A mouth-watering one-pan meal that's ready in 40 minutes, our easy chicken curry is perfect served alongside basmati rice and naan bread.
Roasting chicken with the skin and the bones included add much more flavor to this dish, but if you would prefer to use boneless skinless chicken breasts, you will need to nestle the chicken breasts down into the vegetables to keep them moister.
You can also add diced potatoes to the vegetable mixture during roasting if you would like, just use a bigger roasting pan.
If you would like to spice the mixture up, try adding minced jalapeno peppers when adding the green onions.
To make this recipe a tasty vegan and vegetarian dish, eliminate the chicken and add a 12-ounce can of garbanzo beans, drained and rinsed and use coconut or olive oil. Add 1/4 cup shredded coconut and 1/2 cup cashew halves during the last 10 minutes of roasting.
Serve with cooked basmati rice and naan bread for a complete meal.
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