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Tuesday, June 21, 2016

curried chicken and vegetables

How To Make curried chicken and vegetables recipe - Each serving provides 399 calories, 37 g protein, 16 g fat (4 g saturated fat), 28 g carbohydrate (5 g sugars), 9 g fiber, 199 mg sodium



1 tablespoon (15 ml) turmeric
1 1/2 teaspoons (7 ml) ground ginger
1/2 teaspoon (2 ml) ground cinnamon
1/2 teaspoon (2 ml) sugar
1/2 teaspoon (2 ml) freshly ground black pepper
1 1/4 pounds (600 g) boneless, skinless chicken thighs, cut into 1 inch (2.5 cm) pieces
2 teaspoons (10 ml) olive oil
1 onion, thickly sliced
4 cloves garlic, crushed
3 carrots, thickly sliced
1 1/4 pounds (600 g) small red-skinned potatoes, quartered
2 teaspoons (10 ml) creamy peanut butter
4 cups (250 g) small broccoli florets

1 Combine the turmeric, ginger, cinnamon, sugar and pepper in a large bowl. Add the chicken pieces, tossing well to evenly coat in the spices.

2 Heat the oil in a flameproof casserole dish or wok over medium heat. Add the onion and garlic and cook for 5 minutes, stirring frequently, or until the onion softens.

3 Add the carrots, potatoes and peanut butter to the dish with 1/2 cup (125 ml) water. Bring to a boil, reduce heat to medium and simmer for 5 minutes, or until carrots begin to soften.

4 Add the chicken and cook for 2 minutes, or until it is no longer pink, then stir in 2 cups (500 ml) water. Return to a boil, reduce the heat to low, cover and simmer for 15 minutes, or until the chicken is cooked through and the potatoes are tender.

5 Just before you are ready to serve, add the broccoli and cook for 5 minutes, or until the broccoli is tender. Remove from the heat, divide among serving bowls and serve immediately. Serve with steamed brown or white rice.

curried chicken and vegetables recipe
curried chicken and vegetables
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