CHICKEN CURRY RECIPE
Simple Indian chicken curry made delicious, spicy and hot with minimum ingredients. This is a basic recipe that can be tried even by beginners. It pairs great with rice, roti or paratha.
Provided by Swasthi
Categories Asian Curry Dinner Indian Main Course Side World Cuisine
Time 50m
Number Of Ingredients 18
Steps:
- First heat oil in a deep pan, then add whatever whole spices you have - bay leaf, cinnamon, cloves & green cardamoms. Fry them till you get an aroma, just for a min.
- Add chopped onions and chilies. Saute till the onions turn deep golden in color.
- Next add ginger garlic paste and saute till you get a nice aroma. This just takes about a minute.
- Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
- Pour yogurt (or cashew paste), red chili powder, garam masala & coriander powder.
- On a low heat, cook until the mixture smells good and the raw smell goes away.
- Add chicken and coriander leaves. Fry till the chicken turns white or pale in color. This takes around 3 mins.
- Cover and cook on a low heat for 3 to 4 minutes. This step is very important as the chicken absorbs all the flavors of the spices.
- Meanwhile in a separate pot, heat up 1 cup water. Using cold water most times toughens the chicken so it is good to use hot water.
- Pour hot water just enough to make a thick curry. Do not add too much water. Chicken curry will become runny. Sometimes chicken lets out lot of moisture. So use only as needed.
- Cover and cook on a medium to low flame till the chicken is soft cooked and the curry turns thick.
- Taste the curry & add more salt if needed.
- You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.
- Cover and cook on a low flame for 3 to 5 mins. When the chicken is cooked completely it will fall off the bone easily.
- Lastly garnish with coriander leaves, cover and off the heat. Serve chicken curry with butter naan or jeera rice.
Nutrition Facts : Calories 417 kcal, Carbohydrate 10 g, Protein 33 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 126 mg, Sodium 143 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
EASY CHICKEN CURRY
Recipe video above. This is a Western style curry, and it's the easiest chicken curry I know how to make with the least ingredients possible without sacrificing tastiness! Very mild, not spicy at all (assuming curry powder is mild).
Provided by Nagi
Categories Mains
Time 28m
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
- Add chicken and cook until it it changes from pink to white.
- Add curry powder and cook for 2 minutes.
- Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
- Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
- Serve over rice, noodles or mashed potato!
Nutrition Facts : Calories 383 kcal, Carbohydrate 10 g, Protein 29 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 118 mg, Sodium 295 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CURRY CHICKEN AND PASTA
If you like pasta, this is a great alternative to traditional Italian. This recipe is from rossipasta.com. They have all the hard to find flavored pastas (I used curry linguini). The version below was made to my liking which increased the curry and veggies. You can prepare the chicken however you like (whole cut up, boneless, grilled, smoked etc.). I had some whole smoked beer can chicken so I de-boned and cubed 1 pound.
Provided by Wing-Man
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Start preparation for pasta.
- Cook chicken to your liking in olive oil or If you will be using cooked chicken as I did you will add it later.
- Add vegetables, almonds and sesame oil and cook for 3 minutes over medium heat.
- Add curry powder and mix well.
- Add olive oil (unless you used it to cook chicken) and cooked chicken, mix well.
- Let the mixture simmer thoroughly for about 10 minutes.
- Toss with warm pasta and serve.
Nutrition Facts : Calories 828.3, Fat 39.9, SaturatedFat 6.1, Cholesterol 85.1, Sodium 164.6, Carbohydrate 73.4, Fiber 6.7, Sugar 4.7, Protein 44.2
ROAST CHICKEN WITH CURRY PASTE
This is a very simple change for a roast chicken dinner. You can even add the vegetables (carrots, potatoes, etc.) and the whole meal is ready. Please note the flavor will change with the type of curry paste you use.
Provided by Nadine
Categories Main Dish Recipes Curries Chicken
Time 2h15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine curry paste and olive oil in a small bowl. Rinse chicken and dry with paper towels. Gently separate skin from meat over the chicken's breast and legs. Rub the cavity of the chicken with curry paste mixture and rub more curry mixture under the skin. Place onion quarters in the chicken cavity. Rub remaining paste all over chicken. Place chicken on a rack set inside a roasting pan.
- Roast in the preheated oven until skin is browned, the juices run clear, and an instant-read meat thermometer inserted into a chicken thigh, not touching bone, reads at least 160 degrees F (70 degrees C), about 2 hours.
Nutrition Facts : Calories 409.4 calories, Carbohydrate 2.2 g, Cholesterol 129.3 mg, Fat 25 g, Fiber 0.2 g, Protein 40.9 g, SaturatedFat 6.7 g, Sodium 268.7 mg, Sugar 1 g
CHICKEN CURRY SAUCE FOR PASTA
Make and share this Chicken Curry Sauce For Pasta recipe from Food.com.
Provided by MMers
Categories Curries
Time 32m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- In skillet, heat oil over medium-high heat; saute garlic and onion for 2 minutes or until softened.
- Add curry powder, paprika and ginger; cook stirring, for one minute.
- Add chicken; saute for 3 minutes or until lightly browned.
- Stir in 1/4 cup chicken stock.
- Cook for one minute or until liquid has evaporated.
- Add remaining stock& tomato paste and bring to a boil.
- Reduce heat and sprinkle with raisins; simmer for 5 minutes or until chicken is no longer pink inside.
- Remove from heat; stir in yogurt, salt and pepper.
- Top with nuts and parsley.
- Serve over penne or spagetti.
CREAMY CAJUN CHICKEN PASTA
Creamy Cajun Chicken Pasta is such a simple and quick recipe, perfect for weeknight dinners. Juicy chicken breast tossed with tender pasta in a creamy cajun garlic sauce, ready in 30 minutes.
Provided by Valentina Ablaev
Categories Easy
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain, cover, and keep warm.
- Beat the chicken breasts so that they are even in thickness and season all over with 1½ Tbsp cajun seasoning.
- In a large non-reactive skillet*, heat 2 tsp oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn heat down to low and saute until cooked through and 165˚F on a thermometer. Transfer to a cutting board, slice into thin strips, and cover to keep warm.
- In the same skillet over medium heat, saute the butter and garlic for 30-60 seconds or until the garlic is fragrant. Add the diced tomatoes and saute another 2 minutes.
- Add in the heavy whipping cream, remaining cajun seasoning, and parmesan cheese, and bring to a simmer. Season to taste if needed.
- Add the sliced chicken and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through. Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan and chopped parsley.
Nutrition Facts : Calories 483 kcal, Carbohydrate 33 g, Protein 18 g, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 123 mg, Sodium 202 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving
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