CURRIED CHICKEN QUINOA
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 10
Steps:
- In a large mug or small bowl, combine the onion, carrot, celery and oil. Microwave until the vegetables are tender, 1 to 2 minutes. Add the chicken, quinoa, curry powder, turmeric and salt to taste and microwave until heated through, 1 to 2 minutes more. Sprinkle with cilantro if using.
Nutrition Facts : Calories 361 calorie, Fat 11 grams, SaturatedFat 1 grams, Sodium 173 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 33 grams
CURRIED CHICKEN
This is a very easy and delicious chicken recipe that goes well served with rice.
Provided by FatManWhoCooks
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
- Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g
SIMPLE CHICKEN AND TOFU CURRY
Okay so the hubby and kids HATE tofu right? They don't know what they are missing. This is one way to slip in those soy isofavones that they need. The chicken comes out fantastic too. I like to serve this with rice, steamed green beans, mango chutney and flat bread (flour tortillas work fine). There are many kinds of curry; I use a powdered one from a local natural foods store. Take the time to try a few and find one that is right for your family, some are hot and some are savory. Yummy.
Provided by KookieMomster
Categories Curries
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan or wok.
- Sweat the onion and brown the chicken add the tofu and brown a little (for that crispness that tofu usually lacks).
- In a bowl mix curry into coconut milk and add chicken stock.
- Pour liquids over meat mixture.
- Simmer for 20 minutes, or until ready to serve.
- Take care not to boil because this will cause the tofu to disintegrate.
Nutrition Facts : Calories 320.2, Fat 22.3, SaturatedFat 14.1, Cholesterol 49.7, Sodium 161.8, Carbohydrate 8, Fiber 1.8, Sugar 2.2, Protein 25.1
BAKED CURRY TOFU
I didn't have much in the fridge for dinner one night, aside from tofu, ketchup and curry powder, and so I decided to put it all together. It ended up tasting great, and my daughter loves it!
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- In a large bowl, mix together the ketchup, butter, maple syrup, curry powder, garlic powder and onion powder. Add the tofu and gently toss to combine, taking care not to break up the pieces, and season with salt and pepper.
- Arrange the tofu on the prepared baking sheet. Bake until the tofu is nicely browned and crispy and the sauce has caramelized, about 30 minutes. Serve over brown rice with steamed broccoli and fresh cubed mango.
CURRIED TOFU STIR-FRY
Discover tofu with this Asian-inspired stir-fry from Trisha Kruse of Eagle, Idaho. Says Trisha, "This recipe is a tasty way to introduce your family to tofu. The blend of flavors really makes this meatless main dish appeal to folks who have never tried tofu."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the first 10 ingredients; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry tofu in oil for 2-3 minutes or until heated through. Remove and keep warm. , In the same pan, stir-fry yellow pepper for 1 minute. Add mushrooms and onions; stir-fry 2 minutes longer. Add cabbage and tomatoes; stir-fry for 2 minutes., Stir coconut milk mixture and add to skillet; bring to a boil. Return tofu to skillet. Cook and stir for 1-2 minutes or until thickened and vegetables are crisp-tender. Serve with rice.
Nutrition Facts : Fat 11 g fat (4 g saturated fat), Cholesterol trace cholesterol, Sodium 658 mg sodium, Carbohydrate 38 g carbohydrate, Fiber 5 g fiber, Protein 12 g protein.
TOFU NUGGETS THAT TASTE LIKE CHICKEN RECIPE BY TASTY
Here's what you need: extra firm tofu, low sodium soy sauce, nutritional yeast, garlic powder, kosher salt, grapeseed oil, hot sauce, unsweetened soy milk, apple cider vinegar, all purpose flour, cornstarch, unsweetened soy milk, apple cider vinegar, panko breadcrumbs, nutritional yeast, garlic powder, paprika, onion powder, kosher salt, black pepper, cayenne, olive oil, canola oil, nonstick cooking spray, honey mustard, barbecue sauce
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 26
Steps:
- Drain the tofu, then wrap in a clean dish towel and place a heavy object, such as a cast iron pan, on top. Press the tofu for 20-30 minutes, until the towel is soaked through.
- Place the pressed tofu back in its container and wrap with reusable wrap. Freeze for at least 6 hours, up to overnight.
- Remove the tofu from the freezer and place in a microwave-safe bowl over a clean dish towel. Defrost in the microwave until completely thawed and the dish towel is soaked through, 10-15 minutes.
- Wrap the tofu in a clean dish towel and press again for another 20-30 minutes, until the dish towel is soaked through and the tofu is half its original thickness.
- While the tofu is pressing, make the marinade: In a medium bowl, whisk together the soy sauce, nutritional yeast, garlic powder, salt, grapeseed oil, hot sauce, soy milk, and apple cider vinegar.
- Tear the tofu into bite-size pieces that resemble chicken tenders or nuggets. Add the tofu to the marinade and stir to coat. Marinate for at least 30 minutes at room temperature, or up to 1 hour, stirring halfway through.
- While the tofu is marinating, set up the breading station: In a shallow bowl, mix together the flour and cornstarch. In a separate shallow bowl, mix together the soy milk and apple cider vinegar. In a third shallow bowl, mix together the bread crumbs, nutritional yeast, garlic powder, paprika, onion powder, salt, pepper, cayenne, and olive oil (only if baking the tofu).
- If deep-frying the tofu, heat the canola oil in a medium pot over medium heat until it reaches 375°F (190°C).
- Alternatively, if baking the tofu, preheat the oven to 400°F (200°C).
- When the tofu is done marinating, coat the pieces first the flour mixture, then in the soy milk mixture, then again in the flour mixture, again in the soy milk mixture, and finally in the bread crumb mixture.
- If deep-frying the tofu, add the tofu to the hot oil in batches and cook for 90-120 seconds, until golden brown and crispy. Remove from pan with a slotted spoon and transfer to a plate lined with paper towels to drain.
- If baking the tofu, line a baking sheet with a nonstick mat or parchment paper and grease with nonstick spray. Add the tofu to the baking sheet and spray the tops with nonstick spray, then bake for 20-25 minutes, flipping halfway through, until golden brown.
- Serve with honey mustard or barbecue sauce for dipping.
- Enjoy!
VEGETABLE TOFU CURRY
This one-pot vegetarian meal comes together quickly and leftovers keep for days. Creamy coconut milk is made up of fat and liquid from pressed coconut meat and this recipe delivers its full range of flavors. When you melt the solids from a can of coconut milk and keep cooking until the liquid evaporates, the oil eventually separates out and delivers toasty nuttiness. Here, onion - any kind - tenderizes in that tasty fat, and curry powder becomes more fragrant in it. Tofu soaks up the curry sauce while vegetables steam over the mixture, then everything gets stirred together. Experiment with whatever vegetables you have on hand, cooking them until tender.
Provided by Genevieve Ko
Categories dinner, curries, vegetables, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- If using broccoli, trim the ends of the stems and discard, then cut the stems off near the base of the florets. Cut off the thick peel around the stems, then cut the stems into 1/2-inch slices. Cut the broccoli crowns into small florets. Drain the tofu and cut into 1-inch cubes.
- Open the can of coconut milk and spoon off an inch or so of the hard white solid part into a large saucepan with a lid. (If the milk is all liquid, add a few spoonfuls.) Turn the heat to medium-high. When the solids melt, add the onion and broccoli stems, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until the onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should be sizzling in coconut oil and the milk solids should be brown and smell toasty. Scrape up any bits sticking to the bottom.
- Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the remaining coconut milk, stir and bring to a simmer. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Cook until the vegetables are just tender but still bright green, 5 to 7 minutes.
- Gently stir so the vegetables are also coated in sauce. Taste and stir in more curry powder, salt and pepper if you'd like. Serve hot over rice or other grains or noodles, with hot sauce if you want.
CURRIED CHICKEN OR TOFU
Make and share this Curried Chicken or Tofu recipe from Food.com.
Provided by Burefan
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle the chicken or tofu with the lime juice and set aside.
- Heat the oil in a large skillet. Add the onions, garlic, and ginger.
- Cook over medium heat, stirring often, until the onions are translucent, about 5 minutes. Do not brown.
- Add the curry powder, stir well, and continue to sauté the mixture for 3 more minutes, stirring frequently. Add the tomatoes and juice. Stir, cover, and let simmer for 15 minutes, stirring occasionally.
- Uncover the skillet and add the chicken or tofu. Stir well and cook over medium heat for 10 to 15 minutes or until the chicken is thoroughly cooked; if you're using tofu, 3 to 5 minutes should be enough cooking time. Serve immediately.
Nutrition Facts : Calories 325.4, Fat 12.6, SaturatedFat 2, Cholesterol 98.8, Sodium 240.7, Carbohydrate 11.4, Fiber 2.2, Sugar 5, Protein 40.9
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