Chicken Vegetable Curry Recipes

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CURRY CHICKEN AND VEGETABLES



Curry Chicken and Vegetables image

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

1 tablespoon cornstarch
2 teaspoons curry powder
1/8 teaspoon crushed red pepper flakes
1 cup reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into cubes
2 teaspoons canola oil, divided
1 cup sliced fresh carrots
2 garlic cloves, minced
3 cups fresh broccoli florets
4 green onions, thinly sliced

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

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

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

EASY CHICKEN CURRY WITH VEGETABLES



Easy Chicken Curry with Vegetables image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 yellow onion, sliced with the grain
2 chicken breasts, cut into cubes
Salt and freshly ground black pepper
1 1/2 cups broccoli florets
1 1/2 cups chopped carrots
1 teaspoon dried basil
3 cloves garlic, minced
Zest of 1/2 lime
1 1/4 cups coconut milk
1/4 cup chicken stock
One 14-ounce can diced tomatoes
Lime wedges, for squeezing

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 VEGETABLE CURRY



Chicken Vegetable Curry image

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

1-1/2 pounds boneless skinless chicken thighs, cut into 1-1/2-inch pieces
2 medium red potatoes, chopped (about 1-1/2 cups)
1 small sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
1 medium carrot, chopped
3 garlic cloves, minced
1 can (13.66 ounces) coconut milk
1/2 cup chicken broth
3 teaspoons curry powder
1-1/2 teaspoons salt
1 teaspoon ground cumin
1 tablespoon minced fresh cilantro
Hot cooked couscous

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.

CHICKEN & VEGETABLE CURRY



Chicken & vegetable curry image

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

100g coconut yogurt
2 heaped tbsp tandoori spice mix
2 skinless chicken breasts , cut into chunks
1 large onion , chopped
1 red pepper , cut into chunks
250ml passata
250g pouch cooked basmati rice
100g frozen pea
small bunch coriander , roughly chopped

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

CHICKEN AND VEGETABLE CURRY (INDIAN)



Chicken and Vegetable Curry (Indian) image

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

5 tablespoons oil, divided (I use coconut and olive)
1 cup onion, chopped
5 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes (or more)
2 tablespoons gingerroot, minced
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon cumin
2 teaspoons curry powder
3 cloves
1 teaspoon paprika
3 bay leaves
2 tablespoons tomato paste
1 1/2 cups diced tomatoes
1 cup coconut milk
1 medium eggplant, diced
2 cups zucchini, sliced
1 1/2 lbs boneless skinless chicken breasts, sliced

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

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