Curry Chicken

Name: Curry Chicken
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 710 milliliters fresh broccoli florets; 2 teaspoons canola oil, divided; 237 milliliters sliced fresh carrots; 1 Tbsp cornstarch; 2 teaspoons curry powder; 2 garlic cloves, minced; 4 green onions, thinly sliced; 237 milliliters reduced-sodium chicken broth; 1 Tbsp reduced-sodium soy sauce; 0 teaspoons crushed red pepper flakes; 454 grams boneless skinless chicken breasts, cut into cubes

Curry Chicken

Curry Chicken is an Indian recipe that serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 212 calories, 28g of protein, and 6g of fat. If you have broccoli florets, canolan oil, soy sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes. It is a good option if you're following a gluten free and dairy free diet. A1 Meat Instant Curry Sauce).

Instructions

In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until chicken juices run clear.

Ingredients you will need

Red Pepper Flakes

Cooking Spray

Corn Starch

Soy Sauce

Whole Chicken

Broth

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Wok

Remove and keep warm.

In the same pan, stir-fry carrots and garlic in remaining oil for 1 minute. Stir in broccoli; cook 2 minutes longer.

Ingredients you will need

Broccoli

Carrot

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add onions; cook 1-2 minutes longer.

Ingredients you will need

Onion

Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through.

Ingredients you will need

Vegetable

Whole Chicken

Broth

Equipment you will use

Frying Pan

Equipment

Frying Pan

Bowl

Wok

Ingredients

Servings:

710milliliters

fresh broccoli florets 2teaspoons

canola oil, divided 237milliliters

sliced fresh carrots 1Tbsp

cornstarch 2teaspoons

curry powder 2

garlic cloves, minced 4

green onions, thinly sliced 237milliliters

reduced-sodium chicken broth 1Tbsp

reduced-sodium soy sauce 0teaspoons

crushed red pepper flakes 454grams

boneless skinless chicken breasts, cut into cubes

Recommended wine: Riesling, Gruener Veltliner, Sparkling Rose

Curry works really well with Riesling, Gruener Veltliner, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Domaine LesSurre Semi Dry Cuvee Classique Riesling. It has 4.8 out of 5 stars and a bottle costs about 22 dollars.