CHICKEN AND VEGETABLE CURRY
I combined ingredients from our favorite chicken and vegetable curry recipes to try something new. Serve with basmati rice and warm naan bread.
Provided by susanterry
Time 1h40m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 12.4 g, Cholesterol 70.1 mg, Fat 22.3 g, Fiber 3.5 g, Protein 22.1 g, SaturatedFat 12.1 g, Sodium 269.7 mg, Sugar 5.7 g
EASY CHICKEN CURRY WITH VEGETABLES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.
REZIKA'S CHICKEN & VEGETABLE CURRY
This is my family's all time favourite curry. Originally this was an Afghani chicken curry - I ended up reducing the amount of chicken & adding chickpeas, potatoes & peas to. If you want to add more veggies, please feel free to do so. Frozen okra also works well in this dish, as does fresh spinach added at the very last minute. My kids, aged 7 & 2, enjoy eating this curry as it is not too spicy, just full of flavour. If you want a hotter curry, add a chilli to the cooking pot! This curry tastes just like the Chicken Bhuna (with added veg!) from our local Indian restaurant.....we now save ourselves a fortune ;)
Provided by Um Safia
Categories Curries
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put the olive oil in a large, heavy bottomed pan, add the onions & cook on a medium heat until they are golden & translucent.
- Add the turmeric & curry powder to the pan, followed by the chicken pieces - cook until the chicken is sealed on all sides.
- In a food processor, make a paste from the ginger & garlic. Once you have made a smooth paste, add it to the pan & mix well. Cook for 2 minutes.
- Liquidize the tinned tomatoes & add them to the pan along with the water. Cover & simmer on a medium heat for 90 minutes - check & stir from time to time - add any extra water if you think it needs it. Add the salt & black pepper.
- After 90 minutes, rinse & drain the chickpeas & add them to the pan. Chop the potatoes into cubes approximately 1cm x1cm & add them to the pan.
- Cover & simmer again for 20 minutes.
- Take your bunch of coriander. Remove 6 large leaves & set aside for your garnish. Roughly chop the remainder.
- After 20 minutes cooking, add the frozen peas & 2 tbsp chopped coriander. Cook for 5 minutes.
- At this point, the veggies & the chickpeas should be tender. If you would like a thicker sauce, turn up the heat & reduce the sauce - stirring to avoid the curry catching on the bottom of the pan. If you would like more sauce, just add a little stock & a touch more seasoning & curry powder.
- If you've used bone-in chicken pieces, you may wish to remove the bones now.
- Check the seasoning, adjust if necessary, just before serving add the remainder of the coriander & mix well.
- You can also add a teaspoon of freshly ground garam masala at this point if you wish - I generally don't bother though --
- My family loves to eat this curry with either basmati rice or freshly made naan & pitta breads, pakoras & poppadoms. I also serve a light cucumber raita & a mixed green salad.
Nutrition Facts : Calories 317.8, Fat 6, SaturatedFat 0.9, Sodium 250.5, Carbohydrate 59.3, Fiber 10.3, Sugar 10.2, Protein 9.9
CHICKEN & VEGETABLE CURRY
This Indian feast has a healthy vegetable count and is a really simple everyday supper
Provided by Lucy Netherton
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 618 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 49 grams protein, Sodium 0.9 milligram of sodium
CURRY CHICKEN AND VEGETABLES
A hint of curry makes this meal-in-one a vibrant change of pace from weeknight staples. "I like to add a dash of red pepper flakes to the stir-fry for extra spice," shares Judie White of Florien, Louisiana.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 194 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 389mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
VEGGIE-PACKED CHICKEN FRIED RICE
This better-than-takeout main dish cuts the grease and loads up on fresh vegetables. Get your kids involved by letting them choose which vegetables they want to include.
Provided by ChefBillT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
- Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.)
- Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
- Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.
Nutrition Facts : Calories 359.5 calories, Carbohydrate 41.8 g, Cholesterol 25 mg, Fat 14.4 g, Fiber 7 g, Protein 16.3 g, SaturatedFat 2.4 g, Sodium 652.2 mg, Sugar 7.4 g
ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES
Baking rice is a fail-safe way to a fluffy bowl of grains - and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.
Provided by Ali Slagle
Categories dinner, weekday, grains and rice, poultry, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
- Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
- Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.
CHICKEN VEGETABLE CURRY
This comfort dish gets fabulous flavor when I add chicken, sweet red peppers, coconut milk and the all-important seasoning, curry powder. -Roxana Lambeth, Moreno Valley, California
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 339 calories, Fat 22g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 755mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.
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