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Rich Vegetable Curry With Chicken Recipe

  • 2servings
  • 60minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B6, B9, H, C, D, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup rice flour (or regular flour)

  2. 1/2 tbsp sugar

  3. 1 1/2 tbsp curry powder

  4. 1/2 tsp ginger

  5. pinch cinnamon

  6. 1 tbsp butter

  7. 1/4 large sweet onion , diced

  8. 170g baby carrots , chopped

  9. 2 large carrots , cut into thin coins

  10. 3/4 cup chicken broth

  11. 2/3 cup warm 1% milk

  12. 1/2 head cauliflower , finely chopped

  13. 6 button mushrooms , sliced

  14. 150g snow peas , halved

  15. 1 cooked boneless skinless chicken breast , cubed (it's best if you cook it with a moist method so as to not get a crusty edge)

Instructions Jump to Ingredients ↑

  1. In a small bowl, mix the flour, sugar, curry powder, ginger and cinnamon together. Set aside.

  2. Heat a large, deep skillet over medium heat and melt the butter.

  3. Add the onions and carrots and sauté until the onions are tender and beginning to turn golden.

  4. Stir in the flour mixture and cook, stirring constantly, for about 2-3 minutes until everything is coated and fragrant. See Photo Combine the broth and milk and slowly pour into the skillet.

  5. Add the cauliflower and mushrooms, stir well and cover the skillet.

  6. Cook, stirring occasionally, until the vegetables are tender and the sauce is thick.

  7. Stir in the snow peas and cubed chicken and cook a few more minutes until the chicken is heated through and the snow peas are crisp-tender. See Photo I highly suggest serving over brown Basmati rice (not included in NI).

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