CURRY ROASTED CHICKEN AND BRUSSEL SPROUTS


I’ve been on a mission this month to fill my dinner plate with as much vegetables as possible. I’m trying to be proactive this Holiday Season so I can enjoy things like cookies and fudge.

Ingredients

  • 1 lb. brussel sprouts, trimmed and halved
  • 2 cups sliced carrots
  • 3 boneless skinless chicken breasts, cut into 1 inch pieces
  • 1/4 cup olive oil
  • 1 1/2 tbsp yellow curry powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • For the Parsnip Mash:
  • 2 lbs. parsnips, peeled and cut into pieces
  • 3 – 4 tbsp heavy cream (or milk)
  • 3 tbsp butter
  • 2 tbsp sour cream (or plain greek yogurt)
  • 1 tsp garlic powder
  • salt and pepper to taste
  • For the Creamy Curry Sauce:
  • 3 tbsp butter
  • 1 tbsp yellow curry powder
  • 1/3 cup sour cream (or plain greek yogurt)
  • 1/4 cup mayo
  • 1/3 cup milk
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp garam masala (optional)
  • salt and pepper to taste


Instructions

  1. Preheat oven to 350 degrees.
  2. Heat a large skillet over medium high heat and add sliced onions. Let onions cook till they turn a golden brown color; stirring occasionally. Remove from skillet and set aside.
  3. In the same skillet add the shredded chicken, 1 1/2 cups enchilada sauce, black beans, pinto beans, and cilantro. Season with salt and pepper. Let simmer over medium-high heat, stirring occasionally for 3-5 minutes.
  4. .......

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