Ingredients and Weight: - 2 boneless, skinless chicken breasts (1 lb) - 1 onion, chopped (1/2 cup) - 1 red bell pepper, chopped (1/2 cup) - 1 green bell pepper, chopped (1/2 cup) - 3 large potatoes, peeled and cubed (1 lb) - 1 can (14 oz) diced tomatoes - 1 cup low-sodium chicken broth - 1/2 cup plain yogurt - 3 tablespoons curry powder - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/4 teaspoon salt - 1/4 teaspoon black pepper - Fresh cilantro for garnish (optional)
Preparation Time: - 15 minutes
Cooking Time: - 30-35 minutes
Difficulty Level: - 2 (Simple)
Preparation Method Steps: 1. Cut the chicken breasts into bite-sized pieces. 2. Heat a large skillet over medium heat. Add the chicken and cook until browned on all sides. 3. Add the onion, bell peppers, and potatoes to the skillet. Cook for 5 minutes, or until the vegetables are softened. 4. Stir in the tomatoes, chicken broth, yogurt, curry powder, cumin, coriander, salt, and black pepper. Bring to a simmer. 5. Reduce heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender. 6. Garnish with fresh cilantro, if desired.
Nutritional Information: - Calories: 300 (per serving) - Protein: 25g - Carbohydrates: 35g - Fat: 10g
Dish Characteristics: - Warm and comforting - Mildly spicy - Creamy texture - Vibrant colors
User Comments: - "This curry is so flavorful and easy to make. I love the combination of chicken and potatoes." - "The curry powder gives this dish a wonderful aroma. It's perfect for a cold night." - "I am not a fan of spicy food, but this curry is mild enough for me to enjoy." - "The potatoes add a nice heartiness to the dish." - "I will definitely be making this again and again!"
Special Precautions and Tips: - If you want a spicier curry, you can add more curry powder or chopped chili peppers. - You can also use other vegetables in this dish, such as carrots, peas, or green beans. - If you don't have plain yogurt on hand, you can substitute sour cream or coconut milk.