Basic Chicken Curry Recipes

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EASY CHICKEN CURRY



Easy Chicken Curry image

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Provided by Aurelie Stalnaker

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
  • Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g

SIMPLE CHICKEN CURRY



Simple Chicken Curry image

This is our family's favorite winter comfort meal.

Provided by Gerald Peeso

Categories     Main Dish Recipes     Curries     Chicken

Time 35m

Yield 8

Number Of Ingredients 11

6 tablespoons butter
½ cup minced onion
1 tablespoon curry powder
6 tablespoons all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons white sugar
¼ teaspoon ground ginger
2 cups chicken broth
2 cups milk
4 cups cubed, cooked chicken
1 tablespoon lemon juice

Steps:

  • Melt butter in large skillet over medium-high heat. Add onion and curry powder; saute until tender, about 5 minutes.
  • Stir flour, salt, sugar, and ginger into the onion mixture; cook until smooth and bubbling, about 5 minutes.
  • Pour chicken broth and milk into the skillet, stir, and bring to a boil; cook at a boil for 1 minute.
  • Stir chicken and lemon juice into the broth to cover completely; cook until the chicken is heated through, about 5 minutes.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 10 g, Cholesterol 83.6 mg, Fat 18.9 g, Fiber 0.6 g, Protein 20.5 g, SaturatedFat 8.7 g, Sodium 810.2 mg, Sugar 4.4 g

EASY CHICKEN CURRY WITH VEGETABLES



Easy Chicken Curry with Vegetables image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 yellow onion, sliced with the grain
2 chicken breasts, cut into cubes
Salt and freshly ground black pepper
1 1/2 cups broccoli florets
1 1/2 cups chopped carrots
1 teaspoon dried basil
3 cloves garlic, minced
Zest of 1/2 lime
1 1/4 cups coconut milk
1/4 cup chicken stock
One 14-ounce can diced tomatoes
Lime wedges, for squeezing

Steps:

  • Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

EASY CHICKEN CURRY



Easy chicken curry image

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt

Provided by Esther Clark

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 11

2 tbsp sunflower oil
1 onion, thinly sliced
2 garlic cloves, crushed
thumb-sized piece of ginger, grated
6 chicken thighs, boneless and skinless
3 tbsp medium spice paste (tikka works well)
400g can chopped tomatoes
100g Greek yogurt
1 small bunch of coriander, leaves chopped
50g ground almonds
naan breads or cooked basmati rice, to serve

Steps:

  • Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
  • Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium

CHINESE CHICKEN CURRY



Chinese chicken curry image

Cook an easy, healthy curry with just 15 minutes preparation. Serve this replica of your favourite takeaway dish with fluffy rice for a wholesome family meal

Provided by Lulu Grimes

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 13

4 skinless chicken breasts, cut into chunks (or use thighs or drumsticks)
2 tsp cornflour
1 onion, diced
2 tbsp rapeseed oil
1 garlic clove, crushed
2 tsp curry powder
1 tsp turmeric
½ tsp ground ginger
pinch sugar
400ml chicken stock
1 tsp soy sauce
handful frozen peas
rice to serve

Steps:

  • Toss the chicken pieces in the cornflour and season well. Set them aside.
  • Fry the onion in half of the oil in a wok on a low to medium heat, until it softens - about 5-6 minutes - then add the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute, then add the stock and soy sauce, bring to a simmer and cook for 20 minutes. Tip everything into a blender and blitz until smooth.
  • Wipe out the pan and fry the chicken in the remaining oil until it is browned all over. Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes. Add a little water if you need to thin the sauce. Serve with rice.

Nutrition Facts : Calories 264 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium

EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY



Easy Homemade Chicken Curry Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, turmeric, chili powder, ground cumin, garam masala, ground ginger, white wine vinegar, oil, red chili, tomato, water, salt, pepper, rice, fresh coriander

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

4 boneless, skinless chicken breasts
1 tablespoon turmeric
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garam masala
½ tablespoon ground ginger
2 tablespoons white wine vinegar
oil, for frying
1 red chili, chopped
2 cups tomato, chopped
½ cup water
salt, to taste
pepper, to taste
rice, to serve
fresh coriander, to serve, chopped

Steps:

  • Cut the chicken into bite-size pieces.
  • Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
  • Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
  • Add the chili, chopped tomatoes, water, salt, and pepper.
  • Mix well and bring to a boil.
  • Simmer for 1 hour, until the sauce has thickened.
  • Serve with rice and chopped coriander.
  • Enjoy!

Nutrition Facts : Calories 354 calories, Carbohydrate 9 grams, Fat 13 grams, Fiber 3 grams, Protein 48 grams, Sugar 3 grams

QUICK, SIMPLE CHICKEN CURRY



Quick, Simple Chicken Curry image

Make and share this Quick, Simple Chicken Curry recipe from Food.com.

Provided by katie4998

Categories     Curries

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
2 tablespoons medium curry paste (I use Patak's Curry Paste)
5 -6 new potatoes, cooked & cubed
1 cup frozen green pea
1 (14 ounce) can coconut milk, well shaken

Steps:

  • In a deep frying pan, brown chicken thighs in oil.
  • Remove chicken from pan& keep warm.
  • Saute onion and green pepper until soft; add garlic and saute 1 minute.
  • Stir in curry paste and cook 3-4 minutes.
  • Add chicken, potatoes, peas and coconut milk; simmer 10 minutes or until curry sauce has thickened to desired consistency.
  • Serve over rice.

SUPER EASY CHICKEN CURRY



Super Easy Chicken Curry image

You cant get much easier than this. I was craving chicken curry one day and couldnt find anything that was easy enough for me. Also, it seemed like i was always missing atleast one ingredient in every recipe i could find. This recipe is easy to adjust. I add more peas n carrots if i need more veggies for the day. This is alot better the next day. Pour in some more chicken broth or water and heat in up in the skillet to bring it back to life. :)

Provided by gimme_a_spachler

Categories     Curries

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 15

2 tablespoons margarine (or enough to coat the skillet you're using) or 2 tablespoons oil (or enough to coat the skillet you're using)
2 boneless skinless chicken breasts
1 1/2 cups diced onions
1 cup fresh carrot, diced
1 1/2 cups frozen peas
1 (8 ounce) can chicken broth
1/3 cup heavy cream
3 teaspoons flour (i just eyeball it)
1 tablespoon curry powder (yellow)
1 teaspoon chili powder
2 teaspoons red pepper flakes
1/2 teaspoon ginger
1/2 teaspoon garlic powder
1 teaspoon cinnamon
salt and pepper

Steps:

  • Brown off chicken breast with butter, set aside. Once the chicken cools off, cut into bite-sized pieces.
  • Cook the onion down until it is translucent, using the same pan you cooked the chicken inches
  • Add carrots and cook until softened.
  • Add all of your spices and cook for another 3 minutes.
  • Add flour and scrape the bottom of the pan, like you're making a rue for a gravy.
  • Add the whole can of chicken broth, slowly. Return the chicken back into the pan.
  • Stir and simmer for 15 minutes.
  • Add frozen peas and cream and simmer for another 5 minutes or so, until peas are fully cooked.
  • Serve with rice! Sometimes i even mix the rice in just before i eat. Im gonna mix it on my plate anyway! :).

Nutrition Facts : Calories 588.4, Fat 30.1, SaturatedFat 17.3, Cholesterol 153.3, Sodium 739.9, Carbohydrate 42.9, Fiber 10.8, Sugar 14.8, Protein 39.3

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