| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Recipe submitted by Joan Moellmer, Salt Lake City, UT

Vegetable Chicken Curry

8 broiler-fryer chicken thighs, boned, skinned
2 tablespoons butter
2 tablespoons olive oil
1 large onion, thinly sliced
2 garlic cloves, minced
1 tablespoon curry powder
1/2 teaspoon coriander seed, crushed
1/2 cup water
3 cups cubed red potatoes, unpeeled
2 cups sliced carrots
2 cups quartered mushrooms
1 cup frozen peas, thawed
1 cup plain yogurt

1. In frypan, place butter and olive oil and heat over medium heat until butter melts. Add onion and garlic; saute about 7 minutes or until onion is soft.
2. Stir in curry powder and crushed coriander seed. Add chicken, turning to coat. Add water, potatoes, carrots and mushrooms. Cover and simmer over low heat, about 25 minutes or until vegetables are tender crips and fork can be inserted in chicken with ease.
3. Add peas and steam until hot. Stir in yogurt.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.