Curried Chicken Recipe Easy

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SIMPLE CHICKEN CURRY



Simple Chicken Curry image

This is our family's favorite winter comfort meal.

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

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.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 10 g, Cholesterol 83.6 mg, Fat 18.9 g, Fiber 0.6 g, Protein 20.5 g, SaturatedFat 8.7 g, Sodium 810.2 mg, Sugar 4.4 g

CURRIED CHICKEN



Curried Chicken image

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

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

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).

Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g

EASY CHICKEN CURRY



Easy Chicken Curry image

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

1.5 tbsp oil ((vegetable, canola))
2 garlic cloves (, minced)
2 tsp ginger (, grated)
1/2 onion (, finely chopped)
500g / 1lb chicken thighs, sliced ((Note 1))
2.5 tbsp curry powder ((Note 2))
270 ml / 1.25 cups coconut milk (, full fat (9 oz) (Note 3))
1.5 cups (375 ml) chicken stock low sodium
1/2 tsp salt
3/4 cup frozen peas
1/4 cup coriander / cilantro leaves (, chopped)

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

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.

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

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!)

Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g

CURRIED CHICKEN THIGHS



Curried Chicken Thighs image

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

The is one of my favorite recipes. My fiancee has me make this for quite often!

Provided by vakatik

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon all-purpose flour
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, chopped
2 ½ tablespoons curry powder
1 teaspoon coarse salt
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon ground coriander
¾ cup fat-free chicken broth
½ cup plain fat-free Greek yogurt

Steps:

  • Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
  • Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
  • Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
  • Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 9.6 g, Cholesterol 59.5 mg, Fat 6.6 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.2 g, Sodium 723.1 mg, Sugar 3.1 g

CARIBBEAN CURRIED CHICKEN



Caribbean Curried Chicken image

Having grown up in the Virgin Islands, I've eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It's delicious served over rice. -Sharon Gibson, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 8 servings.

Number Of Ingredients 9

1 tablespoon Madras curry powder
1 teaspoon garlic powder
1 teaspoon pepper
8 boneless skinless chicken thighs (about 4 ounces each)
1 medium onion, thinly sliced
1-1/2 cups Goya mojo criollo marinade, well shaken
2 tablespoons canola oil
2 tablespoons all-purpose flour
Optional: Hot cooked rice, green onions and fresh cilantro leaves

Steps:

  • Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.

Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 514mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

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

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

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.

Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium

ONE-PAN CURRIED CHICKEN DINNER



One-Pan Curried Chicken Dinner image

A mouth-watering one-pan meal that's ready in 40 minutes, our easy chicken curry is perfect served alongside basmati rice and naan bread.

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 10

1 tablespoon ghee, coconut oil or olive oil
4 cups cauliflower florets
3 cups carrot sticks
1 red bell pepper, cut into pieces
1 tablespoon chopped fresh gingerroot
4 teaspoons curry powder
2 teaspoons salt
6 skin-on bone-in chicken thighs
2 cups chopped green onions
1 cup coarsely chopped fresh cilantro

Steps:

  • Heat oven to 450°F. Grease 16x11-inch roasting pan or 15x10x1-inch pan with 1 tablespoon ghee, coconut oil or olive oil.
  • Arrange cauliflower, carrots, bell pepper and gingerroot in pan. Sprinkle with 2 teaspoons of the curry powder and 1 teaspoon of the salt; toss.
  • Season chicken thighs with remaining 2 teaspoons curry powder and 1 teaspoon salt. Arrange chicken over vegetables.
  • Roast 20 minutes. Remove pan from oven; add green onions, tossing to mix. Return to oven; roast 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Just before serving, sprinkle chicken and vegetables with cilantro.

Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 5 g, Protein 26 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 6 g, TransFat 0 g

CURRIED CHICKEN (TRINIDAD STYLE)



Curried Chicken (Trinidad Style) image

This is a great curried chicken recipe from Trinidad recipe that I got from a book called "The Naparima Girls' Highschool Cookbook". It's easy to prepare and very flavorful.

Provided by desperate housewife

Categories     Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 (3 lb) whole chickens
1 teaspoon minced garlic
2 tablespoons minced green seasoning (found in most West Indian grocery stores. If unable to find minced thyme and green onion should work)
1 teaspoon salt, to taste
1 teaspoon hot pepper
2 tablespoons vegetable oil
3 -4 tablespoons curry powder
1/2 cup chopped tomato
1/2 cup chopped onion
1/2 cup hot water

Steps:

  • Cut chicken into small pieces and season with garlic, green seasoning, salt and hot pepper.
  • Marinate for 30 minutes or more.
  • Heat oil in an iron pot or skillet.
  • Mix curry powder with 1/4 cup of water until smooth; add to hot oil and cook 2 minutes.
  • Add chicken and stir to coat in curry; cook until all water dries out; stir well (about 10 mins).
  • Add tomatoes and onion; cook for a minute; stir in 1/2 cup hot water.
  • Lower heat to medium; cover and cook until meat is tender; add more water if more sauce is necessary.
  • Adjust salt and hot pepper.

Nutrition Facts : Calories 375.7, Fat 28.2, SaturatedFat 7.3, Cholesterol 106.9, Sodium 490.8, Carbohydrate 3.9, Fiber 1.5, Sugar 1.1, Protein 25.8

CURRIED CHICKEN BREASTS



Curried Chicken Breasts image

This sweet and spicy recipe comes from Lee Durels of Tulsa, Oklahoma.

Provided by Martha Stewart

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

Time 40m

Number Of Ingredients 6

4 boneless, skinless chicken breast halves, (about 1 pound)
4 tablespoons butter
1/2 cup honey
1/4 cup Dijon mustard
1 tablespoon curry powder
1/2 teaspoon salt

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.

Nutrition Facts : Calories 375 g, Fat 13 g, Protein 26 g

CURRIED CHICKEN BREAST



Curried Chicken Breast image

This is easy. You can also put steamed cauliflower,or peas when you add the soup. Serve over rice. Top with fried onions (you can find in the Indian section of your grocery store).

Provided by Rita1652

Categories     Curries

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts, sliced in two and seasoned with
salt and pepper, to taste
2 onions, sliced in rings
2 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon butter
1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of chicken soup
1/2 cup water
1 teaspoon turmeric
1 teaspoon curry powder

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.

EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY



Easy Homemade Chicken Curry Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, turmeric, chili powder, ground cumin, garam masala, ground ginger, white wine vinegar, oil, red chili, tomato, water, salt, pepper, rice, fresh coriander

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

4 boneless, skinless chicken breasts
1 tablespoon turmeric
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garam masala
½ tablespoon ground ginger
2 tablespoons white wine vinegar
oil, for frying
1 red chili, chopped
2 cups tomato, chopped
½ cup water
salt, to taste
pepper, to taste
rice, to serve
fresh coriander, to serve, chopped

Steps:

  • Cut the chicken into bite-size pieces.
  • Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
  • Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
  • Add the chili, chopped tomatoes, water, salt, and pepper.
  • Mix well and bring to a boil.
  • Simmer for 1 hour, until the sauce has thickened.
  • Serve with rice and chopped coriander.
  • Enjoy!

Nutrition Facts : Calories 354 calories, Carbohydrate 9 grams, Fat 13 grams, Fiber 3 grams, Protein 48 grams, Sugar 3 grams

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.

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.

CURRY CHICKEN SALAD



Curry Chicken Salad image

A cold chicken salad spread ideal for a sandwich. Serve on bread with lettuce, and enjoy!

Provided by Samantha

Categories     Salad     Curry Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 4

3 cooked skinless, boneless chicken breast halves, chopped
3 stalks celery, chopped
½ cup low-fat mayonnaise
2 teaspoons curry powder

Steps:

  • In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 1 g, Cholesterol 36.6 mg, Fat 1.6 g, Fiber 0.5 g, Protein 14 g, SaturatedFat 0.4 g, Sodium 46.3 mg, Sugar 0.3 g

CURRIED CHICKEN SKILLET



Curried Chicken Skillet image

This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. -Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1-1/3 cups plus 1/2 cup reduced-sodium chicken broth, divided
2/3 cup quinoa, rinsed
1 tablespoon canola oil
1 medium sweet potato, diced
1 medium onion, chopped
1 celery rib, chopped
1 cup frozen peas
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
3 teaspoons curry powder
1/4 teaspoon salt
2 cups shredded cooked chicken

Steps:

  • In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.

Nutrition Facts : Calories 367 calories, Fat 11g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 450mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein. Diabetic exchanges

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*.

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.

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

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

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.

CURRIED CHICKEN



Curried Chicken image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

3/4 cup long grain rice
8 ounces skinless, boneless chicken breasts
1 teaspoon olive oil
1 8-ounce onion or 7 ounces chopped onion (1 2/3 cups)
1 large clove garlic
1 teaspoon ground cumin
1 teaspoon fennel seed
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon hot-pepper flakes
4 ounces whole peeled carrots or 4 ounces chopped carrots ( 3/4 to 1 cup)
1 1/2 pounds ripe field tomatoes
2 tablespoons no-salt-added tomato paste
Fresh pineapple
Fresh coriander

Steps:

  • Combine 1 1/2 cups water with rice in heavy-bottomed pot. Bring to boil, reduce heat, cover, and simmer over low heat, cooking a total of 17 minutes, until water has evaporated and rice is cooked.
  • Meanwhile, wash, dry and cut the chicken into small chunks.
  • Heat the oil in nonstick skillet and cook the chicken until it begins to turn golden. Remove and set aside.
  • Meanwhile, chop the onion, mince the garlic, and saute them in the pan with the cumin, fennel, coriander, turmeric, ginger and pepper until the onion begins to soften.
  • Meanwhile chop the carrots into very small pieces; wash, dry, trim and chop the tomato into small pieces. When the onion is soft, add the carrots, the tomatoes and the tomato paste and cook quickly until the carrots are soft and the liquid has been reduced.
  • Cut the pineapple into enough bite-size chunks to make 1 cup; add to the sauce and return the chicken to the sauce.
  • Wash, dry and chop enough coriander to make 1 tablespoon, and stir into the sauce. Serve over rice.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 10 grams, Carbohydrate 90 grams, Fat 15 grams, Fiber 10 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 268 milligrams, Sugar 18 grams, TransFat 0 grams

SUPER EASY CURRIED CHICKEN LEGS



Super Easy Curried Chicken Legs image

This easily prepared slow cooker curried chicken is both tasty and easy on the budget! The recipe calls for 8 legs so leftovers are possible, but you may use fewer.

Provided by ChefWhiz

Categories     Chicken Thigh & Leg

Time 7h5m

Yield 4 serving(s)

Number Of Ingredients 5

8 chicken legs
3/4 cup onion, finely chopped
1 tablespoon butter, melted
1/4 cup orange marmalade
1/2 teaspoon curry powder

Steps:

  • Place chicken in one layer in slow cooker.
  • Sprinkle onion over top.
  • Mix remaining ingredients and spread over chicken.
  • Cover and cook on low 7-8 hours or until chicken is tender and cooked through.

Nutrition Facts : Calories 712.6, Fat 43.4, SaturatedFat 13.2, Cholesterol 284.9, Sodium 296.5, Carbohydrate 16.4, Fiber 0.6, Sugar 13.3, Protein 61

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10 BEST CHICKEN CURRY WITH COOKED CHICKEN RECIPES
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2022-07-01 nutmeg, tomatoes, cinnamon, curry powder, chicken, salt, chicken stock and 3 more Creamy Slow-cooked Chicken Curry Donna Hay extra virgin olive oil, shrimp paste, tamarind paste, chicken thighs and 15 more
From yummly.com


COCONUT CURRY CHICKEN RECIPE - HOW TO MAKE COCONUT …
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2022-05-19 Directions. In a large pot or high-sided skillet over medium heat, heat oil and butter. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes. Add ...
From delish.com


SLOW COOKER CHICKEN CURRY - THE EASIEST EVER RECIPE!
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2019-05-07 Put everything APART FROM the Garam Masala into the slow cooker (crock pot). Give it a good stir. Put the lid on and cook on HIGH for 4 hour or LOW for at least 6 hours. When the chicken is tender and falling apart, …
From tamingtwins.com


EASY CURRY CHICKEN - DINNER, THEN DESSERT
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2018-01-24 Add the canola oil to a heavy skillet or wok and heat on medium-high heat. Add the curry powder and stir with spatula until you can just smell it, for about five seconds or so. Add in the chicken with marinade. Cook for a …
From dinnerthendessert.com


30-MINUTE CHICKEN CURRY - ONCE UPON A CHEF
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Instructions. Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder. Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and …
From onceuponachef.com


CURRIED CHICKEN | RICARDO
Preparation. In a bowl, cover the chicken with the curry powder. In a large skillet over medium heat, brown the chicken in the oil for about 5 minutes on each side or until cooked. Season with salt and pepper. Place the chicken on a plate. Let cool and cover with plastic wrap. Refrigerate.
From ricardocuisine.com


EASY CURRIED CHICKEN POT PIE - SIMPLY DELICIOUS
2021-02-14 Remove the chicken breasts from the pan and set aside to rest. Make the filling: In the same pan, add a splash of oil and cook the onion, celery and carrot until soft and lightly golden. Add the garlic and spices and cook for 1 minute. Sprinkle in the flour, stir to coat the vegetables then pour in the stock and cream.
From simply-delicious-food.com


MEDITERRANEAN CHICKEN CURRY RECIPE: EASY 6 SERVING IDEAS
2022-07-08 Directions: Step 1: Add olive oil and heat in a large skillet or wok. Add chopped tomatoes and brown sugar/honey if used. Step 2: Add red curry paste and cook for 2 minutes, stirring constantly. Step 3: Add chicken breasts, rice, coconut aminos or soy sauce, and curry paste. Cook for about 5-7 minutes over medium-high heat or until the chicken ...
From skteamrecipes.com


EASY CHICKEN CURRY - HEALTHY FOOD GUIDE
Instructions. 1 Spray a large non-stick frying pan with oil and set over a medium heat. Add the onion and cook for 2 min until softened slightly, then add the chicken to the pan and cook for 5 min until browned.
From old.healthyfood.com


IRRESISTIBLE CHICKEN CURRY - INSPIRED TASTE
Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes. Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).
From inspiredtaste.net


CHICKEN CURRY - SPEND WITH PENNIES
Instructions. Heat the oil in a large pot over medium low heat. Add the onions and minced garlic and cook for a few minutes until the onions are fragrant and softened. Add the chicken and cook for 2-3 minutes, browning it a little. Add curry powder and paste; cook for 3-5 minutes. Add the coconut milk, and let simmer for 15-20 minutes or until ...
From spendwithpennies.com


LEFTOVER CHICKEN CURRY - MAMA LOVES TO COOK
2020-02-14 Instructions. Heat oil in saucepan. Add onion and salt and fry over medium heat until soft - around 10 minutes. Add spices and stir for around 2 minutes until the fragrance starts filling the kitchen. Stir in the tomatoes and mix well, scraping up any bits that may be stuck on the bottom of the pan.
From mamalovestocook.com


EASY CURRIED CHICKEN WITH POTATOES
Set aside. Heat remaining 2 Tbsp (30 mL) canola oil in large saucepan over medium-high heat. Add onions and saute until golden, about 7 minutes. Add chicken pieces and cook until lightly browned, turning pieces once, about 5 to 7 minutes. Add tomatoes, cinnamon stick, salt and pepper and potatoes. Bring to a boil.
From chicken.ca


CURRIED CHICKEN SALAD RECIPE (EASY) | KITCHN
2022-06-24 Instructions. Place 1/2 cup mayonnaise, 1 tablespoon apricot preserves, 2 teaspoons curry powder, 1 teaspoon freshly squeezed lemon juice, 1/4 teaspoon kosher salt, and a few grinds black pepper in a medium bowl and stir to combine. Prepare the following, adding each to the bowl of dressing as you complete it: Dice 8 ounces cooked, boneless ...
From thekitchn.com


EASY CHICKEN CURRY - CAMPBELL SOUP COMPANY
Instructions. Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned on both sides. Remove the chicken from the skillet. Add the curry powder to the skillet and cook and stir for 30 seconds. Add the soup and milk and stir until smooth.
From campbells.com


EASY CURRY CHICKEN WITH COCONUT MILK - THESUPERHEALTHYFOOD
2022-07-10 Easy coconut curry chicken has the amazingly rich flavors you’d expect of a curry, coupled with loads of veggies and a hint of lime that goes great over rice and comes together in just 20 minutes! After you’ve fallen in love with this dish, you’ll want to try my Chicken and Broccoli Curry, Thai Coconut Curry, and Chicken or Shrimp Pad Thai.
From thesuperhealthyfood.com


CURRIED CHICKEN SALAD - EASY CHICKEN RECIPES
2021-03-12 How to make Curried Chicken Salad. Be sure to see the recipe card below for full ingredients & instructions! Whisk together the Greek yogurt, mayonnaise, lemon juice, curry powder, honey, garlic powder, salt and pepper. Stir in the remaining ingredients. Serve on your favorite bread, or in lettuce wraps to make it low-carb.
From easychickenrecipes.com


EASY CHICKEN CURRY | CANADIAN LIVING
2010-11-29 Transfer to slow cooker. In skillet, bring orange juice, broth, curry paste, garlic and ginger to boil, blending curry paste into liquid and scraping up brown bits from bottom of skillet. Scrape into slow cooker. Stir to combine. Cover and cook on low until juices run clear when chicken is pierced, about 4 to 6 hours. Skim off fat.
From canadianliving.com


HOW TO MAKE SHEET-PAN CURRIED CHICKEN - THE PIONEER WOMAN
2020-05-12 Directions. Position a rack in the lower third of the oven and preheat to 425˚. Combine the curry paste, brown sugar and vegetable oil in a small bowl. Put the green beans and carrots in a large bowl and toss with a little less than half of the curry mixture and ½ teaspoon salt. Spread out on an oiled rimmed baking sheet.
From thepioneerwoman.com


GAENG GATI GAI CHICKEN CURRY RECIPE | OLIVEMAGAZINE
2022-07-05 Method. STEP 1. Use a pestle and mortar to finely pound the turmeric, chillies and peppercorns, and add the curry paste to combine. Alternatively, whizz together in a food processor. STEP 2. Heat a pan over a medium heat, add the vegetable oil and stir-fry the curry paste until fragrant. Add the sugar to caramelise slightly.
From olivemagazine.com


COCONUT CURRY CHICKEN - EASY CHICKEN RECIPES
2022-04-15 Stir in the garlic, ginger, curry powder, cumin, coriander and cook until fragrant, about 60 seconds. Stir in the tomatoes and season with salt and pepper. Cook until the tomatoes are softened and juicy, about 3 minutes. Pour in the coconut milk and bring to a simmer. Stir in the chicken and cook until warmed through.
From easychickenrecipes.com


EASY CURRIED GRILLED CHICKEN BREAST - SIMPLY DELICIOUS
2022-06-08 Make the chicken marinade: Whisk together oil, lemon juice, spices, salt and pepper in a small bowl. Pour over the chicken and allow to marinate for at least 20 minutes but up to 24 hours, covered in the fridge. Grill the chicken: Cook the chicken on a hot grill or grill pan set over medium-high heat for 3-4 minutes then flip with tongs and ...
From simply-delicious-food.com


CHICKEN CURRY WITH COCONUT MILK - THIS HEALTHY TABLE
2021-02-26 Remove and set aside. Cook the vegetables. Heat the rest of the oil and cook the onions for 10 minutes. Then add the garlic and stir continuously for 30 seconds. Return the chicken to the pot and add in the coconut milk. Stir to combine. Simmer. Bring to a low boil and then reduce to a simmer and cook for 30 minutes.
From thishealthytable.com


QUICK CHICKEN CURRY {15 MINUTES} (+ VIDEO) - FAMILY FOOD ON THE …
Heat olive oil in a large skillet over medium heat. Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds. Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using. Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
From familyfoodonthetable.com


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