Courgette Recipe Indian Recipe For Chicken

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CHICKEN BREASTS ROASTED WITH PEPPERS AND COURGETTES RECIPE



Chicken breasts roasted with peppers and courgettes recipe image

www.goodto.com has lots of quick and easy food recipes like these Chicken breasts roasted with peppers and courgettes. Find out more recipes at www.goodto.com

Provided by Jennifer Shepherd

Yield Serves: 4

Number Of Ingredients 6

4 chicken breasts, skinned (approx 500g)
2 red peppers, cut into quarters and deseeded (approx 350g)
2 large courgettes, sliced lengthways into thick slices (approx 230g)
3 sprigs of thyme plus extra for garnish
2 tbsp cold pressed rapeseed oil
½ lemon

Steps:

  • Preheat the oven to 200°C/Gas Mark 6.
  • Cut each chicken breast in half horizontally into 2 thin breasts. Set aside.
  • Place the red pepper, courgettes and 3 sprigs of thyme in a roasting tin, drizzle with 1 tbsp rapeseed oil and season well. Cook for 20 minutes, turning after 10 minutes.
  • Remove from the oven, add the chicken breasts to the tin, squeeze the lemon juice over the chicken, drizzle with the remaining rapeseed oil and season well.
  • Return to the oven and cook for a further 10 minutes until the chicken is cooked through and there is no pink meat. To serve, layer the chicken pieces and roasted vegetables in a stack and garnish with thyme.

Nutrition Facts : @context https

CHICKEN, COURGETTE AND MUSHROOM CURRY



Chicken, Courgette and Mushroom Curry image

Make and share this Chicken, Courgette and Mushroom Curry recipe from Food.com.

Provided by Ailsa of New Zealand

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

2 chicken breasts, cubed
1 (14 ounce) can chopped tomatoes
1 large courgette, sliced and cut in to quarters
1 -2 onion, chopped
6 -8 ounces mushrooms, sliced
2 tablespoons double cream
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon turmeric
1/2 teaspoon sugar
1/2 teaspoon salt
1 -2 tablespoon oil

Steps:

  • Fry in ghee (or oil) the onions, when soft add the tomatoes, turn up the heat and stir/break down the mix. Use a hand blender if you want a smooth consistency.
  • Add the spices, salt and contine to stir.
  • Add the chicken, stir until chicken turns white, then add the courgettes.
  • Keep cooking until the chicken is almost cooked.
  • Add the mushrooms. Then check taste first, (may be a slight bitter taste, if so add sugar to taste).
  • Add cream-check consistency and taste.
  • Serve with basmati rice and/or nan bread.

Nutrition Facts : Calories 241.4, Fat 13.8, SaturatedFat 4.3, Cholesterol 56.7, Sodium 360.6, Carbohydrate 12.3, Fiber 3.5, Sugar 7.3, Protein 19

CHICKEN AND VEGETABLE CURRY (INDIAN)



Chicken and Vegetable Curry (Indian) image

I got this recipe at earth bound organics, but changed it a little bit. Great served with naan or over rice. Enjoy!

Provided by newmama

Categories     Curries

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

5 tablespoons oil, divided (I use coconut and olive)
1 cup onion, chopped
5 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes (or more)
2 tablespoons gingerroot, minced
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon cumin
2 teaspoons curry powder
3 cloves
1 teaspoon paprika
3 bay leaves
2 tablespoons tomato paste
1 1/2 cups diced tomatoes
1 cup coconut milk
1 medium eggplant, diced
2 cups zucchini, sliced
1 1/2 lbs boneless skinless chicken breasts, sliced

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.

Nutrition Facts : Calories 391, Fat 22.1, SaturatedFat 9.9, Cholesterol 65.8, Sodium 678.5, Carbohydrate 20.5, Fiber 6.7, Sugar 10.3, Protein 30.4

INDIAN BREAD WITH COURGETTES & CORIANDER



Indian bread with courgettes & coriander image

This bread is called thepla in India and is best served hot with lightly salted plain yogurt, or cold with mango chutney

Provided by Good Food team

Categories     Dinner, Side dish

Time 1h15m

Number Of Ingredients 8

½ tsp cumin seeds
450g courgettes
175g plain flour , plus extra for rolling out
175g plain wholemeal flour (not strong bread flour)
2 tsp grated fresh root ginger
a good pinch of turmeric
a small handful of fresh coriander , chopped
3-4 tbsp sunflower oil

Steps:

  • Dry fry the cumin seeds for 30-60 seconds in a non-stick pan, tossing constantly until toasted. Remove from heat.
  • Wash the courgettes, then trim and grate them on the coarsest side of the grater (unpeeled) into a largish bowl. Tip in both the flours, the ginger, turmeric and coriander, add 1 tsp salt and stir well.
  • Pour 11⁄2 tbsp of the oil into the flour mixture and rub it in, then gradually add 4-5 tbsp cold water until the mixture comes together to form a soft dough, a bit wetter than pastry. Tear or cut off 12 equal-sized pieces and shape into balls.
  • Dust the work surface and rolling pin with a little extra flour and roll each piece into a thin 14cm round - don't worry if the edges are crinkly.
  • Heat a large cast-iron griddle or heavy-based frying pan until very hot. Put one or two breads on the griddle and cook for 2 minutes on one side, patting the edges with a clean soft cloth - this keeps the bread in contact with the heat and helps cook it fast. Turn the breads over and cook for 2 minutes more.
  • Drizzle a little oil around the edges of the bread, turn them over again and cook for 30-60 seconds more, then drizzle a few drops of oil on this side. Remove and set aside on a plate. Repeat with the rest of the rounds. (You can make the breads up to 2 hours ahead, then wrap in foil and reheat in a low oven.) Serve hot or cold.

Nutrition Facts : Calories 257 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.01 milligram of sodium

CURRIED CHICKEN BREAST WITH ZUCCHINI



Curried Chicken Breast With Zucchini image

Here is an unbelievably easy though super flavorful weeknight dish that's bound to become a household favorite. Just toss boneless chicken breasts (chicken thighs would work here, too) and zucchini with curry powder, olive oil, salt and pepper then brown everything over medium heat in a skillet. Empty the pan, then make a quick sauce of shallots, chicken broth, heavy cream, olive oil and butter. Return the chicken and zucchini to the pot and warm through. That's it. Serve it over rice or couscous, or with a side of mashed potatoes.

Provided by Pierre Franey

Categories     dinner, weeknight, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 boneless, skinless chicken breasts (about 1 1/4 pounds)
2 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
1 zucchini, about 1/2 pound, ends trimmed
2 teaspoons curry powder
1 tablespoon butter
2 tablespoons finely chopped shallots
1/2 cup chicken broth
2 tablespoons heavy cream

Steps:

  • Put chicken pieces in a bowl and add 1 tablespoon of the oil, salt and pepper.
  • Trim off the ends of the zucchini and cut it into 12 rounds, each about 1/2-inch thick. Add zucchini and curry powder to the chicken and blend well with the fingers to coat the pieces evenly.
  • Heat the remaining 1 tablespoon of oil in a heavy skillet and add the chicken pieces in one layer. Scatter the zucchini rounds between the chicken pieces, preferably in one layer. Cook over moderately high heat until chicken pieces are nicely browned on one side, about 3 minutes. Turn the chicken pieces and the zucchini rounds and cook over moderately low heat about 5 minutes.
  • Transfer chicken pieces and zucchini rounds to a warm serving dish.
  • Pour off the fat from the skillet and add the butter. Add shallots and cook, stirring, about 30 seconds. Add broth and cook until reduced to about 1/3 cup. Add cream, stir and bring to a boil. Return chicken and zucchini pieces to the sauce and turn the pieces in the sauce. Cook about 2 minutes.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 5 grams, Sodium 588 milligrams, Sugar 2 grams, TransFat 0 grams

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