Free Recipe Curried Vegetables and Chicken
Recipe Type: Free Poultry Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Curried Vegetables and Chicken Recipe
3 tb Coarsely chopped peeled
-gingerroot
1 tb Chopped peeled fresh lemon
-grass
2 ts Anchovy paste
1 ts Grated lime rind
7 Peeled shallots
5 lg Garlic cloves
1 md Jalapeno pepper, seeded
1-1/2 ts Vegetable oil
2 c Water
3/4 lb Skinned boned chicken
-breasts, diced
2 c Broccoli florets
2 c Choppped zucchini
2 c Diced tomato
3 tb Fish sauce
2 tb Rice vinegar
1-1/2 ts Sugar
1/4 ts Crushed red pepper
2 c Loosely packed torn fresh
-spinach
4 c Hot cooked brown rice
2 tb Chopped fresh cilantro
Curried Vegetables and Chicken Preparation
Combine first 7 ingredients in food processor, and process 1 minute or until finely chopped, scraping the sides of bowl once. Heat the oil in a large nonstick skillet over medium heat. Add the shallot mixture; cook 1 minute. Add water; bring to a boil over medium-high heat, and cook 8 minutes. Add chicken and next 7 ingredients; cook 5 minutes, stirring occasionally. Add the spinach, and cook 5 minutes, stirring occasionally. Yield: 4 servings (serving size: 1-1/2 cups chicken mixture and 1 cup rice). Per serving: 463 Calories; 8g Fat (14% calories from fat); 31g Protein; 70g Carbohydrate; 51mg Cholesterol; 109mg Sodium Serving Ideas : Serve over rice; sprinkle with fresh cilantro. NOTES : In Thailand, curry does not refer to curry powder but rather to a spicy blend of mostly fresh ingredients. Recipe by: Cooking Light, Jan/Feb 1994, page 74 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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