Freeze: Chicken Curry Stir-Fry

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 4
Calories 1381, total fat 56 G., saturated fats 25 G., proteins 72 G., carbohydrates 151 G., fiber 13 G., cholesterol 105 mg, sodium 2238 mg, sugar 13 G.

Stir-fry vegetables are incredibly popular for weeknight dinners. They come pre-cut and packaged, so all you have to do is throw them in the pan. But with this recipe, with just a little time, you'll have more than just a stir-fry—a truly Indian-style dinner that's quick, tasty, and healthy. Chicken breast pieces, along with cauliflower and green peas, are marinated in a spicy coconut milk marinade and then frozen until ready to cook. The perfect dinner after a busy day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can (425 g) coconut milk
1 tbsp. curry powder
1 tbsp tomato paste
1/4 - 1/2 tsp red pepper flakes
2 pieces of 5 cm ginger root, peeled and grated
2 cloves garlic, grated
1 package (280 g) of frozen green peas
1 small head of cauliflower, stem removed, head broken into small florets
600 g skinless and boneless chicken breasts, cut into 1 cm pieces.
4 large naan bread, heated
Fresh coriander leaves and natural yogurt, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: coconut milk, curry, tomato paste, red pepper flakes, ginger root, garlic, peas, cauliflower, chicken breasts, naan bread, cilantro, yogurt

Cooking the dish according to the recipe:

In a large microwave-safe bowl, combine the coconut milk, curry powder, tomato paste, chili flakes, ginger, garlic, 1 teaspoon salt, and a pinch of freshly ground black pepper. Add the green peas and cauliflower and toss to coat. Cover the bowl with plastic wrap and microwave until the cauliflower is crisp-tender, about 4 minutes. Remove the wrap and let the cauliflower cool to room temperature.
Place the vegetables and marinade in a large zip-lock plastic bag and add the chicken. Press out most of the air and seal the bag, then gently toss to coat the chicken with the marinade. Freeze until ready to cook. Defrost in the refrigerator at least 24 hours before cooking.

Place the chicken, vegetables, and marinade in a large skillet and heat over high heat. Cook, stirring frequently, until the chicken is cooked through, about 12 minutes. Season with salt and pepper to taste.
Divide the chicken and vegetables among four plates. Serve each serving with naan bread, sprinkled with cilantro leaves, and a drizzle of yogurt.

Categories:

recipe / Dishes rich in fiber / Calorie content of prepared meals / Dishes for future use / Dinner / Main courses / Vegetables and mushrooms / Bird / / / Food Network - recipes / Indian cuisine

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