Chicken Curry with Vegetables and Rice Recipe

Chicken Curry with Vegetables and Rice Recipe

  • Makes: 6 Servings
  • Ready In: 55 mins
  • Prep Time: 15 mins
  • Cook Time: 40-50 mins

A spicy curry that packs in the protein and fiber.

    Nutritional Information (per serving)

  • Calories: 465
  • Fat: 5g
  • Protein: 19g
  • Sodium: 37mg
  • Carbohydrates: 85g
  • Fiber: 12g
  • Sugar: 6g


  1. 4 Small chicken breasts, cut into bite sized pieces
    8 T Water
    1 1/3 Cup Carrot, sliced
    1 1/3 Cup Chickpeas
    1 Cup Red pepper
    1 Cup Potatoes, cut into bite sized cubes
    1/2 Cup Green beans, in 2 inch lengths
    2 tsp Turmeric
    2 tsp Cardamom
    4 tsp Cumin
    4 tsp Coriander
    1/2 tsp Cayenne
    1/2 tsp Ginger, ground
    3 Cup Brown Rice, cooked


    1. Cook potatoes in water until tender. Drain and set aside.
    2. Steam the chicken pieces in water until they are almost done.
    3. Add all ingredients accept rice and continue cooking until chicken is at least 190 degrees and veggies are tender.
    4. Served in a bowl with rice layer on the bottom and chicken curry on top.

Cheryl Greene

Cheryl Greene is the co-founder and Executive Producer of She is a mother, a breast cancer survivor and a foodie. Cheryl is active in social media and can be found on Facebook and Twitter as @MsGreene.

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