Best 2 Curried Chicken And Vegetables Recipes

Indulge in the tantalizing fusion of flavors and aromas with our comprehensive guide to creating the perfect curried chicken and vegetables dish. This culinary journey will transport your taste buds to a world of rich, exotic spices, succulent chicken, and a vibrant array of vegetables. Whether you prefer a mild and creamy curry or a spicy and robust one, this article will provide you with the essential knowledge and inspiration to craft an unforgettable meal that will delight your family and friends.

Here are our top 2 tried and tested recipes!

SHEET-PAN CURRIED CHICKEN AND VEGETABLES

Sheet-Pan Curried Chicken and Vegetables image

This sheet-pan dinner infuses some rich Indian flavor into ingredients that are already regulars in your fridge and freezer. Chicken breasts take well to sheet-pan cooking, staying juicy and tender as they cook (and this recipe is tested to get the timing just right for ideal results!). Potatoes and bell peppers are simple and familiar vegetables that are family friendly, and with the addition of curry, they're a little more adventurous (and delicious) than usual. This warming, roasted dinner takes just 20 minutes of prep and about an hour total, meaning it's a great solution for an easy weeknight meal with big, bold flavor.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 4

Number Of Ingredients 10

Ingredients

4 tablespoons butter, melted
1 teaspoon curry powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 cups 3/4-inch diced peeled russet potatoes
1 cup chopped yellow or red bell pepper (about 1 large)
4 boneless skinless chicken breasts (6 to 7 oz each)
1 can (15 oz) Progresso™ chick peas, drained, rinsed
1/2 cup Cascadian Farm™ organic frozen peas, thawed
2 tablespoons chopped fresh cilantro leaves

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.

Nutrition Facts : Calories 490, Carbohydrate 34 g, Cholesterol 135 mg, Fat 3, Fiber 6 g, Protein 46 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 6 g, TransFat 1/2 g

CURRIED CHICKEN AND VEGETABLES

Curried Chicken and Vegetables image

I don't remember where I got this delicious chicken recipe. I have it hand written on a piece of paper in the back of a cookbook. Another kid pleaser. Sweet with just a touch of spice.

Provided by Karen From Colorado

Categories One Dish Meal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup honey
1/4 cup mustard
1/4 cup butter or 1/4 cup margarine
2 teaspoons finely chopped onions
2 teaspoons water
1 garlic clove, minced
2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ginger
1 (5 lb) duck or 1 (5 lb) goose
cooking oil or melted butter
2 large potatoes, peeled and quartered or 8 new potatoes
6 medium carrots, sliced into 1/2 inch pieces
2 medium apples, cored and cut into wedges

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.

Tips:

Mise en place. Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling while you're cooking.
Use fresh vegetables. Fresh vegetables will give your curry the best flavor. If you can, buy them from a farmers market or local grocery store.
Don't be afraid to experiment. There are many different ways to make a curry. Feel free to adjust the ingredients and spices to your liking.
Serve your curry with rice or naan bread. This will help you soak up all of the delicious sauce.

Conclusion:

Curried chicken and vegetables is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your liking. So next time you're looking for a quick and easy meal, give this recipe a try.

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