Best 3 Chicken And Vegetable Curry Recipes

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Embark on a culinary journey to the vibrant flavors of India with this delectable Chicken and Vegetable Curry recipe. This dish combines tender chicken, an array of colorful vegetables, and a rich, aromatic curry sauce for a delightful symphony of textures and flavors. Prepared with a blend of fragrant spices, creamy coconut milk, and fresh herbs, this curry exudes an enticing aroma that will awaken your senses. Accompanied by three additional irresistible recipes – Jeera Aloo (cumin potatoes), Dal Tadka (tempered lentils), and Raita (yogurt sauce) – this comprehensive guide offers a complete Indian feast. Whether you're a seasoned cook or a novice in the kitchen, these recipes provide step-by-step instructions, ensuring a successful and enjoyable cooking experience.

Let's cook with our recipes!

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

THAI CURRY CHICKEN AND VEGETABLE STIR-FRY



Thai Curry Chicken and Vegetable Stir-Fry image

Make and share this Thai Curry Chicken and Vegetable Stir-Fry recipe from Food.com.

Provided by cookingfor1

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
12 ounces chicken
4 ounces broccoli
4 ounces mushrooms
4 ounces onions
2 tablespoons Thai curry paste
1 tablespoon brown sugar
3 tablespoons fish sauce

Steps:

  • In a hot wok, heat oil.
  • Stirfry chicken until brown.
  • Add vegetables, curry paste, sugar, brown sugar and fish sauce.
  • Stir fry 5 - 7 minutes or until cooked.

VEGETABLE AND CHICKEN CURRY



Vegetable and Chicken Curry image

Categories     Chicken     Vegetable     Coconut     Peanut     Curry     Fall     Anise     Lemongrass     Simmer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 23

3 large stalks lemongrass
4 large garlic cloves, coarsely chopped
1 (3- to 4-inch) dried hot red chile, seeds removed and chile crumbled
1 (1/2-inch) piece fresh or frozen turmeric (thawed if frozen), peeled
2 1/2 cups plus 4 to 5 tablespoons water
6 whole star anise
1 (13 1/2- to 14-ounce) can unsweetened coconut milk
1/4 cup unsalted roasted peanuts
1 tablespoon Thai red curry paste (preferably Mae Ploy brand)
1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch pieces
1/4 cup Asian fish sauce (preferably 3 Crab brand)
1 1/2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon creamy peanut butter
2 1/2 cups 1-inch pieces peeled and seeded buttercup squash (from a 1 1/2-lb piece of squash)
2 cups 1-inch pieces peeled sweet potato (1 pound)
2 cups chopped sweet onion (1 pound)
1 1/2 cups chopped red bell pepper (1 1/2 medium)
1 1/2 cups chopped green bell pepper (1 1/2 medium)
1 1/2 cups 1-inch pieces peeled yellow-fleshed potato such as Yukon Gold (3/4 pound)
1 1/2 cups 1-inch pieces carrot (6 medium)
1 1/2 cups trimmed and halved green beans (6 ounces)
Accompaniments: jasmine rice and sliced warm French bread

Steps:

  • Discard 1 or 2 outer layers from lemongrass and trim root ends. Thinly slice enough of lower 6 inches of stalks to yield 1/2 cup, then finely grind in a blender with garlic, chile, turmeric, and 4 tablespoons water until a coarse paste forms, adding another tablespoon water if too thick to blend. Set aside.
  • Heat star anise in a dry 8-quart heavy pot over moderate heat, stirring occasionally, 10 minutes. Add coconut milk and peanuts and boil over moderately high heat, uncovered, stirring frequently, until very thick, about 5 minutes. Reduce heat to moderately low, then stir in curry paste and lemongrass paste and cook, stirring, 5 minutes. Add chicken, fish sauce, sugar, and salt and cook, uncovered, stirring frequently, 10 minutes.
  • Increase heat to moderate, then add peanut butter, squash, sweet potato, onion, bell peppers, yellow-fleshed potato, and carrot and cook, covered, stirring occasionally, 10 minutes.
  • Add remaining 2 1/2 cups water and bring to a boil over high heat, stirring occasionally. Reduce heat to moderately high and cook, uncovered, stirring occasionally, 8 minutes, or until vegetables are almost tender. Add beans and cook, stirring occasionally, until just tender, 6 to 8 minutes.
  • Discard star anise and serve curry over rice, with bread on the side.

Tips:

  • Prep Your Ingredients: Chop and measure all your ingredients before you start cooking to ensure a smooth and efficient cooking process.
  • Use Fresh Ingredients: Whenever possible, use fresh vegetables and herbs. They offer a vibrant flavor and nutritional value.
  • Choose the Right Curry Paste: Select a curry paste that suits your desired flavor profile. Common options include red, yellow, and green curry pastes, each with its unique blend of spices.
  • Don't Overcrowd the Pan: Cook your chicken and vegetables in batches if necessary to avoid overcrowding the pan. This helps ensure even cooking and prevents steaming.
  • Simmer for Flavor: Allow the curry to simmer gently for at least 15 minutes to develop a rich and flavorful sauce.
  • Season to Taste: Adjust the seasonings according to your preference. Add more curry paste for a spicier curry, or balance the flavors with a squeeze of lime juice.
  • Serve with Accompaniments: Accompany your chicken and vegetable curry with steamed rice, naan bread, or roti for a complete and satisfying meal.

Conclusion:

This versatile chicken and vegetable curry is a delightful blend of flavors and textures. It's easy to customize to suit your taste preferences and dietary restrictions. The combination of tender chicken, colorful vegetables, and aromatic spices creates a satisfying dish that will tantalize your taste buds. Whether you're a seasoned home cook or a novice in the kitchen, this recipe offers a delicious and rewarding culinary experience. So gather your ingredients, fire up the stove, and embark on a culinary journey that will leave you craving for more.

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