Indulge in a culinary journey with our carefully curated collection of red cabbage and chicken curry recipes. These delectable dishes offer a harmonious blend of flavors and textures, promising a tantalizing experience for your taste buds. From the classic Indian-style curry bursting with aromatic spices to the unique Thai rendition infused with lemongrass and coconut milk, our recipes cater to diverse palates. Each recipe is meticulously crafted to guide you through the cooking process, ensuring a seamless and enjoyable culinary adventure. Discover the vibrant red cabbage, adding a delightful crunch and vibrant hue to each bite. Savor the succulent chicken, cooked to perfection and absorbing the rich flavors of the curry. Embark on a culinary exploration with our red cabbage and chicken curry recipes, promising an explosion of taste in every spoonful.
Check out the recipes below so you can choose the best recipe for yourself!
THAI CHICKEN CURRY
Easy Thai chicken curry with coconut milk. With simple ingredients and fast prep, this ONE PAN Thai curry recipe will become an instant fave.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
- Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
- Reduce the heat to medium-low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened.
- Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
- Place the skillet in the oven and bake for 25 minutes. The chicken will be fully cooked when a thermometer inserted in the thickest part of the chicken registers 165 degrees F, and the juices run clear. (Note: Smaller chicken breasts may be done closer to the 15-minute mark.)
- Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.
Nutrition Facts : ServingSize 1 (of 4), without rice or sourdough, Calories 473 kcal, Carbohydrate 9 g, Protein 39 g, TransFat 1 g, Fiber 1 g, Sugar 3 g, Fat 32 g, SaturatedFat 25 g, Cholesterol 109 mg, UnsaturatedFat 4 g
THAI RED CURRY CHICKEN
This fragrant Thai chicken curry is a one-pan dish that comes together in just 30 minutes.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
- Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
- Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
- Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.
Nutrition Facts : Calories 649, Fat 51 g, Carbohydrate 16 g, Protein 35 g, SaturatedFat 26 g, Sugar 10 g, Fiber 1 g, Sodium 886 mg, Cholesterol 128 mg
OKTOBERFEST CHICKEN AND RED CABBAGE
I adore Bavarian cuisine! And since there's no good German food here (while I lived in San Francisco, my husband and I ate at wonderful German/Hungarian restaurants there), I have to make my own...This recipe is crazy simple.
Provided by HerbanSpoons
Categories World Cuisine Recipes European German
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large oven-safe or cast-iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble bacon; leave bacon drippings in the skillet.
- Whisk flour, kosher salt, and smoked paprika together in a bowl. Coat chicken thighs in the seasoned flour and brown on both sides in the hot bacon fat over medium heat, about 5 minutes per side; transfer chicken to a plate. Drain bacon grease except for 1 tablespoon; cook and stir onion and apple until onion is translucent and apple is softened, about 5 minutes. Stir red cabbage and bacon into onion-apple mixture, sprinkle with a pinch of kosher salt, and cook, stirring often, until cabbage is softened, 5 to 8 minutes.
- Pour red wine vinegar and red wine into skillet. Stir in brown sugar and cinnamon and bring cabbage mixture to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Arrange chicken thighs on top of cabbage in the skillet.
- Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 271.2 calories, Carbohydrate 23.9 g, Cholesterol 72.4 mg, Fat 9.2 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 2.6 g, Sodium 292.2 mg, Sugar 14.1 g
RED CURRY CHICKEN KEBABS
Chicken and kebabs are two of our most popular choices so this former cover star is a real winner - for barbecues or the grill
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Fire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.
Nutrition Facts : Calories 251 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 0.85 milligram of sodium
Tips:
- Sear the chicken: Searing the chicken before adding it to the curry helps to develop a rich, golden-brown color and adds flavor to the dish.
- Use a flavorful stock: The stock you use will add a lot of flavor to the curry, so choose a good-quality stock that you enjoy the taste of.
- Don't be afraid to add spice: Red cabbage curry is a flavorful dish that can handle a bit of spice. If you like spicy food, add some extra chili peppers or curry powder to taste.
- Simmer the curry for a while: Allowing the curry to simmer for a while helps to develop the flavors and tenderize the chicken.
- Serve the curry with rice or naan: Curry is traditionally served with rice or naan, which helps to soak up the delicious sauce.
Conclusion:
Red cabbage chicken curry is a flavorful and easy-to-make dish that is perfect for a weeknight meal. It is packed with healthy vegetables and lean protein, and it is sure to be a hit with the whole family. Serve it with rice or naan for a complete and satisfying meal.
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