Curried Chicken Recipes Recipes Recipe For Hand

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.

EASY CURRY CHICKEN HAND PIES

Steps:

• Preheat oven to 350F.
• Add butter to a skillet over medium high heat. Toss in celery, onion, and carrots and stir to coat in the butter.
• Cook for approximately 5 minutes or until veggies are tender and fragrant.
• Stir in the flour and curry powder and stir to coat. Once the veggies are all coated and a paste forms, stir in the chicken broth. Bring to a boil and then reduce heat to low. Allow to thicken for about 1-2 minutes, then remove from the heat.
• Stir in the sour cream and the sliced chicken breast. Set aside.
• Lightly flour a work surface and roll out the puff pastry sheets. Use the bottom of a glass or a 3" round cookie cutter to cut out circles in the dough. The two sheets should yield about 18 circles total.
• Add 1 tablespoon of the chicken mixture to one half of each circle. Moisten the edge of each circle with a small amount of water, and then fold over the dough to cover the mixture
• and press to close. Use a fork to close each hand pie. Lay each completed hand pie on a greased baking sheet, about 1" apart.
• Repeat with remaining dough.
• In a small bowl, combine whisked egg and water. Brush each hand pie with egg mixture and then sprinkle lightly with flake sea salt.
• Bake for 18-20 minutes or until crisped and golden. Serve warm.
• Enjoy!

CURRIED CHICKEN

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).

ONE-PAN CURRIED CHICKEN DINNER

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.

CURRIED CHICKEN

Steps:

• Mix curry, garlic and onion with water. Add to pot with hot oil. Fry for about 2 minutes, then add meat. Fry for a little while. Then add pepper, chives and 1 tomato diced. Fry for a little while again and then add coconut milk. Simmer for about 20 minutes. Keep turning. Have a kettle of boiling water, and add some to pot to make gravy. Sprinkle with ground cumin.
• This meal is usually served with white rice or roti skins.

COCONUT-LIME CURRIED CHICKEN

Steps:

• Put the 2 tablespoons oil in a large skillet and turn the heat to medium.
• Meanwhile, season the chicken breasts with salt and pepper on each side. Add 2 tablespoons of the curry paste and half of the cilantro. Massage the chicken, rubbing in the curry paste and cilantro.
• When the oil is shimmering, add the chicken in one layer and cook until browned, about 3 minutes per side. Remove to a plate. The chicken will not be cooked through at this point.
• Add the onion, garlic, ginger and 1 tablespoon of the butter. Season with salt and pepper. Add a drizzle of oil if the skillet looks dry and stir together. Clear some space in the skillet and add 2 of the lime halves cut-side down. Add the remaining 2 tablespoons curry paste and cook, stirring occasionally, until the onion is translucent and the garlic is slightly golden, about 5 minutes. During this time, leave the limes cut side down. Return the chicken to the skillet. Sprinkle with most of the lime zest and reserve the rest for garnish. Add the thyme leaves and bring to a simmer. Remove the lime halves.
• Reduce the heat to medium-low and stir in the coconut milk, water and half of the lime juice. Bring to a simmer. Add the rice, if using, and stir together. Add half of the remaining chopped herbs and all of the remaining lime juice. Flip the chicken to coat, add the raisins and continue to simmer until the sauce is slightly thickened and the chicken is cooked through, about 10 minutes. Taste and adjust the seasonings as needed. Stir in the remaining 1 tablespoon butter and the chopped herbs and squeeze in more lime juice, as desired.
• Garnish with the coconut and reserved lime zest and serve.