Chicken With Fresh Curry Paste Recipes
CHICKEN WITH FRESH CURRY PASTE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Salt and pepper the chicken, and brown carefully on both sides in a 12-inch skillet over medium-high heat for 15 or 20 minutes.
- Meanwhile, soak shrimp in warm water to cover, and dried chilies in warm water to cover. Combine onion, garlic, ginger, cumin and coriander in a food processor. When shrimp are tender, add to processor, reserving their liquid (or add the nam pla or soy sauce). When chilies are soft, discard stems; add flesh to processor. Pulse machine on and off, using the coconut milk or the reserved liquids as necessary to form a thick paste.
- Remove chicken from pan, leaving a couple of tablespoons of fat behind. Add curry paste, and cook over medium heat, stirring occasionally, 2 minutes. Add remaining coconut milk, and bring to a boil; put chicken back in pan, with its accumulated juices. Cook, uncovered, at an energetic simmer until chicken is tender, 20 to 40 minutes. Meanwhile, quarter 1 lime, and juice the other; stir this juice into curry.
- Serve garnished with cilantro and accompanied by lime quarters, with white rice.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 16 grams, Sodium 430 milligrams, Sugar 2 grams, TransFat 0 grams
OUR BEST CURRY CHICKEN RECIPE
You'll love this curry chicken recipe
Provided by Cassie Marshall
Categories Main Course
Time 45m
Number Of Ingredients 16
Steps:
- Remove the chicken's skin and chop the chicken into small pieces.
- Wash the chicken pieces in the lemon juice (or lime juice) and white vinegar mixture.
- Drain the chicken well to remove all of the excess liquid.
- Dry the chicken thoroughly with paper towels.
- In a medium kitchen bowl, combine the onion, chicken pieces, chopped pepper, garlic, ginger, pimento berries, all-purpose seasoning, salt, and curry powder. Allow all of this to marinate for at least 30 minutes.
- Add the extra virgin olive oil to a large pot and heat the oil until it's medium heat.
- Add the chicken to the hot olive oil and stir thoroughly.
- Allow the chicken to become lightly browned on all sides. Don't allow the pot to burn. If needed, add a little bit of water to keep the chicken from scorching the pot.
- Slowly stir in the potato, carrot, and thyme sprigs.
- Add sufficient water to the pot to cover the chicken.
- Cover with a tight-fitting lid and allow the chicken to cook for between 25 and 30 minutes.
- The Jamaican chicken curry is finished cooking when the liquid is reduced to savory curry sauce.
Nutrition Facts : Calories 238 kcal, ServingSize 1 serving
THAI GREEN CURRY CHICKEN
In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.
Provided by laus
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
- Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.
Nutrition Facts : Calories 472.4 calories, Carbohydrate 14.6 g, Cholesterol 57.1 mg, Fat 40.9 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 24.3 g, Sodium 934.7 mg, Sugar 6.8 g
CREAMY CURRIED CHICKEN
This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.
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