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
CHICKEN & VEGETABLE CURRY
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
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
This chicken vegetable curry is a very flexible dish with many variations.
Provided by Isabel
Time 1h15m
Yield 8
Number Of Ingredients 18
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
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