January 12 is National Curry Chicken Day! This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with whatever healthy addition you like! Warning, this is the non-spicy version. 😊
Curry Chicken with Tomatoes
Dinner / Lunch
1-1/4 pounds (4580 grams) boneless, skinless chicken breasts, cut into bite-size pieces
1 tablespoon (12 grams) apple cider vinegar (tenderizes the meat, quick marinate)
3 tablespoons (24 grams) vegetable oil, (half reserved for frying)
1 teaspoon (5 grams) season salt
1 teaspoon (3 grams) garlic powder
1-1/2 (12 grams) tablespoons curry powder
1 cup (130 grams) celery, diced
1/2 cup (90 grams) cherry tomatoes, coarsely chopped
1/2 cup (110 grams) water
In a medium bowl, add the chicken, apple cider, 1/2 the oil, season salt, garlic powder, and curry powder. Let sit for 10 – 15 minutes (optional).
Heat the reserved oil in a 12-inch skillet over medium-high heat until just hot enough. Add the chicken and cook, stirring occasionally, until lightly browned but still pink in spots, about 5 - 7 minutes.
Add the celery and tomatoes to the skillet. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the water. Bring to a boil, then reduce the heat to low and simmer until the chicken is cooked through, about 20 minutes. Serve and enjoy with vegetables, rice, quinoa, or pasta.
Origin of Curry
Curry has a charming history, one that points at many countries and their glorious cultures. Curries, from Southeast Asia to the Middle East to India, have been a staple of eastern cuisine for centuries. As one can see today, it has spread from its early origins to find a place on countless dining tables around the globe and is enjoyed by people of all ethnicity and nationalities the world over.
Find out more at https://sukhis.com/full-curry-guide/
• heart health
Find out more at https://www.healthline.com/nutrition/curry-benefits#1.-Potent-anti-inflammatory-properties