Chinese Chicken Curry

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion (sliced)
• 2 cloves garlic (minced)
• 1 tablespoon ginger (minced)
• 1 pound chicken breast (boneless and skinless, cut into thin slices)
• 3 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teasoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons soy sauce (low sodium)
• 1 1/2 cup chicken broth (low sodium or no sodium added)
• 1 large carrot (thinly sliced)
• 1 medium bell pepper (cut into strips)
• 1/2 cup frozen peas
• salt and pepper (to taste)
• fresh cilantro (for garnish)

Instructions

1. 1

   Sauté Aromatics:: Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

2. 2

   Cook Chicken:: Increase the heat to medium-high. Add the chicken pieces to the skillet and cook until they are no longer pink on the outside.

3. 3

   Bloom the spices:: Sprinkle the curry powder, turmeric, cumin, and coriander over the chicken, stirring well to coat evenly.

4. 4

   Add Liquids and Vegetables:: Pour in the soy sauce and chicken broth, stirring to combine. Bring the mixture to a simmer. Add the sliced carrot and bell pepper, and let the curry simmer for about 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. Add the frozen peas in the last 5 minutes of cooking.

5. 5

   Season and Serve:: Taste the curry and adjust the seasoning with salt and pepper as needed. Serve the curry hot over cooked rice, and garnish with fresh cilantro if desired.