HOW TO MAKE YELLOW CURRY CHICKEN RECIPES

Name: Thai Red Curry Chicken & Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Asia, Thai
Ingredients: 1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces; 1-1/3 cups light coconut milk; 2 tablespoons red curry paste; 1/2 teaspoon salt; 1 package (16 ounces) frozen stir-fry vegetable blend; 3 cups hot cooked brown rice

THAI RED CURRY CHICKEN & VEGETABLES RECIPE: HOW TO MA…

Thai Red Curry Chicken & Vegetables Recipe: How to Ma… image

The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1-1/3 cups light coconut milk
2 tablespoons red curry paste
1/2 teaspoon salt
1 package (16 ounces) frozen stir-fry vegetable blend
3 cups hot cooked brown rice

Steps:

Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

Nutrition Facts : Calories 511 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 606mg sodium, CarbohydrateContent 51g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 41g protein. Diabetic Exchanges 5 lean meat

FAMILY MEALS: MILD CHICKEN CURRY RECIPE | BBC GOOD FOOD

Family meals: Mild chicken curry recipe | BBC Good Food image

A mildly-spiced curry with a rich yogurt sauce that will appeal to adults and kids alike

Provided by Caroline Hire – Food writer

Categories Dinner, Main course

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 1 hours 20 minutes

Yield Serves 2 adults, 1 child

Number Of Ingredients 14

Ingredients

1-1½ tsp coconut oil (we used Fushi) or sunflower oil
1 large onion, finely chopped
2 fat garlic cloves, crushed
1cm fresh ginger, grated or finely chopped
1 tsp ground coriander
1 tsp yellow mustard seed
1 tsp garam masala
½ tsp ground cumin
1 x 500g pack chicken pieces (thighs and drumsticks), or thighs
1 chicken stock cube
1 cinnamon stick
250g Greek yogurt, at room temperature
2 tbsp sultana
handful chopped coriander, to serve (optional)

Steps:

Heat the oil in a heavy-based pan. Fry the onions gently for 5 – 10 mins until soft. Add the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 - 2 min allowing the aromas to release.
Add the chicken and cook for 10 mins over a gentle heat, flipping occasionally and making sure the spices don’t catch. Pour in around 300 ml boiling water until almost covering. Stir in the stock cube and cinnamon stick. Simmer for around 45 mins - 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan. Remove the cinnamon stick.
Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.

Nutrition Facts : Calories 409 calories, FatContent 26.7 grams fat, SaturatedFatContent 13.8 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 14.6 grams sugar, FiberContent 2 grams fiber, ProteinContent 25.2 grams protein, SodiumContent 1.3 milligram of sodium

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