Curriedchickensaladwithfruitandveggies Recipes

CHICKEN AND VEGETABLE CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is clear, 5 to 7 minutes. Reduce heat to low and add cumin, turmeric, black pepper, ginger, cardamom, cinnamon, cloves, nutmeg, and cayenne. Stir until combined.
• Increase heat to medium and add chicken; stir until coated. Cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Remove skillet from heat and transfer chicken to a plate with a slotted spoon, leaving some liquid in the skillet.
• Add carrots, celery, and bell peppers to the skillet over medium heat. Stir until combined and coated with the remaining spice liquid from the pan. Cook, stirring every minute, for 5 minutes. Add tomatoes and coconut milk; stir until completely combined with the veggies. Cook, uncovered, over medium heat, stirring occasionally, until liquid begins to bubble. Add chicken and stir to combine. Reduce heat until gently bubbling.
• Simmer, adding reserved tomato juice if needed, for a minimum of 30 minutes, or up to 2 hours if you have time.

CHOPPED POWER SALAD WITH CHICKEN

Steps:

• Whisk oil, lemon juice, garlic, oregano, sugar, salt and pepper together in a large bowl. Add lettuce, spinach, chicken, tomatoes, cucumber, onion and pepperoncini; toss to coat. Serve sprinkled with feta and sunflower seeds.

HONEY CURRIED ROASTED CHICKEN AND VEGETABLES

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).

CURRIED CHICKEN SALAD WITH FRUIT AND VEGGIES

Steps:

• Combine yogurt, mayonnaise, curry powder, ginger, chives,and salt.
• Add pineapple and stir.
• Add chicken and grapes.
• Cover and chill for at least 1/2 hour.
• Serve over lettuce or shredded cabbage.

VEGETABLE CURRY (WITH CHICKEN, IF YOU WANT)

Steps:

• In a small food processor (mini-chopper), combine the garlic, ginger, and 1 tablespoon water and puree to a paste.
• Heat the oil in a stew pot or Dutch oven over medium-high heat. Add the coriander, cumin, cardamom, allspice, cloves, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute.
• Add the tomato and cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients "re-fry" in the oil, about 6 minutes.
• Add the vegetables, season with salt and pepper and stir to combine.
• Add the coconut milk and enough water to just cover the vegetables. Bring to a boil, lower the heat, and simmer, covered, until tender, about 15 to 20 minutes.
• Using a slotted spoon transfer the vegetables to a bowl. Bring the broth to a boil and cook, stirring occasionally, until reduced to a sauce-like consistency. If using the chicken, add and reheat. Return the vegetables to the sauce and stir to combine. Season with salt and pepper. Transfer to a platter and garnish with the cilantro.

VEGGIES IN YELLOW CURRY

Steps:

• In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute. Add the potato, carrots, onion, bell pepper, corn, chile, basil sprigs, lime leaves, and fish sauce. Reduce the heat and simmer, covered, for 30 minutes. Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes. Discard the lime leaves and the basil sprigs. Transfer to a serving dish, garnish with chopped basil and serve over steamed white rice.

CURRIED CHICKEN AND VEGETABLES

Steps:

• Combine first 10 ingredients in a small sauce pan.
• Bring to boil, stirring constantly.
• Remove from heat and set aside.
• Place washed chicken breast side up in a shallow roasting pan.
• Brush skin with oil or melted butter.
• (if using duck, prick skin all over to allow fat to drain).
• Roast chicken, uncovered for 1 1/4 to 1 1/2 hours (duck, 1 3/4 to 2 1/4 hours- goose, 2 1/4 to 2 3/4 hours).
• In the meantime, cook potatoes and carrots in boiling salted water until nearly done.
• Drain.
• The last 20 minutes, drain the fat from the roasting pan of chicken.
• Arrange vegetables and the uncooked apples around the bird.
• Spoon honey mixture over chicken, vegetables and apples.
• Roast 20 minutes longer or until a meat thermometer registers 185 degrees and vegetables and apples are tender.
• Baste occasionally with honey mixture during roasting and again before serving.

SHEET-PAN CURRIED CHICKEN AND VEGETABLES

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix 2 tablespoons of the melted butter, 1/2 teaspoon of the curry powder, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and bell pepper; toss to coat. Place in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
• In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and peppers are browned and very tender.
• Add chick peas and peas to pan. Roast 4 to 6 minutes longer or until chick peas and peas are hot. Top with cilantro.

CURRIED CHICKEN FRUIT SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, water chestnuts, chicken, grapes and celery. , In a small bowl, combine dressing ingredients. Pour over salad; toss well to coat. Chill for 1 hour. Serve on a bed of lettuce; sprinkle with almonds.

ONE-PAN HERBED CHICKEN AND VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Place the asparagus and cherry tomatoes on opposite sides of a large, rimmed baking sheet.
• Place the chicken breasts in the middle section of the baking sheet.
• Drizzle the veggies and chicken with the oil.
• Sprinkle on the salt, pepper, basil, thyme, and rosemary, ensuring all the ingredients are evenly coated in the oil and seasonings.
• Bake for 25 minutes or until chicken's internal temperature reaches 165˚F (72˚C).
• Allow the chicken to rest for 5 minutes before slicing.
• Place the chicken breast on a plate with portions of the roasted veggies and serve.
• Enjoy!