Quick Chicken And Vegetable Indian Curry Food

EASY CHICKEN CURRY RECIPE

Steps:

• Curry paste - Add all curry paste ingredients to a food processor and blend until smooth. Set aside Pro tip - if using a small blender do this in batches. Also, make sure to cut large pieces to encourage a smooth paste.
• Saute paste - In a large skillet or pan over medium heat, add the oil and ground curry paste. Cook for about 2 minutes until fragrant. If necessary add a few tablespoons of water to prevent the spices from burning. Pro tip- I add a few tablespoons of water to clean the blender and add it to the pan, this prevents the spices from burning.
• Tomatoes - Next, add the chopped tomatoes and tomato paste. Cook another 2 minute
• Chicken - Add the chicken pieces and saute for 2 minutes more or until the chicken is well coated in all the masala. Add 1 cup water or chicken broth and combine well. Bring to a boil on medium-high heat.
• Simmer - Season with salt and pepper. Cover the pot and cook on medium heat for about 8 to 10 minutes or until the chicken is cooked. Pro tip - if you use chicken breast it should be done in about 6 to 8 minutes, boneless chicken thighs or legs will take about 10 to 12 minutes.
• Acid - Finally, add sour cream (or yogurt) and lemon juice. Simmer another 2 minutes. Taste and adjust seasoning and consistency. Pro tip - if serving chicken curry with rice you may want to have some gravy so add a little water and bring to a boil. If serving chicken curry with chapati a thicker consistency is preferable.
• Sprinkle with more chopped cilantro before you serve.

EASY CHICKEN CURRY WITH VEGETABLES

Steps:

• Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

QUICK CHICKEN AND VEGETABLE INDIAN CURRY

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.

CHICKEN AND VEGETABLE CURRY (INDIAN)

Steps:

• heat 3 tbs oil over medium heat in a deep skillet or dutch oven (i like using an enameled cast iron dutch).
• add onion, cook about 8 minutes until soft and gold.
• add garlic, ginger and crushed red pepper. reduce to low 3 minutes.
• add salt and spices, cook 3 minutes stirring
• add tomato paste, tomatoes, bay leaves and coconut milk.
• bring to a simmer over medium, reduce heat and simmer 10 minutes.
• in the meantime heat 2 tbs of oil in a skillet over med-high heat and cook the eggplant until it softens a bit and turns brown, 8 minutes. set aside.
• add zucchini to the tomato mixture, simmer 3 minutes.
• add chicken and cook through, about 10 minutes.
• add eggplant, stir and serve.

CHICKEN AND VEGETABLE CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is clear, 5 to 7 minutes. Reduce heat to low and add cumin, turmeric, black pepper, ginger, cardamom, cinnamon, cloves, nutmeg, and cayenne. Stir until combined.
• Increase heat to medium and add chicken; stir until coated. Cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Remove skillet from heat and transfer chicken to a plate with a slotted spoon, leaving some liquid in the skillet.
• Add carrots, celery, and bell peppers to the skillet over medium heat. Stir until combined and coated with the remaining spice liquid from the pan. Cook, stirring every minute, for 5 minutes. Add tomatoes and coconut milk; stir until completely combined with the veggies. Cook, uncovered, over medium heat, stirring occasionally, until liquid begins to bubble. Add chicken and stir to combine. Reduce heat until gently bubbling.
• Simmer, adding reserved tomato juice if needed, for a minimum of 30 minutes, or up to 2 hours if you have time.

INDIAN VEGETABLE CURRY

Steps:

• Stir curry powder in large skillet over high heat until fragrant, about 30 seconds.
• Stir in potatoes, vegetables, chick-peas and tomatoes; bring to a boil.
• Reduce heat to medium-high cover and cook 8 minutes.
• Blend broth with cornstarch; stir into vegetables. Cook until thickened.