Best 6 Simple Chicken And Tofu Curry Recipes

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Are you looking for a quick, easy, and flavorful recipe that combines the protein-packed goodness of chicken and tofu in a rich and aromatic curry sauce? Look no further! Our simple chicken and tofu curry is a delightful dish that's perfect for busy weeknights or a cozy weekend meal. With just a few pantry staples, fresh ingredients, and a touch of culinary magic, you can create a delicious curry that's sure to impress your taste buds and leave you feeling satisfied. So, let's dive into the tantalizing world of flavors and discover the secrets to crafting the best simple chicken and tofu curry.

Let's cook with our recipes!

EASY EGGPLANT STIR-FRY



Easy Eggplant Stir-Fry image

This eggplant stir-fry is easy to make. We call for long and tender Japanese eggplant, but regular eggplant will work well too, cut into 1-inch pieces. Jalapeño peppers can vary from mild to very spicy. If you need to cut the heat, opt for small sweet peppers in their place.

Provided by Ali Ramee

Categories     Healthy Stir Fry Recipes

Time 15m

Number Of Ingredients 10

4 Japanese eggplants (about 1 1/2 pounds)
5 tablespoons canola oil or peanut oil, divided
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon plum sauce
2 jalapeño peppers, cut into thin rings
1 small yellow onion, sliced into 1/4-inch wedges
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 cup packed fresh basil leaves

Steps:

  • Cut eggplants into quarters lengthwise, then into 2-inch pieces. Heat 2 tablespoons oil in a large cast-iron skillet over high heat. Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes. Transfer to a large bowl. Repeat with 2 tablespoons oil and the remaining eggplant. Cover the eggplant to keep warm and set aside.
  • Meanwhile, whisk hoisin, soy sauce and plum sauce in a small bowl. Set aside.
  • Heat the remaining 1 tablespoon oil in the skillet over high heat. Add jalapeños and onion; cook, stirring often, until slightly softened, 4 to 5 minutes. Add garlic and ginger; cook, stirring often, until softened and fragrant, 30 seconds to 1 minute. Add the onion mixture and basil to the eggplant and stir in the sauce. Serve immediately.

Nutrition Facts : Calories 161.4 calories, Carbohydrate 12.6 g, Cholesterol 0.2 mg, Fat 12.2 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 298.4 mg, Sugar 5.8 g

THAI COCONUT CURRY CHICKEN AND TOFU



Thai Coconut Curry Chicken and Tofu image

Provided by Delicious Living Contributor

Yield 6 people

Number Of Ingredients 17

8 ounces extra-firm tofu (half of a standard container), drained
3 cups cooked rice (Jasmine, brown rice, basmati or other type)
1 tablespoon coconut oil
1 onion (peeled and sliced)
6 carrots (peeled and sliced into coins - about 2 cups)
2 red bell peppers (cored and sliced into thin strips - about 2 cups)
2 garlic cloves (peeled and grated)
1 tablespoon grated fresh ginger (about 1 inch)
½ pound boneless, skinless chicken tenders (snipped into cubes)
1 (14.5 ounce) can reduced-sodium chicken or vegetable stock
1 (14.5 ounce) can light coconut milk
¼ cup creamy, unsweetened peanut butter
2 tablespoons reduced-sodium tamari or gluten-free soy sauce
2 tablespoons maple syrup
2 tablespoons red curry paste
2 cups baby kale or spinach
Cilantro, chopped green onion, hot sauce and/or chopped peanuts for garnish (optional)

Steps:

  • Place tofu onto a towel-lined plate. Top with another folded towel and another plate, and let sit for at least 30 minutes and up to 6 hours in the refrigerator. Dice and set aside.
  • Cook rice according to package directions to make 3 cups cooked. Warm oil over medium heat in a medium pot. Add onion, carrots, bell pepper, garlic and ginger, and cook, stirring occasionally, for 4-6 minutes or until vegetables start to soften. Add chicken and broth, and bring to a simmer. Simmer for 8-10 minutes, or until chicken is cooked through and no longer pink.
  • Add coconut milk, peanut butter, tamari, syrup and curry paste to a glass heat-safe bowl. Warm for 30 seconds in the microwave and stir to combine. Stir into the vegetable mixture. Gently stir in tofu and kale, and serve over cooked rice with desired garnishes.

Nutrition Facts : ServingSize 1 serving, Calories 121477 kcal, Fat 25 g, SaturatedFat 18 g, UnsaturatedFat 7 g, Carbohydrate 43 g, Sugar 13 g, Fiber 6 g, Protein 20 g, Cholesterol 27 mg, Sodium 542 mg

THAI CURRY TOFU



Thai Curry Tofu image

Curried tofu made with coconut milk.

Provided by Shelita

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 4

Number Of Ingredients 11

1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu, drained and cubed
1 tablespoon seasoned salt, or to taste
1 tablespoon butter or margarine
1 small onion, chopped
3 cloves garlic, minced
1 (10 ounce) can coconut milk
2 teaspoons curry powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped fresh cilantro

Steps:

  • Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
  • Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 7.5 g, Cholesterol 7.6 mg, Fat 25.7 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 15.2 g, Sodium 1017.7 mg, Sugar 1.2 g

EASY CHICKEN CURRY



Easy Chicken Curry image

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Provided by Aurelie Stalnaker

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
  • Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g

TOFU CURRY



Tofu Curry image

Make and share this Tofu Curry recipe from Food.com.

Provided by English_Rose

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 onions, chopped
1 garlic clove, chopped
2 tomatoes, diced
1 tablespoon gingerroot, chopped
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons ground allspice
1 tablespoon fresh thyme leave
2 jalapeno peppers or 2 teaspoons cayenne pepper
1 cup water or 1 cup vegetable stock
1 1/2 lbs tofu, diced

Steps:

  • Place the onions, garlic, tomatoes, and ginger together in a saucepan and cook for 3-4 minutes, until the onion has softened.
  • Add the dried spices, thyme, jalapeno peppers and water (or stock) and simmer over a low heat for about 7 minutes.
  • Stir in the tofu and cook for a further 8 minutes. Serve with boiled rice.

Nutrition Facts : Calories 156.6, Fat 7.2, SaturatedFat 1.1, Sodium 22.9, Carbohydrate 14.3, Fiber 3.1, Sugar 5.5, Protein 13.1

SIMPLE CHICKEN AND TOFU CURRY



Simple Chicken and Tofu Curry image

Okay so the hubby and kids HATE tofu right? They don't know what they are missing. This is one way to slip in those soy isofavones that they need. The chicken comes out fantastic too. I like to serve this with rice, steamed green beans, mango chutney and flat bread (flour tortillas work fine). There are many kinds of curry; I use a powdered one from a local natural foods store. Take the time to try a few and find one that is right for your family, some are hot and some are savory. Yummy.

Provided by KookieMomster

Categories     Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken, in bite-sized pieces
14 ounces coconut milk
8 ounces chicken stock (or bullion, I use "Better than Bullion')
2 tablespoons curry powder
1 large onion, chopped
1 tablespoon cooking oil
1 lb extra firm tofu, cubed

Steps:

  • Heat the oil in a large pan or wok.
  • Sweat the onion and brown the chicken add the tofu and brown a little (for that crispness that tofu usually lacks).
  • In a bowl mix curry into coconut milk and add chicken stock.
  • Pour liquids over meat mixture.
  • Simmer for 20 minutes, or until ready to serve.
  • Take care not to boil because this will cause the tofu to disintegrate.

Nutrition Facts : Calories 320.2, Fat 22.3, SaturatedFat 14.1, Cholesterol 49.7, Sodium 161.8, Carbohydrate 8, Fiber 1.8, Sugar 2.2, Protein 25.1

Tips:

  • To save time, use pre-cooked chicken and tofu.
  • If you don't have curry powder, you can make your own by combining ground cumin, coriander, turmeric, and ginger.
  • Feel free to add other vegetables to the curry, such as carrots, potatoes, or peas.
  • Serve the curry with rice, naan, or roti.
  • Garnish the curry with cilantro, yogurt, or lime wedges.

Conclusion:

This simple chicken and tofu curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken and tofu. With its flavorful curry sauce and tender chicken and tofu, this dish is sure to be a hit with the whole family.

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