Curried Chicken Breast Recipes

EASY CHICKEN CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
• Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

CURRIED CHICKEN BREAST

Steps:

• Measure spices into a small bowl.
• Place garlic, ginger and onion in another bowl.
• Place skillet over medium heat, add oil and butter. Wait for the butter to melt.
• Add the spices; stir and cook for a minute or two until the spices become fragrant.
• Add onion, ginger and garlic. Cook, stirring frequently, until softened, about 5 minutes.
• Cut the chicken in half crosswise, so you have 6 evenly sized pieces.
• Add the chicken and cook 3 minutes, flipping the chicken occasionally.
• Add potatoes, tomatoes with it's juice and cilantro.
• Reduce heat if necessary and simmer 20 - 30 minutes until chicken is cooked through.
• Remove from heat. Stir sour cream into sauce.
• Serve immediately with hot rice and garnished with raisins.

CURRIED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees. Put chicken breast halves into an 8-inch square baking dish.
• In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble.
• Pour over chicken; bake until chicken is cooked through, about 30 minutes.

CURRIED CHICKEN BREAST

Steps:

• In a large skillet, heat 1 tablespoon of oil and butter.
• When hot, saute onions and garlic till soft, remove onions and garlic.
• Add more oil if needed and brown 4 boneless chicken breast.
• Add to chicken cream of mushroom soup and 1/2-cup water.
• Return onions and spices back to pan with chicken mixture; cover and simmer until done.
• If you'd like you can top with Gourmet crispy fried onions (Chirag) Found in the Indian food section.

CURRY COCONUT CHICKEN BREASTS

Steps:

• Sprinkle the chicken on both sides with a pinch of curry powder, a pinch of salt and a grind of pepper. Allow to rest on the counter at room temperature for about an hour.
• In a large pan with straight sides, add enough oil to fill 2 inches deep. Heat the oil to 350 degrees F.
• Meanwhile, dredge the chicken. On 1 plate, combine the flour and a pinch of salt. In a bowl, whisk together the eggs, milk, cayenne and a pinch of salt. On another plate, add the coconut, the remaining curry powder, breadcrumbs and a pinch of salt. Stir to combine, turning the coconut yellow. To dredge, first place the chicken breasts in the flour and coat on all sides. Shake off any excess flour and dunk in the egg mixture. Remove and press all sides into the coconut mixture.
• Fry the chicken in batches to keep the oil temperature around 330 to 350 degrees F. Cook until deep golden brown on 1 side, 4 to 5 minutes. Flip and cook about 4 more minutes. Remove to a paper towel-lined plate and sprinkle with salt. Serve warm.

SKILLET CURRIED CHICKEN

Steps:

• 1. Preheat the oven to 400 degrees F. Heat the oil in a medium skillet over medium heat. Rub the chicken breast halves with the curry powder and 1 teaspoon salt. Add the chicken to the hot pan, smooth-side down, and cook 7 to 8 minutes.
• 2. Transfer the chicken to a plate. Add the onions to the skillet and cook, stirring occasionally, until softened, about 3 minutes. Stir in the apples, raisins, and chicken broth and bring to a simmer.
• 3. Return the chicken to the skillet, cooked-side up. Transfer to the oven and bake until the chicken is just cooked through, about 10 minutes.
• 4. Transfer the chicken to a cutting board. Set the skillet over medium-high heat, add the cream, and simmer until slightly thickened, about 3 minutes. Taste, season with salt, and stir in a bit of honey, if you like the sauce sweeter. Slice the chicken at an angle and serve topped with some sauce and the almonds.
• Per serving: Calories 469
• Total Fat 22 grams
• Saturated Fat: 5.5 grams
• Protein: 41 grams
• Total Carbohydrates: 28 grams
• Sugar: 18 grams
• Fiber: 4 grams
• Cholesterol 129 milligrams
• Sodium 345 milligrams

CHICKEN BREASTS WITH CURRY

Steps:

• Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
• Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
• Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
• Sprinkle chicken with salt and pepper.
• Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
• Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.

CURRY CHICKEN BREASTS

Steps:

• In a large skillet, brown chicken on both sides in oil. Combine the Worcestershire sauce, chili sauce, curry powder, garlic salt and hot pepper sauce. Pour over chicken. Add onion. Reduce the heat; cover and simmer for 9-11 minutes or until a thermometer reads 170°. Serve with rice.

CURRIED CHICKEN BREAST

Steps:

• Heat oil in a saucepan and add ginger and garlic. Cook briefly, stirring, and add curry powder or paste. Cook, stirring, about 1 minute.
• Add tomatoes and yogurt and cook, stirring often, 5 minutes.
• Cut chicken into 1-inch cubes and add to the sauce.
• Cook, stirring often, about 2 minutes.
• Cover the saucepan and let simmer 15 minutes.
• Add cream, salt and pepper and simmer 2 minutes. Stir in the coriander leaves and serve.

CREAMY CURRIED CHICKEN

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.