Food recipes
Chicken Kale Curry With Brown Rice
Chicken Kale Curry With Brown Rice Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt water, bottled, generic butter, without salt chicken, broiler or fryers, breast, skinless, boneless, me...
Chicken Kale Curry With Brown Rice
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
butter, without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
spices, garlic powder
carrots, raw
spices, ginger, ground
spices, curry powder
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
cornstarch
kale, raw
Directions:
Prepare brown rice on stovetop or in rice cooker.
Melt butter in a large skillet over medium to medium high heat.
Add garlic onion and chicken and saute for 7 minutes.
Add carrots, ginger, curry, soup base, coconut milk and 1.5 cups water (reserving 1/2 cup for use with corn starch).
Cover and let simmer for 7-10 minutes.
Prepare slurry with remaining half cup water and cornstarch and slowly pour into sauce, mixing well.
Let simmer 10 more minutes to thicken.
Stir kale into sauce, mixing throughout.
Heat through (3-5 minutes), then reduce heat.
Serve Chicken Kale Curry sauce over brown rice and ENJOY!
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
butter, without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
spices, garlic powder
carrots, raw
spices, ginger, ground
spices, curry powder
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
cornstarch
kale, raw
Directions:
Prepare brown rice on stovetop or in rice cooker.
Melt butter in a large skillet over medium to medium high heat.
Add garlic onion and chicken and saute for 7 minutes.
Add carrots, ginger, curry, soup base, coconut milk and 1.5 cups water (reserving 1/2 cup for use with corn starch).
Cover and let simmer for 7-10 minutes.
Prepare slurry with remaining half cup water and cornstarch and slowly pour into sauce, mixing well.
Let simmer 10 more minutes to thicken.
Stir kale into sauce, mixing throughout.
Heat through (3-5 minutes), then reduce heat.
Serve Chicken Kale Curry sauce over brown rice and ENJOY!