Posts Tagged ‘curry’

Curried Chicken with Raisins and Mushrooms (Foodservice portion)

A balanced plate of savory chicken and mushrooms with the sweetness of raisins and red bell peppers will make this curried one-pan MyPlate recipe a family favorite.

Yield: 24 servings

Serving size: 1 ½ cups

Ingredients

  • 10 cups chicken broth, lower sodium
  • 6 cups Sun-Maid raisins
  • 1/2 cup curry powder
  • 3 tablespoons olive oil, extra virgin or virgin
  • 4 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch cubes
  • 2 1/4 pounds sliced fresh white mushrooms (about 12 cups)
  • 2 1/4 pounds sliced cremini mushrooms (about 12 cups)
  • 3 medium red bell peppers, cut to ¾” squares
  • 12 cups instant whole grain brown rice

Directions

1. Heat oven to 350°F.  In a large pot, bring chicken broth, raisins and curry powder to a boil.

2. Meanwhile, heat olive oil in large skillet over medium high heat.  Sauté chicken until browned, about 5 minutes. Use slotted spoon to lift into full hotel pan.

3. Add mushrooms and peppers to skillet and sauté 3-4 minutes. Add to chicken. Stir in rice.

4. Pour boiling broth mixture over all and stir to combine. Cover tightly and bake 30 minutes or until most of broth is absorbed. Fluff rice, recover and let stand 5 minutes before serving.

Tip: This can be made on the stovetop in a large rondeau if you’d prefer.

Nutrition Facts:

Calories: 440; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 55mg; Sodium: 410mg; Protein: 27g; Carbohydrates: 71g; Dietary Fiber: 6g

Family portion

Quick Chicken and Mushroom Indian Curry (Foodservice portion)

Chicken and mushrooms combine with Indian Curry spices in this quick dinner recipe.

Yield: 20 servings

Serving size: 1 soup portion

Ingredients

  • 1 1/2 pounds dry lentils
  • 5 1/4 cups water
  • 1/2 cup vegetable oil
  • 4 medium onions, cut in thin wedges
  • 4 pounds fresh mushrooms (white or crimini), sliced
  • 4 teaspoons minced garlic
  • 3/4 cup mild Indian curry paste
  • 1 tablespoon cinnamon
  • 4 pounds skinless, boneless chicken thighs, cut into quarters
  • 1 #10 can diced tomatoes
  • 6 pounds cauliflower florets
  • 2 cups chopped fresh coriander (cilantro)
  • 2 cups plain low fat yogurt

Directions

1. In a large covered pot simmer lentils in water for 20 minutes or until tender.

2. Meanwhile, in large deep rondeau or braising pan heat oil over medium-high heat.  Add onion and stir-fry 2-3 minutes and then add mushrooms and stir-fry for 3-4 minutes or until lightly browned.  Stir in garlic, curry paste and cinnamon.  Add chicken and stir-fry 2-3 minutes.

3. Stir in tomatoes with juice; cover and reduce heat to medium-low and cook about 10 minutes.  Taste and stir in more curry if desired.  Add cauliflower and lentils; bring to boil, cover and cook  about 3-5 minutes or until cauliflower is crisp tender.

4. Stir in cilantro and serve topped with a dollop of yogurt.  Accompany it with naan bread or basmati rice.

Tips:

  • Any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.
  • Fresh coriander, used in Indian cooking is the same herb as cilantro, which is the Latin American name for it.

Nutrition Facts:

Calories: 310; Total Fat: 6g; Saturated Fat: 1.5g; Cholesterol: 75mg; Sodium: 600mg; Protein: 31g; Carbohydrate: 34g; Dietary Fiber: 12g

Family portion

Curried Chicken with Raisins and Mushrooms

A balanced plate of savory chicken and mushrooms with the sweetness of raisins and red bell peppers will make this curried one-pan MyPlate recipe a family favorite.

Yield: 4 servings

Serving size: 1 1/2 cups

Ingredients

1 ½ tsp olive oil, extra virgin or virgin
2 boneless, skinless chicken breasts (about 12 oz), diced into 1-inch cubes
2 cups sliced fresh white mushrooms
2 cups sliced cremini mushrooms
½ medium red bell pepper, cut to ¾” squares
2 cups chicken broth, lower sodium
1 cup Sun-Maid raisins
2 cups instant whole grain rice
1 ½ Tbsp curry powder

Directions

Heat olive oil in large sauté pan. With heat on medium-high, place chicken in pan and cover with lid. Cook chicken about 5 minutes. Add mushrooms and peppers to pan and sauté 3-4 minutes. Add chicken broth. Gently mix in raisins, rice and curry powder; bring to boil, reduce heat and cover. Simmer until rice is done; fluff with fork and let sit 3-5 minutes before serving. *Time-saving ideas: Purchase sliced mushrooms, fresh or frozen bell pepper strips and diced chicken.

Nutrition Facts:

Calories: 440; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 55mg; Sodium: 410mg; Protein: 27g; Carbohydrates: 71g; Dietary Fiber: 6g

Foodservice portion

Quick Chicken and Mushroom Indian Curry

Chicken and mushrooms combine with Indian Curry spices in this quick dinner recipe.

Yields: 5 servings

Serving size: 1 soup serving

Ingredients

2 tbsp vegetable oil
1 medium onion, cut in thin wedges
1 lb sliced fresh mushrooms (white or crimini)
2 cloves garlic, minced
3-4 tbsp mild Indian curry paste
1 tsp cinnamon
1 lb skinless, boneless chicken thighs, cut into quarters
1 can (28 oz) diced tomatoes
3 cups small broccoli or cauliflower florets
1 can (19 oz) lentils, drained and rinsed
½ cup chopped fresh coriander
½ cup plain low fat yogurt

Directions

In large deep non- stick saucepan heat oil over medium-high heat. Add onion and stir-fry 2-3 minutes and then add mushrooms and stir-fry for 3-4 minutes or until lightly browned. Stir in garlic, 3 tbsp curry paste and cinnamon; then add quartered chicken thighs and stir-fry 2-3 minutes. Stir in tomatoes with juice; cover and reduce heat to medium-low and cook about 10 minutes. Taste and stir in more curry if desired. Add broccoli or cauliflower and lentils; bring to boil, cover and cook about 3-5 minutes or until broccoli is crisp and tender. Stir in cilantro and serve topped with a dollop of yogurt. Accompany it with naan bread or basmati rice.

Tips:

  • Any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.
  • Fresh coriander, used in Indian cooking is the same herb as cilantro, which is the Latin American name for it.
  • To preserve the bright green colour of the broccoli you could microwave or steam on the stove separately and then stir into the curry at the end of cooking time.

Nutrition Facts:

Calories: 310; Total Fat: 6g; Saturated Fat: 1.5g; Cholesterol: 75mg; Sodium: 600mg; Protein: 31g; Carbohydrate: 34g; Dietary Fiber: 12g

Foodservice portion