Charishmas Chicken Curry Recipes

JAMAICAN CURRY CHICKEN

Steps:

• Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
• Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
• Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

CHICKEN CURRY IN A HURRY

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.

EASY CHICKEN CURRY

Steps:

• Place oil in a large skillet; turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so.
• Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you use shrimp, keep in mind that it cooks a little faster than chicken; if you are in doubt about whether chicken is done, cut into a piece.)
• Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.

EASY CHICKEN CURRY

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.

BEST CHICKEN CURRY

Steps:

• Place chopped onions into a pan. Add in the 2 tbls of oil and cook on medium high heat until onions are transparent.
• Once onions are transparent put in either diced chicken or beef and cook for 6 minutes.
• Mix in the coconut milk and water with the onions and chicken.
• Add the spices and veggies to the milk mixture.
• Simmer for at least 20-30 minutes. Stirring occasionally.
• Server over steamed Basmati rice.

CHICKEN MASSAMAN CURRY

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
• Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

CARIBBEAN CURRIED CHICKEN

Steps:

• Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.

EASY CHICKEN CURRY

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!)

CHAMORRO CHICKEN CURRY RECIPE - (4.3/5)

Steps:

• Begin by heating the oil on medium high heat, in a large 8 qt. pot. Add the onions. Saute them until slightly translucent. Add the chicken pieces. Stir to combine well with the onions. Add all the seasonings. Stir to combine well with the chicken pieces. Add the water. Stir once again to combine well with the seasonings and chicken. Bring this to a boil. Throughout the cooking time, remember to spoon off the fat floating on the surface of the broth. Once a rolling boil occurs, cover and reduce heat to medium low and allow to cook for about 35 - 45 minutes. Stir in between cooking time and remove the fat floating on the surface of curry. After 15 minutes of cooking time, add the carrots and potatoes. Stir to combine with the chicken pieces. Cover and continue cooking for the remaining cooking time of 20 - 30 minutes more or until chicken is tender and potatoes are cooked through. Making sure to stir often in between cooking time. Taste and adjust seasonings accordingly, adding more if needed! Prepare the thickening slurry by combining the coconut milk and cornstarch. Whisk them together to form a smooth mixture. Set this aside until the cooking time is over, or when chicken and potatoes are cooked. Once the cooking time is up, stir the slurry once again to remove any lumps. Slowly pour this mixture into the curry, making sure to continue stirring while pouring it in. The curry will thicken almost immediately. Stir until well combined with the curry soup. Allow the mixture to come up to a slight boil, and then turn the heat off. Serve with white steamed rice.

MOM'S CHICKEN CURRY

Steps:

• Saute onion in butter with curry powder.
• Blend in flour and other seasonings.
• Cook on low until smooth.
• Stir in broth and milk slowly with whisk to make sure to get all the lumps out.
• Bring to boil. Boil for one minute or until thickened while stirring.
• Stir in chicken and lemon juice.
• Serve over rice.
• Enjoy!

CHRISTMAS SHRIMP CURRY

Steps:

• Melt butter in a double boiler. Add onion. Simmer until tender. Stir in flour and other dry ingredients. Gradually stir in chicken broth and milk. Cook over boiling water, stirring until thickened. (Could be 10 minutes.) Add shrimp and lemon juice. Heat to serving temperature. (Be sure not to heat too long or shrimp will over-cook and turn to rubber.) Serve over fluffy rice with two or more accompaniments on top: chutney, shredded coconut, diced bananas, sliced avocado, pineapple chunks, bacon bits, salted almonds, Spanish peanuts or currant jelly.

CHICKEN CURRY

Steps:

• In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes.
• Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder.
• Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper.
• Add chicken, and toss to coat. Heat peanut oil in a large pot over medium-high heat. Add chicken, cooking until browned, 3 to 5 minutes.
• Remove chicken.
• Set aside. Reduce heat, and add ginger, garlic, and onions.
• Cook until softened and deep-brown in color, 8 to 10 minutes.
• Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes.
• Add tomatoes, chicken stock, and cooked chicken.
• Raise heat to medium high, and cook until liquid is reduced, about 15 minutes.
• Meanwhile, toast pappadams.
• Reduce heat to low, and stir in yogurt and raisins.
• Cook until warmed throughout; add cilantro.
• Serve with basmati rice, and garnish with cashews.

SHEET-PAN CHICKEN CURRY DINNER

Steps:

• Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.

MAMA'S CHICKEN CURRY

Steps:

• Cut the chicken into portions, as desired. Marinade with salt and a whole lemon. Set aside for about 1/2 hour.
• Put about 10 tbsp of Oil into a deep pot and allow it to heat. Add the fenugreek, curry leaves, the garlic, ginger and cardamom mixture, green chilie, rampa and onion. Stir for about 3 minutes, then add the tomatoes.
• When the ingredients are a golden brown colour, start adding the spices, starting with: Chilie powder then followed by Masala, Turmeric and Curry powder. Stir well.
• When the mixture is almost a shade of dark red, put the chicken in, including the marinade.
• Raise the fire to let the curry boil. Add about 1/4 cup of water if necessary (or if you want more curry). Lower the heat and cook for about 20 minutes or until chicken is tender.

CHICKEN CURRY

Steps:

• In a saucepan, saute chicken and onion in oil until chicken is browned. Stir in the tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until chicken juices run clear. Serve over rice.

BAKED CHICKEN CURRY

Steps:

• Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
• Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
• Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.

SINGAPOREAN CHICKEN CURRY

Steps:

• Pat the chicken thighs dry with paper towels and combine with the lime juice, 1 tablespoon garlic, 1 tablespoon ginger, 1½ teaspoons white pepper, and 1 ½ teaspoons salt in a large bowl. Mix well, cover and refrigerate for 40 minutes.
• In a large wok or Dutch oven, heat the ghee over medium-high. When the ghee is hot and shimmering, wipe the marinade off the chicken and add the chicken in a single layer. Sear until light golden brown, 3 to 4 minutes on each side. Remove the chicken to a plate and set aside.
• Reduce the heat to medium-low and add the onion, remaining 1 tablespoon garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the cinnamon, cardamom, star anise and cloves, and cook, stirring, until fragrant, about 1 minute. Add the pandan leaves, chile powder, ground coriander, ground turmeric, ground fennel and remaining 1 teaspoon white pepper, and stir until it smells lovely, about 10 seconds.
• Add the chicken and stir until it is completely coated with the aromatics. Pour in the chicken broth, and bring the mixture to a near boil. Reduce the heat to low, cover and gently simmer until the chicken is tender and cooked through, 15 to 18 minutes. Stir in the coconut milk and simmer briskly to concentrate the flavors, 5 to 8 minutes. Add salt to taste. Turn off the heat and use the curry to prepare nasi biryani.

CHARISHMA'S CHICKEN CURRY

Steps:

• 1. Clean, wash and cut the chicken into bite-sized pieces.
• 2. Heat oil in a wok.
• 3. Once hot add cumin seeds and allow to sizzle for a few seconds. Add the bay leaves, 2 cloves, 2 green cardamoms and 1 inch cinnamon stick and mix well.
• 4.Fold in the chopped onions and the slit green chilli.
• 5. Prepare paste of the finely chopped ginger and garlic and add the ginger-garlic paste to the chopped onion mixture. Allow to stir-fry and cook until the raw smell of ginger and garlic is gone.
• 6. Add the dry masala powders and mix well. Sprinkle some water so that the mixture does not stick to the bottom of the wok.
• 7. Fold in two finely chopped tomatoes after washing them.
• 8. Allow to stir-fry for a few minutes on low flame.
• 9. Add salt to taste and mix thoroughly.
• 10. Now fold in the bite-sized washed, cleaned and chopped chicken pieces.
• 11. Mix well and add water as required to prepare the gravy.
• 12. Add some finely chopped fresh coriander leaves as a garnish.
• 13. Cover and allow to cook until the chicken is soft and tender.
• 14. Alternatively, you may cook the chicken in a pressure cooker with all the above ingredients until 5-6 whistles till the chicken is tender.
• 15. Serve hot with long-grain white Basmati rice.