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    Trader Joe’s Yellow Curry Chicken

    4 servings

    servings

    15 minutes

    active time

    45 minutes

    total time
    Start Cooking

    Ingredients

    1 Tbsp Vegetable oil

    1 lb Boneless Skinless Chicken Breast (sliced into ½-inch by 2-inch strips)

    1 cup carrot (peeled and cut into ¼-inch slices)

    1 cup potatoes (peeled and cut into ¼-inch slices)

    1 1/2 cup Bell peppers (Any color cut into ¼-inch thick slices, about 2 peppers)

    1/2 cup Onion (cut into ¼-inch slices)

    11 oz Trader Joe's yellow curry sauce

    1/2 Bunch Cilantro

    1 cup Jasmine rice (uncooked)

    Directions

    In a rice cooker or instant pot, start the jasmine rice.

    In a medium-large sized skillet, add 1 Tbsp of vegetable oil. Heat over medium heat until the pan is hot.

    Add chicken breast and cook for 5-6 minutes until the chicken is cooked through and all the pink is gone. Set aside.

    Add 1 Tbsp of vegetable oil to the skillet. Heat over medium heat until the pan is hot.

    Add vegetables, except the cilantro, and sauté over medium heat for 3 minutes, until tender.

    Add Trader Joe's yellow curry sauce and cooked chicken into the skillet with the vegetables and turn heat to low.

    Cover and simmer for 5-10 minutes. Stirring occasionally.

    Serve with rice and garnish with fresh cilantro.

    Nutrition

    Serving Size

    -

    Calories

    531 kcal

    Total Fat

    7 g

    Saturated Fat

    6 g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    73 mg

    Sodium

    368 mg

    Total Carbohydrate

    66 g

    Dietary Fiber

    5 g

    Total Sugars

    11 g

    Protein

    31 g

    4 servings

    servings

    15 minutes

    active time

    45 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    1 Tbsp Vegetable oil

    1 lb Boneless Skinless Chicken Breast (sliced into ½-inch by 2-inch strips)

    1 cup carrot (peeled and cut into ¼-inch slices)

    1 cup potatoes (peeled and cut into ¼-inch slices)

    1 1/2 cup Bell peppers (Any color cut into ¼-inch thick slices, about 2 peppers)

    1/2 cup Onion (cut into ¼-inch slices)

    11 oz Trader Joe's yellow curry sauce

    1/2 Bunch Cilantro

    1 cup Jasmine rice (uncooked)

    Directions

    1

    In a rice cooker or instant pot, start the jasmine rice.

    2

    In a medium-large sized skillet, add 1 Tbsp of vegetable oil. Heat over medium heat until the pan is hot.

    3

    Add chicken breast and cook for 5-6 minutes until the chicken is cooked through and all the pink is gone. Set aside.

    4

    Add 1 Tbsp of vegetable oil to the skillet. Heat over medium heat until the pan is hot.

    5

    Add vegetables, except the cilantro, and sauté over medium heat for 3 minutes, until tender.

    6

    Add Trader Joe's yellow curry sauce and cooked chicken into the skillet with the vegetables and turn heat to low.

    7

    Cover and simmer for 5-10 minutes. Stirring occasionally.

    8

    Serve with rice and garnish with fresh cilantro.