Rich Vegetable Curry With ChickenFrom jo_jo_ba 1 year ago
- 1/4 cup rice flour (or regular flour) shopping list
- 1/2 tbsp sugar shopping list
- 1 1/2 tbsp curry powder shopping list
- 1/2 tsp ginger shopping list
- pinch cinnamon shopping list
- 1 tbsp butter shopping list
- 1/4 large sweet onion, diced shopping list
- 170g baby carrots, chopped shopping list
- 2 large carrots, cut into thin coins shopping list
- 3/4 cup chicken broth shopping list
- 2/3 cup warm 1% milk shopping list
- 1/2 head cauliflower, finely chopped shopping list
- 6 button mushrooms, sliced shopping list
- 150g snow peas, halved shopping list
- 1 cooked boneless skinless chicken breast, cubed (it's best if you cook it with a moist method so as to not get a crusty edge) shopping list
How to make it
- In a small bowl, mix the flour, sugar, curry powder, ginger and cinnamon together. Set aside.
- Heat a large, deep skillet over medium heat and melt the butter.
- Add the onions and carrots and sauté until the onions are tender and beginning to turn golden.
- Stir in the flour mixture and cook, stirring constantly, for about 2-3 minutes until everything is coated and fragrant. See Photo
- Combine the broth and milk and slowly pour into the skillet.
- Add the cauliflower and mushrooms, stir well and cover the skillet.
- Cook, stirring occasionally, until the vegetables are tender and the sauce is thick.
- Stir in the snow peas and cubed chicken and cook a few more minutes until the chicken is heated through and the snow peas are crisp-tender. See Photo
- I highly suggest serving over brown Basmati rice (not included in NI).
The Cookjo_jo_ba Oshawa, CA
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