Best 2 Curried Chicken And Vegetables Recipes
Embark on a culinary journey to tantalize your taste buds with our delectable Curried Chicken and Vegetables. This flavorful dish combines succulent chicken, a vibrant array of vegetables, and a rich, aromatic curry sauce that will leave you craving for more.
Indulge in our classic Curried Chicken and Vegetables, where tender chicken pieces are bathed in a creamy coconut milk sauce infused with fragrant spices. For a healthier twist, try our Lean Curried Chicken and Vegetables, featuring skinless, boneless chicken breast and a lighter sauce made with low-fat yogurt.
If you prefer a vegetarian option, our Vegetable Curry is a delightful medley of crisp vegetables smothered in a savory curry sauce. And for those who love their curry with a kick, our Spicy Curried Chicken and Vegetables delivers a satisfying heat that will ignite your senses.
These recipes are not only delicious but also versatile. Serve them over fluffy rice, use them as a filling for wraps or sandwiches, or enjoy them as a hearty soup. No matter how you choose to savor them, our Curried Chicken and Vegetables recipes are sure to become a staple in your kitchen.
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 AND VEGETABLES
I don't remember where I got this delicious chicken recipe. I have it hand written on a piece of paper in the back of a cookbook. Another kid pleaser. Sweet with just a touch of spice.
Provided by Karen From Colorado
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 10 ingredients in a small sauce pan.
- Bring to boil, stirring constantly.
- Remove from heat and set aside.
- Place washed chicken breast side up in a shallow roasting pan.
- Brush skin with oil or melted butter.
- (if using duck, prick skin all over to allow fat to drain).
- Roast chicken, uncovered for 1 1/4 to 1 1/2 hours (duck, 1 3/4 to 2 1/4 hours- goose, 2 1/4 to 2 3/4 hours).
- In the meantime, cook potatoes and carrots in boiling salted water until nearly done.
- Drain.
- The last 20 minutes, drain the fat from the roasting pan of chicken.
- Arrange vegetables and the uncooked apples around the bird.
- Spoon honey mixture over chicken, vegetables and apples.
- Roast 20 minutes longer or until a meat thermometer registers 185 degrees and vegetables and apples are tender.
- Baste occasionally with honey mixture during roasting and again before serving.
Tips for Making Curried Chicken and Vegetables:
- Use fresh, high-quality ingredients. This will make all the difference in the flavor of your dish.
- Don't be afraid to adjust the spices to your taste. If you like it spicy, add more curry powder or cayenne pepper. If you prefer a milder flavor, use less.
- Cook the chicken until it is cooked through but not dry. Overcooked chicken will be tough and chewy.
- Add the vegetables towards the end of the cooking time so that they retain their鮮脆.
- Serve the curried chicken and vegetables over rice, quinoa, or noodles.
Conclusion:
Curried chicken and vegetables is a flavorful, colorful, and nutritious dish that's perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy dinner, give this recipe a try.
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