Senegalese Chicken And Vegetable Curry Recipes

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CHICKEN AND VEGETABLE CURRY



Chicken and Vegetable Curry image

I combined ingredients from our favorite chicken and vegetable curry recipes to try something new. Serve with basmati rice and warm naan bread.

Provided by susanterry

Time 1h40m

Yield 8

Number Of Ingredients 19

2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
1 ½ cups chopped carrots
1 ½ cups chopped celery
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 (14.5 ounce) cans diced tomatoes, drained and juice reserved
1 (14 ounce) can coconut milk

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.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 12.4 g, Cholesterol 70.1 mg, Fat 22.3 g, Fiber 3.5 g, Protein 22.1 g, SaturatedFat 12.1 g, Sodium 269.7 mg, Sugar 5.7 g

EASY CHICKEN CURRY WITH VEGETABLES



Easy Chicken Curry with Vegetables image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 yellow onion, sliced with the grain
2 chicken breasts, cut into cubes
Salt and freshly ground black pepper
1 1/2 cups broccoli florets
1 1/2 cups chopped carrots
1 teaspoon dried basil
3 cloves garlic, minced
Zest of 1/2 lime
1 1/4 cups coconut milk
1/4 cup chicken stock
One 14-ounce can diced tomatoes
Lime wedges, for squeezing

Steps:

  • Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

SENEGALESE CHICKEN AND VEGETABLE CURRY



Senegalese Chicken and Vegetable Curry image

Make and share this Senegalese Chicken and Vegetable Curry recipe from Food.com.

Provided by Marlitt

Categories     Curries

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 lbs chicken, cubed
2 tablespoons olive oil
salt
pepper
2 onions, chopped
1 bell pepper, chopped
1 carrot, chopped
1 eggplant, chopped
1 small cauliflower, chopped
1 potato, chopped
1 tablespoon curry powder
1 teaspoon thyme
1/2 teaspoon cayenne pepper (to taste)
1/2 teaspoon salt
2 cups tomato sauce
1 tablespoon cider vinegar
rice or couscous, cooked

Steps:

  • Brown chicken in oil.
  • Add salt and pepper.
  • Remove from the pan.
  • Add onions to the same pot along with the bell pepper.
  • Saute for 5 minutes.
  • Add the remaining vegetables, curry powder, thyme, cayenne, and salt. Simmer for 10 minutes.
  • Return chicken to the pan.
  • Add tomato sauce. Bring to a simmer and cook for 30 minutes.
  • Add vinegar, stir well and serve over rice or couscous.

Nutrition Facts : Calories 522.6, Fat 28.6, SaturatedFat 7.1, Cholesterol 103.5, Sodium 1068.8, Carbohydrate 37.9, Fiber 10.9, Sugar 13.7, Protein 32

VEGETABLE AND CHICKEN CURRY



Vegetable and Chicken Curry image

Categories     Chicken     Vegetable     Coconut     Peanut     Curry     Fall     Anise     Lemongrass     Simmer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 23

3 large stalks lemongrass
4 large garlic cloves, coarsely chopped
1 (3- to 4-inch) dried hot red chile, seeds removed and chile crumbled
1 (1/2-inch) piece fresh or frozen turmeric (thawed if frozen), peeled
2 1/2 cups plus 4 to 5 tablespoons water
6 whole star anise
1 (13 1/2- to 14-ounce) can unsweetened coconut milk
1/4 cup unsalted roasted peanuts
1 tablespoon Thai red curry paste (preferably Mae Ploy brand)
1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch pieces
1/4 cup Asian fish sauce (preferably 3 Crab brand)
1 1/2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon creamy peanut butter
2 1/2 cups 1-inch pieces peeled and seeded buttercup squash (from a 1 1/2-lb piece of squash)
2 cups 1-inch pieces peeled sweet potato (1 pound)
2 cups chopped sweet onion (1 pound)
1 1/2 cups chopped red bell pepper (1 1/2 medium)
1 1/2 cups chopped green bell pepper (1 1/2 medium)
1 1/2 cups 1-inch pieces peeled yellow-fleshed potato such as Yukon Gold (3/4 pound)
1 1/2 cups 1-inch pieces carrot (6 medium)
1 1/2 cups trimmed and halved green beans (6 ounces)
Accompaniments: jasmine rice and sliced warm French bread

Steps:

  • Discard 1 or 2 outer layers from lemongrass and trim root ends. Thinly slice enough of lower 6 inches of stalks to yield 1/2 cup, then finely grind in a blender with garlic, chile, turmeric, and 4 tablespoons water until a coarse paste forms, adding another tablespoon water if too thick to blend. Set aside.
  • Heat star anise in a dry 8-quart heavy pot over moderate heat, stirring occasionally, 10 minutes. Add coconut milk and peanuts and boil over moderately high heat, uncovered, stirring frequently, until very thick, about 5 minutes. Reduce heat to moderately low, then stir in curry paste and lemongrass paste and cook, stirring, 5 minutes. Add chicken, fish sauce, sugar, and salt and cook, uncovered, stirring frequently, 10 minutes.
  • Increase heat to moderate, then add peanut butter, squash, sweet potato, onion, bell peppers, yellow-fleshed potato, and carrot and cook, covered, stirring occasionally, 10 minutes.
  • Add remaining 2 1/2 cups water and bring to a boil over high heat, stirring occasionally. Reduce heat to moderately high and cook, uncovered, stirring occasionally, 8 minutes, or until vegetables are almost tender. Add beans and cook, stirring occasionally, until just tender, 6 to 8 minutes.
  • Discard star anise and serve curry over rice, with bread on the side.

CHICKEN CURRY OR SENEGALESE SOUP



Chicken Curry or Senegalese Soup image

Make and share this Chicken Curry or Senegalese Soup recipe from Food.com.

Provided by papergoddess

Categories     Chicken

Time 15m

Yield 4 cups

Number Of Ingredients 9

2 tablespoons butter
1 1/2-2 teaspoons curry powder
1 1/2 tablespoons flour
3 cups chicken broth
1/4-1/2 teaspoon paprika
2 egg yolks
1/2 cup cream
1/2 cup cooked chicken breast, chopped very fine
3 -4 tablespoons chutney (optional)

Steps:

  • Melt butter in large saucepan.
  • Add flour and curry powder and stir until blended.
  • Whisk in chicken broth; heat and whisk until it comes to a boil;add paprika.
  • Beat together egg yolks and cream.
  • Reduce heat until soup is not boiling.
  • Stir in egg yolk mixture, and continue to cook and stir until soup thickens.
  • DO NOT BOIL.
  • Add chicken meat.
  • and warm through Garnish with chutney.

Nutrition Facts : Calories 239.5, Fat 19.6, SaturatedFat 10.8, Cholesterol 157.5, Sodium 640, Carbohydrate 4.6, Fiber 0.4, Sugar 0.6, Protein 11.2

CHICKEN AND VEGETABLE CURRY



Chicken and Vegetable Curry image

This chicken vegetable curry is a very flexible dish with many variations.

Provided by Isabel

Time 1h15m

Yield 8

Number Of Ingredients 18

2 cups basmati rice
2 cups water
2 teaspoons salt
1 tablespoon vegetable oil
1 ½ pounds boneless, skinless chicken thighs
⅔ cup chopped onion
½ cup chopped bell pepper
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 cup chopped fresh tomato
½ (10 ounce) jar mild curry paste (such as Patak's®)
2 cups chicken broth
salt to taste
1 (16 ounce) package frozen cauliflower
1 (15 ounce) can garbanzo beans, rinsed and drained
1 medium russet potato, peeled and cubed
1 cup chopped fresh cilantro
½ (16 ounce) container Greek yogurt

Steps:

  • Place rice in the bowl of a rice cooker. Rinse several times with water and drain. Let wet rice sit for 15 minutes.
  • Stir in water and salt. Seal and select setting according to manufacturer's instructions; cook until tender, 25 to 35 minutes. Keep the rice cooker set to warm until ready to serve.
  • While the rice is cooking, heat oil in a large saute pan over high heat. Add chicken and saute until slightly browned, about 3 minutes per side. Remove chicken to a plate and cut into 1-inch pieces when cooled.
  • Add onion, bell pepper, garlic, and ginger to the pan, and saute over medium-high heat until softened, 5 to 7 minutes. Stir in tomato and cook until it begins to soften, about 3 minutes. Mix in curry paste.
  • Reduce heat to medium, add chicken broth, and season with salt. Mix with a spoon or spatula until smooth. Add chicken and cauliflower; return to a boil.
  • Add garbanzo beans and potato. Reduce heat to low and cover. Simmer, stirring occasionally, until potato is tender, 12 to 15 minutes. Gently stir in yogurt.
  • Sprinkle cilantro over the curry and serve with the steamed rice.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 59.1 g, Cholesterol 60.4 mg, Fat 12 g, Fiber 4.3 g, Protein 23.9 g, SaturatedFat 3.6 g, Sodium 1380.5 mg, Sugar 5.6 g

CHICKEN VEGETABLE CURRY



Chicken Vegetable Curry image

This comfort dish gets fabulous flavor when I add chicken, sweet red peppers, coconut milk and the all-important seasoning, curry powder. -Roxana Lambeth, Moreno Valley, California

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds boneless skinless chicken thighs, cut into 1-1/2-inch pieces
2 medium red potatoes, chopped (about 1-1/2 cups)
1 small sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
1 medium carrot, chopped
3 garlic cloves, minced
1 can (13.66 ounces) coconut milk
1/2 cup chicken broth
3 teaspoons curry powder
1-1/2 teaspoons salt
1 teaspoon ground cumin
1 tablespoon minced fresh cilantro
Hot cooked couscous

Steps:

  • Place first 6 ingredients in a 3- or 4-qt. slow cooker. In a small bowl, whisk together coconut milk, broth and dry seasonings; stir into chicken mixture., Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Stir in cilantro. Serve with couscous.

Nutrition Facts : Calories 339 calories, Fat 22g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 755mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.

CHICKEN & VEGETABLE CURRY



Chicken & vegetable curry image

This Indian feast has a healthy vegetable count and is a really simple everyday supper

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 9

100g coconut yogurt
2 heaped tbsp tandoori spice mix
2 skinless chicken breasts , cut into chunks
1 large onion , chopped
1 red pepper , cut into chunks
250ml passata
250g pouch cooked basmati rice
100g frozen pea
small bunch coriander , roughly chopped

Steps:

  • Mix together 75g of the yogurt with 1 tbsp of the spice mix and some seasoning. Add the chicken and leave to marinate for at least 15 mins or up to overnight in the fridge. Heat the remaining spices, the onion and a good splash of water, and soften for 5 mins, stirring often.
  • Tip in the pepper chunks and passata, and simmer while you cook the chicken. Heat the grill to High, remove the chicken from the marinade and shake off any excess. Grill under a high heat until starting to char at the edges.
  • Tip the rice and peas into a pan with a splash of water and heat through. Stir most of the coriander into the sauce. Serve the rice alongside the chicken and sauce, scattered with the remaining coriander and the remaining yogurt on the side.

Nutrition Facts : Calories 618 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 49 grams protein, Sodium 0.9 milligram of sodium

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