CHICKEN AND VEGETABLE CURRY

Chicken and Vegetable Curry image

This chicken vegetable curry is a very flexible dish with many variations.

Provided by Isabel

Time 1h15m

Yield 8

Number Of Ingredients 18

Previous Next

Ingredients

2 cups basmati rice
2 cups water
2 teaspoons salt
1 tablespoon vegetable oil
1 ½ pounds boneless, skinless chicken thighs
⅔ cup chopped onion
½ cup chopped bell pepper
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 cup chopped fresh tomato
½ (10 ounce) jar mild curry paste (such as Patak's®)
2 cups chicken broth
salt to taste
1 (16 ounce) package frozen cauliflower
1 (15 ounce) can garbanzo beans, rinsed and drained
1 medium russet potato, peeled and cubed
1 cup chopped fresh cilantro
½ (16 ounce) container Greek yogurt

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.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 59.1 g, Cholesterol 60.4 mg, Fat 12 g, Fiber 4.3 g, Protein 23.9 g, SaturatedFat 3.6 g, Sodium 1380.5 mg, Sugar 5.6 g