Chicken Curry Recipe

Name: Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs chicken breasts, cut into 1 inch pieces; 2 large red peppers, membranes removed, seeded, cut into 1 inch pieces; 16 mushrooms, cleaned, stems removed, and cut in half; 2 cups cherry tomatoes, cut in half; 1 large eggplant, cut into 1 inch pieces; 2 tablespoons butter; 1 onion, chopped; 12 celery, chopped; 1 carrot, chopped; 1 garlic clove, minced; 1 Red Delicious apple, peeled, cored and chopped (or like); 12 banana, sliced; 2 tablespoons curry powder; 1 sprig parsley; 1 ½ teaspoons tomato sauce; 1 ½ teaspoons unsweetened coconut, shredded; 4 cups chicken stock; ¼ cup whole milk

Servings: persons

3 lbs chicken breasts, cut into 1 inch pieces
2 large red peppers, membranes removed, seeded, cut into 1 inch pieces
16 mushrooms, cleaned, stems removed, and cut in half
2 cups cherry tomatoes, cut in half
1 large eggplant, cut into 1 inch pieces
2 tablespoons butter
1 onion, chopped
12 celery, chopped
1 carrot, chopped
1 garlic clove, minced
1 Red Delicious apple, peeled, cored and chopped (or like)
12 banana, sliced
2 tablespoons curry powder
1 sprig parsley
1 ½ teaspoons tomato sauce
1 ½ teaspoons unsweetened coconut, shredded
4 cups chicken stock
¼ cup whole milk

1
Make sauce first!
2
Add all the ingredients for the sauce except 2 cups of the stock and the milk.
3
Cook for at least one hour.
4
Stir often.
5
Puree sauce in a blender and add milk, puree.
6
Add enough sotck to make 3 1/2 cups sauce and puree until blended.
7
For chicken.
8
Preheat oven to 500 degrees.
9
Put eggplant in a colander and sprinkle with salt.
10
Allow to drain over a bowl while chopping the other veggies.
11
Rinse eggplant after 15-20 minutes, pat dry and combine with other veggies (everything listed before 2 Tablespoons butter listed in recipe above).
12
Toss with 1/2 teaspoon oil and spread evenly on a foil lined cookie sheet.
13
Put in oven.
14
Cut chicken breast and season with salt and pepper.
15
After the veggies have roasted 15-20 minutes, push them all to one side of the pan and add the chicken to the other side of the pan in a single layer.
16
Turn oven to broil setting and broil until chicken is done.
17
Check frequently and turn veggies if necessary.
18
Mix chicken and veggies on pan when chicken is done and veggies are lightly browned.
19
Serve with curry sauce.
20
This makes a lot of chicken curry.
21
If you don't have a large family, make half of the chicken part and all of the curry sauce but reserve half of the curry sauce for later.

1534

kcal

Calories

Fat

117

Carbs

202

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 lbs chicken breasts, cut into 1 inch pieces, 2 large red peppers, membranes removed, seeded, cut into 1 inch pieces, 16 mushrooms, cleaned, stems removed, and cut in half, 2 cups cherry tomatoes, cut in half, and more.

Yes, Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry

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