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Get Curry Chicken Burgers Recipe from Food Network
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A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. All were very good. Serve with nan, pita or rice if desired.
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This spicy soup is both filling and delicious. It's a good way to sneak some veggies into your diet. Serve with pita bread or chips.
cooking.nytimes.com
Canned chickpeas bear a closer resemblance to cooked-from-dried than any other canned bean: They’re sturdy enough to withstand additional cooking without falling apart Even after a 20-minute sizzle in a skillet with olive oil, they stay intact, their exteriors turning crunchy while their insides become creamy Serve these as a party snack instead of roasted nuts, and you’ll have a hit
Ingredients: olive oil, chickpeas, piment n
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A little green curry and fish sauce gives hot wings Thai flavor.
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Chicken breasts are pounded thin and simmered in a creamy curry-coconut sauce to make a light, fresh dinner for two.
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Cabbage is simmered with coconut milk and curry, making a wonderful side dish to serve with fried fish!
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Ratatouille with a touch of curry powder is a spiced twist on the traditional French dish; serve with crackers or bread slices.
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Get Chicken Thighs in Mild Red Curry Recipe from Food Network
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Coconut milk smoothes out this spicy curry. Add your favorite vegetables and rice for a superb, complete dinner.
cooking.nytimes.com
This recipe is by Joan Nathan and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.