Recipe: Yum-Yum Chicken Curry with Hidden Vegetables

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Before you jump to Chicken Curry with Hidden Vegetables recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.

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While it may not taste as good, cooking food in the microwave rather than in the oven will save you a packet of money. Maybe the realization that an oven utilizes 75% more energy will stimulate you to use the microwave more. Compared with your stove, you can make boiled water and also steamed vegetables faster, and use considerably less energy, by using countertop appliances. You would be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned way, but you would be wrong. Particularly if you ensure that the dishwasher is full prior to starting a cycle. Don't dry the dishes using heat, utilize the cool dry or air dry options to increase the money you save.

From the above it really should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is reasonably easy to live green, after all. A lot of it truly is basically utilizing common sense.

We hope you got insight from reading it, now let's go back to chicken curry with hidden vegetables recipe. You can cook chicken curry with hidden vegetables using 10 ingredients and 12 steps. Here is how you do that.

The ingredients needed to make Chicken Curry with Hidden Vegetables:

1. You need 5 clove of Garlic.
2. Use 3 tbsp of Vegetable oil.
3. You need 10 of Chicken drumettes - the first (thickest) joint of a chicken wing.
4. Provide 1 of Salt and pepper.
5. Take 1 of to 2 tablespoons Curry powder.
6. Get 1 large of ★ Onion.
7. Take 1 of ★ Carrot.
8. Take 1 stalk of ★ Celery.
9. You need 750 ml of Water.
10. Use 1 small of box Curry roux (I used Java Curry).

Instructions to make Chicken Curry with Hidden Vegetables:

1. Peel and cut the garlic cloves in half. Stir fry the garlic in oil in a frying pan until fragrant. Take the garlic out of the pan..
2. Season the chicken drumettes with salt and pepper, and sprinkle all over with curry powder. Rub the seasonings in lightly with your hands..
3. Pan fry the chicken in the frying pan from Step 1 until browned all over. Take the chicken out. Don't throw out the oil!.
4. Cut up the ★ vegetables and chop it all up roughly with a food processor. Don't purée it too finely, coarse chop is fine!.
5. Stir-fry the chopped vegetables in the frying pan, that you browned the chicken in, until the onion is translucent to bring out the sweetness in the vegetables..
6. Put the stir-fried vegetables, the fried garlic and the browned chicken in a large pot. Add the water, cover with a lid and simmer. When the water comes to a boil turn the heat down to low and simmer for 30 minutes or so..
7. Skim off the scum, and keep simmering until the chicken is tender. That's the key..
8. When the chicken is tender take it out. Blend the contents of the pot until thick and smooth..
9. Return the chicken to the pot. Dissolve in the curry roux, and the "hidden"- vegetable curry is done!!.
10. I've been using this curry powder recently. It's really nice..
11. I make saffron rice using a commercial mix. It's fragrant and the color is so pretty, so everyone loves it..
12. Serve with cabbage coleslaw - it's like like a fancy cafe-restaurant at home. My friend loved it too. It's so delicious!.

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