Curried Cabbage And Carrots Recipe Recipe For Chicken

facebook share image   twitter share image   pinterest share image   E-Mail share image

GREEN CURRY CHICKEN WITH CARROTS AND CABBAGE



Green Curry Chicken with Carrots and Cabbage image

Three hours ago I made this for lunch. As I type, my mouth still has a tingle and I haven't regained full feeling in my lips yet. What I didn't read prior to making the dish above was a description of the four main Thai curry paste types. This is what Fine Cooking says about green curry paste: "The hottest of all the curry pastes, gets its color from fresh green chiles." It might have been wise for me to check that tidbit before deciding on that color, eh? I need to back up a bit though. There are two sections in Fine Cooking that I absolutely adore. On is the Classic/Classic Update and the other is Cooking Without Recipes. What I made today comes from the latter. In Cooking Without Recipes, the "absolute must" ingredients are listed with the directions, but along with those are choices. Lots and lots of choices. What that means is that every person who picks up the magazine will end up with a different dish, even though they go through the same pages. For instance, I already told you that I used the green curry paste. The other options are red, yellow and Panang. I could have used any of the four. I heated my coconut milk, added the curry paste and vegetable broth and heated it to a simmer. Step one done (in the magazine it's actually step two since step one is choosing the ingredients). In step two, I needed to simmer my aromatics, meat and vegetables/fruit along with a specified amount of brown sugar and fish sauce. Using what I had on hand, I chose lemongrass (the kind in the tube unfortunately) and fresh ginger as my aromatic, chicken as my meat and carrots, onions and cabbage as my vegetables. Simmer, simmer, simmer, then remove from heat and add the finisher, which could have been basil, lime leaves or cilantro. Since cilantro was all I had on hand, it's what I used. If you're a bit nervous about picking and choosing your ingredients, there are twelve examples in the magazine that you can use as a guide instead. I guess my dish would be called Green Curry Chicken with Carrots and Cabbage if I had to give it a name. I took one taste of it while on the stove and promptly asked Hubby to make Dudette a peanut butter and jelly sandwich. If I wasn't sure how I was going to be able to handle the heat, there was no way should could. The best way to describe this dish is addicting. Even though it was hot, hot, hot for me, I couldn't stop eating. I love the combination of curry, coconut and all the other good things that went into the final piece. It was fantastic and so easy to put together. Instructions were crystal clear and I don't think it's possible to mess up if you read the whole thing before beginning. I'm putting down my recipe, but if you click on the link, you'll be taken to an extremely cool page that will help you walk through doing it your own way.

Provided by The Mom Chef

Categories     Quick and Easy

Time 40m

Number Of Ingredients 11

1 13.5 -14 ounce can coconut milk
1/4 cup green curry paste
1 cup vegetable broth
1 pound chicken, cut into 1/4-inch thick bite size pieces
1 cup carrots, sliced on an angle
1 cup onions, sliced 1/2" thick
1 cup cabbage, cut into 1" wide strips
2 tablespoons light brown sugar
1 teaspoon fish sauce, more as needed
1/4 cup loosely packed chopped cilantro
Lime wedges for garnish

Steps:

  • Make sure the coconut milk is well mixed. Heat a 3-4 quart saucepan to medium heat and simmer 1/2 cup coconut milk, stirring occasionally, until reduced by about half, 3-5 minutes. Add the curry paste, whisk well and cook, continuing to whisk, for 1 minute. Add in the broth, whisking, and the remaining coconut milk. Bring to a simmer over medium-high heat. Add the ginger, lemongrass, chicken and vegetables. Adjust the heat as needed and simmer until the chicken and vegetables are crisp-tender, 5-10 minutes. Remove the curry from heat. Season to taste with more sugar and fish sauce, and add the cilantro. Transfer to a serving bowl. Remove the aromatics before serving and garnish.

Nutrition Facts : ServingSize 1686 g, Calories 3074, Fat 318.72 g, TransFat 0.0 g, SaturatedFat 275.58 g, Cholesterol 58 g, Sodium 748 g, Carbohydrate 58.77 g, Fiber 2.8 g, Sugar 12.48 g, Protein 45.09 g

CURRIED CAULIFLOWER AND CARROTS



Curried Cauliflower and Carrots image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

2 teaspoons curry powder
1 teaspoon cumin
Kosher salt and freshly ground pepper
1/3 cup olive oil, plus more for topping
1 medium head cauliflower, cut into florets
2 carrots, peeled and cut into 1-inch chunks
1 red onion, cut into eighths
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
  • Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
  • Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.

CURRIED CHICKEN SOUP WITH CARROTS



Curried Chicken Soup with Carrots image

Provided by Moshe Nov

Categories     Soup/Stew     Chicken     Onion     Vegetable     Spice     Curry     Winter     Bon Appétit     Israel

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 pound onions, chopped
3/4 pound carrots, peeled, cut into 1/2-inch cubes
2 teaspoons curry powder
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
4 cups canned low-salt chicken broth
2 tablespoons all purpose flour
1 pound skinless boneless chicken thighs, cut into 1/2-inch cubes
3 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in heavy large pot over medium heat. Add onions and carrots. Cover; cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices; stir 2 minutes. Transfer 1 1/2 cups onion-carrot mixture to blender. Add 2 cups broth and flour; blend until smooth.
  • Sprinkle chicken with salt and pepper. Add to pot and stir over medium heat 5 minutes. Add puree from blender and remaining 2 cups broth. Bring soup to boil. Reduce heat to medium-low and simmer until chicken is tender and soup thickens, stirring occasionally, about 25 minutes. Mix in cilantro; season soup to taste with salt and pepper.

HONEY CURRIED ROASTED CHICKEN AND VEGETABLES



Honey Curried Roasted Chicken and Vegetables image

Yummy roasted chicken and vegetables glazed in a honey and curry sauce. Quick and easy one-dish recipe.

Provided by KL1KX

Categories     Main Dish Recipes     Curries     Chicken

Time 1h45m

Yield 6

Number Of Ingredients 14

1 (3 pound) whole chicken
4 medium red potatoes, peeled and quartered
6 carrots, cut into 1/2 inch pieces
⅔ cup honey
⅓ cup Dijon mustard
3 tablespoons butter
2 tablespoons finely chopped onion
2 ½ teaspoons curry powder
½ teaspoon salt
¼ teaspoon red pepper flakes
¼ teaspoon ground ginger
¼ teaspoon finely chopped garlic
12 whole fresh mushrooms
2 apples, cored and quartered

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
  • Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
  • In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
  • Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).

Nutrition Facts : Calories 625.2 calories, Carbohydrate 70.7 g, Cholesterol 112.3 mg, Fat 23.5 g, Fiber 6 g, Protein 35.4 g, SaturatedFat 8.5 g, Sodium 716.3 mg, Sugar 40.8 g

PATRICK'S MIDNITE CURRIED CHICKEN-CABBAGE



Patrick's Midnite Curried Chicken-Cabbage image

Want something different and delicious for supper? This one might just do it for your family if they like cabbage at all. This dish is NOT strong with curry and the spicy heat level is just noticeable. I have worked on developing this recipe for the past 5 years and I'm happily sold on the final result -- I could eat it every day. I made a special effort to give detailed instructions so that even new chefs can produce this dish. You could serve it nicely with a side of buttery mashed potatoes, maybe a little white gravy on them. Ultimately, I hope you love this semi-Asian dish as much as we do!

Provided by Bone Man

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

2 boneless skinless chicken breast halves, trimmed
1/4 cup all-purpose flour
2 chicken bouillon cubes, chicken-flavored
9 tablespoons tap water, hot, divided
1/2 medium white onion, roughly chopped
3/4 head cabbage, roughly chopped
1 medium tomatoes, roughly chopped
3 tablespoons canola oil
1 tablespoon butter
1 medium jalapeno pepper, whole
1 tablespoon tomato paste
1/2 teaspoon curry powder
1/8 teaspoon mustard seeds
1/4 teaspoon cumin powder
1/8 teaspoon white pepper
1/4 teaspoon seasoning salt

Steps:

  • In a small bowl, dissolve the bouillon cubes in 3 tablespoons of the hot tap water. Set aside.
  • Cut the chicken into chunks about one-inch in size. Wipe the pieces fairly dry with paper towels, roll them in the flour and set them aside on a plate. Allow them to sit for at least 10 minutes.
  • Blend together the following seasonings in a small bowl: curry powder, mustard seed, cumin powder, white pepper, and seasoned salt. Set aside.
  • Heat the oil and butter together in a large skillet over medium high heat. As soon as the oil is hot, drop in the jalapeno pepper and the chicken pieces. Then, sprinkle all the blended seasonings over the chicken. Fry the chicken pieces for a total of no more than 5 minutes, turning once, then remove the chicken (slightly browned) and the jalapeno pepper from the skillet and set aside on a plate.
  • Whisk the tomato paste into the skillet drippings and then pour in the 3 tablespoons of water with the bouillon dissolved in it to deglaze a bit. Allow this to simmer over the medium-high heat for about 2 minutes and then pour in the tomatoes and onions. Allow the tomatoes and onions to cook down for about three minutes and then add the remaining 6 tablespoons of hot tap water and stir. The sauce will taste salty at this point but the end product will be fine.
  • After the tomato-onion sauce has simmered for about 5 minutes, reduce the heat to low, dump in the chopped cabbage and gently stir, coating the cabbage with the red sauce. Then top with the semi-cooked chicken and the jalapeno pepper and gently stir again. Reduce heat to a simmer, cover and allow the cabbage to cook down for about 30 minutes, stirring once or twice, then remove from heat and allow the ingredients to sit covered for about 10 minutes.
  • Serve.

Nutrition Facts : Calories 275.5, Fat 14.9, SaturatedFat 2.9, Cholesterol 42.1, Sodium 496, Carbohydrate 19.7, Fiber 5.1, Sugar 8.5, Protein 17.9

CURRIED CABBAGE



Curried Cabbage image

This an amalgamation of several recipes plus just trial and error. My husband loves it with jerk chicken and fried plantains.

Provided by Jenfrito

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon butter or 1 tablespoon margarine
1 medium onion, diced
1 tablespoon curry powder
2 carrots, sliced
1 red bell pepper, sliced
1 chicken bouillon cubes or 1 vegetable bouillon cube
1 head cabbage, shredded
1 small tomatoes, sliced

Steps:

  • Saute onions in butter or margarine until soft (about 5 minutes).
  • Add curry powder, bell pepper, and carrots, saute for a few more minutes.
  • Add cabbage, tomato and boullion, saute until the cabbage has reached the desired softness.

Nutrition Facts : Calories 123.6, Fat 3.7, SaturatedFat 2, Cholesterol 7.8, Sodium 271.6, Carbohydrate 22.1, Fiber 7.8, Sugar 12.8, Protein 4.7

CURRIED CABBAGE AND CARROTS



Curried Cabbage and Carrots image

Make and share this Curried Cabbage and Carrots recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 medium head of cabbage, shredded
1/2 small white onion, finely minced
1 cup shredded carrot
1/4 cup heavy cream (or coconut milk)
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • In large skillet over medium heat, sauté minced onion in butter until translucent.
  • Add shredded cabbage and continually toss for several minutes to partially cook.
  • Sprinkle curry powder and white pepper over the cabbage and mix well.
  • Pour in heavy cream and allow 1 to 2 minutes for it to reduce.
  • Add salt and stir in shredded carrots and continue cooking until the carrots are heated through (do not overcook).

Nutrition Facts : Calories 116.1, Fat 7.8, SaturatedFat 4.8, Cholesterol 23.8, Sodium 458.9, Carbohydrate 11.4, Fiber 4.2, Sugar 6.5, Protein 2.7

CABBAGE-CARROT CASSEROLE



Cabbage-Carrot Casserole image

My grandmother passed this recipe down to me. People who don't even like cabbage love this dish.

Provided by Paula

Categories     Side Dish     Vegetables     Carrots

Time 1h5m

Yield 8

Number Of Ingredients 9

2 cubes chicken bouillon
2 cups water
2 pounds cabbage, sliced into thin strips
2 large carrots, grated
2 tablespoons butter
2 tablespoons all-purpose flour
½ cup milk
2 ounces shredded Cheddar cheese, or more to taste
¼ teaspoon paprika, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
  • Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
  • Bake in preheated oven until hot and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 107.1 calories, Carbohydrate 10.9 g, Cholesterol 16.5 mg, Fat 5.8 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 393.4 mg, Sugar 5.3 g

More about "curried cabbage and carrots recipe recipe for chicken"

CABBAGE, CARROT, AND CHICKEN STIR-FRY - AN EDIBLE MOSAIC™
2012-08-03 This recipe makes two servings but can easily be adjusted to feed more. Or you can make a double batch and plan to have leftovers…tossed with steamed brown rice, this stir-fry makes a super quick (basically instant!), delicious leftover meal. So there you go, dinner for two nights in less time than it takes to order take-out! Print. Cabbage, Carrot, and Chicken Stir …
From anediblemosaic.com


SLOW COOKER GARLIC CHICKEN WITH CABBAGE RECIPE
2021-12-25 Cover and cook on high for 3 to 4 hours. Chicken should be very tender. About 30 to 45 minutes before chicken is done, cut head of cabbage into wedges. Place cabbage wedges in a large pot with 1 cup of water. Add butter and sprinkle generously with garlic powder (if using), and season with salt and pepper.
From thespruceeats.com


VEGAN CURRIED CABBAGE SOUP RECIPE | RECIPES.NET
This meat-free, curried cabbage soup made with carrots, white potatoes, and white beans is a perfect choice for a happy and healthy meal!
From recipes.net


CHICKEN-AND-CABBAGE FRIED RICE RECIPE | MYRECIPES
Warm 2 Tbsp. oil in a wok or large nonstick skillet over medium-high heat until oil is shimmering. Add cabbage, onion and white parts of scallions and stir-fry for 30 seconds. Add ginger and garlic to skillet, toss to combine with cabbage mixture and stir-fry for an additional 15 to 20 seconds. Transfer to a wide, shallow bowl or plate.
From myrecipes.com


WORLD BEST DIABETIC FOOD RECIPES : CURRIED CABBAGE AND CARROTS
Curried Cabbage And Carrots Total Time: 20 mins Preparation Time: 20 mins Ingredients. Servings: 6; 2 tablespoons butter ; 1 medium head of cabbage, shredded ; 1/2 small onion, finely minced ; 1 cup shredded carrot ; 1/4 cup heavy cream (or coconut milk) 1 teaspoon curry powder ; 1 teaspoon salt ; 1/2 teaspoon pepper ; Recipe. 1 in large skillet over medium heat, sauté …
From worldbestrecipesdiabetic.blogspot.com


SLOW COOKER CURRIED CHICKEN + CABBAGE | THE CHEERFUL KITCHEN
Put the chicken, cabbage, carrots, garlic and onion into the slow cooker. In a medium bowl, whisk together the coconut cream, chicken broth, spices, salt, pepper and corn starch. There may be chucks of coconut cream leftover and that's okay. They will melt while cooking. Pour the liquid over everything in the slow cooker and cover.
From thecheerfulkitchen.com


ONE-SKILLET CHICKEN THIGHS WITH CURRIED CABBAGE AND ...
2021-01-20 One-Skillet Chicken Thighs with Curried Cabbage and Chickpeas. Print Recipe. Golden brown chicken thighs, leeks, cabbage, and chickpeas are simmered with curry powder and coconut milk all in one skillet. Yield Serves 4. Prep time 5 minutes. Cook time 45 minutes to 50 minutes. Show Nutrition.
From thekitchn.com


CURRIED CABBAGE AND CHICKEN - RECIPE FOR EASY, CHEAP AND ...
2022-03-08 Curried cabbage and chicken is a delicious dish, that is very easy and cheap to serve. It is a dish the whole family loves, and it is easy to make a large portion so you have healthy and good food for several days. Read along here and get our recipe for a wonderful curry cabbage with chicken. Easy, healthy and cheap. Easy, healthy, and cheap. That is how …
From danishfoodlovers.com


10 BEST CHICKEN CABBAGE CARROTS POTATOES RECIPES - …
2022-04-04 Chicken Cabbage Carrots Potatoes Recipes 489,240 Recipes. Last updated Apr 04, 2022. This search takes into account your taste preferences . 489,240 suggested recipes. Madrid-style Cookoff El invitado de invierno. marrow bones, pancetta, chicken, beef shank, turnip, ham hocks and 11 more. Stoutly Chicken Stew AliceMizer. carrots, guinness, …
From yummly.com


LOW-CARB CABBAGE WITH CHICKEN RECIPE - COOKING LSL
2018-05-16 Add chicken, season with salt and pepper and cook for 2 minutes per side, until lightly browned, and no longer pink. Transfer to a plate. Add the remaining olive oil, then add cabbage, carrots, tomato sauce, salt and pepper and garlic powder. Sautee for 5 minutes. Then add water (or chicken stock) and bay leaf.
From cookinglsl.com


CABBAGE WITH CHICKEN - COOKTORIA
2018-12-01 Add the olive oil and chicken. Fry for 5-7 minutes or until browned. 2. Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw. 3. Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes. 4. Add the cabbage and cook for five more minutes.
From cooktoria.com


EASY CURRY CHICKEN - DINNER, THEN DESSERT
2018-01-24 Add the canola oil to a heavy skillet or wok and heat on medium-high heat. Add the curry powder and stir with spatula until you can just smell it, for about five seconds or so. Add in the chicken with marinade. Cook for a couple of minutes then add in the carrots, bell pepper and onions. Cook for an additional 2-3 minutes until the vegetables ...
From dinnerthendessert.com


CARROT CABBAGE CURRY | INDIAN | VEGETARIAN | RECIPE
Add garlic, green chilli, onion and saute till the onion turns soft. Add cabbage and grated carrot. Add salt and all the masala powders. When cabbage is 3/4th done, add chopped tomato and mix well. Saute till the tomato turns soft. Garnish with coriander leaves and serve it hot with rotis or chapattis. Recipe Courtesy: Indian Vegetarian Kitchen.
From bawarchi.com


CURRIED CABBAGE AND CARROTS RECIPE - WEBETUTORIAL
Curried cabbage and carrots is the best recipe for foodies. It will take approx 20 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make curried cabbage and carrots at your home.. The ingredients or substance mixture for curried cabbage and carrots recipe that are useful to cook such type of recipes are:
From webetutorial.com


CURRIED CABBAGE AND CARROTS - CHAMPSDIET.COM
Curried Cabbage and Carrots Recipe - Food Recipes - ChampsDiet.com
From champsdiet.com


CHICKEN CURRY WITH CARROTS AND RUTABAGA – EAT WELL
Chicken Curry with Carrots and Rutabaga. Did you know that rutabaga is a cross between a cabbage and a turnip? It also provides a healthy dose of vitamin c to this mild and savoury curry dish. This curry recipe is loaded with vegetables and it's mild taste is sure to please the pickiest of palates. Serve over whole-wheat couscous for a complete and easy weeknight meal. Makes …
From canolaeatwell.com


CURRIED CABBAGE RECIPE | RECIPELAND
Curried Cabbage recipe. Ready In: 30 min. Makes 6 servings, 145 calories per serving Ingredients: onions, vegetable oil, tomatoes, cumin, turmeric, carrots, cabbage ...
From recipeland.com


CURRIED CABBAGE RECIPE | MYRECIPES
Curried cabbage, seasoned with the pungent flavors of turmeric, mustard, and curry powder, is a perfect partner for grilled pork loin or lamb. Recipe by Cooking Light October 2002
From myrecipes.com


SAUTéED CURRIED CABBAGE RECIPE - BUDGET BYTES
2019-12-05 Add the sliced carrots and cabbage to the pot along with about 1/4 cup water and a pinch of salt. Continue to stir and cook the cabbage and vegetables until the cabbage is tender (about 15 minutes). If the pot begins to get too dry or the spices begin to stick to the bottom before the cabbage is tender, add a tablespoon or two more water.
From budgetbytes.com


10 BEST CABBAGE CHICKEN CARROT RECIPES - YUMMLY
Cabbage Chicken Carrot Recipes 397,611 Recipes. Last updated Mar 29, 2022. This search takes into account your taste preferences. 397,611 suggested recipes. Madrid-style Cookoff El invitado de invierno. sausage, chickpeas, chicken, marrow bones, pasta, water, cabbage and 10 more . Stoutly Chicken Stew AliceMizer. celery, bacon fat, all-purpose flour, guinness, garlic …
From yummly.com


CURRIED CHICKEN, BARLEY, AND VEGETABLES RECIPE | EATINGWELL
Healthy Recipes with Curry; Curried Chicken, Barley, and Vegetables; Curried Chicken, Barley, and Vegetables. Rating: Unrated . Be the first to rate & review! Curry powder and orange marmalade flavor this slow-cooker chicken and barley dish. Raisins and peanuts sprinkled on top add sweetness and crunch. Diabetic Living Magazine. Source: Diabetic Living Magazine . …
From eatingwell.com


CABBAGE, CARROT AND ONION CURRY RECIPE
In a separate container cut carrots into thin rounds. Peel onions and cut into small pieces. In a medium-sized pan sauté the onion with butter or margarine. When onions feel soft, add mustard seeds. 30 seconds after that add cumin powder, coriander powder, and turmeric powder. Mix the spices. Drop carrots in pan and sauté.
From recipeland.com


CURRIED CHICKEN WITH CABBAGE, APPLE AND ONION RECIPE ...
Add chicken. Cook for 8 to 12 minutes or until no longer pink (170 degrees F), turning once. Transfer chicken to a platter. Cover to keep warm. Step 3. Melt butter in the hot skillet. Add onion. Cook about 5 minutes or until onions are tender, stirring occasionally. Stir in cabbage, apple and apple juice.
From eatingwell.com


CURRY CHICKEN WITH CABBAGE AND CARROTS 2017.DOCX - …
View Curry chicken with cabbage and carrots 2017.docx from CULINARY NUTRITION at Liberty University. Recipe TEAM NUMBER 44 Menu Item Curry chicken with white rice and steamed carrots and
From coursehero.com


Related Search