Curried chicken and vegetables


  • 1.5 teaspoons turmeric
  • 1 teaspoons salt
  • ½ teaspoon cinnamon
  • ½ teaspoon sugar
  • ½ teaspoon pepper
  • 1 tablespoon fresh ginger, peeled and grated
  • 4 cloves garlic, minced
  • 3 teaspoons olive oil
  • 1 onion, halved and cut into thin strips
  • 1 ¼ lbs boneless, skinless chicken thighs, cut into bite sized pieces
  • 3 medium carrots, medium sliced on a diagonal
  • 1 lb baby potatoes cut in half
  • 1 broccoli head, cut into small florets
  • 2 teaspoons creamy peanut butter
  • 1 cup rice


  1. Prepare rice according to instructions on package.
  2. In a small bowl combine the turmeric, cinnamon, salt, sugar, and pepper.
  3. In a large pot or saucepan heat the oil over medium heat. Add the onions, garlic and ginger. Cook, stirring for 5 minutes.
  4. Add the chicken and the bowl of spices; stir to cook the spices for 1 minute. Add ½ cup water and stir to pick up the browned bites on the bottom of the pan.
  5. Add the carrots, potatoes, peanut butter, and 1 cup of water. Simmer for 10 minutes; add the broccoli and simmer for an additional 5 minutes.
  6. Serve with rice.


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