JAMAICAN CURRY CHICKEN
I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!
Provided by camsmum
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 13.8 g, Cholesterol 102.5 mg, Fat 20.3 g, Fiber 3.1 g, Protein 27.8 g, SaturatedFat 4.7 g, Sodium 1353.2 mg, Sugar 2.1 g
JAPANESE CURRY CHICKEN
Unlike Indian or Thai curry, Japanese curry is more savory than spicy. This chicken recipe uses Golden Curry® brand curry cubes, that can be found in the Asian section of any grocery store. It's the definition of umami! Oishii desu ne!? (Delicious, isn't it!?)
Provided by Idachef
Categories World Cuisine Recipes Asian Japanese
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the pan, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
- While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 1/2 minutes; remove and stir until sauce mix has completely dissolved.
- Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then lower heat and simmer until vegetables are tender, about 30 minutes.
- Meanwhile, bring remaining water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Scoop rice into bowls and serve curry on top.
Nutrition Facts : Calories 652.5 calories, Carbohydrate 94.6 g, Cholesterol 65 mg, Fat 13.8 g, Fiber 6.2 g, Protein 37.2 g, SaturatedFat 2.4 g, Sodium 1749.7 mg, Sugar 4.5 g
NIGERIAN CHICKEN CURRY RECIPE BY TASTY
Here's what you need: red potato, water, olive oil, curry powder, boneless, skinless chicken breast, onion, frozen peas, red bell peppers, green beans, carrots, jalepeno, black pepper, salt, jasmine rice, fresh parsley
Provided by Julie Klink
Categories Dinner
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a bowl, add the potatoes, and fill the bowl with water until the potatoes are covered. Microwave on the potato setting for 10 minutes. The potatoes are done when you can pierce through them with a fork. Leave in water, and set aside until ready to use.
- In a large pot over medium heat, add the olive oil and 3 tablespoons of curry powder, and mix thoroughly.
- Add the cubed chicken and the onions to the pot, and mix thoroughly until chicken is cooked through, about 5 minutes.
- Add the peas, red bell peppers, green beans, carrots, and jalapeño pepper, and mix thoroughly.
- Add the reserved potatoes, along with 6 cups (1.4 L) of the water the potatoes were cooked in to the pot, and mix thoroughly.
- Add the salt, pepper, and the rest of the curry powder, and mix thoroughly.
- Bring the curry to a boil, cover, and reduce heat to low. Simmer the curry for one hour on low heat. Remove from heat.
- Serve with jasmine rice garnished with parsley.
- Enjoy!
Nutrition Facts : Calories 662 calories, Carbohydrate 54 grams, Fat 14 grams, Fiber 11 grams, Protein 77 grams, Sugar 9 grams
CHICKEN CURRY JAIPUR
Make and share this Chicken Curry Jaipur recipe from Food.com.
Provided by Chocolatl
Categories Chicken
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken and water in a heavy pot or Dutch oven.
- Stud the onion with the cloves (push the cloves into the onion at various points).
- Add onion, peppercorns, carrot and 2 teaspoons of salt to the pot.
- Cover and simmer 1 hour.
- Remove chicken from broth and cool.
- Strain broth and discard solids. Set broth aside.
- When chicken is cool enough to handle, remove skin and bones and cut into small pieces. Set aside.
- Melt butter in a large skillet.
- Add minced onion and saute until tender but not browned, 2-3 minutes.
- Stir in curry powder.
- Gradually stir in coconut milk and 1 cup of the reserved broth.
- Add pepper, ginger, cloves, mint and remaining salt.
- Cover and cook over low heat 30 minutes.
- Add chicken and cook until tender, about 30 minutes more.
- Stir in lime juice.
- Stir in cream and serve.
Nutrition Facts : Calories 550.1, Fat 46.7, SaturatedFat 21.8, Cholesterol 131.5, Sodium 1122.3, Carbohydrate 8.6, Fiber 2, Sugar 2.2, Protein 25.4
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