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Dr. Bombays Curried Chicken

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Ingredients

Adjust Servings:
2 tablespoons olive oil
1 large yellow onion sliced
2 cloves garlic minced
2 medium carrots sliced
4 small potatoes or 4 small turnips cut into wedges
salt
fresh ground black pepper
1 tablespoon freshly grated ginger
1 tablespoon curry powder
1 small butternut squash peeled seeded and cubed

Nutritional information

511.7
Calories
83 g
Calories From Fat
9.3 g
Total Fat
1.5 g
Saturated Fat
65.8 mg
Cholesterol
541.8 mg
Sodium
78.7 g
Carbs
13.2 g
Dietary Fiber
17 g
Sugars
34.5 g
Protein
601g
Serving Size

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Dr. Bombays Curried Chicken

Features:
    Cuisine:

    I don't think even the new Darren would like this as written! The potatoes and butternut squash were undercooked as was the chicken. I had to saute the chicken, roast the vegetables and then add them all together. I then cooked them in the oven until soft. Maybe I missed something....but would not recommend this dish.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Dr. Bombay’s Curried Chicken,A perfect meal for Samantha and Endora. I think even Darren would like it (but just the old Darren, not the new Darren).,I don’t think even the new Darren would like this as written! The potatoes and butternut squash were undercooked as was the chicken. I had to saute the chicken, roast the vegetables and then add them all together. I then cooked them in the oven until soft. Maybe I missed something….but would not recommend this dish.,Fabulous!!! My whole family loved it even my picky 2 1/2yr. old. It was very satisfying and I’m not even a big curry fan. I served it over brown rice. A++++ Thanks!


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    Steps

    1
    Done

    Heat the Olive Oil in a Large Non-Stick Skillet Over Medium Heat.

    2
    Done

    Add the Onion and Cook, Stirring Occasionally, Until the Onion Begins to Wilt, About 3 Minutes.

    3
    Done

    Turn the Heat to High, Add the Garlic, Carrots and Potatoes or Turnips.

    4
    Done

    Season With Salt and Pepper and Cook, Stirring Occasionally, Until the Vegetables Begin to Brown, About 5 Minutes.

    5
    Done

    Stir in the Ginger and Curry Powder.

    6
    Done

    Add the Butternut Squash, Canned Tomatoes and Chicken Pieces and Stir to Combine.

    7
    Done

    Adjust the Heat So That the Mixture Simmers Slowly and Place a Lid, Slightly Ajar, Over the Skillet.

    8
    Done

    Simmer For 15 Minutes or Until the Chicken Is Completely Cooked.

    9
    Done

    Add the Lemon Juice and Adjust the Salt and Pepper to Taste.

    10
    Done

    This Can Be Made in Advance and Stored in the Refrigerator For Up to 3 Days.

    Avatar Of Jenna-Beth Fischer

    Jenna-Beth Fischer

    Flavor fanatic creating bold and aromatic dishes that delight the palate.

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