SKILLET CURRY CHICKEN RECIPES
CURRIED CHICKEN SKILLET RECIPE: HOW TO MAKE IT
This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.
Nutrition Facts : Calories 367 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 450mg sodium, CarbohydrateContent 39g carbohydrate (8g sugars, FiberContent 6g fiber), ProteinContent 29g protein. Diabetic exchanges 3 lean meat
EASY/QUICK CHICKEN CURRY IN A SKILLET! RECIPE - FOOD.COM
Make and share this Easy/Quick Chicken Curry in a Skillet! recipe from Food.com.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the rice.
- While the rice is cooking, combine the scallions, ginger, garlic, chili pepper, cilantro, curry powder and a splash of the chicken broth in a small bowl and process into a paste.
- Heat a large skillet over medium heat with the oil. Add the chicken to the pan and brown, 2-3 minutes. Add the spice paste and stir for 1 minute to combine. Add the peanut butter to the pan and whisk in the broth. Bring to a bubble and whisk in the yogurt; lower the heat and simmer for 7-8 minutes. Serve over the rice.
Nutrition Facts : Calories 557.9, FatContent 19.8, SaturatedFatContent 3.4, CholesterolContent 109, SodiumContent 590.9, CarbohydrateContent 47.1, FiberContent 4.6, SugarContent 3.1, ProteinContent 47.3
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