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
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
VEGETABLE CURRY (WITH CHICKEN, IF YOU WANT)
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 21
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.
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.
REZIKA'S CHICKEN & VEGETABLE CURRY
This is my family's all time favourite curry. Originally this was an Afghani chicken curry - I ended up reducing the amount of chicken & adding chickpeas, potatoes & peas to. If you want to add more veggies, please feel free to do so. Frozen okra also works well in this dish, as does fresh spinach added at the very last minute. My kids, aged 7 & 2, enjoy eating this curry as it is not too spicy, just full of flavour. If you want a hotter curry, add a chilli to the cooking pot! This curry tastes just like the Chicken Bhuna (with added veg!) from our local Indian restaurant.....we now save ourselves a fortune ;)
Provided by Um Safia
Categories Curries
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put the olive oil in a large, heavy bottomed pan, add the onions & cook on a medium heat until they are golden & translucent.
- Add the turmeric & curry powder to the pan, followed by the chicken pieces - cook until the chicken is sealed on all sides.
- In a food processor, make a paste from the ginger & garlic. Once you have made a smooth paste, add it to the pan & mix well. Cook for 2 minutes.
- Liquidize the tinned tomatoes & add them to the pan along with the water. Cover & simmer on a medium heat for 90 minutes - check & stir from time to time - add any extra water if you think it needs it. Add the salt & black pepper.
- After 90 minutes, rinse & drain the chickpeas & add them to the pan. Chop the potatoes into cubes approximately 1cm x1cm & add them to the pan.
- Cover & simmer again for 20 minutes.
- Take your bunch of coriander. Remove 6 large leaves & set aside for your garnish. Roughly chop the remainder.
- After 20 minutes cooking, add the frozen peas & 2 tbsp chopped coriander. Cook for 5 minutes.
- At this point, the veggies & the chickpeas should be tender. If you would like a thicker sauce, turn up the heat & reduce the sauce - stirring to avoid the curry catching on the bottom of the pan. If you would like more sauce, just add a little stock & a touch more seasoning & curry powder.
- If you've used bone-in chicken pieces, you may wish to remove the bones now.
- Check the seasoning, adjust if necessary, just before serving add the remainder of the coriander & mix well.
- You can also add a teaspoon of freshly ground garam masala at this point if you wish - I generally don't bother though --
- My family loves to eat this curry with either basmati rice or freshly made naan & pitta breads, pakoras & poppadoms. I also serve a light cucumber raita & a mixed green salad.
Nutrition Facts : Calories 317.8, Fat 6, SaturatedFat 0.9, Sodium 250.5, Carbohydrate 59.3, Fiber 10.3, Sugar 10.2, Protein 9.9
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
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
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
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.
THAI CHICKEN & VEGETABLE CURRY
Thai massaman curry with chicken, potato and squash.
Provided by mattreid
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Par-boil potatoes until tender, and place to one side
- Heat sunflower oil in wok and add shallots, cook until soft then add massaman curry paste and mix
- Add one tin of coconut milk and mix with the paste and shallots until uniform colour. Bring to a simmer and then add butternut squash. Cook for 10-15 min, stirring occasionally, until squash chunks are tender
- Add second tin of coconut milk, and mix until uniform colour. Bring back to a simmer and then add thai aubergine and chicken. Cook for about 5 mins until the chicken is just cooked through.
- Add potatoes, kaffir lime leaves, whole red chilis and fish sauce to taste. Cook for a further 5 mins and then take off the heat. Add thai basil and mix well. Serve with thai fragrant rice.
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- In a large pot, heat olive oil at medium heat and add onions. Sauté for 2-3 minutes until onions have softened. Add ginger, garlic, carrots, and acorn. Add spices and mix well until vegetables are evenly coated with spices. Add 1/2 cup of water, increase heat to medium high and cover. Cook for 5-7 minutes, until carrots and squash has softened.
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- Preheat the oven to 450° and position racks in the upper and middle thirds. In a very large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1/2 cup of the canola oil; season with salt and pepper. Spread the vegetables on 2 large, sturdy rimmed baking sheets.
- In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining 1/2 cup of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables. Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender and the chicken is nearly cooked through. Pour off any accumulated liquid in the pans and roast for about 20 minutes longer, until the vegetables are tender and the chicken is lightly browned. Transfer the chicken and vegetables to a platter and serve with warm naan and yogurt.
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