Asian-Inspired Chicken Curry
A delicious and heart-healthy chicken curry recipe inspired by Asian flavors, designed to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 can (400ml) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp red pepper flakes
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
In a large skillet, heat olive oil over medium heat.
Add the diced onion, garlic, and ginger. Cook until fragrant, about 2 minutes.
Add the chicken pieces and cook until browned on all sides.
Stir in the curry powder, turmeric, cumin, coriander, and red pepper flakes. Cook for another minute.
Pour in the coconut milk and bring to a simmer. Add the sliced bell pepper and zucchini.
Cover and let simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Season with salt and pepper to taste.
Garnish with fresh cilantro before serving.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 30 |
| Carbs (g) | 15 |
| Fiber (g) | 5 |
| Sugar (g) | 5 |
| Saturated fat (g) | 3 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 50 |