Editor's note: The recipe and introductory text below are from Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body, by Melissa Perlman and Erica Gragg.
This tasty curry goes wonderfully on top of couscous and makes for a filling meal.
Recipe information
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
1. Combine the oil, onion, ginger, garlic, turmeric, curry powder, and brown sugar in a large skillet and cook over medium heat until onions turn clear and smell sweet, about 5 minutes.
Step 2
2. Add the sliced chicken breasts and cook until the meat is done, about 5–7 minutes.
Step 3
3. Add 1 cup of water along with the broccoli, cauliflower, and carrot. Cook for about 15 minutes, or until the vegetables are tender. Add water as needed to maintain a saucy consistency.
Step 4
4. Serve over hot, freshly cooked couscous.
