4 lb boneless, skinless chicken breast (1.8 kg), cut into 3 inch (7.5 cm) cubes
1 onion, finely chopped
10 oz frozen peas (285 g), 1 bag
2 red bell peppers, chopped
1 lb green beans (455 g), ends trimmed
4 carrots, chopped
1 jalepeno, chopped
1 tablespoon black pepper
1 tablespoon salt
jasmine rice, cooked, for serving
fresh parsley, chopped, for serving
Nutrition Info
Calories 662
Fat 14g
Carbs 54g
Fiber 11g
Sugar 9g
Protein 77g
How to Make It
1. Step
In a bowl, add the potatoes, and fill the bowl with water until the potatoes are covered. Microwave on the potato setting for 10 minutes. The potatoes are done when you can pierce through them with a fork. Leave in water, and set aside until ready to use.
2. Step
In a large pot over medium heat, add the olive oil and 3 tablespoons of curry powder, and mix thoroughly.
3. Step
Add the cubed chicken and the onions to the pot, and mix thoroughly until chicken is cooked through, about 5 minutes.
4. Step
Add the peas, red bell peppers, green beans, carrots, and jalapeño pepper, and mix thoroughly.
5. Step
Add the reserved potatoes, along with 6 cups (1.4 L) of the water the potatoes were cooked in to the pot, and mix thoroughly.
6. Step
Add the salt, pepper, and the rest of the curry powder, and mix thoroughly.
7. Step
Bring the curry to a boil, cover, and reduce heat to low. Simmer the curry for one hour on low heat. Remove from heat.
