• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 lb chicken breast (boneless, skinless), thinly sliced
• 3 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons soy sauce (low sodium)
• 1½ cups chicken broth (low sodium or no added salt)
• 1 large carrot, thinly sliced
• 1 medium bell pepper, sliced into strips
• ½ cup frozen peas
• Salt and pepper to taste
• Fresh cilantro for garnish

• Steamed white or jasmine rice
• Fried rice
• Egg noodles or lo mein
• Flatbread or naan-style bread

• Slice chicken evenly for consistent cooking
• Don’t rush the simmer it allows flavors to fully develop
• Adjust spice levels by adding more or less curry powder
• Use fresh ginger and garlic for maximum flavor

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze for up to 2 months. Thaw overnight and reheat gently.
• Reheating: Warm on the stovetop over low heat, adding a splash of broth if needed.

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