Weeknight Chicken Curry

1. 1

   Gather the ingredients.

2. 2

   Heat oil in a large skillet over medium heat until hot. Add the onion and cook, stirring, until soft and golden brown, 5 to 8 minutes.

3. 3

   Gradually stir in the curry powder until evenly combined.

4. 4

   Add the chicken; reduce the heat to low, cover, and cook until the chicken is no longer pink in the center and the juices run clear, 20 to 40 minutes. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).

5. 5

   Uncover and cook, stirring constantly to prevent burning, until the pan juices reduce to the desired amount, 3 to 5 minutes.

• Calories 327.09 kcal Moderate
• Protein 41.82 g Good Source
• Carbs 7.99 g Moderate
• Total Fat 14.87 g Moderate
• Saturated Fat 2.68 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 162.0 mg High
• Sodium 734.88 mg High
• Fiber 4.58 g Moderate
• Sugar 2.43 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 47.86 mg Low Source
• Iron 2.53 mg Moderate
• Potassium 620.08 mg Moderate
• Vitamin A 0.08 mcg_rae Low Source
• Vitamin C 0.05 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Onions 🧅