Annes Chicken Curry In A Hurry Recipes

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CHICKEN CURRY IN A HURRY WITH BASMATI



Chicken Curry in a Hurry with Basmati image

The best thing about this quick chicken curry is the homemade curry mix. Though you can always use store bought, making your own spice blend gives you the chance to experiment with your own curry flavor.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 27

1 1/2 teaspoons cumin seed
1 1/2 teaspoons coriander seed
1 1/2 teaspoons yellow mustard seed
1 teaspoon fennel seed
1 teaspoon fenugreek
1 teaspoon black peppercorns
1-inch piece cinnamon stick
A few curry leaves, fresh or dried, if available
4 to 5 cardamom pods
1 tablespoon turmeric
1 teaspoon ground red pepper flake or red chili powder
1 leek
1 small onion
1 to 2 red finger chile peppers, optional
4 cloves garlic
1 inch ginger root
1 apple, large Gala or Honeycrisp
4 tablespoons butter
A few curry leaves, if available
3 tablespoons flour
4 cups chicken stock
1 1/4 cups basmati rice
1 rotisserie chicken, 3 to 4 pounds
About 1/3 cup mango chutney, Patak's preferred brand
Salt
2 store-bought garlic naan bread
Cilantro leaves and 2 scallions, to serve

Steps:

  • Gather your ingredients.
  • For the curry spice: Add to a small skillet: cumin, coriander, mustard seed, fennel seed, fenugreek, black peppercorns, cinnamon stick, curry leaves and cardamom. Heat and toast about 2 minutes over medium heat. Transfer to a spice mill, zap it up and grind spices. Add turmeric and red pepper flake or powder and zap again. Reserve any extra in an airtight container.
  • For the chicken and vegetables: Place a medium pot on stove with 2 quarts water and bring to boil.
  • Heat a griddle pan or large cast-iron skillet over medium-high heat for bread.
  • Place a bowl on the counter. As you work, transfer your ingredients to a bowl. Trim the top and roots of leek and split it lengthwise. Fan it under cold running water to release grit. Leave on cloth to dry. Peel and chop onion. Slice chile peppers if using. Peel garlic. Rub skin off the ginger with the tip of a spoon. Peel apple then cut 1/4-inch slices around the core in slabs. Stack and chop into about 1/4-inch dice. Split the halved leek again lengthwise and slice 1/4 inch.
  • Place a deep skillet over medium to medium-high heat and melt butter. Add the vegetables and stir. Grate garlic and ginger and add along with curry spice and curry leaves if using. Cover and cook 5 minutes, stirring occasionally. Add the flour and stir a minute or so. Whisk in broth, bring to a boil and reduce, 5 to 8 minutes.
  • Add rice to the boiling water. Boil 12 minutes, then rinse in a strainer under HOT water to serve.
  • While the curry thickens, peel chicken of the skin and cut away meat. Pull into bite-size pieces.
  • Stir chutney into sauce to combine, then add chicken. Adjust salt if necessary.
  • Add a splash of water to griddle pan or skillet and place naan bread on to char both sides, 1 to 2 minutes. Remove bread from griddle and cut into quarters.
  • Pull cilantro and chop scallions, whites and greens.
  • Serve curry in shallow bowls or dishes with a lip on or beside rice, with naan strips alongside. Garnish with scallions and cilantro.

CHICKEN CURRY IN A HURRY



Chicken Curry in a Hurry image

Chicken Curry in a Hurry

Provided by Kate Merker

Time 35m

Number Of Ingredients 11

1 cup white rice
1.5 tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
0.5 cup plain yogurt
0.75 cup heavy cream
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
1 14.5-ounce can diced tomatoes, drained (optional)
meat from 1 rotisserie chicken, sliced or shredded
0.25 cup fresh cilantro leaves, roughly chopped

Steps:

  • Cook the rice according to the package directions.
  • Heat the oil in a skillet over medium-low heat. Add the onion and cook, occasionally stirring, for 7 minutes.
  • Sprinkle with the curry powder and cook, stirring, for 1 minute.
  • Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
  • Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Nutrition Facts : Calories 363 kcal, Carbohydrate 11 g, Cholesterol 126 mg, Protein 29 g, SaturatedFat 10 g, Sodium 262 mg, Sugar 2 g, Fat 22 g, UnsaturatedFat 0 g

ANNE'S CHICKEN CURRY IN A HURRY



Anne's Chicken Curry in a Hurry image

A very quick and easy mild curry so very simple to prepare and cook. One day, my wife, Anne, thought that she would conjur up a quick and simple dish that had a bit of flavour without much fuss. She succeeded and we now have this fairly often when we want a change from routine

Provided by ResyopUK

Categories     Very Low Carbs

Time 1h

Yield 3 serving(s)

Number Of Ingredients 4

6 chicken, thighs. or 3 small piece chicken breasts
1 (295 g) can condensed cream of mushroom soup
1 teaspoon Madras curry powder (more or less to own taste)
1 -2 tablespoon olive oil

Steps:

  • Heat the oil in a large frying pan and lightly brown the chicken pieces all over. Remove from pan and drain on kitchen paper.
  • Add the curry powder to the frying pan in the remaing oil and stir well to mix. Continue to cook and stir for about 3 minutes.
  • Add the mushroom soup to the curry powder. Put a little cold water into the tin and rinse round then empty this into the frying pan. Mix well and heat until it begins to bubble.
  • Place the chicken pieces into a casserole dish and pour over the soup mixture. Place into the oven (preheated to Gas 4/180 deg C/160 deg C fan).
  • Cook for approx 45 minutes or until the chicken is tender.
  • Serve with Basmati rice. For a nice change, add a tsp of turmeric powder to the boiling water before adding the rice - this presents the rice with a pleasant yellow colour instead of boring 'white'.
  • Enjoy.

Nutrition Facts : Calories 4081.5, Fat 287.5, SaturatedFat 81.3, Cholesterol 1380, Sodium 1922.8, Carbohydrate 7, Fiber 0.2, Sugar 1.4, Protein 343.9

CHICKEN CURRY IN A HURRY



Chicken Curry in a Hurry image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 teaspoon each coriander seeds, cumin seeds, mustard seeds
2 cups basmati rice, prepared according to package directions
3 tablespoons vegetable or canola oil, 3 turns of the pan
1 1/3 to 1 1/2 pounds chicken breast tenders, diced
2 to 4 cloves garlic, minced, mild to extra spicy
1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
1 large yellow skinned onion, peeled and chopped
1 can chicken broth, about 2 cups
2 tablespoons curry paste, mild or hot
1/3 to 1/2 cup mincemeat
Coarse salt
2 tablespoons flour
4 scallions, chopped
1 cup toasted coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1 /4 cup finely chopped cilantro leaves

Steps:

  • Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
  • Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.
  • Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.

CHICKEN CURRY IN A HURRY



Chicken Curry in a Hurry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons salted butter
4 cloves garlic, minced
1 medium yellow onion, finely diced
1 sweet potato, peeled and finely diced
1 tablespoon curry powder
One 13.5-ounce can coconut milk
1 cup chicken broth
2 tablespoons honey, plus more to taste
1/4 teaspoon kosher salt, plus more to taste
1 rotisserie chicken, meat pulled and skin and bones discarded
1/4 cup fresh cilantro leaves, chopped, plus whole leaves, for garnish
A few dashes of hot sauce, such as sriracha
1/2 lime, juiced, plus 6 lime wedges, for serving
1/2 small mango, diced, for garnish

Steps:

  • Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
  • Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
  • Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

CURRY IN A HURRY



Curry in a hurry image

Curry needn't be a chore-like undertaking - here's a curry you can prepare in minutes

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 10

1 tbsp sunflower oil
1 red onion , thinly sliced
1 garlic clove
2 tsp ready-prepared ginger from a jar
½-1tsp ready chopped chillies , from a jar
200g can chopped tomatoes
200g raw peeled prawns or chopped skinless boneless chicken
2 tsp gujarati masala , or garam masala
3 tbsp low fat yogurt
handful coriander leaves, roughly chopped or torn

Steps:

  • Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
  • Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.

Nutrition Facts : Calories 195 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 0.75 milligram of sodium

CHICKEN CURRY IN A HURRY



Chicken Curry in a Hurry image

Provided by Bon Appétit Test Kitchen

Categories     Food Processor     Chicken     Onion     Sauté     Quick & Easy     Low Cal     Dinner     Lunch     Curry     Healthy     Simmer     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1/2 cup mild Indian curry paste (such as Patak's)
1/3 cup white wine vinegar
3 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 1/2 teaspoons ground cardamom
1 3-to 3 1/2-pound cut-up chicken
1 tablespoon olive oil
3 cups chopped onions (about 2 medium)
1 14 1/2-ounce can diced tomatoes in juice
1/3 cup chopped fresh cilantro

Steps:

  • Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in processor; blend to paste. Transfer spice paste to large bowl; add cut-up chicken pieces and rub to coat well, then sprinkle generously with salt and pepper.
  • Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken pieces and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; sauté until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken pieces to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once, about 25 minutes. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve.

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