Add some flair to your typical chicken dinner and give this apricot chicken curry a try. This sweet and savory dish is made with a delicious pairing of apricots, cayenne pepper, peanut butter, turmeric and cinnamon. With 24 grams of protein and 10 grams of fiber, you will feel full and satisfied. Plus, it’s packed with veggies like carrots, red pepper, cauliflower and peas to increase your daily intake of vitamins like A and C.
Perfect for busy weeknights, this recipe can be made in less than 35 minutes. Pair with quinoa, rice, or devour by itself. And don’t forget to make extra for tomorrow’s leftovers!
Apricot Chicken Curry
Yield: 4 servings
Click here to download the full recipe.
Ingredients:
1/2 Tablespoon olive oil
1/2 pound chicken breast, cut into 1-inch pieces
3 cloves garlic, minced
1 Tablespoon freshly grated ginger
1 bunch green onions, diced
1 large carrot, thinly sliced
5 dried apricots, quartered
1 small head cauliflower, broken into florets (about 4 cups)
3/4 light coconut milk
1 Tablespoon yellow or red curry paste
1 cup water
2 Tablespoons natural crunchy peanut butter
1 Tablespoon coconut aminos
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 red pepper, julienned
15-ounce can low sodium chickpeas, rinsed and drained
1/2 cup frozen peas
1 Tablespoon brown sugar
Fresh chopped cilantro and green onions for garnish, optional
Directions:
Place a large skillet or pot over medium high heat. Add olive oil and chicken. Cook until chicken is browned on all sides (6-8 minutes). Add garlic and ginger and cook for 30 seconds, then add green onion, carrot, apricots, and cauliflower florets. Sauté for 3-5 minutes until cauliflower turns light golden brown. Add coconut milk, curry paste, water, peanut butter, coconut aminos, cayenne pepper, turmeric, curry powder, and cinnamon. Stir to combine. Stir in bell pepper, chickpeas, frozen peas, and brown sugar and simmer over medium heat for 10 minutes or until vegetables are at desired consistency. Add more curry and cayenne pepper as needed to achieve desired level of spiciness. Garnish with cilantro and green onion if desired.
Nutrition information per serving: 388 calories; 12 gram fat; 4 grams saturated fat; 41mg cholesterol; 486mg sodium; 43 grams carbohydrates; 10 grams fiber; 24 grams protein; 106mg calcium
Looking for more nutrition advice and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit Nutrition Services on henryford.com.
