Chicken Curry with Carrot & Ginger Recipe



  • 2 x 5 ounce chicken breasts
  • 1 tablespoon peanut oil
  • salt and pepper
  • 1 red onion
  • 1 Jalapeño
  • 6 cloves of garlic
  • 2 tablespoon ginger
  • ½ cup water packed roasted red peppers
  • 2 cups carrot
  • 1 cup snap peas
  • 2 tablespoon curry powder
  • ¼ cup light coconut milk
  • ½ cup chicken stock
  • ½ cup jasmine rice
  • ½ cup green onion tops
  • ½ cup cilantro
  • 1 tablespoon sambal (can sub with chili-garlic)
  • 1 tablespoon lime juice



  1. Preheat the oven to 400°F
  2. Heat ½ tablespoon of peanut oil on high.
  3. Season the chicken with salt and pepper and sear on both sides once the oil starts to lightly smoke. Make sure its nicely browned on both sides and remove to a plate.
  4. Add the remaining ½ tablespoon of peanut oil into pan.
  5. Sauté the diced red onion, minced garlic, minced ginger, diced jalapeño, and diced roasted red peppers for about 5 minutes, or until slightly browned and beginning to become tender.
  6. Add salt, curry powder, coconut milk and chicken stock and bring to a simmer over high heat.
  7. Steam the carrots and snap peas until tender, in a separate pan.
  8. Add the chicken into into the vegetable pan, cover and place in the oven for 45 minutes.
  9. Cook the rice according to the directions provided on the packaging.
  10. When the chicken is ready, remove from the oven, and separate chicken from liquid and set the breasts on 2 plates.
  11. Place the carrots, snap peas and liquid in the curry pan into a blender and puree for 1 minute.
  12. Add the green onions, cilantro and puree 20 seconds more.
  13. Season with Sambal, Lime Juice and Salt to your own personal taste.
  14. Spoon ¼ cup of the sauce over the chicken, vegetables and rice.


    chicken curry carrot and ginger


    1. You can use a multitude of different seasonal vegetables in this curry (this one in particular works extremely well with winter squash or yams if carrots weren’t looking the best at the market).
    2. Subtract 1 Block if you substitute the rice for Cauliflower rice (its free!)

    Serves 2

    7 Blocks each (or 6 Blocks without rice)