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.
CHICKEN AND VEGETABLE CURRY (INDIAN)
I got this recipe at earth bound organics, but changed it a little bit. Great served with naan or over rice. Enjoy!
Provided by newmama
Categories Curries
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 391, Fat 22.1, SaturatedFat 9.9, Cholesterol 65.8, Sodium 678.5, Carbohydrate 20.5, Fiber 6.7, Sugar 10.3, Protein 30.4
QUICK CHICKEN AND VEGETABLE INDIAN CURRY
Using a jar of store bought curry paste gives authentic flavour to this easy dinner. Adjust the spice level as you make it or substitute hot for the mild if you prefer.
Provided by Mary Jenny
Categories Curries
Time 35m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In large deep non-stick saucepan heat oil over medium-high heat.
- Add onion and stir-fry 2-3 minutes and then add mushrooms and stir-fry for 3-4 minutes or until lightly browned.
- Stir in garlic, 3 tbsp (45 mL) curry paste and cinnamon; then add quartered chicken thighs and stir-fry 2-3 minutes.
- Stir in tomatoes with juice; cover and reduce heat to medium-low and cook about 10 minutes. Taste and stir in more curry if desired.
- Add broccoli or cauliflower and lentils; bring to boil, cover and cook about 3-5 minutes or until broccoli is crisp -tender.
- Stir in cilantro and serve topped with a dollop of yogurt. Accompany it with naan bread or basmati rice.
- TIPS:.
- Any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.
- Fresh coriander, used in Indian cooking is the same herb as cilantro, which is the Latin American name for it.
- To preserve the bright green colour of the broccoli you could microwave or steam on the stove separately and then stir into the curry at the end of cooking time.
- More delicious recipe ideas are available online at www.mushrooms.ca.
Nutrition Facts : Calories 423.4, Fat 21.1, SaturatedFat 5, Cholesterol 77.9, Sodium 114.5, Carbohydrate 31.6, Fiber 11.4, Sugar 7.2, Protein 30.4
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