Black pepper adds a subtle spiciness and enhances your body's absorption of turmeric in the curry. For the boldest flavor, use 1 teaspoon peppercorns. Serve with roasted cauliflower (as shown) or broccoli for an extra anti-inflammatory boost.

Carolyn Williams, PhD, RD
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Photography: Greg Dupree; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1/2 cup rice and 3/4 cup chicken mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add chicken to pan; cook, stirring frequently, 5 to 6 minutes or until chicken is lightly browned and almost cooked through. Remove chicken from pan.

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  • Reduce heat to medium. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add ginger and garlic; cook until softened, about 1 minute. Add curry powder; cook 15 to 30 seconds or until fragrant, stirring constantly. Stir in coconut milk, lime juice, crushed peppercorns, and remaining 1/2 teaspoon salt. Return chicken to pan. Cover, and cook over medium-low until sauce is slightly thickened and chicken is done, about 5 minutes. Remove from heat; stir in cilantro or basil. Serve over rice.

Nutrition Facts

336 calories; fat 10.6g; saturated fat 4g; mono fat 3.4g; poly fat 1.8g; protein 30g; carbohydrates 31g; fiber 3g; cholesterol 83mg; iron 1mg; sodium 434mg; calcium 37mg; sugars 2g.
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