Curried Chicken Skillet

5 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 21, 2023

This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut


Test Kitchen tips
  • Twelve ounces uncooked boneless chicken can be used if you don't have cooked chicken handy. Cut it into cubes or strips and saute it before cooking the vegetables. Remove it while the vegetables are sauteed so it doesn't overcook.
  • Look for fresh ginger with smooth, even-colored skin that is not dried or wrinkled. Peel the skin with the tip of a spoon or paring knife before using.
    • TEST KITCHEN APPROVED

    Curried Chicken Skillet

    5 Reviews Add your review
    Yield:4 servings
    Prep:15 min
    Cook:15 min
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    Ingredients

    • 1-1/3 cups plus 1/2 cup reduced-sodium chicken broth, divided
    • 2/3 cup quinoa, rinsed
    • 1 tablespoon canola oil
    • 1 medium sweet potato, diced
    • 1 medium onion, chopped
    • 1 celery rib, chopped
    • 1 cup frozen peas
    • 2 garlic cloves, minced
    • 1 teaspoon minced fresh gingerroot
    • 3 teaspoons curry powder
    • 1/4 teaspoon salt
    • 2 cups shredded cooked chicken
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    Directions

    1. 1
      In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.
    2. 2
      In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.

    Nutrition Facts

    2 cups: 367 calories, 11g fat (2g saturated fat), 62mg cholesterol, 450mg sodium, 39g carbohydrate (8g sugars, 6g fiber), 29g protein. Diabetic exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.
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