QUICK CHICKEN AND VEGETABLE INDIAN CURRY
Using a jar of store bought curry paste gives authentic flavour to this easy dinner. Adjust the spice level as you make it or substitute hot for the mild if you prefer.
Provided by Mary Jenny
Categories Curries
Time 35m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In large deep non-stick saucepan heat oil over medium-high heat.
- Add onion and stir-fry 2-3 minutes and then add mushrooms and stir-fry for 3-4 minutes or until lightly browned.
- Stir in garlic, 3 tbsp (45 mL) curry paste and cinnamon; then add quartered chicken thighs and stir-fry 2-3 minutes.
- Stir in tomatoes with juice; cover and reduce heat to medium-low and cook about 10 minutes. Taste and stir in more curry if desired.
- Add broccoli or cauliflower and lentils; bring to boil, cover and cook about 3-5 minutes or until broccoli is crisp -tender.
- Stir in cilantro and serve topped with a dollop of yogurt. Accompany it with naan bread or basmati rice.
- TIPS:.
- Any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.
- Fresh coriander, used in Indian cooking is the same herb as cilantro, which is the Latin American name for it.
- To preserve the bright green colour of the broccoli you could microwave or steam on the stove separately and then stir into the curry at the end of cooking time.
- More delicious recipe ideas are available online at www.mushrooms.ca.
Nutrition Facts : Calories 423.4, Fat 21.1, SaturatedFat 5, Cholesterol 77.9, Sodium 114.5, Carbohydrate 31.6, Fiber 11.4, Sugar 7.2, Protein 30.4
QUICK INDIAN CHICKEN
I defrosted some chicken thighs and just did not know what to do with them. I'm on a serious health kick at the moment so it had to be something low calorie. This is what I came up with. I imagine that chicken breasts, or pieces would work just as well. If you use chicken pieces on the bone, adjust your cooking time as it will take a little longer.
Provided by FunkiMunki
Categories Chicken
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Chop the chicken thighs into bite sized pieces.
- In a pot, heat olive oil.
- Add chopped onion and fry until translucent.
- Add garlic, ginger, cardamom, cumin, coriander and curry powders and fry for a minute.
- Add chicken pieces and fry until lightly browned.
- Add the can of tomatoes and bring to the boil.
- Sprinkle your sugar in and turn down the heat to a simmer.
- Leave to simmer for at least an hour and serve with Basmati rice.
Nutrition Facts : Calories 309.8, Fat 13.9, SaturatedFat 2.7, Cholesterol 143.2, Sodium 156.5, Carbohydrate 10.1, Fiber 2, Sugar 5.3, Protein 35.5
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