Servings: 8
Calories: 531kcal
Ingredients
- 2 lbs of Boneless Skinless Chicken Breast (sliced into ½-inch by 2-inch strips)
- 2 cups of Jasmine rice
- 2 tablespoons of Vegetable oil
- 2 cups of potatoes cut into ¼-inch slices
- 3 cups of Bell peppers (cut into ¼-inch thick slices)
- 2 cups of carrots peeled and cut into ¼-inch slices
- 22 oz of Trader Joe's yellow curry sauce
- 1 Bunch of Cilantro
- 1 cup of Onion (cut into ¼-inch slices)
Instructions
- Chop chicken, dice carrots and potatoes, slice bell peppers and onions, and mince cilantro.
- Heat oil in a pan, sauté carrots and potatoes for 3-4 mins until slightly soft.
- Push veggies aside, add chicken, and cook for 4-5 mins until browned.
- Combine bell peppers and onions; cook 2-3 mins until soft.
- Add Trader Joe's Yellow Curry Sauce to the pan; stir.
- Reduce heat, and simmer curry for 10-15 mins, stirring occasionally for flavor and veggie tenderness.
- Prepare jasmine rice as directed on the package.
- Serve curry over rice, garnish with cilantro, and savor the delicious flavors!
Notes
- Make sure to cook the chicken thoroughly before adding in the vegetables and sauce.
- If using frozen veggies, make sure to thaw them before cooking as they release excess water when cooked from frozen.
- This recipe can easily be made ahead of time and reheated for a quick and delicious meal. Just store the cooked curry and rice separately in the fridge and combine before reheating.
- To save time, use pre-cut vegetables or a bag of frozen mixed veggies instead of chopping them yourself.
- For a more budget-friendly option, use chicken thighs instead of chicken breast. They are cheaper and have more flavor.
Nutrition
Calories: 531kcal
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