Chicken And Vegetable Curry Recipes

EASY CHICKEN CURRY

Steps:

• Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
• Add chicken and cook until it it changes from pink to white.
• Add curry powder and cook for 2 minutes.
• Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
• Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
• Serve over rice, noodles or mashed potato!

CHICKEN & VEGETABLE CURRY

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.

CHICKEN VEGETABLE CURRY

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.

CHICKEN AND VEGETABLE CURRY

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.

CHICKEN AND VEGETABLE CURRY

Steps:

• Season chicken pieces with sea salt and freshly ground black pepper. Heat oil or ghee in a large, heavy pot over medium heat. Without crowding, add the chicken in batches and lightly brown. Remove with a slotted spoon to a plate and continue cooking all the chicken in the same manner.
• Add the onion, garlic and ginger to the pot and cook, stirring until softened, about 5 minutes. Add the carrots, celery and remaining vegetables. Cook another few minutes.
• Add the chicken and any accumulated juices on the plate back in the pot. Add the curry powder, spices and salt and cook, stirring, 1 minute. Add the stock (or diced tomatoes) and chopped cilantro and bring to a simmer. Cover the pot and simmer gently, stirring occasionally until the chicken is cooked through, about 20 minutes.
• Add the ground cashews or cashew butter to the curry along with the coconut milk, and simmer gently uncovered, stirring until sauce is thickened, about 5-10 minutes. Stir in spinach leaves and stir until wilted. Delicious over cooked basmati or jasmine rice or noodles.

CURRY CHICKEN AND VEGETABLES

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.

CHICKEN AND VEGETABLE CURRY (INDIAN)

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.

VEGETABLE CURRY (WITH CHICKEN, IF YOU WANT)

Steps:

• In a small food processor (mini-chopper), combine the garlic, ginger, and 1 tablespoon water and puree to a paste.
• Heat the oil in a stew pot or Dutch oven over medium-high heat. Add the coriander, cumin, cardamom, allspice, cloves, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute.
• Add the tomato and cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients "re-fry" in the oil, about 6 minutes.
• Add the vegetables, season with salt and pepper and stir to combine.
• Add the coconut milk and enough water to just cover the vegetables. Bring to a boil, lower the heat, and simmer, covered, until tender, about 15 to 20 minutes.
• Using a slotted spoon transfer the vegetables to a bowl. Bring the broth to a boil and cook, stirring occasionally, until reduced to a sauce-like consistency. If using the chicken, add and reheat. Return the vegetables to the sauce and stir to combine. Season with salt and pepper. Transfer to a platter and garnish with the cilantro.

THAI CHICKEN AND VEGETABLE CURRY

Steps:

• Heat the oil in a large Dutch oven over medium-high. Sprinkle chicken with black pepper and salt; cook, turning to brown on all sides, 5 minutes. Place chicken in a bowl (do not wipe out pan).
• Add potatoes, onion, and bell pepper to pan; cook, stirring occasionally, 3 minutes. Add garlic; cook 1 minute. Stir in curry paste and kale; cook until kale wilts, about 2 minutes. Stir in coconut milk and stock; bring to a boil. Reduce heat, cover, and cook until potatoes are tender, about 15 minutes. Return chicken to pan; cook 5 minutes.
• Divide quinoa among 4 shallow bowls. Top evenly with chicken mixture and cilantro leaves.

EASY CHICKEN CURRY WITH VEGETABLES

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.

ROOT VEGETABLE AND CHICKEN CURRY

Steps:

• Heat oil in a large pot over medium heat. Add onion and sauté until it begins to soften, about 3 minutes.
• Add chicken, sprinkle with salt, ground ginger, garlic powder and cumin and sauté 5 minutes, stirring occasionally.
• Stir in curry powder, cook for 2 minutes to toast. Add in potato, carrot and parsnip. Add chicken broth, increase heat to high and bring to a boil. Reduce to medium-low, cover and simmer for 15 minutes. Uncover, increase heat to medium and cook until potatoes and parsnips are tender, stirring occasionally, about 10 minutes.
• In a small bowl, stir lime juice with cornstarch until dissolved. Stir in to chicken mixture and simmer until thickened, about 1 minute. Remove pot from heat and stir in spinach.