Quick Chicken And Vegetable Curry With Garlic Naan Recipe

Name: Quick Chicken And Vegetable Curry With Garlic Naan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons canola oil, divided; 2 cups prechopped onion; 1 tablespoon all-purpose flour; 1 tablespoon garam masala; 1 tablespoon minced garlic; 1 teaspoon ground cumin; 5/8 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/4 teaspoon crushed red pepper; 1 1/4 pounds skinless, boneless chicken thighs, chopped; 1 cup unsalted chicken stock; 1 cup sliced carrot; 1/2 cup water; 2 cups frozen green peas, thawed; 1/2 cup light coconut milk; 2 garlic naan flatbreads (such as Whole Foods 365) or pita breads; 1 tablespoon chopped fresh cilantro (optional)

Servings: persons

4 teaspoons canola oil, divided
2 cups prechopped onion
1 tablespoon all-purpose flour
1 tablespoon garam masala
1 tablespoon minced garlic
1 teaspoon ground cumin
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 1/4 pounds skinless, boneless chicken thighs, chopped
1 cup unsalted chicken stock
1 cup sliced carrot
1/2 cup water
2 cups frozen green peas, thawed
1/2 cup light coconut milk
2 garlic naan flatbreads (such as Whole Foods 365) or pita breads
1 tablespoon chopped fresh cilantro (optional)

1
Preheat oven to 400u00b0.
2
Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; saute 2 minutes. Stir in flour and next 6 ingredients (through red pepper); saute 1 minute. Add chicken, stock, carrot, and 1/2 cup water; bring to a simmer. Cover, reduce heat, and simmer 8 minutes. Stir in peas and coconut milk; cover and cook 5 minutes.
3
While curry cooks, brush naan evenly with remaining 1 teaspoon oil; bake at 400u00b0 for 8 minutes or until crispy. Cut each naan into 4 pieces.
4
Spoon 1 3/4 cups curry into each of 4 shallow bowls; sprinkle with cilantro, if desired. Serve each bowl with 2 naan quarters.

682

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: 4 teaspoons canola oil, divided, 2 cups prechopped onion, 1 tablespoon all-purpose flour, 1 tablespoon garam masala, and more.

Yes, Quick Chicken And Vegetable Curry With Garlic Naan 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.

Quick Chicken And Vegetable Curry With Garlic Naan

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