Cast Iron Skillet Curry Fried Chicken With Curry And Mango Yogurt Sauce And Red Chile Asparagus Recipes

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GARLIC-CURRY CHICKEN THIGHS WITH YOGURT SAUCE



Garlic-Curry Chicken Thighs with Yogurt Sauce image

Yogurt gets used in two ways in this simple dinner party-worthy chicken dish: as a tenderizing marinade and mixed with the pan juices to create a rich sauce for serving.

Provided by Anna Stockwell

Categories     Chicken     Bake     Low Fat     Kid-Friendly     Yogurt     Curry     Healthy     Dinner     Wheat/Gluten-Free     Quick & Easy     Quick and Healthy     Small Plates

Yield 6 servings

Number Of Ingredients 7

1 head of garlic (about 12 cloves), peeled, finely chopped
1/4 cup olive oil
2 tablespoons curry powder
2 cups plain Greek yogurt, divided
2 1/2 teaspoons kosher salt, divided
12 skin-on bone-in chicken thighs (about 6 pounds)
2 tablespoons fresh lemon juice

Steps:

  • Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.
  • Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
  • Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.
  • Do Ahead
  • Chicken can marinate up to 1 day before cooking. Keep chilled.

SPICY INDIAN CHICKEN AND MANGO CURRY



Spicy Indian Chicken and Mango Curry image

I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!

Provided by KIKI810

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 7

2 medium mangoes, peeled and sliced, divided
1 (10 ounce) can coconut milk
4 teaspoons vegetable oil
4 teaspoons spicy curry paste
14 ounces skinless, boneless chicken breast halves - cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced

Steps:

  • Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
  • Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 31.1 g, Cholesterol 57.7 mg, Fat 20.4 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 13.7 g, Sodium 178.7 mg, Sugar 18.4 g

CURRIED CHICKEN WITH ASPARAGUS



Curried Chicken with Asparagus image

A mild curry sauce nicely coats tender chicken and asparagus in this "must-have" recipe. It's a classic dish I've used for years.-Miriam Christophel, Battle Creek, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/8 teaspoon pepper
1 package (10 ounces) frozen asparagus spears, thawed
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
2 tablespoons canola oil
1/4 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside. , Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture., In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture. , Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.

Nutrition Facts : Calories 426 calories, Fat 31g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 779mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.

CHICKEN AND MANGO CURRY



Chicken and Mango Curry image

I haven't made this yet but it sounds amazing. It's a Thai curry. I'm storing here on Zaar so I'll know where to find it!

Provided by dale7793

Categories     Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/3 cup peanut oil or 1/3 cup vegetable oil
3 -4 tablespoons red curry paste or 3 -4 tablespoons yellow curry paste (more if you're brave)
2 cloves garlic, crushed
2 (14 ounce) cans coconut milk
1 cup chicken broth or 1 cup stock
1 lb boneless skinless chicken breasts or 1 lb chicken thigh pieces, cut into bite-sized pieces
1 inch fresh ginger, cut in thick slices
1 large onion, coarsely chopped
1 red bell pepper, seeded,and cut in strips
1 green bell pepper, seeded and cut in strips
1 large mango, peeled,pitted,cut in strips
1 (14 ounce) can straw mushrooms, drained
6 tablespoons fish sauce
3 tablespoons brown sugar
1/4 cup chopped cilantro (optional)
4 -6 cups cooked white rice

Steps:

  • In a deep frying pan or wok heat oil over medium heat until hot.
  • Add curry paste and garlic and cook, stirring, for about 30 seconds.
  • Slowly stir in coconut milk and chicken broth.
  • Reduce heat to simmer; add chicken and cook for 10 to 15 minutes.
  • Remove and discard garlic.
  • Add ginger, onion, and peppers; cook until tender, about 7 minutes.
  • Add mango, straw mushrooms, fish sauce, and sugar.
  • When heated through, serve over individual plates of hot rice.
  • Garnish with cilantro.

Nutrition Facts : Calories 1547.2, Fat 65.9, SaturatedFat 41.8, Cholesterol 72.6, Sodium 2868.6, Carbohydrate 195, Fiber 11.1, Sugar 28.5, Protein 49

CURRY MANGO CHICKEN



Curry Mango Chicken image

If you like Caribbean flavor, you're in for a treat. It's a lot of flavor for a cheap and easy dish. Enjoy!

Provided by TORONTOMOMMY

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h15m

Yield 6

Number Of Ingredients 23

3 ½ tablespoons curry powder
2 teaspoons minced ginger
2 cloves garlic, minced
1 pinch crushed red pepper flakes
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon thyme
10 skinless chicken thighs
2 cups converted long-grain white rice, rinsed
2 cups mango - peeled, seeded, and chopped
1 onion, chopped
2 cloves crushed garlic
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 pinch red pepper flakes
1 teaspoon salt
¼ teaspoon thyme
10 whole allspice berries
3 tablespoons brown sugar
1 cup water
2 cups chicken broth
2 tablespoons lime juice
½ (14 ounce) can coconut milk

Steps:

  • In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.
  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.
  • Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.

Nutrition Facts : Calories 769.3 calories, Carbohydrate 83.9 g, Cholesterol 131.6 mg, Fat 32.7 g, Fiber 6.1 g, Protein 35.5 g, SaturatedFat 13.3 g, Sodium 620.3 mg, Sugar 19.5 g

MANGO CHICKEN CURRY



Mango Chicken Curry image

Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup chopped onion
1 medium sweet red pepper, julienned
2 teaspoons canola oil
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1 tablespoon curry powder
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped peeled mango
3/4 cup light coconut milk
2 tablespoons tomato paste
Hot cooked rice, optional

Steps:

  • In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.

Nutrition Facts : Calories 328 calories, Fat 13g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 36g protein.

CAST IRON SKILLET CAJUN CHICKEN



Cast Iron Skillet Cajun Chicken image

This recipe is so easy - and so good! One of my favorite dishes that my mother-in-law has been making for years. Perfect when accompanied with rice. Preparing in a good "seasoned" cast iron skillet is a must for the flavor to come out right. I prefer using chicken breasts with bones, but my husband likes boneless - either way it comes out great!

Provided by CajunYat

Categories     Poultry

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 7

3 -4 skinless chicken breasts
1 vidalia onion, thinly sliced
1 1/2 tablespoons butter
2 -3 teaspoons Tony Chachere's Seasoning (adjust to taste)
1/4 teaspoon crushed white peppercorns
1/4 teaspoon garlic powder
4 -5 tablespoons water

Steps:

  • Sprinkle chicken breasts with half the amount of Tony's seasoning. Set aside.
  • Warm up the skillet over medium high heat.
  • Add lard or butter an allow to melt.
  • Add onions and sautee until they look carmelized (they should turn a nice light brown in the cast iron pan, but not burned).
  • Add the remaining Tony's, crushed white peppercorns and garlic powder to onions and stir.
  • Turn heat down to medium.
  • Add chicken breasts and allow them to brown on one side. Flip each breast.
  • Spoon onions on top of breasts.
  • Add a few Tablespoons water.
  • Turn flame down to low/medium and cover pan.
  • Simmer for 20 minutes, checking occasionally.
  • Serve. The gravy and onions are great over rice.

Nutrition Facts : Calories 503.2, Fat 17.9, SaturatedFat 7.5, Cholesterol 249.5, Sodium 490, Carbohydrate 5.4, Fiber 1, Sugar 2.4, Protein 75.9

CURRIED CHICKEN SKILLET



Curried Chicken Skillet image

This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. -Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1-1/3 cups plus 1/2 cup reduced-sodium chicken broth, divided
2/3 cup quinoa, rinsed
1 tablespoon canola oil
1 medium sweet potato, diced
1 medium onion, chopped
1 celery rib, chopped
1 cup frozen peas
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
3 teaspoons curry powder
1/4 teaspoon salt
2 cups shredded cooked chicken

Steps:

  • In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.

Nutrition Facts : Calories 367 calories, Fat 11g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 450mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein. Diabetic exchanges

CURRY FRIED CHICKEN



Curry Fried Chicken image

Provided by Food Network

Time 4h10m

Yield 16 servings

Number Of Ingredients 37

20 bay leaves
10 cinnamon sticks
1/2 cup whole cloves
1/2 cup coriander seeds
1/2 cup black mustard seeds
1/2 cup whole black peppercorns
10 cups water
1 cup curry powder
1 cup Garam Masala
1 cup chopped garlic
1 cup ginger paste
1 cup lemon juice
1/2 cup kosher salt
1/2 cup ground black pepper
1/2 cup white vinegar
10 pounds chicken drums and thighs
2 cups green lentil
2 cups yellow lentil
8 cups water
1/2 cup curry powder
1/2 cup Garam Masala
1/2 cup red chile powder
5 tablespoons kosher salt
1/2 cup curry powder
5 tablespoons red chile powder
5 tablespoons ground black pepper
3 tablespoons kosher salt
4 cups all-purpose flour
1/2 cup Curry Fried Chicken Powder
1 tablespoon ground black pepper
1 tablespoon red chile powder
1 tablespoon curry powder
1 tablespoon kosher salt
4 to 5 cups vegetable oil, for deep frying
1 cup vegetable oil
1 cup chopped onions
5 tablespoons ground cumin

Steps:

  • For the garam masala: Combine the bay leaves, cinnamon sticks, cloves, coriander seeds, mustard seeds, and peppercorns in a saucepan over medium heat. Toast the spices until fragrant, stirring, for 7 to 8 minutes. Let cool, and then grind in a spice blender until it becomes a fine powder.
  • For the chicken: Add the water, curry powder, Garam Masala, garlic, ginger paste, lemon juice, salt, pepper and vinegar to a large tub. Mix well, and then add the chicken. Refrigerate and let brine for 24 hours.
  • For the lentil curry: Add both lentils to a stock pot and add the water. Mix in the curry powder, Garam Masala, chile powder and salt. Bring to a boil over high heat and let it boil for 20 minutes. Then lower the heat and simmer until the lentil are soft, about 1 hour.
  • For the Curry Fried Chicken powder: Combine the curry powder, red chile powder, pepper and salt in a bowl. Add 1 cup of the freshly ground Garam Masala and stir to combine.
  • For the chicken breading: Mix the flour, Curry Fried Chicken Powder, black pepper, red chile powder, curry powder and salt in a large bowl. Remove the chicken from the brine and dredge in the seasoned flour the chicken. Let sit on a baking tray for 20 minutes.
  • Heat the oil to 300 degrees F in a large, deep skillet. Fry the chicken, in batches, until golden brown and the pieces float to the top, 15 to 18 minutes.
  • For the onion sizzle: Heat the oil in a large fry pan over high heat. Add the onions, and fry, stirring constantly, until dark golden brown, 8 to 10 minutes. Add the cumin at the end for 2 to 3 minutes. Top off the lentil curry with the onion sizzle. Serve with the curry fried chicken.

IRON-SKILLET FRIED CHICKEN



Iron-Skillet Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

1 (2 1/2 to 3 pound) chicken, cut into pieces
Bacon fat and lard for frying
1/2 cup flour
1/2 cup yellow cornmeal
1 tablespoon Bell's poultry seasoning
Salt and pepper

Steps:

  • Wash the chicken parts thoroughly and dry them on paper towels. Heat the fat to 380 degrees in a heavy cast-iron skillet. Place the flour, cornmeal, and seasonings in a brown paper bag. Add the chicken pieces, a few at a time, and shake well to ensure that each piece is coated with the seasoned flour.
  • Put the chicken pieces in the frying pan and fry uncovered for 20 to 25 minutes, turning occasionally to make sure that each side is golden brown. Remove the chicken pieces and drain them on pieces of brown paper bag. Serve hot.

CURRIED CHICKEN WITH MANGO RICE



Curried Chicken with Mango Rice image

Mango and curry go very well together - the sweetness of the mango is a nice counterpoint to the spice of the curry.

Provided by LINDA W.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 45m

Yield 4

Number Of Ingredients 11

1 teaspoon curry powder, or to taste
½ teaspoon salt
¼ teaspoon black pepper
4 skinless, boneless chicken breast halves
1 cup chicken broth
½ cup water
½ cup white wine
1 cup long-grain white rice
1 tablespoon brown sugar
1 tablespoon dried parsley
1 cup diced mango

Steps:

  • Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
  • In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.
  • Let stand, covered, until all liquid is absorbed, about 5 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 53.8 g, Cholesterol 60.9 mg, Fat 3 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 0.8 g, Sodium 347.4 mg, Sugar 12.4 g

CAST-IRON SKILLET CHICKEN



Cast-Iron Skillet Chicken image

This is the easiest way to roast a chicken in a pan, in the oven, at home. By breaking your bird down into two pieces and cooking them fast, you'll get crispy, dark, golden-brown skin and super juicy meat, all in under half an hour.

Provided by Kevin Gillespie

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 3

3 1/2 pounds chicken
2 tablespoons grapeseed oil
salt

Steps:

  • Preheat oven to 500 F, or as high as it will go. Preheat cast-iron skillet over high heat. (Note: Chef Gillespie uses an 8-inch skillet to cook 2 servings; use two 8-inch skillets or one 14-inch skillet to cook 4 servings.) Butcher the chicken: First, make a cut along one side of the backbone, as close to the bone as possible. Carefully cut down until the breast and tenderloin can be pulled away from the carcass in one piece; pop the thigh bone out of the joint, and continue cutting from thigh to wing joint to detach the entire half from the carcass. Repeat procedure with the other side of the chicken. (Reserve the carcass for stock.)
  • Extend the wing and cut through joint between the flat and the drumette. (Reserve the wing for stock.) Make a cut to separate the breast from the thigh, so you have a leg-and-thigh piece and a breast-and-drumette piece. When the skillet is smoking hot, add the grapeseed oil to coat the bottom of the pan. Pat the chicken pieces completely dry with paper towels; then generously season on all sides with salt.
  • Very gently lay the leg-thigh in the skillet, skin side down, and cook until the skin is nicely browned, about 2 minutes. No need to peek or move the chicken-just let it cook undisturbed. When the skin is browned, it will release easily from the pan; flip it over so it's skin side up. Add the breast to the skillet, skin side down. Place skillet in the oven and cook, 15 minutes.
  • After 15 minutes, remove skillet from the oven and check to see if chicken is done: the juices bubbling at the bone should be clear, and the meat should be retracting at the thigh bone. Serve.

CRISPY CURRY FRIED CHICKEN



Crispy Curry Fried Chicken image

This is a Rachael Ray recipe for a different fried chicken. I do love me some good old Southern fried chicken, but I'm also pretty crazy about curry. Can't wait to see how this turns out! Marinating time is not included in prep time.

Provided by Pinay0618

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons curry powder, such as Madras
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 teaspoon celery seeds or 1 teaspoon ground cardamom
1 tablespoon lime zest
1 chicken, cut into 8 pieces
1 cup whole-fat plain yogurt
2 cups flour
3 cups vegetable oil or 3 cups peanut oil

Steps:

  • In a small bowl, mix together the curry, chili, onion and garlic powders, poultry seasoning, celery seed or ground cardamom and lime zest, and set aside.
  • In a large bowl with a lid or a large, re-sealable plastic bag, add half of the spice mixture, the chicken and the yogurt, and marinate for at least 30 minutes or up to overnight, but no longer than 24 hours.
  • In a large paper bag, shake up the flour and the other half of the spice mixture. Add half of the marinated chicken pieces and shake it to coat. Remove the coated pieces, add the other half of the chicken and repeat.
  • Heat a deep skillet or Dutch oven over medium-high heat with oil. When bubbles rapidly roll away from a handle of a wooden spoon inserted into the oil, it's hot enough to fry the chicken. (If you have an oil thermometer, it should read 350ºF.) Avoid overcrowding the pan, so cook the chicken in 2 batches, if necessary. Cook smaller pieces for 10 minutes, turning occasionally, cook larger pieces for 12-15 minutes total. Let the finished pieces drain on a cooling rack set over a baking sheet.

Nutrition Facts : Calories 2239.2, Fat 201.7, SaturatedFat 32.6, Cholesterol 180.5, Sodium 213.6, Carbohydrate 57.3, Fiber 3.9, Sugar 4.4, Protein 52.7

CURRIED CHICKEN AND MANGO SANDWICHES



Curried Chicken and Mango Sandwiches image

Categories     Sandwich     Chicken     Mango     Curry     Summer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 9

1/4 cup mayonnaise
1 tablespoon sour cream
1 1/2 teaspoons chopped fresh cilantro leaves
1 teaspoon curry powder
1/2 firm-ripe mango
2 skinless boneless chicken breast halves (about 3/4 pound total)
1 teaspoon olive oil
a 7-inch length soft Italian bread such as ciabatta
4 small soft-leafed lettuce leaves

Steps:

  • In a bowl stir together mayonnaise, sour cream, cilantro, curry powder, and salt and pepper to taste until combined well. Peel mango and thinly slice lengthwise.
  • Pat chicken dry and season with salt and pepper. In a 9-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken 4 minutes on each side, or until cooked through. Transfer chicken to a cutting board and let stand 5 minutes. Diagonally slice chicken and season with salt and pepper.
  • Horizontally halve bread with a serrated knife and spread cut sides with mayonnaise mixture. On 1 bread half stack lettuce, chicken, and mango and top with remaining bread half, gently pressing together. Cut sandwich in half.

EASY/QUICK CHICKEN CURRY IN A SKILLET!



Easy/Quick Chicken Curry in a Skillet! image

Make and share this Easy/Quick Chicken Curry in a Skillet! recipe from Food.com.

Provided by clredmond

Categories     Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup jasmine rice or 1 cup basmati rice
1/2 cup scallion, chopped
ginger, peeled and grated
2 garlic cloves, grated
1 small red chili pepper, seeded and chopped
1/2 cup cilantro leaf
2 tablespoons curry powder
1 1/2 cups chicken broth, plus an additional splash, divided
1 tablespoon vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
1/3 cup chunky peanut butter
1 cup Greek yogurt

Steps:

  • Prepare the rice.
  • While the rice is cooking, combine the scallions, ginger, garlic, chili pepper, cilantro, curry powder and a splash of the chicken broth in a small bowl and process into a paste.
  • Heat a large skillet over medium heat with the oil. Add the chicken to the pan and brown, 2-3 minutes. Add the spice paste and stir for 1 minute to combine. Add the peanut butter to the pan and whisk in the broth. Bring to a bubble and whisk in the yogurt; lower the heat and simmer for 7-8 minutes. Serve over the rice.

Nutrition Facts : Calories 557.9, Fat 19.8, SaturatedFat 3.4, Cholesterol 109, Sodium 590.9, Carbohydrate 47.1, Fiber 4.6, Sugar 3.1, Protein 47.3

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2021-02-17 Greek Yogurt-and-Dill-Marinated Chicken. Credit: tofanic88. View Recipe. An easy yogurt-and-dill marinade (seasoned with sherry vinegar, curry powder, cumin, garlic, and lemon zest) makes this uniquely flavorful dish memorable. Advertisement.
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BEST MANGO CURRIED CHICKEN RECIPES | FOOD NETWORK …
2013-09-25 Add chicken to skillet. Cook, turning once, until cooked through, about 20 minutes. Step 3 Stir VH® Mango Curry Sauce, chicken broth, mango and red pepper slices into skillet. Reduce heat and cook, covered, for 5 minutes. Garnish with cilantro. Serve with rice and steamed green beans. chicken dinner fruit Main vegetables Rate Recipe
From foodnetwork.ca


26 EASY CAST-IRON SKILLET CHICKEN RECIPES TO MAKE TONIGHT
2022-04-25 Credit: Photo: Stephen DeVries, Prop Styling: Missie Neville Crawford; Food Styling: Torie Cox. Recipe: Lighter Pan-Fried Chicken with Green Beans and Tomatoes. Fry chicken in skillet before placing in the oven to bake. Add back into the skillet after done baking with the addition of the veggies. 21 of 26.
From southernliving.com


MANGO CHICKEN CURRY | CANADIAN LIVING
2022-03-15 Method. In blender, purée mango with coconut milk until smooth; add water, 1 tbsp at at time, to achieve desired consistency if necessary. Set aside. In large skillet, heat oil over medium-high heat. Add chicken; cook, stirring occasionally, until golden brown on all sides, 4 to 5 minutes. Add curry powder, shal­lots and green onions; season ...
From canadianliving.com


AYESHA CURRY 47434 CAST IRON SKILLET, 10", FRENCH VANILLA
Home & Kitchen ...
From amazon.ca


CAST IRON SKILLET CURRY FRIED CHICKEN - FOOD NETWORK
Simply Giada Brings Light, Flavorful Recipes to the New Year Dec 7, 2021 By: Maria Russo Get to Know the Family Behind The Woks of Life in New Digital Series, Family Meal Dec 6, 2021
From foodnetwork.com


HERE'S HOW TO MAKE THE VERY BEST SOUTHERN CAST-IRON FRIED CHICKEN
2021-07-22 In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces and submerge in the buttermilk. Transfer to the refrigerator and marinate for at least 6 hours. When you’re ready to cook the chicken, line two baking sheets with wire cooling racks. In a large bowl, whisk together the flour, garlic powder, salt, black pepper ...
From southernkitchen.com


CHICKEN AND MANGO CURRY - CLOSET COOKING
2007-08-02 1 mango (diced) 1/4 cup cilantro (chopped) directions. Heat the oil in a pan. Brown the chicken and set aside. Melt the butter in the same pan. Add the onions and red pepper and cook until the onions are translucent. Add the garlic, ginger and Jalapeno pepper, green chili pepper and flour and stir.
From closetcooking.com


CAST IRON CHICKEN THIGHS - BEYOND THE CHICKEN COOP
2022-05-30 This Cast Iron Chicken Thighs recipe is cooked with just a touch of oil to prevent the chicken from sticking to the pan. The chicken thighs are cooked in a hot cast iron skillet which helps create that crispiness. It's a little like fried chicken, without all the oil! The chicken is started on the stove, skin side down. Once the chicken is ...
From beyondthechickencoop.com


SKILLET THAI CURRY CHICKEN - CAMPBELL SOUP COMPANY
2018-07-01 Easy Substitution: Substitute firm or extra firm tofu, cut into strips, for the chicken. Step 1. Heat the oil in a 10-inch skillet over medium-high heat. Step 2. Add the chicken and cook until browned, stirring occasionally. Step 3. Stir in the sauce and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken ...
From campbells.com


FRIED CURRY CHICKEN RECIPE - EASYCOOKINGWITHMOLLY
2019-09-12 In a skillet or pan, add 1cup oil and heat this for 2 minutes. Then lower the heat to medium. Now take one of the coated chicken breasts and place it slowly in the hot oil. (if your skillet has space, place another chicken piece). Let the chicken cook for a minute (or until golden) and then turn the other side.
From easycookingwithmolly.com


CURRY FRIED CHICKEN RECIPE - TODD PORTER AND DIANE CU | FOOD
Step 2. Whisk together the salt, curry, red-pepper flakes and black pepper. Rub the chicken with the spice mixture. Step 3. In large bowl, beat the eggs. …
From foodandwine.com


CAST-IRON SKILLET CHICKEN (STOVE TOP CHICKEN THIGHS)
2020-05-11 Instructions. Heat a large cast-iron skillet. In the meantime, dry the chicken thighs with kitchen paper and rub them with the spices on both sides. Add the oil to the pan and swirl the skillet around to cover its bottom with oil. Slowly, add the chicken thighs to the pan, skin side down. Don’t overcrowd the pan.
From whereismyspoon.co


CAST IRON FRIED CHICKEN - THE FRUGAL GIRL
2018-11-27 Place 12-inch cast iron skillet in oven on middle rack and heat oven to 450° F. Place wire rack in rimmed baking sheet; line half with paper towels. Season chicken with salt and pepper. Beat eggs and 1 teaspoon salt together. Combine flour, baking powder, paprika, garlic, cayenne, 1 tablespoon pepper, and 1½ teaspoon salt in a medium bowl.
From thefrugalgirl.com


COCONUT CURRY CHICKEN THIGHS (ONE SKILLET - THIS GAL COOKS
2016-06-13 Instructions. Preheat your oven to 375. Stir together the curry powder and kosher salt. Sprinkle the top and bottom of the chicken thighs with 1 tbsp of the mixture. Reserve the remaining curry powder/kosher salt mixture. Heat the olive oil in a large oven-safe skillet over medium high heat (I used a 12 inch cast iron skillet).
From thisgalcooks.com


CURRY IN A HURRY [HOW TO GUIDE + RECIPE] - CAST IRON KETO
2019-06-03 Instructions. Heat the oil in a large 10” skillet over medium high heat. If using raw protein brown 2-3 minutes per side then add in raw vegetables and stir fry 5-6 minutes. If using cooked protein and cooked vegetables add the meat and vegetables to the hot oil and stir fry 2-3 minutes. Pour in the Maya Kaimal Simmer Sauce and simmer for 5-7 ...
From castironketo.net


SKILLET GREEN CURRY CHICKEN - CLOSET COOKING
2022-05-09 2 tablespoons basil, chopped. directions. Heat the oil in a skillet over medium-high heat, add the chicken and cook until golden brown on both sides, about 3-5 minutes per side, before setting aside. Add the green curry paste and the whites of the green onions and cook in the oil in the skillet until fragrant, about a minute.
From closetcooking.com


CAST-IRON SKILLET ROASTED CHICKEN WITH POTATOES - FOODIECRUSH
2017-10-16 Preheat the oven to 425°F and set a 12-inch cast iron skillet inside on the middle rack. Tie the legs of the chicken together with string or twine and pat dry with paper towels again. Drizzle with olive oil and lightly rub or brush the skin to cover it evenly. Season with a bit more salt and freshly ground black pepper.
From foodiecrush.com


RED CURRY CHICKEN KEBABS WITH MINTY YOGURT SAUCE - FOOD & WINE
Add the chicken cubes and toss to coat. Let stand at room temperature for up to 2 hours or cover and refrigerate overnight. Advertisement. Step 2. Light a …
From foodandwine.com


CHICKEN, MANGO AND CURRY SANDWICHES - RICARDO
In a bowl, combine the yogurt, chives, cilantro and curry powder. Stir to blend. Season with salt and pepper. Peel the mango. Slice the mango in half, taking care to avoid the elliptical pit. Place the mango halves flat on a work surface and cut into julienne. Preheat the grill, setting the burners to high. Brush the chicken with half of the sauce.
From ricardocuisine.com


CURRIED CHICKEN WITH MANGO | CANADIAN LIVING
2005-10-18 In large deep skillet or Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches. Transfer to plate. Drain fat from pan; add remaining oil. Fry onions, garlic, ginger, curry paste, cumin, salt, pepper and cinnamon over medium heat, stirring occasionally, until onions are softened, about 7 minutes. Add flour; cook ...
From canadianliving.com


MANGO CHICKEN CURRY RECIPE | REAL SIMPLE
Transfer to a bowl and wipe skillet clean. Step 3. Heat remaining 2 teaspoons oil over medium-high. Add onion; cook until tender, about 3 minutes. Add garlic, ginger, curry powder, and salt; cook, stirring, until fragrant, about 1 minute. Add coconut milk, broth, and mashed mango. Step 4. Add chicken and bring to a simmer.
From realsimple.com


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