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Recipes

Big Batch Chicken Curry
This chicken curry is a good choice for entertaining a crowd because it's easy to make a big batch. Prepare basmatic rice to go with it.
  • 1/4 cup flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 2 pounds skinless, boneless chicken breasts, cut into 1-inch chunks
  • 4 teaspoons olive oil
  • 8 scallions, cut into 1-inch lengths
  • 6 cloves garlic, minced
  • 2 teaspoons curry powder
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 2 cups chicken broth, homemade or canned
  • 1 cup water
  • 1 pound red potatoes, cut into 1/2-inch cubes
  • 2 cups peeled baby carrots
  • 4 cups small cauliflower florets
  • 3 tablespoons mango chutney

1. On a sheet of waxed paper, combine the flour, 1/4 teaspoon each of the salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess.

2. In a large nonstick Dutch oven or flameproof casserole, heat 2 teaspoons of the oil over medium heat. Add half the chicken and cook until golden brown, about 2 minutes per side. With a slotted spoon, transfer the chicken to a plate. Repeat with the remaining 2 teaspoons oil and remaining chicken.

3. Add the scallions and garlic to the pan and cook, stirring frequently, until the scallions are softened, about 2 minutes.

4. Stir in the curry powder, cumin, ginger, cardamom, the remaining 1/2 teaspoon each salt and pepper, and cook until fragrant, about 1 minute.

5. Add the broth and water to the pan and bring to a boil. Add the potatoes and carrots, cover, and gently boil until the potatoes are almost tender, about 5 minutes. Stir in the cauliflower and chutney, cover, and cook until the vegetables are tender, about 5 minutes. Return the chicken to the pan and cook until just cooked through, about 3 minutes.


Nutritional Information
Per serving: 261 calories, 6.5g total fat (1.4g saturated), 68mg cholesterol, 3.4g dietary fiber (.9g soluble), 22g carbohydrate, 29g protein, 566mg sodium.
Good source of: niacin, selenium, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
8

Prep Time
55