Best Curried Chicken And Vegetables Recipes

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HONEY CURRIED ROASTED CHICKEN AND VEGETABLES



Honey Curried Roasted Chicken and Vegetables image

Yummy roasted chicken and vegetables glazed in a honey and curry sauce. Quick and easy one-dish recipe.

Provided by KL1KX

Categories     Main Dish Recipes     Curries     Chicken

Time 1h45m

Yield 6

Number Of Ingredients 14

1 (3 pound) whole chicken
4 medium red potatoes, peeled and quartered
6 carrots, cut into 1/2 inch pieces
⅔ cup honey
⅓ cup Dijon mustard
3 tablespoons butter
2 tablespoons finely chopped onion
2 ½ teaspoons curry powder
½ teaspoon salt
¼ teaspoon red pepper flakes
¼ teaspoon ground ginger
¼ teaspoon finely chopped garlic
12 whole fresh mushrooms
2 apples, cored and quartered

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
  • Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
  • In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
  • Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).

Nutrition Facts : Calories 625.2 calories, Carbohydrate 70.7 g, Cholesterol 112.3 mg, Fat 23.5 g, Fiber 6 g, Protein 35.4 g, SaturatedFat 8.5 g, Sodium 716.3 mg, Sugar 40.8 g

SHEET-PAN CURRIED CHICKEN AND VEGETABLES



Sheet-Pan Curried Chicken and Vegetables image

This sheet-pan dinner infuses some rich Indian flavor into ingredients that are already regulars in your fridge and freezer. Chicken breasts take well to sheet-pan cooking, staying juicy and tender as they cook (and this recipe is tested to get the timing just right for ideal results!). Potatoes and bell peppers are simple and familiar vegetables that are family friendly, and with the addition of curry, they're a little more adventurous (and delicious) than usual. This warming, roasted dinner takes just 20 minutes of prep and about an hour total, meaning it's a great solution for an easy weeknight meal with big, bold flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 10

4 tablespoons butter, melted
1 teaspoon curry powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 cups 3/4-inch diced peeled russet potatoes
1 cup chopped yellow or red bell pepper (about 1 large)
4 boneless skinless chicken breasts (6 to 7 oz each)
1 can (15 oz) Progresso™ chick peas, drained, rinsed
1/2 cup Cascadian Farm™ organic frozen peas, thawed
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • In large bowl, mix 2 tablespoons of the melted butter, 1/2 teaspoon of the curry powder, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and bell pepper; toss to coat. Place in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
  • In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and peppers are browned and very tender.
  • Add chick peas and peas to pan. Roast 4 to 6 minutes longer or until chick peas and peas are hot. Top with cilantro.

Nutrition Facts : Calories 490, Carbohydrate 34 g, Cholesterol 135 mg, Fat 3, Fiber 6 g, Protein 46 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 6 g, TransFat 1/2 g

HONEY CURRIED ROASTED CHICKEN AND VEGETABLES



Honey Curried Roasted Chicken and Vegetables image

This yummy roasted chicken and vegetables are glazed in a honey curry sauce. Quick, easy and delicious.

Provided by MarieRynr

Categories     Chicken

Time 1h14m

Yield 6 serving(s)

Number Of Ingredients 14

1 (3 lb) chicken
4 medium red potatoes, peeled and quartered
6 carrots, cut into 1/2 inch pieces
2/3 cup honey
1/3 cup Dijon mustard
3 tablespoons butter
2 tablespoons finely chopped onions
2 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon ground ginger
1/4 teaspoon finely chopped garlic
12 whole fresh mushrooms
2 apples, cored and quartered (optional)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
  • Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil.
  • Cook 20 minutes, or until tender.
  • In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic.
  • Bring to a boil, stirring constantly.
  • Remove from heat, and set aside.
  • Turn chicken over, breast side up and drain the drippings from the roasting pan.
  • Arrange the potatoes, carrots, mushrooms, and apples around the chicken.
  • Drizzle the chicken and vegetables with the honey mixture.
  • Continue roasting 20 minutes, or until the glaze has browned.
  • The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).

Nutrition Facts : Calories 799.4, Fat 41.1, SaturatedFat 13.6, Cholesterol 185.4, Sodium 631.7, Carbohydrate 62.3, Fiber 5.4, Sugar 36.7, Protein 47.5

SHEET-PAN CURRIED CHICKEN AND ROOT VEGETABLES



Sheet-Pan Curried Chicken and Root Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

8 small bone-in chicken thighs and drumsticks (2 1/2 pounds)
Kosher salt and freshly ground pepper
1 tablespoon Madras curry powder
1 teaspoon paprika
3 tablespoons unsalted butter, melted
1 large turnip, peeled and cut into 1-inch chunks
3 large carrots, peeled and cut into 1-inch chunks
1/2 cup buttermilk
1 cup fresh cilantro
1 cup fresh mint
1 serrano chile pepper, roughly chopped (seeded for less heat)
1/4 cup plus 1 teaspoon mango chutney
1 teaspoon fresh lemon juice

Steps:

  • Put a baking sheet on the middle oven rack; preheat to 500˚. Season the chicken all over with salt and pepper in a large bowl. Add the curry powder, paprika and half the melted butter; toss.
  • Toss the turnip and carrots with the remaining melted butter in another bowl; season with salt and pepper. Spread out the vegetables and chicken, skin-side up, on the hot baking sheet. Roast until the chicken is cooked through and the vegetables are tender, about 25 minutes.
  • Meanwhile, puree the buttermilk, cilantro, mint, serrano, 1 teaspoon chutney and the lemon juice in a blender until smooth. Season with salt and pepper.
  • Preheat the broiler. Stir the remaining 1/4 cup chutney with 1 teaspoon water in a small bowl. Brush on the chicken and broil until lightly browned, 2 to 3 minutes. Divide the chicken and vegetables among plates. Serve with the herb sauce.

Nutrition Facts : Calories 450, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 210 milligrams, Sodium 796 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 39 grams, Sugar 8 grams

CURRIED CHICKEN AND VEGETABLES



Curried Chicken and Vegetables image

I don't remember where I got this delicious chicken recipe. I have it hand written on a piece of paper in the back of a cookbook. Another kid pleaser. Sweet with just a touch of spice.

Provided by Karen From Colorado

Categories     One Dish Meal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup honey
1/4 cup mustard
1/4 cup butter or 1/4 cup margarine
2 teaspoons finely chopped onions
2 teaspoons water
1 garlic clove, minced
2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ginger
1 (5 lb) duck or 1 (5 lb) goose
cooking oil or melted butter
2 large potatoes, peeled and quartered or 8 new potatoes
6 medium carrots, sliced into 1/2 inch pieces
2 medium apples, cored and cut into wedges

Steps:

  • Combine first 10 ingredients in a small sauce pan.
  • Bring to boil, stirring constantly.
  • Remove from heat and set aside.
  • Place washed chicken breast side up in a shallow roasting pan.
  • Brush skin with oil or melted butter.
  • (if using duck, prick skin all over to allow fat to drain).
  • Roast chicken, uncovered for 1 1/4 to 1 1/2 hours (duck, 1 3/4 to 2 1/4 hours- goose, 2 1/4 to 2 3/4 hours).
  • In the meantime, cook potatoes and carrots in boiling salted water until nearly done.
  • Drain.
  • The last 20 minutes, drain the fat from the roasting pan of chicken.
  • Arrange vegetables and the uncooked apples around the bird.
  • Spoon honey mixture over chicken, vegetables and apples.
  • Roast 20 minutes longer or until a meat thermometer registers 185 degrees and vegetables and apples are tender.
  • Baste occasionally with honey mixture during roasting and again before serving.

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