One Pan Chicken and Veggie Curry- 325 calories

This spicy, filling meal is perfect for two. It is a little spicy for the kids so if you are feeding it to the whole family cut the spices in half or more. I made this for two but you can just as easily double or triple it for 4 or 6 people, for a large group make some brown rice and you have a wonderful dinner party.

Feeds two people-
2 Boneless Skinless Chicken Breasts
1 Onion sliced
1 Bell Pepper cut into bite size pieces
2 Carrots peeled and cut into bite sized pieces
2 small Potatoes cut into bite sizes pieces
1 cup Chicken Broth
1 teaspoon Garlic Powder
1 teaspoon Ground Ginger
1 teaspoon Coriander
½ teaspoon Cumin
½ teaspoon Cayenne
½ teaspoon Tumeric
½ teaspoon Pepper
½ teaspoon Salt

Preheat oven to 350. Put the veggies in your baking dish, then top with the chicken. In a medium bowl combine the spices and chicken broth and mix well, pour over the chicken and veggies and place in the oven for 1 ½ hour, basting often with a turkey baster (you may need to tip the dish to get the liquid to baste) Remove from oven and serve.

This meal is so easy! You can get it ready the night or morning before and leave in the fridge to marinate and when you get home just pop in the oven. I can imagine this is also amazing in the crock pot although the chicken would fall apart, which is not really a bad thing is it? ;)

One serving (1/2 of the bake) has:
Calories: 325
Fat: 2
Fiber: 9
Protein: 33
Carbs: 44

12 thoughts on “One Pan Chicken and Veggie Curry- 325 calories

  1. I made this last night for dinner. I cut back the cayenne to 1/2 teaspoon and it was still really spicy ! You must have an amazing tolerance for heat ! I would probably cut back on the other spices next time as it was a little too much for me but we both enjoyed it ! I served it over a combo of leftover white rice mixed with leftover quinoa. With the added starch, it made enough that we had it again for dinner tonight. Thanks for sharing !

  2. Thanks for your honesty Laurie! I changed it a little to say cut the spices in half. We love heat in this house! Even Sophie (my 2 year old) gobbled this spicy goodness up, curry is traditionally very spicy but if you cut the spices in half or more you should be able to get where you want it. If it is still too spicy when you make it add a little more chicken broth to water it down, also some tomato paste will cut the heat and add a nice thickness to the sauce.
    Happy Cooking!

      • curry spice isn’t necessarily HOT and Spicy. I made this for dinner tonight cut all the spices in half and it is still super spicy!!! And we r a family who Likes it spicy. This Recipe needs a major disclaimer. :)

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Connecting to %s