TURMERIC ROOT RECIPES CHICKEN RECIPES

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EASY CHICKEN CURRY | SAINSBURY'S RECIPES



Easy chicken curry | Sainsbury's Recipes image

A great curry doesn't have to take forever to make, as demonstrated in this easy recipe

Provided by Sarah Randell

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 14

onion, roughly chopped
ground coriander
ground cumin
ground turmeric
oil
x 390g cartons chopped tomatoes
sugar
piece root ginger, peeled and finely chopped
cloves garlic, finely chopped
red chillies, deseeded and finely chopped
400ml tin reduced-fat coconut milk
bone-in and skinless chicken thighs
Juice of ½ lime
chopped coriander

Steps:

  • Whizz the onion in a food processor with the coriander, cumin, turmeric and 100ml water, until a paste is formed.

    Heat the oil in a large sauté pan or shallow casserole dish. Add the onion paste, tomatoes, sugar and 1 tsp salt. Simmer together for 5 minutes, stirring.

    Stir in the ginger, garlic, chopped chilli and coconut milk. Bring to a simmer, then add the chicken thighs. Cover and gently simmer for 15 minutes.

    Remove the lid, increase the heat and simmer for a further 5-10 minutes or until the sauce has thickened. Stir in the lime juice and coriander. Serve with rice.

Nutrition Facts : Calories 724 calories, FatContent 48.9 grams, SaturatedFatContent 23.0 grams, SugarContent 12.5 grams, SodiumContent 400.0 milligrams salt, CarbohydrateContent 14.8 grams, FiberContent 4.3 grams, ProteinContent 54.2 grams

MOROCCAN CHICKEN RECIPE | ALLRECIPES



Moroccan Chicken Recipe | Allrecipes image

Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!

Provided by Sarah and Annette

Categories     World Cuisine    African    North African    Moroccan

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 17

1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
½ teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
1?½ cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

Steps:

  • Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
  • Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
  • Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Nutrition Facts : Calories 286.4 calories, CarbohydrateContent 27.9 g, CholesterolContent 66.8 mg, FatContent 3.7 g, FiberContent 6.3 g, ProteinContent 36 g, SaturatedFatContent 0.8 g, SodiumContent 2127.8 mg, SugarContent 4.6 g

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