CURRY ONE WHITE LOW RECIPES
CHICKEN COCONUT CURRY RECIPE | EATINGWELL
At once comforting and exotic-tasting, this rich chicken coconut curry stew will warm you on chilly winter evenings. Chunks of potato, lean chicken and loads of veggies make it a meal in a bowl. Enjoy with a fruity white wine like Gewurztraminer or Chenin Blanc to tame the heat. Using “lite” coconut milk instead of full-fat in this healthy curried coconut chicken stew recipe trims roughly two-thirds the fat and calories without sacrificing flavor.
Provided by Katie Webster
Categories Healthy Curry Chicken Recipes
Total Time 1 hours 0 minutes
Number Of Ingredients 14
Steps:
- Place chicken in a medium bowl. Sprinkle with 1 teaspoon curry powder and 1/4 teaspoon salt; toss to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring once or twice, until mostly browned, 6 to 8 minutes. Transfer to a plate.
- Heat the remaining 1 tablespoon oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 teaspoons curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.
- Return the chicken to the pot and add peas. Increase heat to high and continue cooking until the chicken is cooked through, 4 to 5 minutes more. Remove from the heat and stir in cilantro and brown sugar.
Nutrition Facts : Calories 345.8 calories, CarbohydrateContent 30.8 g, CholesterolContent 62.7 mg, FatContent 12.2 g, FiberContent 4.9 g, ProteinContent 28.8 g, SaturatedFatContent 8.1 g, SodiumContent 574.4 mg, SugarContent 6.6 g
CHICKEN CURRY WITH RICE RECIPE | EATINGWELL
Fresh ginger and pungent curry add big flavor to this one-pot meal.
Provided by EatingWell Test Kitchen
Categories Healthy Curry Chicken Recipes
Total Time 1 hours 20 minutes
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Soak rice in cold water for 20 minutes. Drain.
- Meanwhile, heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, 6 to 8 minutes. Transfer the chicken to a plate.
- Reduce the heat to low, add the remaining 2 teaspoons oil and heat until hot. Add onions and cook, stirring, until light golden, 10 to 15 minutes. Stir in garlic, ginger, curry powder, coriander and ground red pepper; cook, stirring constantly, until fragrant, about 2 minutes.
- Increase the heat to medium-high; stir in broth, chickpeas, tomatoes and the soaked and drained rice; bring to a simmer. Nestle the browned chicken pieces in the rice. Cover and bake for 20 to 25 minutes, until the rice is tender and most of the liquid has been absorbed.
- Remove the chicken pieces and stir peas into the rice. Season with salt and pepper. Set the chicken back on the rice, and sprinkle with cilantro, if using. Serve with lime wedges.
Nutrition Facts : Calories 292.9 calories, CarbohydrateContent 40.3 g, CholesterolContent 37.1 mg, FatContent 6.8 g, FiberContent 6.3 g, ProteinContent 17.8 g, SaturatedFatContent 1.4 g, SodiumContent 418.8 mg, SugarContent 4.6 g
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This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes.
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Total Time 45 minutes
Category Side Dish, Sauces and Condiments, Sauces
Calories 24.8 calories per serving
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Calories 442 per serving
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Total Time 25 minutes
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