Chicken Curry With Vegetables Recipes

Steps:

• In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until chicken juices run clear. Remove and keep warm. , In the same pan, stir-fry carrots and garlic in remaining oil for 1 minute. Stir in broccoli; cook 2 minutes longer. Add onions; cook 1-2 minutes longer. , Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through.

Steps:

• Place first 6 ingredients in a 3- or 4-qt. slow cooker. In a small bowl, whisk together coconut milk, broth and dry seasonings; stir into chicken mixture., Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Stir in cilantro. Serve with couscous.

Steps:

• In a small food processor (mini-chopper), combine the garlic, ginger, and 1 tablespoon water and puree to a paste.
• Heat the oil in a stew pot or Dutch oven over medium-high heat. Add the coriander, cumin, cardamom, allspice, cloves, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute.
• Add the tomato and cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients "re-fry" in the oil, about 6 minutes.
• Add the vegetables, season with salt and pepper and stir to combine.
• Add the coconut milk and enough water to just cover the vegetables. Bring to a boil, lower the heat, and simmer, covered, until tender, about 15 to 20 minutes.
• Using a slotted spoon transfer the vegetables to a bowl. Bring the broth to a boil and cook, stirring occasionally, until reduced to a sauce-like consistency. If using the chicken, add and reheat. Return the vegetables to the sauce and stir to combine. Season with salt and pepper. Transfer to a platter and garnish with the cilantro.

Steps:

• Place rice in the bowl of a rice cooker. Rinse several times with water and drain. Let wet rice sit for 15 minutes.
• Stir in water and salt. Seal and select setting according to manufacturer's instructions; cook until tender, 25 to 35 minutes. Keep the rice cooker set to warm until ready to serve.
• While the rice is cooking, heat oil in a large saute pan over high heat. Add chicken and saute until slightly browned, about 3 minutes per side. Remove chicken to a plate and cut into 1-inch pieces when cooled.
• Add onion, bell pepper, garlic, and ginger to the pan, and saute over medium-high heat until softened, 5 to 7 minutes. Stir in tomato and cook until it begins to soften, about 3 minutes. Mix in curry paste.
• Reduce heat to medium, add chicken broth, and season with salt. Mix with a spoon or spatula until smooth. Add chicken and cauliflower; return to a boil.
• Add garbanzo beans and potato. Reduce heat to low and cover. Simmer, stirring occasionally, until potato is tender, 12 to 15 minutes. Gently stir in yogurt.
• Sprinkle cilantro over the curry and serve with the steamed rice.

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is clear, 5 to 7 minutes. Reduce heat to low and add cumin, turmeric, black pepper, ginger, cardamom, cinnamon, cloves, nutmeg, and cayenne. Stir until combined.
• Increase heat to medium and add chicken; stir until coated. Cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Remove skillet from heat and transfer chicken to a plate with a slotted spoon, leaving some liquid in the skillet.
• Add carrots, celery, and bell peppers to the skillet over medium heat. Stir until combined and coated with the remaining spice liquid from the pan. Cook, stirring every minute, for 5 minutes. Add tomatoes and coconut milk; stir until completely combined with the veggies. Cook, uncovered, over medium heat, stirring occasionally, until liquid begins to bubble. Add chicken and stir to combine. Reduce heat until gently bubbling.
• Simmer, adding reserved tomato juice if needed, for a minimum of 30 minutes, or up to 2 hours if you have time.

Steps:

• heat 3 tbs oil over medium heat in a deep skillet or dutch oven (i like using an enameled cast iron dutch).
• add onion, cook about 8 minutes until soft and gold.
• add garlic, ginger and crushed red pepper. reduce to low 3 minutes.
• add salt and spices, cook 3 minutes stirring
• add tomato paste, tomatoes, bay leaves and coconut milk.
• bring to a simmer over medium, reduce heat and simmer 10 minutes.
• in the meantime heat 2 tbs of oil in a skillet over med-high heat and cook the eggplant until it softens a bit and turns brown, 8 minutes. set aside.
• add zucchini to the tomato mixture, simmer 3 minutes.
• add chicken and cook through, about 10 minutes.
• add eggplant, stir and serve.

Steps:

• Preheat oven to 350°.
• In a large pan, sauté garlic, onion and zucchini in a little olive oil or butter.
• Place the onion mixture in the bottom of an 11x7-inch glass baking dish.
• In the same saute pan, add the chicken, any extra oil or butter and salt and pepper, to taste, and brown just a little on each side.
• Place chicken on onion mixture in baking dish.
• In a bowl, mix the sauce ingredients and pour over the chicken, evenly.
• Place in a 350° degree oven and cook uncovered for 20 minute Serve alone or with a little side of Quinoa or rice.

Steps:

• Mix together 75g of the yogurt with 1 tbsp of the spice mix and some seasoning. Add the chicken and leave to marinate for at least 15 mins or up to overnight in the fridge. Heat the remaining spices, the onion and a good splash of water, and soften for 5 mins, stirring often.
• Tip in the pepper chunks and passata, and simmer while you cook the chicken. Heat the grill to High, remove the chicken from the marinade and shake off any excess. Grill under a high heat until starting to char at the edges.
• Tip the rice and peas into a pan with a splash of water and heat through. Stir most of the coriander into the sauce. Serve the rice alongside the chicken and sauce, scattered with the remaining coriander and the remaining yogurt on the side.

Steps:

• Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

Steps:

• Discard 1 or 2 outer layers from lemongrass and trim root ends. Thinly slice enough of lower 6 inches of stalks to yield 1/2 cup, then finely grind in a blender with garlic, chile, turmeric, and 4 tablespoons water until a coarse paste forms, adding another tablespoon water if too thick to blend. Set aside.
• Heat star anise in a dry 8-quart heavy pot over moderate heat, stirring occasionally, 10 minutes. Add coconut milk and peanuts and boil over moderately high heat, uncovered, stirring frequently, until very thick, about 5 minutes. Reduce heat to moderately low, then stir in curry paste and lemongrass paste and cook, stirring, 5 minutes. Add chicken, fish sauce, sugar, and salt and cook, uncovered, stirring frequently, 10 minutes.
• Increase heat to moderate, then add peanut butter, squash, sweet potato, onion, bell peppers, yellow-fleshed potato, and carrot and cook, covered, stirring occasionally, 10 minutes.
• Add remaining 2 1/2 cups water and bring to a boil over high heat, stirring occasionally. Reduce heat to moderately high and cook, uncovered, stirring occasionally, 8 minutes, or until vegetables are almost tender. Add beans and cook, stirring occasionally, until just tender, 6 to 8 minutes.
• Discard star anise and serve curry over rice, with bread on the side.