Curried Chicken Skillet

Serves: 4
Prepare Time: 30 min
Total Time: 30  min
Fat: 11 g
Sugar: 8 g
Carbohydrates: 39 g
Cholesterol: 62 mg
Calories: 367

This protein-stuffed skillet ‘Curried Chicken Skillet‘ dish is stacked with brilliant character. A fresh ginger and little curry make the chicken, veggies, and quinoa pop. Just made this and I figure it will be another most loved use for extra chicken! Didn’t have a yam yet subbed an ordinary potato, and just had frozen peas and carrots, however worked out perfectly.

Recipe by: Taste of Home


  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • 1 medium onion, chopped
  • ⅔ cup quinoa, rinsed
  • 1 cup frozen peas
  • 3 teaspoons curry powder
  • 1 medium sweet potato, diced
  • ½ cup reduced-sodium chicken broth, divided, or more as needed
  • 1 cup frozen peas
  • 2 cups shredded cooked chicken
  • 1 teaspoon minced fresh ginger root
  • 1 celery rib, chopped
Try more chicken recipes

How To Make


  1. In a little pot, bring 1-⅓ cups of broth to a boil and add quinoa.
  2. Decrease heat; simmer, covered, until fluid is assimilated, 12-15 mins.
  3. In a huge skillet, heat oil over medium-high-heat; celery, onion, and sauté sweet potato until potato is delicate, 10-12 mins.
  4. Add garlic, peas, ginger, and seasonings; cook and mix for 2 mins. Mix in chicken and remaining broth; heat through. Mix in quinoa.