CHICKEN CURRY INDIAN STYLE RECIPES

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COCONUT CURRY CHICKEN SOUP RECIPE: HOW TO MAKE IT



Coconut Curry Chicken Soup Recipe: How to Make It image

Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories     Lunch

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 servings.

Number Of Ingredients 12

2 cans (13.66 ounces each) coconut milk
1/3 to 1/2 cup red curry paste
1 package (8.8 ounces) thin rice noodles
2 cans (14-1/2 ounces each) chicken broth
1/4 cup packed brown sugar
2 tablespoons fish sauce or soy sauce
3/4 teaspoon garlic salt
3 cups shredded rotisserie chicken
1-1/2 cups shredded cabbage
1-1/2 cups shredded carrots
3/4 cup bean sprouts
Fresh basil and cilantro leaves

Steps:

  • In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.

Nutrition Facts : Calories 601 calories, FatContent 34g fat (26g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 1722mg sodium, CarbohydrateContent 50g carbohydrate (12g sugars, FiberContent 4g fiber), ProteinContent 27g protein.

PRESSURE-COOKER INDIAN-STYLE CHICKEN AND VEGETABLES RECIP…



Pressure-Cooker Indian-Style Chicken and Vegetables Recip… image

This easy Indian-influenced dish is one just about everyone will love. Feel free to add more or less tikka masala sauce according to your taste. —Erica Polly, Sun Prairie, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 8 servings.

Number Of Ingredients 9

2 pounds boneless skinless chicken thighs, cubed
2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
2 medium sweet red peppers, cut into 1-inch pieces
3 cups fresh cauliflowerets
2 jars (15 ounces each) tikka masala curry sauce
1/2 cup water
3/4 teaspoon salt
Minced fresh cilantro, optional
Naan flatbreads, warmed

Steps:

  • In a 6-qt. electric pressure cooker, combine chicken and vegetables; add sauce, water and salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. If desired, top with cilantro; serve with warmed naan., Freeze option: Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add a little water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.

Nutrition Facts : Calories 334 calories, FatContent 15g fat (4g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 686mg sodium, CarbohydrateContent 25g carbohydrate (12g sugars, FiberContent 5g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

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