Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 lb chicken breast (boneless, skinless), thinly sliced
• 3 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons soy sauce (low sodium)
• 1½ cups chicken broth (low sodium or no added salt)
• 1 large carrot, thinly sliced
• 1 medium bell pepper, sliced into strips
• ½ cup frozen peas
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the oil: In a large skillet or wok, heat the vegetable oil over medium heat. Add the onion and sauté until soft and translucent.
2. Add garlic and ginger: Stir in the minced garlic and ginger, cooking for another minute until fragrant.
3. Cook the chicken: Increase the heat to medium-high. Add the chicken pieces to the skillet and cook until the chicken turns golden and is no longer pink.
4. Add spices: Sprinkle the curry powder, turmeric, cumin, and coriander over the chicken. Stir to coat the chicken evenly with the spices.
5. Simmer: Pour in the soy sauce and chicken broth, stirring well to combine. Bring the mixture to a simmer, then add the sliced carrot and bell pepper. Let it simmer for 15-20 minutes or until the chicken is fully cooked and the vegetables are tender. Add the frozen peas in the last 5 minutes of cooking.
6. Season and serve: Taste the curry and season with salt and pepper as needed. Serve the curry hot over rice, garnished with fresh cilantro if desired.

Tips:

• Uniform chicken slices: For even cooking, try to slice the chicken into similar-sized pieces.
• Veggie swaps: Feel free to swap in other veggies like broccoli or snap peas based on what you have available.
• Watch the simmer: Keep an eye on the curry as it simmers to prevent burning or sticking.
• Leftovers: This dish is best enjoyed fresh but also reheats well for quick meals later.