Hearty Curried Chicken Bowl Recipes

SLOW COOKED CURRIED CHICKEN WITH CAULIFLOWER

Slow Cooked Curried Chicken with Cauliflower image

Provided by Food Network Kitchen

Time 6h20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons canola oil
6 cloves garlic, minced
2-inch piece fresh ginger, minced
1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak)
3 cups chicken broth, low-sodium canned, or homemade
2 cups whole milk plain yogurt
6 bone-in skinless chicken thighs, about 2 1/4 pounds
1 1/2 tablespoons kosher salt
Freshly ground black pepper
1 (1 pound) bag red lentils, picked over (2 1/4 cups)
1 head cauliflower, broken into large florets
2 (16-ounce) cans chickpeas, drained and rinsed
1 bunch fresh mint or cilantro leaves, chopped
1 lemon, cut in wedges

Steps:

Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.
Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.
Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.

ONE-PAN CHICKEN RICE CURRY

One-Pan Chicken Rice Curry image

I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter, divided
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour
3 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked instant rice
Chopped fresh cilantro leaves, optional

Steps:

In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

HEARTY CURRIED CHICKEN BOWL

Hearty Curried Chicken Bowl image

This can either be called a soup or stew, it is very thick and best served as a main meal with crusty bread, it makes a wonderful quick hearty meal on a cool day --- if you prefer a thinner consistancy then reduce the flour a few tablespoons, if you are watching your fat intake pass this one by as there is 3/4 cup butter required for this, if you reduce the flour then reduce the butter to the same amount, adjust the red pepper flakes and curry to suit taste, we like extreme spice so I use about 3 teaspoons chili flakes --- prep time does not include cooking the rice or chicken :)

Provided by Kittencalrecipezazz

Categories Stew

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup butter (yes 3/4 cup!) or 3/4 cup margarine (yes 3/4 cup!)
1 onion, chopped
1 teaspoon crushed red pepper flakes (or to taste, adjust to suit heat level)
3 -4 carrots (peeled and diced)
1 large stalk celery, chopped
2 -3 tablespoons fresh minced garlic (or to taste, I like lots!)
3/4 cup all-purpose flour
1 1/2 teaspoons seasoning salt
1 tablespoon curry powder (or to taste)
3 (12 ounce) cans evaporated milk
4 cups chicken broth
fresh ground black pepper (to taste)
3 cups cooked cubed chicken
2 cups cooked rice or 2 cups cooked cubed potatoes

Steps:

In a large saucepan heat butter over medium heat.
Add in onion, pepper flakes carrots and celery; saute for about 4 minutes or until softened.
Add in garlic and cook 2-3 minutes.
Add in flour, seasoned salt and curry powder; cook stirring for 2 minutes.
Add in evaporated milk and chicken broth; bring to a boil stirring constantly until heated through and thickened (about 2-3 minutes).Season with fresh ground black pepper to taste.
Add in cooked chicken and rice or potatoes; stir until heated through.
Ladle into bowls and serve with crusty bread.

Nutrition Facts : Calories 468.1, Fat 28, SaturatedFat 17.1, Cholesterol 82.8, Sodium 662.9, Carbohydrate 40.5, Fiber 1.8, Sugar 2.2, Protein 14.2

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