FIND A FOOD CURE

Chicken Curry and Vegetables

Curry, turmeric, and ginger make this an ultimate anti-inflammatory meal, providing key ingredients to help fight arthritis. The traditional version incorporates whole-milk yogurt, but I use fat-free yogurt to reduce the saturated fat in the recipe.

10 mins 50 mins

Nutrition Facts

Amount per Serving

Calories: 430

Total Fat: 7.5 g

Saturated Fat: 1.5 g

Cholesterol: 100 mg

Sodium: 420 mg

Total Carbohydrate: 41 g

Dietary Fiber: 13 g

Protein: 51 g

Good For

Bone Health Arthritis Celiac Disease Memory Mood Hair Skin Cancer Prevention

Take Note

Contains Dairy

INGREDIENTS

1 1/2 pounds chicken, breast, boneless, skinless, cut into 2” chunks
1/4 teaspoon salt, Kosher
1 tablespoon oil, olive
1 large onion(s), chopped
2 clove(s) garlic, minced (or ¼ teaspoon garlic powder)
1 teaspoon turmeric
1 teaspoon ginger, fresh, minced
3 tablespoon curry powder
1 head(s) cauliflower, (about 11/2 pounds), cut into 1" florets, stem discarded
1 can(s) beans, garbanzo (chickpeas), (15 ounces), rinsed and drained
2 can(s) tomatoes, diced, (15 ounces), no salt added
1 cup(s) yogurt, fat-free plain
2 tablespoon cilantro, chopped for garnish

PREPARATION

Season the chicken with salt. In a large skillet, heat the oil over med-high heat. Add the chicken and cook, stirring, 3 to 4 minutes, until the chicken begins to brown. Transfer the chicken to a plate. Add the onion, and cook 3 to 4 minutes, until beginning it begins to soften and become translucent. Add the garlic, turmeric, ginger, and curry powder and cook, stirring, 1 to 2 minutes, until the mixture becomes fragrant.

Add the cauliflower, chickpeas, and diced tomatoes (plus liquid). Lower the heat to a simmer. Cover and cook 8 to 10 minutes, until the cauliflower is tender. Uncover and, return the chicken to the pan, and cook, stirring occasionally, 10 to 15 minutes longer, until the chicken is cooked through but still tender and the liquid thickens.

Remove from heat. Stir in the yogurt. Season with a pinch of kosher salt if desired and garnish with optional cilantro. Serve immediately with brown basmati rice.

Makes 4 servings (2.5 cups per serving)

Search for a food to find out which of your favorites will actually help you feel better. Just start typing in the box above!

This site does not provide medical advice, diagnosis, or treatment. More information.

Advertising Notice

This Site and third parties who place advertisements on this Site may collect and use information about your visits to this Site and other websites in order to provide advertisements about goods and services of interest to you. If you would like to obtain more information about these advertising practices and to make choices about online behavioral advertising, please click here