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Hey there.

I creatively play with my food with my nine-year-old daughter in Louisville, KY. I hope you find some inspiration and fill your belly.

Yellow Curry Chicken & Summer Vegetables

Yellow Curry Chicken & Summer Vegetables

 
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My apartment smelled SO GOOD after cooking this curried chicken—it’s one of my favorite reasons to cook at home.

Tips & Money Saving

I use frozen chicken 99% of the time. You can cut down the prep time by using fresh chicken, but it's more expensive. I don’t do the same with beef though…it just doesn’t taste that great after being frozen. Change my mind, I’d love to save money here too.

If you’re used to baking chicken at 350, I tell you to set your oven to 450. *Cooking for a shorter amnt of time at higher temps makes it juicy / cooking, say for 30 min @ 350 will make it dry*

I found purple and yellow carrots at Whole Foods--they taste exactly the same but cost twice as much.

This “tip” is repeated in the instructions because it’s important — when cooking leafy vegetables in oil, use a TINY amount of oil. Remove excess oil if you have to or you’ll get oily and drenched kale.


Yellow Curry Chicken & Summer Vegetables

Juicy, spicy curried chicken paired with bell peppers, purple carrots, kale, and zucchini on a bed of rice.

Total time:
Makes: 4 plates

P: 66 - F:21 - C:30
Cal: 559

i n g r e d i e n t s

  • 1 bag plain, frozen chicken tenders
  • 1/2 jar Kroger yellow curry sauce
  • 1/2 c Minute brown rice
  • 1/4 c red quinoa
  • 1 red bell pepper
  • 3 small, whole carrots
  • 1 zucchini
  • 2 handfuls kale
  • 1/3 c crushed nuts

m e t h o d

  1. Thaw your chicken. Submerge bagged chicken under warm water and use a large bowl (also filled with water) to weigh it down so it stays submerged. Change out water at least once, when it gets chilly to speed up the process..
  2. Once chicken is thawed, marinate for at least 1 hr in yellow curry sauce (1/2 jar is about 6 fl. oz btw)
  3. Bake your chicken for approx. 20 min @ 450.
  4. Simmer Minute brown rice and quinoa for ~12 min, until al dente.
  5. In the mean time: slice zucchini, carrots, and bell pepper, rinse kale.
  6. Lightly toast carrots and peppers in olive oil for a few minutes. Add in kale when peppers are almost finished. Remove excess oil if needed so the kale doesn't become drenched in oil.
  7. Plate: Place rice/quinoa mix on bottom; add 1/4 of chicken, top with additional yellow curry; add fresh zucchini; add pepper/kale/carrot mix; top with crushed nuts..

 
yellow-curry-chicken

xo,

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