either take it out of the pan to cut it into small pieces or cut it in the pan. I don’t use a nonstick or cast-iron pan, so I just cut it in the pan.
• Add the coconut milk, yogurt, curry, potatoes, and crushed red chili pepper flakes to the pan.
• Stir everything together until it is well blended.
• If the chicken pieces are white, go ahead and add the frozen veggie mix to the pan.
• Everything should be in the pan now. Stir it around from time to time till the veggies are hot and the sauce thickens a little. This shouldn’t take more than 15 minutes.

Nutrition Information (based on the brands that I bought):

This graphic is a screen capture of this meal in my My Fitness Pal food log. All of the nutrients are based on one serving, which is half of this recipe.