CHICKEN AND VEGETABLE CURRY
This chicken vegetable curry is a very flexible dish with many variations.
Provided by Isabel
Time 1h15m
Yield 8
Number Of Ingredients 18
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
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Mookho Pascalina
[email protected]This curry was a total disaster! The chicken was tough and the vegetables were mushy. The sauce was also way too salty.
md byjid
[email protected]I'm a vegetarian, so I substituted tofu for the chicken. The curry was still delicious! I highly recommend this recipe to anyone, whether you're a meat-eater or a vegetarian.
Mpho Humani
[email protected]This curry was a bit too spicy for my taste, but I still enjoyed it. I will definitely make it again, but I will use less chili peppers next time.
DeathsmileZ
[email protected]I followed the recipe exactly, but my curry turned out bland. I think I needed to add more spices.
Ikenna Chukwu
[email protected]OMG! This curry is amazing! The chicken is so tender and the vegetables are cooked to perfection. I love the creamy coconut milk sauce.
Tala Mohammed
[email protected]This curry was easy to make and packed with flavor. I used a store-bought curry paste to save time, and it still turned out great.
Sazzad Hossen Sobuj
[email protected]I'm not a huge fan of curry, but this dish was surprisingly delicious. The chicken was cooked perfectly and the vegetables were still crisp. The sauce was flavorful without being too spicy.
Amod
[email protected]This chicken and vegetable curry was a hit with my family! The flavors were rich and complex, and the chicken was tender and juicy. I especially loved the addition of the coconut milk, which gave the curry a creamy and velvety texture.