Middle Eastern-Inspired Chicken Curry
A delicious and heart-healthy Middle Eastern-inspired chicken curry that supports a diet aimed at lowering high cholesterol.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 cups spinach
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
In a large pot, heat some oil over medium heat. Add the diced onion and cook until translucent.
Add the minced garlic, grated ginger, curry powder, and turmeric. Cook for a minute until fragrant.
Add the chicken pieces and cook until browned on all sides.
Stir in the diced tomatoes, chickpeas, coconut milk, and vegetable broth. Bring to a simmer and cook for 20-25 minutes.
Add the spinach and cook until wilted. Season with salt and pepper to taste.
Serve the chicken curry hot, garnished with fresh cilantro. Enjoy!
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 30 |
| Carbs (g) | 20 |
| Fiber (g) | 8 |
| Sugar (g) | 6 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 50 |