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Peanut Chicken Curry with Veggies

A variety healthy homemade meals contribute to a stronger immune system where as processed food will weaken it. The recipe below is quite versatile which can use a variety of fresh or frozen vegetables


  • 2 tablespoons olive oil, divided

  • 4 boneless skinless chicken breasts, cut into 1" cubes

  • 1 medium onion, quartered

  • 2–3 medium carrots, sliced about ¼"

  • 1–2 cloves garlic, minced

  • 1 tablespoon curry powder

  • 1 teaspoon turmeric

  • 1 teaspoon chili flakes

  • Pinch of salt and fresh black pepper

  • 2 tablespoons crunchy peanut butter

  • 1 cup green beans, halved

  • 1 can (15 ounces) diced tomatoes

  • 1–2 cups cauliflower florets

  • ¼ cup coarsely chopped unsalted peanuts for garnish

  • Freshly chopped parsley or cilantro for garnish

  • Cooked brown rice or soba noodles cooked according to directions on packaging


  • Heat 1 tablespoon of olive oil in large skillet or Dutch oven. Add chicken pieces and toss until almost cooked through.

  • Remove with slotted spoon and set chicken aside.

  • Add remaining 1 tablespoon olive oil. Sauté onions and carrots until onions soften slightly.

  • Add garlic, curry powder, turmeric, chili flakes, salt and pepper. Coat onions and carrots with spices.

  • Add peanut butter and stir.

  • Mix in tomatoes, green beans and broccoli.

  • Add browned chicken.

  • Cook for 2–4 minutes until chicken is cooked through.

  • Turn off heat. Allow to sit for 5–10 minutes.

  • Garnish with chopped peanuts and parsley or cilantro.

  • Serve on brown rice or soba noodles.

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