Best Curry Chicken And Vegetables Recipes

CURRY CHICKEN AND VEGETABLES

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.

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

Steps:

• Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
• Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
• Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.

THAI RED CURRY SOUP WITH CHICKEN AND VEGETABLES

Steps:

• Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

COCONUT CURRY CHICKEN AND VEGETABLES IN THE SLOW COOKER

Steps:

• Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.
• Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.
• Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.
• Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.

THAI CURRY CHICKEN AND VEGETABLES

Steps:

• Heat oil in large skillet or wok over medium-high heat until hot. Stir in five spice powder, salt, monosodium glutamate, garlic powder, ginger, pepper, ground red pepper and soy sauce blend well. Add chicken cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink. Add broth, curry powder, vinegar and coconut milk stir. Bring to a boil. Reduce heat simmer uncovered 20 to 25 minutes, stirring occasionally.Add vegetables to skillet bring to a boil. Cook 3 to 5 minutes or until vegetables are crisp-tender. Serve over rice.Nutrition Per Serving (1 cup): Calories 340 Protein 20g Carbohydrate 34g Fat 14g Sodium 570mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.