Best 4 Ginger Curry Chicken With Lentils And Leeks Recipes
Craving a dish that harmonizes the warm flavors of ginger and curry with tender chicken, lentils, and leeks? Look no further! This comprehensive guide will lead you through the art of crafting a delectable "Ginger Curry Chicken with Lentils and Leeks" recipe. Embark on a culinary journey as we uncover the secrets to creating a dish that tantalizes your taste buds and leaves you longing for more. Get ready to explore the perfect blend of spices, the creaminess of coconut milk, and the delightful crunch of fresh vegetables. Let's dive into the world of flavors and discover how to make this dish a star in your kitchen.
Let's cook with our recipes!
GINGER CURRY CHICKEN WITH LENTILS AND LEEKS
Steps:
- Skin chicken, if desired. Sprinkle chicken with 1 tablespoon curry powder and salt. Brown chicken pieces, half at a time if necessary, in 4-quart Dutch oven in hot oil over medium-high heat. Remove from pan. Add ginger, leeks, orange wedges, and remaining curry powder. Cook and stir 2 to 3 minutes or until leeks are tender. Stir in lentils, broth, and wine. Return chicken pieces to pan. Bring to boiling; reduce heat. Cook, covered, for 55 to 60 minutes or until chicken is tender and no longer pink (170 degrees F). Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve. Makes 4 to 6 servings.
COCONUT CURRY GREENS WITH LENTILS
I love Thai-style curries. Here, I am using some traditional Thai ingredients, like red curry paste and coconut milk, as my inspiration for this spin on a red curry.
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large Dutch oven or pot, heat the butter or ghee over medium heat. Add the onion and carrot. Cook until slightly softened, about 5 minutes. Season with salt and pepper.
- Add the ginger, garlic and red curry paste and cook until aromatic, about 2 minutes. Whisk in the coconut milk and stock. Add the lentils and simmer until the curry is thickened and the lentils are tender but not mushy, 12 to 15 minutes. Stir in the chard, spinach and fish sauce and cook until the greens are wilted, a few more minutes.
- Serve over the rice and garnish with the almonds, mint, pomegranate and lime wedges.
GINGER CURRY CHICKEN
Make and share this Ginger Curry Chicken recipe from Food.com.
Provided by Julesong
Categories Chicken
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle chicken pieces with lemon juice and let stand 30 minutes; pat dry.
- Mix flour, salt and pepper; dredge chicken pieces to coat evenly.
- In a heavy skillet with a tight lid, heat oil and butter.
- Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides.
- Remove from skillet and set aside.
- Add onion and cook until golden.
- Add curry powder and cook for 2 minutes.
- Add curry powder and cook for 2 minutes.
- Gradually beat in water and cream, cook until thickened.
- Add chicken stock base and ginger, stir, and return chicken to skillet.
- Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender.
- Transfer to heated platter and surround with lime wedges.
- Serve with rice.
GINGER CURRY CHICKEN WITH LENTILS AND LEEKS
All by itself, the cooking liquid -- chicken broth flavored with ginger, oranges, and leeks -- would be a great soup. Chicken, bok choy, and lentils make it a meal. Quick to throw together and not much attention needed after that. Recipe is from Better Homes and Gardens.
Provided by Pinay0618
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Skin chicken, if desired. Sprinkle chicken with 1 tablespoon curry powder and salt. Brown chicken pieces, half at a time if necessary, in 4-quart Dutch oven in hot oil over medium-high heat. Remove from pan. Add ginger, leeks, orange wedges, and remaining curry powder. Cook and stir 2 to 3 minutes or until leeks are tender.
- Stir in lentils, broth, and wine. Return chicken pieces to pan. Bring to boiling; reduce heat. Cook, covered, for 55 to 60 minutes or until chicken is tender and no longer pink (170 degrees F).
- Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve.
Nutrition Facts : Calories 1012.6, Fat 61.1, SaturatedFat 15.9, Cholesterol 286.6, Sodium 600.3, Carbohydrate 41, Fiber 7.7, Sugar 4.3, Protein 74.3
Tips:
- Use fresh ingredients whenever possible. This will give your dish the best flavor.
- Don't be afraid to experiment with different spices. Curry powder is a great starting point, but you can also add other spices like cumin, coriander, and turmeric to taste.
- Cook the chicken until it is cooked through. This will help to prevent foodborne illness.
- Serve the curry with your favorite sides. Rice, naan bread, and yogurt are all popular choices.
Conclusion:
This ginger curry chicken with lentils and leeks is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, the lentils are hearty and filling, and the leeks add a touch of sweetness. This curry is also a great way to use up leftover chicken. Simply shred the chicken and add it to the curry.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love