EASY CHICKEN CURRY
My kids love chicken curry. If it is "sport night" I can stop at the store and pick up a whole barbecued chicken and have this on the table in 20 minutes. Leftovers taste even better. I serve it over rice.
Provided by mary winecoff
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large skillet over medium low heat.
- Add the onion, apple and garlic and mix well.
- cook, covered over low heat until the onion is tender and translucent, about 12 minutes.
- Add the curry powder to the onion mixture and mix well.
- Dissolve cornstarch in the milk and add it to the mixture.
- Add the chicken broth and mix well.
- Reduce the heat to low and cook, stirring frequently, until slightly thickened.
- Add the lemon zest and lemon juice and mix well.
- Stir in the chicken and continue cooking until the chicken is heated through.
- Optional: Serve over rice with condiments such as chutney, raisins, diced bell peppers, cucumber, tomato, pineapple, papaya, mango, banana, kiwi, chopped scallions, hard-boiled eggs, peanuts or toasted almonds.
Nutrition Facts : Calories 256.8, Fat 11.1, SaturatedFat 4.2, Cholesterol 88.5, Sodium 299.7, Carbohydrate 9.7, Fiber 1.7, Sugar 3.6, Protein 28.6
EASY CHICKEN CURRY
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
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
EASY DELICIOUS CHICKEN CURRY
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
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.
SIMPLE CHICKEN CURRY
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
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
LEFTOVER CHICKEN CURRY
This leftover chicken curry recipe is a great way to use up leftover roast chicken.
Provided by Marianne Rogerson
Categories Family Dinners
Time 55m
Number Of Ingredients 17
Steps:
- Heat oil in saucepan. Add onion and salt and fry over medium heat until soft - around 10 minutes
- Add garlic and ginger and stir for 2 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.
- Add the stock and bring to the boil. Let it bubble gently for around 20 minutes until thickened.
- Add the roast chicken and warm through until you have the desired consistency of sauce.
- Remove from heat and add in one spoonful of yoghurt. Make sure it is fully mixed in before you add the second spoonful. Gently warm through and serve.
Nutrition Facts : Calories 292 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 610 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
CREAMY CURRIED CHICKEN
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
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.
EASY CHICKEN CURRY
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
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
QUICK CHICKEN CURRY
Quick chicken curry is an easy, one-pan recipe that's ready in just 15 minutes!
Provided by Kathryn
Categories Main dishes
Time 15m
Number Of Ingredients 13
Steps:
- 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.
- Stir in chicken until warmed through, 1-2 more minutes.
- Turn off the heat and stir in the Greek yogurt until just combined.
- Serve hot with fresh chopped parsley or cilantro and chopped peanuts.
Nutrition Facts : Calories 225 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 21 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 487 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CHICKEN CURRY
This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!
Provided by Jennifer Segal, inspired by Cooks Illustrated
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- 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 cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
- Add the remaining 1½ tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant, about a minute more.
- Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ⅛ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
- Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.
Nutrition Facts : Calories 361, Fat 16g, Carbohydrate 15g, Protein 36g, SaturatedFat 2g, Sugar 6g, Fiber 3g, Sodium 830mg, Cholesterol 93mg
MASSAMAN CHICKEN CURRY RECIPE
This rich flavored, mild Asian curry is all kinds of delicious! Easy to make in one pot and ready to serve in 40 minutes. Skip the takeout this week and make up a batch of this massaman chicken curry at home instead!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot or Dutch oven over medium heat. Add in the shallot and cook until translucent, about 3-5 minutes.
- Add in the chicken and cook until the surface turns white. Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.
- Next, add in the potatoes and carrots. Slowly pour in the coconut milk and broth. Cover and simmer for 15 minutes
- Uncover, add in the brown sugar, peanut butter and fish sauce. Simmer for another 2-3 minutes. Serve over rice and garnish with cilantro, peanuts and a juicy squeeze of lime.
Nutrition Facts : Calories 665 kcal, Carbohydrate 38 g, Protein 44 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 109 mg, Sodium 646 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving
EASY CHICKEN CURRY WITH VEGETABLES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.
EASY CHICKEN CURRY
Weeknight cooking doesn't get any easier than this endlessly adaptable five-ingredient, 30-minute curry from Mark Bittman. Sauté a pile of chopped onions in a little oil, then stir in curry powder (or red curry paste for Thai flavors). Pour in a can of coconut milk and swirl to combine. Add chicken, simmer until it's cooked through and finish with some chopped tomatoes. And dinner is served! This recipe lends itself to experimentation, so change it up. Be generous with spices. Toss in chopped bell pepper or carrots with the onions. Add a can of drained chickpeas or a generous handful of fresh spinach with the tomatoes. Instead of chicken, try shrimp, duck, turkey, firm fish, tofu, lump crab meat or beef. Just watch the cooking time: Fish, shrimp and crab cook faster than other meats. Also, don't forget to season as you go with salt and pepper.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place oil in a large skillet; turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so.
- Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you use shrimp, keep in mind that it cooks a little faster than chicken; if you are in doubt about whether chicken is done, cut into a piece.)
- Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 30 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 20 grams, Sodium 1048 milligrams, Sugar 5 grams, TransFat 0 grams
EASY CHICKEN CURRY
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
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
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