Curry, turmeric, and ginger make this an ultimate anti-inflammatory meal, providing key ingredients to help fight arthritis. The traditional version incorporates whole-milk yogurt, but I use fat-free yogurt to reduce the saturated fat in the recipe.

Try my Grilled Chicken Parm and Slow Cooker Chicken Tikka Masala!

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Chicken Curry and Vegetables

The traditional version incorporates whole-milk yogurt, but I use fat-free yogurt to reduce the saturated fat in the recipe.
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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Ingredients
 

  • 1.5 pounds skinless chicken breasts, cut into 2-inch chunks
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced (or ¼ teaspoon garlic powder)
  • 1 teaspoon turmeric
  • 1 teaspoon fresh minced ginger
  • 3 tablespoons curry powder
  • 1 head cauliflower, cut into florets
  • 15 ounces no-salt-added garbanzo beans, chickpeas, rinsed and drained
  • 30 ounces no-salt-added diced tomatoes
  • 1 cup fat-free plain yogurt
  • ¼ teaspoon Kosher salt
  • 2 tablespoons chopped cilantro, garnish

Instructions
 

  • Season the chicken with salt. In a large skillet, heat the oil over med-high heat. Add the chicken and cook, stirring, 3 to 4 minutes, until the chicken begins to brown. Transfer the chicken to a plate.
  • Add the onion, and cook 3 to 4 minutes, until beginning it begins to soften and become translucent. Add the garlic, turmeric, ginger, and curry powder and cook, stirring, 1 to 2 minutes, until the mixture becomes fragrant.
  • Add the cauliflower, chickpeas, and diced tomatoes (plus liquid). Lower the heat to a simmer. Cover and cook 8 to 10 minutes, until the cauliflower is tender.
  • Uncover and, return the chicken to the pan, and cook, stirring occasionally, 10 to 15 minutes longer, until the chicken is cooked through but still tender and the liquid thickens.
  • Remove from heat. Stir in the yogurt. Season with a pinch of kosher salt if desired and garnish with optional cilantro.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 430Carbohydrates: 41gProtein: 51gTotal Fat: 7.5g— Unsaturated Fat: 6g— Saturated Fat: 1.5gCholesterol: 100mgSodium: 420mgFiber: 13g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!