CHICKEN AND VEGETABLE CURRY PIE
There is only one word to describe this pie and it is delicious. I came across this recipe for chicken and vegetable pie on the internet, i made a few alterations and my family and friends absolutely loved it.
Provided by mande237
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Peel and dice all vegeatbles.
- Using a large saucepan, bring potatoes, sweet potatoes, pumpkin, carrots, onions and peas to boil in stock.
- Simmer until potatoes are tender.
- In a fry pan heat the oil. Add onions and cook until tender. Add flour and curry powder to onions and stir through.
- Add the onion mixture to the pot of vegetables and stir through. Mixture will start to thicken. Add chicken to pot and mix well.
- Place mixture into pie case and cover with puff pastry. Glaze with milk and egg mixture to make it brown and crispy.
- Cook for 15-20 minutes until golden brown.
Nutrition Facts : Calories 659.3, Fat 39.9, SaturatedFat 9.4, Cholesterol 29.2, Sodium 438, Carbohydrate 56.7, Fiber 5.7, Sugar 5.6, Protein 18.9
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 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
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.
HONEY CURRIED ROASTED CHICKEN AND VEGETABLES
Yummy roasted chicken and vegetables glazed in a honey and curry sauce. Quick and easy one-dish recipe.
Provided by KL1KX
Categories Main Dish Recipes Curries Chicken
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
- Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
- In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
- Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
Nutrition Facts : Calories 625.2 calories, Carbohydrate 70.7 g, Cholesterol 112.3 mg, Fat 23.5 g, Fiber 6 g, Protein 35.4 g, SaturatedFat 8.5 g, Sodium 716.3 mg, Sugar 40.8 g
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
SHEET-PAN CURRIED CHICKEN AND VEGETABLES
This sheet-pan dinner infuses some rich Indian flavor into ingredients that are already regulars in your fridge and freezer. Chicken breasts take well to sheet-pan cooking, staying juicy and tender as they cook (and this recipe is tested to get the timing just right for ideal results!). Potatoes and bell peppers are simple and familiar vegetables that are family friendly, and with the addition of curry, they're a little more adventurous (and delicious) than usual. This warming, roasted dinner takes just 20 minutes of prep and about an hour total, meaning it's a great solution for an easy weeknight meal with big, bold flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, mix 2 tablespoons of the melted butter, 1/2 teaspoon of the curry powder, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and bell pepper; toss to coat. Place in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
- In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and peppers are browned and very tender.
- Add chick peas and peas to pan. Roast 4 to 6 minutes longer or until chick peas and peas are hot. Top with cilantro.
Nutrition Facts : Calories 490, Carbohydrate 34 g, Cholesterol 135 mg, Fat 3, Fiber 6 g, Protein 46 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 6 g, TransFat 1/2 g
CURRIED CHICKEN SHEPHERD'S PIE
Use leftover mashed potatoes to crown this comforting casserole. The creamy chicken-and-veggie mixture is mildly seasoned with curry to please almost any palate. -Lori Lockrey, Scarborough, Ontario
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add frozen vegetables and remaining butter; cook 2 minutes longer., Stir in flour and curry powder until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the chicken, parsley, salt and pepper., Transfer to a greased 2-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 410 calories, Fat 19g fat (9g saturated fat), Cholesterol 99mg cholesterol, Sodium 1025mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.
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
CURRY POT PIE WITH THAI GREEN CURRY CHICKEN
An Asian-inspired twist on the old American standard.
Provided by Phinneas Stone
Categories World Cuisine Recipes Asian
Time 2h25m
Yield 8
Number Of Ingredients 16
Steps:
- Place curry paste in a large saucepan and heat over medium-high heat. Break the paste apart using a wooden spoon and add about 1/4 of the coconut milk to the paste; cook and whisk until heated through and smooth, 2 to 4 minutes.
- Stir chicken into coconut milk mixture and simmer for about 3 minutes; add the remaining coconut milk, fish sauce, brown sugar, and soy sauce and stir well. Turn heat to medium-low and simmer until chicken is no longer pink in the center and sauce is slightly thickened, about 30 minutes. Remove saucepan from heat and cool curry sauce slightly.
- Mix eggplant, long beans, onion, bok choy, bamboo shoots, water chestnuts, garlic cloves, Thai dragon chile peppers, and basil to curry sauce. Return saucepan to burner and bring to a boil; reduce heat and simmer until vegetables are tender, about 30 minutes more.
- Preheat oven to 375 degrees F (190 degrees C). Line a 2-quart, 8 1/2-inch baking dish with 1 pie crust.
- Carefully transfer curry to the crust-lined baking dish until dish is filled to 1/2 inch from top. Moisten the exposed pie crust with water and lay the second pie crust over the filling, folding excess dough in a pleat-like formation. Press the 2 crusts together to form a seal. Cut a few slits into the top of the crust for ventilation.
- Bake in the preheated oven for 15 minutes. Wrap the sealed edges of crust in aluminum foil and continue baking until top crust is golden, 30 to 45 minutes more. Cool pot pie slightly before serving.
Nutrition Facts : Calories 430.7 calories, Carbohydrate 40 g, Cholesterol 32.3 mg, Fat 22.2 g, Fiber 4.4 g, Protein 17.8 g, SaturatedFat 7.1 g, Sodium 1008.5 mg, Sugar 8.1 g
SENEGALESE CHICKEN AND VEGETABLE CURRY
Make and share this Senegalese Chicken and Vegetable Curry recipe from Food.com.
Provided by Marlitt
Categories Curries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Brown chicken in oil.
- Add salt and pepper.
- Remove from the pan.
- Add onions to the same pot along with the bell pepper.
- Saute for 5 minutes.
- Add the remaining vegetables, curry powder, thyme, cayenne, and salt. Simmer for 10 minutes.
- Return chicken to the pan.
- Add tomato sauce. Bring to a simmer and cook for 30 minutes.
- Add vinegar, stir well and serve over rice or couscous.
Nutrition Facts : Calories 522.6, Fat 28.6, SaturatedFat 7.1, Cholesterol 103.5, Sodium 1068.8, Carbohydrate 37.9, Fiber 10.9, Sugar 13.7, Protein 32
CURRY CHICKEN POPOVER PIE
My cast-iron skillet is one of my favorite pans to use for cooking. This flavorful curry chicken potpie has Indian influences. It is perfect to cook in the skillet and then serve at the table puffed, golden and piping hot. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place chicken, lentils, green onions and carrots in a greased 10-in. cast-iron skillet. Place the eggs, flour, coconut milk, cilantro, curry powder, garlic, ginger, salt and pepper in a blender; cover and process until blended. Pour into skillet., Bake until puffy, browned and cooked through, 30-35 minutes. Sprinkle with lemon zest before serving. If desired, top with green onions and cilantro.
Nutrition Facts : Calories 232 calories, Fat 7g fat (3g saturated fat), Cholesterol 151mg cholesterol, Sodium 271mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 3g fiber), Protein 18g protein.
COCONUT CURRY CHICKEN POT PIE
This is a rich, creamy-and best of all-simple yellow curry recipe that can be served a variety of ways. My favorite way to eat curry is in a chicken pot pie. Comfort food with a little flare!
Provided by jessie.roos
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 1.5 quart baking dish with cooking spray.
- Lay one pie crust on a work surface. Take a small amount from the outer edges of the second crust and add to the first, making it large enough to cover the dish. Place crust in the dish, leaving edges to hang over the sides; set aside.
- Combine flour, brown sugar, 1 tablespoon curry powder, salt, pepper, and chili powder in a small bowl.
- Bring chicken broth to a boil in a small pot. Add chicken; cover and simmer for 10 minutes. Remove chicken to a bowl and reserve 1 3/4 cups chicken broth for sauce.
- Melt butter in a large saucepan over medium-high heat. Add potatoes and onion plus a pinch of curry powder; cook and stir for 5 minutes. Add frozen peas and carrots; cook for 3 to 5 minutes. Stir in flour mixture to coat veggies; cook for 1 minute.
- Slowly add coconut milk and reserved chicken broth. Cook, stirring constantly, for 8 to 10 minutes. Taste and adjust spices as needed. Add chicken and cook until heated through, about 2 minutes.
- Pour mixture into the bottom pie crust. Top with remaining crust and pinch the edges together to seal all the way around. Cut a few slits in the top crust.
- Bake in the preheated oven until golden brown on top, 30 to 35 minutes. Remove and let firm up for 15 minutes before serving.
Nutrition Facts : Calories 535.3 calories, Carbohydrate 47 g, Cholesterol 36.5 mg, Fat 34.1 g, Fiber 5.8 g, Protein 13.2 g, SaturatedFat 17.7 g, Sodium 935 mg, Sugar 4 g
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
SPICY CHICKEN KORMA & VEGETABLE PIE OR PIES
If you like Indian food, you'll love this. These are really simple to make and taste great. A fantastic way to use up leftover chicken. You can make one large pie with this or I get about 4 or 5 individual ones, just depends on which size pie tray you use. These also freeze well after baking.
Provided by Mandy
Categories Savory Pies
Time 1h5m
Yield 4-6 single pies, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place onon and chilli in a microwave safe jug with the curry paste and butter.
- Cover and microwave on high for 3 minutes.
- Add the vegetables and stir well, microwave for another 2 minutes.
- Stir in the flour, microwave for another 2 minutes and then stir in the coconut milk.
- Microwave for another one minute or until thick.
- Stir in the water chestnuts, chicken and coriander and allow to coool.
- Line pie trays with pastry, and fill pastry cases with cooled filling.
- Make a lid for each pie out of pastry and secure to the top of each pie gently pressing the edges together.
- At this stage you can glaze the pie tops with milk or egg wash if you like to help them brown.
- Bake at 180.C for approx 40 mins or until pastry is firm and golden brown.
- Wait for them to cool slightly before turning out. Enjoy!
Nutrition Facts : Calories 845.2, Fat 59.3, SaturatedFat 19.4, Cholesterol 40.3, Sodium 440.9, Carbohydrate 64.1, Fiber 3.5, Sugar 2, Protein 15.2
CHICKEN VEGETABLE CURRY
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
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.
CURRY CHICKEN AND VEGETABLES
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
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
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