CURRIED CHICKEN STEW
This is an easy curried chicken stew to make any time of the week. The leftovers are great also, served over rice. This recipe is spicy!
Provided by GeorgiaGirl
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large pan over medium heat. Add curry powder and turmeric; cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic; cook until fragrant, about 2 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.
- Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium-low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 36.6 g, Cholesterol 39.3 mg, Fat 21.5 g, Fiber 7.2 g, Protein 21.3 g, SaturatedFat 13.8 g, Sodium 358.3 mg, Sugar 7 g
CURRY CHICKEN
This dish is traditionally served with white rice and chutney, and tastes even better the day after its made. Try adding 1/2 cup of shredded coconut before serving for a twist.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 12
Steps:
- Rinse the chickens with water and pat them dry with paper towels. Cut the chickens into serving pieces and place in a large bowl, reserving the backs, necks, and wing tips for stock or another use. Juice the limes and add the juice to the chicken along with the grated lime rind, coating the chicken with the juice.
- In a large skillet, heat 1/4 cup of the oil and 1 tablespoon of the butter, if using, over high heat until very hot. Pat the chicken dry again and carefully add half of the pieces to the skillet. Fry on one side for 3 to 4 minutes, shaking and tilting the skillet a little to distribute the fat. Turn the chicken over and fry for 3 minutes more, or until golden brown. Remove the chicken to a large platter and set aside.
- Pour out the old fat, wipe the skillet, and add the remaining 1/4 cup oil and 1 tablespoon butter, if using. Repeat the frying procedure with the remaining chicken pieces and then set aside.
- Discard all but 2 tablespoons of oil, reduce the heat to medium, and add the onions and garlic to the skillet. Cook, stirring, for 1 minute (be careful not to burn the garlic). Add the curry powder and fry for 1 minute, scraping the bottom.
- Add the tomatoes, whole Scotch bonnet pepper and slices, salt, and black pepper. Stir thoroughly while scraping the bottom of the pan. Add the water and mix until well blended. Return the chicken to the pan. Bring to a boil and reduce the heat to a simmer. Cover and cook for 45 minutes, or until the chicken is tender.
CURRY CHICKEN STEW
My Grandma Inky grew up in India and passed down this recipe to my mother, who then passed it down to me. The recipe brings back fond memories of the family gathered around the table, enjoying this delicious meal and catching up on one another's day. I tweaked the ingredients a bit to fit my toddler's taste buds, but it's just as scrumptious as Grandma's own. -Teresa Flowers, Sacramento, California
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 8 ingredients. Place chicken, green pepper and onion in a 5- or 6-qt. slow cooker; pour broth mixture over top. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours., Remove chicken and cool slightly. Cut or shred meat into bite-size pieces and return to slow cooker; heat through. Serve with rice. If desired, top with cilantro and chutney.
Nutrition Facts : Calories 266 calories, Fat 8g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 1604mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 36g protein.
CHICKEN CURRY
Who can resist stewed chicken scented with fragrant spices like cloves, cardamom, allspice and cinnamon? Serve with rice and chutney for a crowd-pleasing curry with bright Indian flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield about 4 to 6 main course servi
Number Of Ingredients 16
Steps:
- In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.
- Heat the oil in a stew pot or Dutch Oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until dark and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute.
- Season the chicken with salt and pepper. Add the tomato and chicken and cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients "re-fry" in the oil, about 6 minutes. Continue to cook, stirring, until the chicken is lightly browned, about 7 minutes more.
- Add the water and bring to a boil. Lower the heat to maintain a simmer, cover, and stew for 15 minutes. Uncover and continue cooking, stirring occasionally, until the chicken is cooked through and tender and the liquid thickens into a sauce, about 30 minutes more. Transfer chicken curry to a serving bowl and serve with rice and chutney.
CURRIED CHICKEN AND VEGGIE STEW
Make and share this Curried Chicken and Veggie Stew recipe from Food.com.
Provided by paphlovian
Categories Stew
Time 8h20m
Yield 15 bowls, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients in a large slow-cooker.
- Cook on low for 8-10 hours.
- Enjoy!
Nutrition Facts : Calories 421.1, Fat 23.2, SaturatedFat 15.1, Cholesterol 58.1, Sodium 234.2, Carbohydrate 27, Fiber 7.1, Sugar 7.2, Protein 28.3
CURRIED CHICKEN
Chicken breasts stay moist when cooked in the microwave on a bed of onion and apple. Ketchup, curry powder, and yogurt make a sweet, mildly spicy, and creamy sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a 2-quart microwave-safe dish with lid, stir together onion, apple, garlic, ketchup, and curry powder. Add 1/4 cup water. Season with salt and pepper; stir to combine.
- Add chicken; season with salt and pepper. Cover and microwave on high for 5 minutes. Turn chicken pieces over. Cover and microwave on high for 5 minutes longer or until chicken is opaque throughout. Lift chicken from dish, and divide among four serving plates.
- Stir yogurt into onion-apple mixture in dish; spoon sauce over chicken, and sprinkle cilantro over each plate. Serve with rice or noodles, if desired.
Nutrition Facts : Calories 232 g, Fat 3 g, Fiber 1 g, Protein 41 g
CURRIED CHICKEN AND VEGETABLE STEW
Make and share this Curried Chicken and Vegetable Stew recipe from Food.com.
Provided by dicentra
Categories Stew
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine everything except lemon juice, salt, and cayenne in a slow cooker.
- Cover and cook on low for 5-6 hours.
- Season to taste with lemon juice, salt and cayenne.
Nutrition Facts : Calories 215.9, Fat 2, SaturatedFat 0.5, Cholesterol 49.3, Sodium 302.3, Carbohydrate 25.5, Fiber 5.1, Sugar 6.3, Protein 24.4
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Category Low-Calorie Slow-Cooker Stew RecipesCalories 174 per servingTotal Time 3 hrs 20 mins
- Coat a medium nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir about 3 minutes or until lightly browned. Drain off fat.
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