Curried Chicken Easy

SIMPLE CHICKEN CURRY



Simple Chicken Curry image

This is our family's favorite winter comfort meal.

Recipe From allrecipes.com

Provided by Gerald Peeso

Categories     Main Dish Recipes     Curries     Chicken

Time 35m

Yield 8

Number Of Ingredients 11

6 tablespoons butter
½ cup minced onion
1 tablespoon curry powder
6 tablespoons all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons white sugar
¼ teaspoon ground ginger
2 cups chicken broth
2 cups milk
4 cups cubed, cooked chicken
1 tablespoon lemon juice
Calories295.5 calories
Carbohydrate10 g
Cholesterol83.6 mg
Fat18.9 g
Fiber0.6 g
Protein20.5 g
SaturatedFat8.7 g
Sodium810.2 mg
Sugar4.4 g

Steps:

  • Melt butter in large skillet over medium-high heat. Add onion and curry powder; saute until tender, about 5 minutes.
  • Stir flour, salt, sugar, and ginger into the onion mixture; cook until smooth and bubbling, about 5 minutes.
  • Pour chicken broth and milk into the skillet, stir, and bring to a boil; cook at a boil for 1 minute.
  • Stir chicken and lemon juice into the broth to cover completely; cook until the chicken is heated through, about 5 minutes.

EASY CHICKEN CURRY



Easy Chicken Curry image

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Recipe From allrecipes.com

Provided by Aurelie Stalnaker

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste
Calories247.4 calories
Carbohydrate7.9 g
Cholesterol68.4 mg
Fat11.3 g
Fiber2.7 g
Protein28.5 g
SaturatedFat1.8 g
Sodium81.8 mg
Sugar2.3 g

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 (EASY)



Curried Chicken (Easy) image

"I Hate To Cook Book" is a delightful, funny and curious cookbook, copyrighted 1960 and was a girl's best friend. For the women who did it all, and was not predisposed to "liking" cooking to boot. This "Sunday Chicken" adaption is absolutely a lifesaver, for all of us, even now, in todays world. Just takes *chicken* and a couple other ingredients. Please give this your seal of approval--and most of all, *enjoy*.

Recipe From food.com

Provided by Andi Longmeadow Farm

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken pieces
1 tablespoon olive oil
1 teaspoon butter (optional)
1 small apple, chopped fine
1/4 cup onion, chopped fine
1 garlic clove, minced fine
1 teaspoon curry powder
1/4 teaspoon salt (optional)
1/4 teaspoon pepper
1 (10 1/2 ounce) can mushroom soup (I use low sodium)
1/2 cup half-and-half (I use skim)
1 pinch paprika

Steps:

  • Preheat oven to 350 degrees.
  • Spray baking dish with cooking spray.
  • Heat oil, (and butter if using) in a small skillet.
  • *Optional step*~I brown the chicken in this skillet first, on each side.
  • Remove chicken if browning and put in baking dish.
  • Or if you didn't brown chicken, just place salt and peppered chicken pieces in baking dish.
  • Add onion and apple, cook until soft over med/high heat.
  • Add garlic, cooking for 30 seconds.
  • Add curry powder, salt, and pepper.
  • Add soup and half and half, and cook until heated.
  • Ladle sauce over chicken, covering chicken.
  • Place in oven, bake, uncovered~for 1 hour, or until completely done. Chicken temp should be 160 degrees internally.

CURRIED CHICKEN THIGHS



Curried Chicken Thighs image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 tablespoon butter
6 chicken thighs
Salt and pepper
1 cup chopped onion
3 teaspoons curry powder
1/2 teaspoon cayenne
1 teaspoon cinnamon
1 teaspoon cumin
2 carrots, peeled and sliced on diagonal
1 1/2 cups low sodium chicken stock
1 cup broccoli florets
1/4 cup heavy cream
3/4 cup frozen peas
Cooked basmati rice, for serving

Steps:

  • Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
  • Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
  • Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
  • Stir in cream and peas. Season to taste. Serve with basmati rice.

CREAMY CURRIED CHICKEN



Creamy Curried Chicken image

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

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 cups uncooked instant rice
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 tablespoon canola oil
1 can (13.66 ounces) coconut milk
2 tablespoons tomato paste
3 cups fresh baby spinach
1 cup chopped tomato
Calories 508 calories
Fat27g fat (19g saturated fat)
Cholesterol63mg cholesterol
Sodium541mg sodium
Carbohydrate39g carbohydrate (6g sugars
Fiber4g fiber)
Protein29g protein.

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.

EASY CHICKEN CURRY



Easy Chicken Curry image

Serve this dish with rice and accompaniments, such as plain yogurt, raisins, toasted almonds, and store-bought mango chutney. Curry powder comes in many varieties. Madras, used here, is spicier.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

2 tablespoons all-purpose flour
4 skinless, boneless chicken breast halves (6 ounces each)
1 tablespoon plus 2 teaspoons olive oil
1 medium onion, finely chopped (3/4 cup)
2 cloves garlic, minced
2 teaspoons medium to hot curry powder
Coarse salt
3/4 pound small red potatoes, cut into 1/2-inch chunks
1 can (14 1/2 ounces) diced tomatoes (preferably zesty flavored), with juice
1/4 cup water
Calories354 g
Fat8 g
Fiber3 g
Protein42 g

Steps:

  • Place flour on a plate. Dredge chicken in flour, shaking off excess. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add chicken, and cook until golden brown, about 3 minutes per side. Transfer chicken to a bowl; set aside.
  • Heat remaining 2 teaspoons oil in same skillet; cook onion and garlic, stirring frequently, until onion is softened, about 5 minutes. Stir in curry powder and 3/4 teaspoon salt; cook 1 minute more.
  • Add potatoes and 1 cup water; bring to a boil. Reduce heat to a simmer; cover, and cook until potatoes are just tender but still offer slight resistance when pierced with the tip of a paring knife, about 7 minutes. Stir in tomatoes and 1/4 cup water.
  • Return chicken to skillet along with any accumulated juices in bowl; simmer, covered, until chicken is cooked through, 12 to 15 minutes.

EASY DELICIOUS CHICKEN CURRY



Easy Delicious Chicken Curry image

This is a simple, fast recipe for chicken curry. I have been using this recipe for over 30 years. I've tried other recipes but always come back to this one. Hope you enjoy! Prep time is to make curry, assuming you have cooked chicken on hand.

Recipe From food.com

Provided by marypage

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1/4 cup onion, minced
1 1/2-2 teaspoons curry powder
3 tablespoons flour
3/4 teaspoon salt
3/4 teaspoon sugar
1/4-1/2 teaspoon ground ginger
1 cup chicken broth
1 cup milk
2 cups cooked chicken, diced, whatever you have leftover
1/2 teaspoon lemon juice
3 -4 cups cooked rice

Steps:

  • Melt butter over low heat in a heavy bottomed saucepan.
  • Sauté onion and curry power in melted butter for 2-3 minutes to bring out flavors in curry powder.
  • Blend in flour, salt, sugar and ground ginger. Cook over low heat until mixture is smooth and bubble.
  • Remove saucepan from heat and whisk in chicken broth and milk.
  • Bring mixture to a boil, stirring constantly. Boil for 1 minute until mixture thickens.
  • Add chicken and lemon juice.
  • Heat to warm the chicken.
  • Spoon Chicken Curry over the cooked rice and serve with accompaniments on the side so everyone can top as desired.
  • Curry Accompaniments:.
  • Chutney, tomato wedges, raisins, slivered almonds, chopped salted peanuts, sautéed onion rings, pineapple, chopped hard cooked eggs, crispy bacon bits, pickles (sweet or sour), flaked coconut, sliced avocado.
  • You can also use this recipe to make shrimp curry. Replace the cooked chicken with 2 cups of cooked, cleaned shrimp.

CURRIED COCONUT CHICKEN



Curried Coconut Chicken image

Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.

Recipe From allrecipes.com

Provided by ROMA

Categories     World Cuisine Recipes     Asian     Thai

Time 1h10m

Yield 6

Number Of Ingredients 10

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 ½ tablespoons vegetable oil
2 tablespoons curry powder
½ onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Calories374.6 calories
Carbohydrate16.7 g
Cholesterol78 mg
Fat20.9 g
Fiber2.8 g
Protein32.2 g
SaturatedFat13.8 g
Sodium806.7 mg
Sugar10.6 g

Steps:

  • Season chicken pieces with salt and pepper.
  • Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  • Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

CURRIED CHICKEN



Curried Chicken image

This is a very easy and delicious chicken recipe that goes well served with rice.

Recipe From allrecipes.com

Provided by FatManWhoCooks

Categories     Main Dish Recipes     Curries     Chicken

Time 1h25m

Yield 6

Number Of Ingredients 9

1 whole chicken, cut into 8 pieces and skin removed
salt and ground black pepper to taste
1 tablespoon paprika, or to taste
1 tablespoon butter
1 apple, cored and chopped
1 onion, chopped
1 tablespoon curry powder, or more to taste
1 (10.75 ounce) can cream of mushroom soup
1 cup half-and-half cream
Calories389 calories
Carbohydrate13.1 g
Cholesterol133.6 mg
Fat19.4 g
Fiber2 g
Protein39.7 g
SaturatedFat7.5 g
Sodium470.5 mg
Sugar4.9 g

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
  • Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

EASY CHICKEN CURRY



Easy chicken curry image

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt

Recipe From bbcgoodfood.com

Provided by Esther Clark

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 11

2 tbsp sunflower oil
1 onion, thinly sliced
2 garlic cloves, crushed
thumb-sized piece of ginger, grated
6 chicken thighs, boneless and skinless
3 tbsp medium spice paste (tikka works well)
400g can chopped tomatoes
100g Greek yogurt
1 small bunch of coriander, leaves chopped
50g ground almonds
naan breads or cooked basmati rice, to serve
Calories354 calories
Fat23 grams fat
SaturatedFat4 grams saturated fat
Carbohydrate10 grams carbohydrates
Sugar8 grams sugar
Fiber3 grams fiber
Protein24 grams protein
Sodium0.6 milligram of sodium

Steps:

  • Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
  • Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

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