CHICKEN CURRY
This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!
Provided by Jennifer Segal, inspired by Cooks Illustrated
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder.
- Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
- Add the remaining 1½ tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant, about a minute more.
- Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ⅛ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
- Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.
Nutrition Facts : Calories 361, Fat 16g, Carbohydrate 15g, Protein 36g, SaturatedFat 2g, Sugar 6g, Fiber 3g, Sodium 830mg, Cholesterol 93mg
CHICKEN CURRY III
Chicken curry with ginger, garlic, coconut milk, yogurt and potatoes. Malaysian in taste, deep brown in color, and since it simmers with the potatoes it makes for a complete dish! Serve with hot cooked rice and other veggies, if desired.
Provided by Siti Ezzeldin
Categories World Cuisine Recipes Asian Malaysian
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
- Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
- Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
- Season with salt to taste and simmer for another 2 minutes; the curry is ready!
Nutrition Facts : Calories 715.5 calories, Carbohydrate 26.7 g, Cholesterol 173.3 mg, Fat 46 g, Fiber 4.5 g, Protein 48.4 g, SaturatedFat 17.1 g, Sodium 208.7 mg, Sugar 6.7 g
CHICKEN CURRY III
Steps:
- 1. In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
- 2. Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
- 3. Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
- 4. Season with salt to taste and simmer for another 2 minutes; the curry is ready!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY
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
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
BEST CHICKEN CURRY
Make and share this Best Chicken Curry recipe from Food.com.
Provided by Ratatouille245
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 613.7, Fat 45.4, SaturatedFat 24.1, Cholesterol 85, Sodium 730.3, Carbohydrate 29.6, Fiber 5.4, Sugar 5.4, Protein 26.5
CHICKEN CURRY III
Chicken curry with ginger, garlic, coconut milk, yogurt and potatoes. Malaysian in taste, deep brown in color, and since it simmers with the potatoes it makes for a complete dish! Serve with hot cooked rice and other veggies, if desired.
Provided by Allrecipes Member
Categories Malaysian Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
- Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
- Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
- Season with salt to taste and simmer for another 2 minutes; the curry is ready!
Nutrition Facts : Calories 715.5 calories, Carbohydrate 26.7 g, Cholesterol 173.3 mg, Fat 46 g, Fiber 4.5 g, Protein 48.4 g, SaturatedFat 17.1 g, Sodium 208.7 mg, Sugar 6.7 g
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