Chicken Curry Ii Recipes

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INDIAN CHICKEN CURRY II



Indian Chicken Curry II image

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

Provided by Amanda Fetters

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 16

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
½ teaspoon grated fresh ginger root
½ teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
¾ cup coconut milk
½ lemon, juiced
½ teaspoon cayenne pepper

Steps:

  • Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  • Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g

CHICKEN CURRY FOR TWO



Chicken Curry for Two image

I love to try new recipes for my husband and me, and I actually have cookbooks and recipes from all over the world. When I find a recipe that's well-received, I make a copy and put it in a protective sleeve in a loose-leaf binder. I now have quite a few huge binders!

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 2 servings.

Number Of Ingredients 15

1 small onion, sliced
1 tablespoon plus 1/3 cup water, divided
1/2 pound boneless skinless chicken breasts, cubed
1 small apple, peeled and chopped
1/4 cup raisins
1 garlic clove, minced
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon salt
1-1/2 teaspoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 cup sour cream
3/4 teaspoon cornstarch
1 tablespoon thinly sliced green onion
Hot cooked rice

Steps:

  • Place onion and 1 tablespoon water in a microwave-safe bowl. Cover and microwave on high until crisp-tender, 1 to 1-1/2 minutes., In a 1-1/2-qt. slow cooker, combine the chicken, apple, raisins, garlic, curry, ginger, salt and onion. Combine the flour, bouillon and remaining water; pour over chicken mixture. Cover and cook on low until chicken juices run clear, 3 to 3-1/2 hours., Bring sour cream to room temperature. Remove chicken mixture to a bowl; keep warm. Transfer juices to a small saucepan. Combine cornstarch and sour cream until smooth; add to juices. Cook and stir over medium heat until thickened. Pour over chicken mixture; toss to coat. Sprinkle with green onion and serve with rice.

Nutrition Facts : Calories 354 calories, Fat 13g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 647mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 3g fiber), Protein 26g protein.

INDIAN CHICKEN CURRY I



Indian Chicken Curry I image

My friend's father, who is from India, showed me how to make this! It's delicious! Serve with hot cooked rice and veggies if desired; make sure that you do NOT eat the cloves, the flavor is too strong!

Provided by Kristi Martinez

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 6

Number Of Ingredients 13

8 bone-in chicken breast halves, skinless
salt and pepper to taste
1 tablespoon olive oil
2 onions, peeled and quartered
1 teaspoon finely chopped fresh ginger root
1 teaspoon crushed garlic
1 tablespoon hot (Madras) curry powder
1 (15 ounce) can tomato sauce
1 (10 ounce) can coconut milk
4 whole cloves
4 pods cardamom
1 cinnamon stick
salt to taste

Steps:

  • Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
  • Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
  • Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
  • Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 9.8 g, Cholesterol 81.1 mg, Fat 15.3 g, Fiber 2.8 g, Protein 33 g, SaturatedFat 9.6 g, Sodium 442.6 mg, Sugar 5.1 g

INDIAN CHICKEN CURRY II



Indian Chicken Curry II image

"This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice." From Allrecipes.com

Provided by Cheri 911

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh gingerroot
1/2 teaspoon white sugar
salt
2 chicken breast halves, skinless, boneless, cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper

Steps:

  • Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  • Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Nutrition Facts : Calories 423.6, Fat 25.4, SaturatedFat 12.4, Cholesterol 31.2, Sodium 107, Carbohydrate 40.2, Fiber 3, Sugar 33.6, Protein 11.6

CHICKEN CURRY II



Chicken Curry II image

A spicy home substitute for the expensive golden curry found in the grocery store. Serve over jasmine rice for best flavor.

Provided by Teresa Smith

Categories     Main Dish Recipes     Curries     Chicken

Yield 5

Number Of Ingredients 11

1 (2 to 3 pound) whole chicken, cut into pieces
1 tablespoon garam masala
1 tablespoon garlic powder
2 tablespoons olive oil
2 onions, chopped
1 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
4 potatoes, peeled and cubed
4 tablespoons curry powder
salt and pepper to taste
2 ounces golden raisins

Steps:

  • Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot.
  • Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool.
  • Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!

Nutrition Facts : Calories 799.2 calories, Carbohydrate 52.1 g, Cholesterol 175.1 mg, Fat 44.3 g, Fiber 7.2 g, Protein 48.9 g, SaturatedFat 11.8 g, Sodium 578 mg, Sugar 10.7 g

INDIAN CHICKEN CURRY (MURGH KARI)



Indian Chicken Curry (Murgh Kari) image

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Provided by Ayshren

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 6

Number Of Ingredients 20

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
½ cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon salt
½ cup water
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

Steps:

  • Sprinkle the chicken breasts with 2 teaspoons salt.
  • Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
  • Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  • Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g

CHICKEN CURRY II



Chicken Curry II image

This is a very mild chicken curry, very suitable for children. My daughter loved it from the age of 9 months and 18 years later it is still a family favourite. You need to start it the day before but don't let that put you off. It couldn't be more simple to make. We serve the curry and rice as a complete meal, having a big plateful each (about 1-1/2 cup rice each and one cup of the curry).

Provided by Kathy Bloor

Categories     Whole Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 chicken
1 ounce unsalted butter
2 large onions
1 teaspoon salt
3/4 cup flour
2 teaspoons curry powder
1/2 teaspoon ginger, ground
black pepper
4 cups chicken stock (made previous day)

Steps:

  • The day before, place whole chicken in a large saucepan.
  • Cover chicken with water; bring to a boil; lower heat and simmer for about one hour or until chicken is starting to fall off the bones.
  • Remove chicken and put aside to cool.
  • Pour stock into a large bowl; place in the refrigerator.
  • The next day the fat will have set. Remove the fat and throw it away.
  • Meanwhile, remove chicken from bones and cut into bite size pieces.
  • Put in refrigerator until needed.
  • (Ingredients do not need to be precise.) Place butter and onions in saucepan over a medium to high heat and fry until soft.
  • Add one teaspoon of salt.
  • Add extra butter to saucepan if needed as you are about to add flour, curry powder, ginger, and a good few shakes of pepper (about 1/2 teaspoon).
  • You need the melted butter to combine it all to a thick paste.
  • Stir out any lumps.
  • Add chicken stock one cupful at a time; stir well to smooth paste.
  • Bring to boil after each cupful is added.
  • Continue with this process until sauce is the thickness you like. (I like it fairly thick).
  • Add chopped chicken.
  • Reheat until chicken is hot.
  • Serve with rice. (Tastes better if cooked the day before).
  • Leftover curry can be frozen. Don't freeze the rice.

Nutrition Facts : Calories 376.3, Fat 21.9, SaturatedFat 7.2, Cholesterol 97.5, Sodium 544.8, Carbohydrate 17.3, Fiber 1, Sugar 3.5, Protein 26.1

WHITE-COOKED CHICKEN AND CURRY II



White-Cooked Chicken And Curry II image

Number Of Ingredients 7

1 spring chicken
2 onions
4 potatoes
3 tablespoons oils
1 to 2 tablespoon curry powder
1 1/2 cups water
1 teaspoon salt

Steps:

  • 1. With a cleaver, chop chicken, bones and all, in 2-inch sections. 2. Cut onions in 2-inch cubes. Peel and cube potatoes, but leave in cold water until ready to use. 3. Heat oil. Add onions and curry powder and stir-fry until onions are translucent and softened. 4. Add chicken sections and water. Bring to a boil then simmer, covered, 10 minutes. 5. Add salt and cubed potatoes. Simmer, covered, until done (about 20 minutes more). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

QUICK AND EASY CHICKEN CURRY FOR 2



Quick and Easy Chicken Curry for 2 image

Make and share this Quick and Easy Chicken Curry for 2 recipe from Food.com.

Provided by Chef Dudo

Categories     Curries

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1 onion, diced
1 tablespoon oil
2 chicken breasts, diced
1/8 teaspoon chili powder
2 teaspoons curry powder
1 chicken bouillon cubes or 1 vegetable stock cube
2 tablespoons tomato puree
1/4 teaspoon sugar
4 tablespoons water
1/2 lb spinach

Steps:

  • Saute the onion in the oil for 2-3 minutes.
  • Add chicken breast and fry for 2-3 minutes.
  • Add all other ingredients except the spinach and simmer for 10 minutes.
  • Add a little water if it is too dry.
  • Stir in the spinach, cook for 2 minutes.

Nutrition Facts : Calories 379.1, Fat 21.3, SaturatedFat 5, Cholesterol 93.1, Sodium 562.1, Carbohydrate 13.2, Fiber 4.3, Sugar 4.5, Protein 34.9

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