Curriedchickensatay Recipes

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.

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

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).

CURRIED CHICKEN SATAY

Steps:

• Soak 24 short bamboo skewers in water for 30 minutes.
• Slice chicken breast lengthwise thinly into 24 strips and thread onto skewers. Place on baking sheet.
• In a small bowl, combine curry powder, cumin, salt, and pepper.
• Brush the chicken with 2 TBS peanut oil and sprinkle all over the spice mixture.
• Refrigerate for 1 hour.
• In a food processor, combine rice vinegar, mayo, soy sauce, mint, coriander and 1/4 tsp each salt and pepper.
• Slowly drizzle in the peanut oil.
• Transfer the vinaigrette to a bowl and refrigerate.
• Preheat a stove top grill pan and grill the chicken skewers over high heat, about two minutes per side.
• Serve with the vinaigrette.

CURRIED CHICKEN

Steps:

• In a large frying pan, heat the butter and saute the onion, garlic, and ginger until the onion is soft, but not brown. Add the curry powder and chiles, stirring so that they do not stick or burn. Add the vinegar. There should be enough to make a smooth paste.(You may need up to 1/4 cup more vinegar.) Cover the chicken pieces with the paste and place them in a covered bowl in the refrigerator. Allow the chicken pieces to marinate for at least 2 hours. When ready to cook, place the chicken pieces in a large frying pan and add enough water to reconstitute the paste and prevent scorching. Cover and cook over low heat for 30 minutes. (You may find that you will have to add more water to prevent scorching.) After 30 minutes, add the potatoes, cover and continue to cook for an additional 15 minutes, or until the potatoes and chicken are done.

CURRIED CHICKEN SATAY WITH FRESH MINT-SOY VINAIGRETTE

Steps:

• Soak the bamboo or wooden skewers in water for 30 to 60 minutes.
• With a sharp knife, cut each chicken breast lengthwise into 12 long, thin strips. Thread 1 strip onto each of the skewers, weaving the skewer back and forth along the length of each chicken strip. Arrange them on a large platter or baking tray.
• To prepare the marinade, in a small bowl combine the curry powder, pepper, salt and cumin. Spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides. Cover the platter or tray with plastic wrap and marinate in the refrigerator for 1 hour or longer.
• To prepare the mint-soy vinaigrette, in a food processor fitted with the steel blade or a blender, combine the egg yolks, vinegar, mint, soy sauce and coriander. With the motor running, slowly drizzle in the oil and continue processing until smooth. Transfer the dressing to a bowl, season to taste with salt and pepper, cover with plastic wrap and refrigerate until ready to serve.
• Preheat a hinged indoor grill or panini maker, according to the manufacturer's instructions, or preheat a broiler, outdoor grill, or stovetop grill pan. Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill. If using an indoor grill, take care that the skewers don't prevent the grill or panini maker from closing properly.
• Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip.

SATAY CHICKEN CURRY

Steps:

• Cut chicken into pieces, place in a bowl.
• Blend all marinade ingredients, pour over chicken, stir.
• Cover with cling film, marinate in fridge for at least 2 hours, stirring occasionally.
• Remove chicken and grill under preheated grill for 8 to 10 minutes or until cooked, turning and brushing with marinade.
• Meanwhile, make peanut sauce by blending peanut butter, fish sauce, lime juice, chilli powder, and sugar.
• Pour into saucepan and cook gently for 5 minutes stirring occasionally, season to taste with pepper (and salt if you really must).
• Add chicken and stir through.
• Serve with rice, garnish with fresh coriander.

CREAMY CURRIED CHICKEN

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.

CURRIED CHICKEN SKILLET

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.

CURRIED CHICKEN

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and sauté until golden, about 15 minutes. Add ginger and garlic; sauté 1 minute. Add curry, cumin and cinnamon; sauté until fragrant, about 1 minute. Add flour, then yogurt and tomato paste, whisking until sauce is smooth, about 1 minute. Add broth and applesauce. Bring to boil. Reduce heat; simmer until sauce thickens slightly, stirring occasionally, about 30 minutes. (Can be made 1 day ahead. Cool slightly. Cover and chill. Bring to simmer before continuing.)
• Add chicken and peas to sauce. Simmer until chicken is almost cooked through, about 3 minutes. Add sour cream and coconut milk. Reduce heat to medium-low. Stir until chicken is cooked through and sauce thickens enough to coat spoon, about 3 minutes (do not boil). Season with salt and pepper. Transfer to bowl. Garnish with cilantro sprigs.
• Place rice, chutney, bananas, mangoes, coconut and peanuts in separate bowls. Serve alongside curry.

DAD'S CURRIED CHICKEN

Steps:

• Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
• Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
• Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
• Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.

CURRIED CHICKEN

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.

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.