GREEN CURRY CHICKEN WITH CARROTS AND CABBAGE
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
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
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
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
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
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
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
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
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
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
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
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
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
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
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
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