Curried Chicken Skillet Recipe

Curried Chicken Skillet Recipe
Curried Chicken Skillet Recipe photo by Taste of Home
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Curried Chicken Skillet Recipe

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This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/3 cups plus 1/2 cup reduced-sodium chicken broth
  • 2/3 cup quinoa, rinsed
  • 1 tablespoon canola oil
  • 1 medium sweet potato, diced
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 cup frozen peas
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 3 teaspoons curry powder
  • 1/4 teaspoon salt
  • 2 cups shredded cooked chicken

Directions

In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.
In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa. Yield: 4 servings.

Test Kitchen tips
  • Twelve ounces uncooked boneless chicken can be used if you don't have cooked chicken handy. Cut into cubes or strips and saute it before cooking the vegetables. Remove it while the vegetables are sauteed so it doesn't overcook.
  • Look for fresh ginger with smooth, even-colored skin that is not dried or wrinkled. Peel the skin with the tip of a spoon or paring knife before using.
  • Originally published as Curried Chicken Skillet in Simple & Delicious December/January 2018

    Nutritional Facts

    2 cups: 367 calories, 11g fat (2g saturated fat), 62mg cholesterol, 450mg sodium, 39g carbohydrate (8g sugars, 6g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.

    • 1-1/3 cups plus 1/2 cup reduced-sodium chicken broth
    • 2/3 cup quinoa, rinsed
    • 1 tablespoon canola oil
    • 1 medium sweet potato, diced
    • 1 medium onion, chopped
    • 1 celery rib, chopped
    • 1 cup frozen peas
    • 2 garlic cloves, minced
    • 1 teaspoon minced fresh gingerroot
    • 3 teaspoons curry powder
    • 1/4 teaspoon salt
    • 2 cups shredded cooked chicken
    1. In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.
    2. In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa. Yield: 4 servings.

    Test Kitchen tips
  • Twelve ounces uncooked boneless chicken can be used if you don't have cooked chicken handy. Cut into cubes or strips and saute it before cooking the vegetables. Remove it while the vegetables are sauteed so it doesn't overcook.
  • Look for fresh ginger with smooth, even-colored skin that is not dried or wrinkled. Peel the skin with the tip of a spoon or paring knife before using.
  • Originally published as Curried Chicken Skillet in Simple & Delicious December/January 2018

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