Tantalize your taste buds with a culinary journey to India, where the vibrant flavors of vegetables and succulent chicken harmonize in a symphony of spices. This delectable vegetable and chicken curry is a symphony of flavors, textures, and aromas. It features tender morsels of chicken enveloped in a rich, creamy sauce brimming with an array of colorful vegetables. The tantalizing aroma of ginger, garlic, cumin, and turmeric fills the air, promising a gustatory experience that will leave you craving for more. The vibrant hues of bell peppers, carrots, and green beans add a visual delight to this culinary masterpiece. Whether you're a seasoned curry aficionado or a novice explorer of Indian cuisine, this vegetable and chicken curry is sure to become a favorite. Follow our step-by-step recipe guide to recreate this delectable dish in the comfort of your own kitchen and embark on a culinary adventure that will transport your senses to the heart of India.
Here are our top 3 tried and tested recipes!
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
THAI CURRY CHICKEN AND VEGETABLE STIR-FRY
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
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
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:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your curry.
- Don't be afraid to experiment with different vegetables: There are many different vegetables that can be used in a vegetable and chicken curry, so feel free to mix and match your favorites.
- Use a variety of spices: This will give your curry a complex and flavorful taste.
- Don't overcook the chicken: Chicken is best when it is cooked through but still tender and juicy.
- Serve with rice or naan bread: This will help to soak up the delicious sauce.
Conclusion:
Vegetable and chicken curry is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this vegetable and chicken curry a try. You won't be disappointed!
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