SHEET PAN CURRIED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Position a rack in the lower third of the oven and preheat to 450 degrees F.
- In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
- Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
- Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
- Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
- Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
- Serve with rice, yogurt and lime wedges.
CURRIED CHICKEN DRUMSTICKS
Steps:
- Heat ghee in a large skillet, preferably cast iron, over medium-high. Season chicken with salt and pepper and cook, turning occasionally, until skin is golden brown and crisp, 8-10 minutes. Transfer to a plate (it will not be cooked through).
- Add onions to same skillet and cook, stirring occasionally, until softened and golden, 6-8 minutes. Add garlic, lemongrass (if using), vadouvan, and cayenne and cook, stirring often, until fragrant, about 2 minutes. Add broth, coconut milk, lime juice, and 1/2 cup cilantro, then return chicken to skillet and gently push down into liquid. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through and sauce is thickened, 40-45 minutes. Be sure to turn chicken a couple of times while it's cooking so all sides get exposed to the curry sauce.
- Just before chicken is done, cook noodles according to package directions. Rinse noodles under warm water, then toss in a large bowl with a little bit of the curry sauce. This will help to prevent them from sticking.
- Divide noodles among shallow bowls. Place drumsticks on top and ladle curry sauce over. Top with crispy shallots and remaining 1/2 cup cilantro. Serve with lime wedges for squeezing over.
CHICKEN LEGS WITH CARROTS AND CAULIFLOWER
Roasting is a great way to get a rich taste without a lot of fuss. The intense heat concentrates flavors and helps foods brown, crisp, and caramelize.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees. In an 11-by-15-by-2 3/4-inch roasting pan, combine carrots, cauliflower, 1 teaspoon coriander, 1/2 teaspoon cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper; arrange around sides of pan.
- Place chicken legs along center of pan, and sprinkle with remaining 1/2 teaspoon coriander and 1/4 teaspoon cumin; season generously with salt and pepper.
- Roast, stirring vegetables once, until chicken is well browned and crispy and an instant-read thermometer inserted in a thigh (without touching bone) registers 180 degrees, 40 to 45 minutes. Transfer chicken to a platter, and let rest for 5 minutes.
- Meanwhile, add lemon juice to pan; with a wooden spoon, stir and scrape up drippings, mixing with vegetables. Serve.
Nutrition Facts : Calories 373 g, Fat 13 g, Protein 44 g
ONE-PAN CHICKEN RICE CURRY
I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.
Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
CURRIED CHICKEN LEGS WITH CARROTS AND RICE
Steps:
- Preheat oven to 475 degrees. Place chicken in the center of a large rimmed baking sheet; season with curry powder, salt, and pepper. Scatter carrots around chicken. Roast, occasionally brushing chicken and tossing carrots with pan drippings, until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165 degrees, 35 to 45 minutes. Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper. Add rice; return to a boil. Stir, and reduce heat to low. Cover, and simmer 18 to 20 minutes. Remove from heat, and scatter lime zest over rice. Cover pan and let steam 5 to 10 minutes. Transfer chicken to a plate. Sprinkle lime juice over carrots (still on hot baking sheet); toss, scraping up and incorporating any browned bits. Fluff rice gently with a fork; serve with chicken and carrots.
More about "curried chicken legs with carrots rice and lime recipes"
CURRIED CHICKEN LEGS WITH CARROTS RICE AND LIME RECIPE
From delish.com
Cuisine Indian, ThaiCategory Easy Chicken, Dinner, Main DishServings 4Total Time 1 hr
- Preheat oven to 475 degrees. Place chicken in the center of a large rimmed baking sheet; season with curry powder, salt, and pepper.
- Scatter carrots around chicken. Roast, occasionally brushing chicken and tossing carrots with pan drippings, until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165 degrees, 35 to 45 minutes.
- Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper.
CURRIED CHICKEN LEGS WITH CARROTS AND RICE RECIPE | PBS …
From pbs.org
Estimated Reading Time 4 mins
MEAL-PREP CURRIED CHICKEN & CHILI-LIME CHICKEN
From eatingwell.com
CHICKEN LEG CURRY (VIDEO) - FOODIES TERMINAL
From foodiesterminal.com
CURRIED CHICKEN DRUMSTICKS RECIPE | BON APPéTIT
From bonappetit.com
BAKED CURRIED CHICKEN DRUMSTICKS - AHEAD OF THYME
From aheadofthyme.com
FOODCOMBO
GULAI AYAM (INDONESIAN CHICKEN CURRY) - FOOD & WINE
From foodandwine.com
CURRIED CHICKEN LEGS WITH CARROTS & RICE | NORTHERN LIGHTS FOOD
From northernlightsfood.wordpress.com
BEST CURRIED CHICKEN LEGS WITH CARROTS RICE AND LIME RECIPES
From recipert.com
SHEET-PAN CURRIED CHICKEN - THE PIONEER WOMAN
From thepioneerwoman.com
CURRIED CHICKEN WITH ROASTED VEGETABLES AND COCONUT LIME RICE
From supersafeway.com
CURRIED CHICKEN LEGS WITH CARROTS AND RICE RECIPE
From recipes.sparkpeople.com
CURRIED CHICKEN LEGS WITH CARROTS, RICE, AND LIME
From mealplannerpro.com
CURRIED CHICKEN LEGS WITH CARROTS RICE AND LIME FOOD - HOME …
From homeandrecipe.com
LACE ZHANG ️ ON INSTAGRAM: "[RECIPE] #AD #SP CHICKEN CURRY …
From instagram.com
CURRY BRAISED CHICKEN LEGS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
10 BEST CURRY CHICKEN LEGS RECIPES | YUMMLY
From yummly.com
20 CHICKEN DINNERS FOR SUMMER YOU CAN MAKE IN 20 MINUTES
From news.yahoo.com
You'll also love