Chicken Curry Anshul Recipe

Name: Chicken Curry Anshul
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup frozen corn kernels, thawed; 1 cup soymilk; ¼ cup diced onion; 2 tablespoons tahini; 1 -3 tablespoon curry powder; 1 garlic clove; ¼ teaspoon salt; 1 teaspoon cornstarch; 2 tablespoons vegetable oil; ½ cup diced onion; 1 tablespoon ginger; 1 12 lbs chicken, diced into 1/2 inch cubes; 1 cup frozen peas; 6 cups cooked rice

Servings: persons

1 cup frozen corn kernels, thawed
1 cup soymilk
¼ cup diced onion
2 tablespoons tahini
1 -3 tablespoon curry powder
1 garlic clove
¼ teaspoon salt
1 teaspoon cornstarch
2 tablespoons vegetable oil
½ cup diced onion
1 tablespoon ginger
1 12 lbs chicken, diced into 1/2 inch cubes
1 cup frozen peas
6 cups cooked rice

1
Place first eight ingredients (corn to corn starch) in a blender and blend until smooth.
2
Reserve.
3
Heat oil in a large skillet.
4
Cook onion until it is soft and translucent.
5
Add ginger and cook briefly, about 30 seconds.
6
Add chicken and brown for about 5 minutes.
7
Add sauce and peas.
8
Heat thoroughly.
9
Serve over rice.
10
For a thinner sauce leave out the cornstarch.
11
For a vegetarian version, substitute seitan, tempeh or soy meat substitute for the chicken.

1307

kcal

Calories

Fat

256

Carbs

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 14 ingredients. The key ingredients include: 1 cup frozen corn kernels, thawed, 1 cup soymilk, ¼ cup diced onion, 2 tablespoons tahini, and more.

Yes, Chicken Curry Anshul 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 Anshul

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