Skillet Chicken Curry
Buttery Rice and Peas
Ingredients
- 2 tsp ground ginger
- 2 tsp ground cumin
- 2 tsp curry powder
- ¼ tsp salt
- 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 Tbsp vegetable oil
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 (13.5-oz) can coconut milk
- 2 Tbsp gluten-free mild red curry paste (such as Thai Kitchen)
Instructions
- Combine ginger, cumin, curry powder, and salt in a medium bowl. Add chicken; toss.
- Cook chicken and onion in hot oil in a large, deep skillet over medium-high heat 6 to 8 minutes or until onion is tender.
- Add tomatoes, coconut milk, and curry paste; bring to a boil, reduce heat, and simmer 20 minutes.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 1 (12-oz) pkg frozen green peas
- 2 Tbsp butter
Side Dish Instructions
- Cook rice according to package directions.
- Steam peas according to package directions; add to rice, and toss with butter. Season with salt and pepper to taste.
Gluten Free Meal Plan
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