Roasted Chicken Made Easy

  • By Jessica Cerra
  • Published Apr 14, 2014
  • Updated Apr 14, 2014 at 4:15 PM UTC
Photo: Jon Davis

Chicken Curry
1 roasted chicken, meat
removed and chopped

4 cups brown rice, cooked
4 large carrots, peeled and chopped
1 yellow onion, peeled and chopped
1 large zucchini, chopped
½ head cauliflower florets
4 cloves garlic, minced
1 T crushed fresh ginger
3 T yellow curry powder*
2 T agave or honey
1 can light coconut milk
1 cup vegetable stock
2 T canola oil
2 T whole-wheat or brown rice flour
1 tsp salt
¼ tsp pepper
½ cup cilantro, finely chopped

In a large pot, heat 1 tablespoon oil over medium heat. Sauté carrots and cauliflower for five minutes. Add zucchini, sauté another five minutes. Remove from heat and let rest. In the same pot, add the remaining 1 tablespoon oil, onion, salt and pepper. Sauté 8–10 minutes, until translucent. Add garlic, ginger, agave or honey, and curry powder and sauté one minute. Stir in flour and sauté another minute. Whisk in stock and coconut milk and bring to a low boil. Reduce to a simmer for 10–15 minutes to let thicken. Remove from heat and add the chicken and vegetables. Let sit covered for five minutes. Serve over brown rice with cilantro sprinkled on top.

*Yellow curry powder can be found at most grocery stores in the Asian foods section. Indian curry powder can also be substituted.

Jessica Cerra is a San Diego-based professional Xterra triathlete and owner of the private chef company Fit Food by Jess.

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FILED UNDER: Nutrition / Recipes

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