ZUCCHINI AND CHICKEN CURRY
Zucchini and chicken pair well in this Thai red curry. Easy and delicious zucchini and chicken curry that you can make at home with simple ingredients.
Provided by Rasa Malaysia
Categories Thai Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Heat up a skillet with the oil. Saute the red curry paste until aromatic.
- Add the chicken and carrots into the pot and stir well with the curry paste.
- Add the zucchini, coconut milk, water and bring the curry to boil, about 5 minutes. Add the palm sugar and fish sauce and let boil for another minute or so, or until the zucchini is a bit soft but not overcooked. Dish out and serve immediately with steamed jasmine rice.
Nutrition Facts : Calories 320 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 2 people, Sodium 294 milligrams sodium, Sugar 7 grams sugar, UnsaturatedFat 0 grams unsaturated fat
CHICKEN AND ZUCCHINI CURRY
Provided by Steve Cylka
Time 1h45m
Number Of Ingredients 17
Steps:
- Heat 2 tbsp oil in a dutch oven or pot on medium heat.
- Add onion, pepper, garlic and ginger. Cook for a few minutes.
- Add the zucchini and spices. Cook for another 3-4 minutes.
- Stir in the chicken and cook for about 7-10 minutes, so that the chicken is looks cooked.
- Stir in the diced tomatoes, chick peas and cilantro. Lower heat to a simmer and cover with lid. Cook for one hour.
- In a frypan, heat oil on medium high heat. Toss in the curry leaves. They fry quickly and begin to pop. Stir the curry leaves in the oil and cook for no more than one minute. Drain on a paper towel and then stir in with the curry dish.
- Serve with rice.
CURRIED CHICKEN BREAST WITH ZUCCHINI
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
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
CREAMY CURRIED CHICKEN
The is one of my favorite recipes. My fiancee has me make this for quite often!
Provided by vakatik
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
- Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
- Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
- Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 9.6 g, Cholesterol 59.5 mg, Fat 6.6 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.2 g, Sodium 723.1 mg, Sugar 3.1 g
CURRIED CHICKEN AND ZUCCHINI SOUP
I grabbed this form a healthy eating cookbook put out by "The Australian Women's Weekly" It sounds interesting so putting here for safe keeping.
Provided by Sarah_Jayne
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine in large saucepan.
- Cook onion and garlic, stirring until onion softens.
- Add curry powder; cook, stirring until mixture is fragrant.
- Add riced and chicken; cook, stirring for 2 minutes.
- Add the water and stock. Bring to a boil and then reduce heat and simmer covered for 10 minutes.
- Add zucchini; cook stirring, about 5 minutes or until chicken is cooked through.
Nutrition Facts : Calories 336.5, Fat 7.9, SaturatedFat 1.8, Cholesterol 56.5, Sodium 456.5, Carbohydrate 36.2, Fiber 3.5, Sugar 8.6, Protein 30.3
ZUCCHINI CURRY RECIPE BY TASTY
Here's what you need: oil, red onion, garlic, ginger, coriander, smoked paprika, turmeric, cumin, zucchinis, tomato paste, vegetable stock, full fat coconut milk, salt and pepper, fresh cilantro
Provided by Shashi Charles
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- First off, dice the onions and garlic and grate the ginger.
- Then, add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning.
- While the onions are sauteing, dice the zucchini into bite-sized pieces.
- Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
- Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
- Then, add in the tomato paste, vegetable stock and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer about 3-5 minutes.
- Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
- Enjoy!
Nutrition Facts : Calories 641 calories, Carbohydrate 33 grams, Fat 57 grams, Fiber 5 grams, Protein 9 grams, Sugar 70 grams
CURRIED COUSCOUS WITH CHICKEN AND ZUCCHINI
Categories Chicken Vegetable Sauté Dinner Curry Zucchini Summer Couscous Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Cook onion in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 8 minutes, then reserve in skillet.
- Meanwhile, pat chicken slices dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, turning occasionally, until just cooked through and golden brown, 3 to 4 minutes per batch, transferring chicken to a plate with tongs.
- Reduce heat to moderate and add 1 tablespoon butter, then cook zucchini with 1/8 teaspoon salt and a pinch of pepper, stirring frequently, until just tender, about 2 minutes. Transfer to plate with chicken and loosely cover with foil.
- Add garlic along with half of reserved onion to larger skillet and cook over moderate heat, stirring, until garlic is fragrant, about 2 minutes. Add 1 teaspoon curry powder and cook, stirring, 1 minute. Stir in 1 cup broth and bring to a boil, then boil until reduced by half, 2 to 3 minutes. Add cream and boil sauce, stirring occasionally, until just thick enough to coat back of a spoon, about 2 minutes. Set sauce aside in skillet.
- Reheat remaining onion in 10-inch skillet over moderate heat, then add remaining teaspoon curry powder and cook, stirring, 1 minute. Add 1 tablespoon butter and remaining 1 1/4 cups broth, then bring to a boil. Stir in couscous and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, then cover tightly and let stand off heat 5 minutes. Cut remaining 2 tablespoons butter into small pieces and stir into couscous. Let stand, covered, 1 minute.
- While couscous is standing, add chicken and zucchini to sauce along with any juices accumulated on plate and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper and sprinkle with 1/2 tablespoon cilantro.
- Fluff couscous with a fork to break up any lumps, then stir in remaining 2 tablespoons cilantro and salt and pepper to taste. Serve with lime wedges.
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