Curry Skillet Chicken

Some curry recipes can be a lot of work, but this recipe is easy and  it's definitely something we will make again.  This recipe came from The Fresh Market.  I added steamed broccoli and mixed in some organic quinoa.  Broccoli is so good for you, especially because it is so high in vitamin C.  Also, quinoa, which is gluten free, is full of protein and a good source of iron and fiber.  The broccoli and quinoa were the perfect additions to this dish!  

~Davis



CURRY SKILLET CHICKEN
(a Fresh Market recipe)

Ingredients:
-6 Tbsp. olive oil
-1 onion, diced
-4 chicken breasts, cut into two-inch dice
-4 garlic cloves, minced
-1/2 tsp. salt
-1/2 tsp. ground turmeric
-1 tsp. ground cumin
-1/2 tsp. of ground coriander
-2 tsp. of organic tomato puree
-2 Tbsp. yellow curry powder
-2 cups chicken broth (I used homemade chicken stock)
-1/2 cup heavy cream (I used whole milk)*
-1 cup fresh cilantro, finely chopped (I used dried cilantro)
-I added steamed broccoli and cooked quinoa

*Some readers suggested using coconut milk instead of heavy cream or whole milk.  I think this would be a tasty substitution.  If you make this adjustment, I'd love to know how it turns out. 


Preparation:
Heat oil in a large skillet, add onions, cook over medium heat until onions are slightly soft.  Add chicken pieces, cook for about 5 to 7 minutes, so that the chicken is cooked through.  Add garlic and stir for one minute until fragrant.  Add salt, turmeric, cumin, coriander, tomato puree, curry powder and chicken broth; stir until combined.  Reduce heat to low and simmer for about 5 minutes.  Add heavy cream and continue to stir over low heat until well-combined.  Garnish with lots of fresh cilantro.  

Curry Skillet Chicken