Recipe: Quick Chicken Curry

By using mild curry powder, you can enjoy the complex flavors of this easy chicken curry while being gentle on your digestive system. Adding Greek yogurt at the end delivers creaminess, while a bed of brown rice serves up plenty of fiber.

This Mediterranean diet recipe is gluten-free.

Makes 4 servings

What you’ll need

• 1 cup uncooked brown rice
• ½ cup red onion
• 2 garlic cloves
• 2 tbsp avocado oil
• 1 lb boneless skinless chicken breast
• 2 tbsp tomato paste
• 1 15 oz. can no added salt diced tomatoes
• 1 tbsp mild curry powder
• 1 tsp cumin
• ½ cup low-sodium chicken or vegetable broth
• ½ tsp salt
• 1 ½ cups cauliflower florets
• 1 cup frozen peas
• ½ cup plain whole milk Greek yogurt
• Cilantro (optional)

Directions

1. Cook rice according to instructions on the package.

2. Crush the garlic and finely chop the onions. Add both to a large saucepan along with the avocado oil. Place the pan on the stove and cook over medium heat until the onions soften.

3. While the onions and garlic are cooking, slice the chicken breasts into thin strips.

4. Once the onions are soft, add the chicken to the saucepan and continue to brown over medium heat.

5. Add the tomato paste, diced tomatoes, curry powder, cumin, broth, salt, and cauliflower to the pot. Bring to the boil and reduce the heat to a simmer. Cover and cook for 10-15 minutes or until the cauliflower is tender.

6. Pour the frozen peas into the pot, and cook for another minute or so.

7. Remove curry from heat and allow to cool for 5 minutes before stirring in the Greek yogurt. Spoon the curry and rice into 4 serving bowls and garnish with cilantro (if using).