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Before you jump to Chicken Curry with Hidden Vegetables recipe, you may want to read this short interesting healthy tips about Treats that offer You Vitality.
Enjoying healthy foods tends to make all the difference in the way we feel. When we eat more healthy snacks and a smaller amount of the unhealthy ones we typically feel much better. A bit of pizza doesn’t have you feeling as healthy as consuming a fresh green salad. Choosing healthier food choices can be challenging if it is snack time. Finding goodies that really help us feel better and enhance our energy levels often involves lots of shopping and painstaking reading of labels. Why not try some of the following nutritious snacks the next time you need some extra energy?
Healthy foods made from whole grains are great for a quick snack. A slice of whole wheat toast, for example is a great snack in the morning hours. Chips and crackers made from whole grains can be excellent for quick treats to eat on the go. Whole grains are generally better than processed grains present in white bread.
You do not have to look far to find a wide selection of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s simple to find exactly what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to chicken curry with hidden vegetables recipe. To make chicken curry with hidden vegetables you only need 10 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to prepare Chicken Curry with Hidden Vegetables:
- Take 5 clove Garlic
- Provide 3 tbsp Vegetable oil
- Get 10 Chicken drumettes - the first (thickest) joint of a chicken wing
- Get 1 Salt and pepper
- Prepare 1 to 2 tablespoons Curry powder
- Take 1 large ★ Onion
- Provide 1 ★ Carrot
- Get 1 stalk ★ Celery
- Take 750 ml Water
- Provide 1 small box Curry roux (I used Java Curry)
Instructions to make Chicken Curry with Hidden Vegetables:
- Peel and cut the garlic cloves in half. Stir fry the garlic in oil in a frying pan until fragrant. Take the garlic out of the pan.
- Season the chicken drumettes with salt and pepper, and sprinkle all over with curry powder. Rub the seasonings in lightly with your hands.
- Pan fry the chicken in the frying pan from Step 1 until browned all over. Take the chicken out. Don't throw out the oil!
- Cut up the ★ vegetables and chop it all up roughly with a food processor. Don't purée it too finely, coarse chop is fine!
- Stir-fry the chopped vegetables in the frying pan, that you browned the chicken in, until the onion is translucent to bring out the sweetness in the vegetables.
- Put the stir-fried vegetables, the fried garlic and the browned chicken in a large pot. Add the water, cover with a lid and simmer. When the water comes to a boil turn the heat down to low and simmer for 30 minutes or so.
- Skim off the scum, and keep simmering until the chicken is tender. That's the key.
- When the chicken is tender take it out. Blend the contents of the pot until thick and smooth.
- Return the chicken to the pot. Dissolve in the curry roux, and the "hidden"- vegetable curry is done!!
- I've been using this curry powder recently. It's really nice.
- I make saffron rice using a commercial mix. It's fragrant and the color is so pretty, so everyone loves it.
- Serve with cabbage coleslaw - it's like like a fancy cafe-restaurant at home. My friend loved it too. It's so delicious!
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