Hawaiian Curried Chicken & Vegetables
My Hawaiian Curried Chicken & Vegetables recipe is a good example of a stir-fried dish. If you have a wok you can cook it in that, otherwise you'll just need a large skillet. Stir-frying or pan-frying is a method where you cook your meat and vegetables in a small amount of fat very quickly at high heat. The chicken and vegetables will brown and get a little crispy when you cook them this way. Curry powder is a spice that consists of 16-20 different spices blended together. The spices include red pepper, turmeric, cumin, coriander, ginger, cloves, cinnamon, and black pepper. Different brands vary greatly in taste and heat. I recommend that you try several curry powder blends and discover which one your family likes the best.
Servings:
4
yield(s)
Cook Time:
12
mins
Ingredients
-
1
lb
boneless chicken breasts
-
3
tbsp
grapeseed or peanut oil
-
1
stalk broccoli florets
-
2
carrots
-
6
oz
white mushrooms
-
1
fresh garlic clove
-
3
green onions
-
1/2
cup
hot water
-
1
cup
milk
-
1
tbsp
flour
-
1
tsp
curry powder
-
1
tsp
salt
-
1/2
tsp
pepper
Instructions
-
Cut broccoli into florets, slice carrots diagonally, and slice up mushrooms, garlic and green onions and set aside. Cut chicken into bite-sized pieces and sprinkle with salt and pepper. Heat 2 T oil in wok or large skillet on medium high heat. Add chicken to skillet and stir-fry by stirring frequently and letting it lightly brown for 5 minutes. Remove chicken from pan and set aside.
-
Now it's time to stir-fry the vegetables. Add 1 T oil to skillet and leave heat on medium high. Add garlic, broccoli florets, carrots and mushrooms to pan. Stir-fry by stirring frequently and letting them lightly brown, for 3 minutes. Add chicken to pan with the vegetables and add green onions along with 1/2 cup hot water. Cover and cook for 3 minutes.
-
In a jar or small plastic container add milk, flour and curry powder. Shake until smooth and add to chicken and vegetables. Cook and stir until smooth. Serve over rice.