Curry Chicken Stir Fry Recipes

COCONUT CHICKEN STIR FRY

Steps:

• Melt butter in large frying pan over medium heat.
• Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
• Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
• Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
• Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
• Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

CURRY STIR-FRY

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes.
• Stir curry powder, cumin, salt, and pepper into the onion mixture. Add asparagus and broccoli to the skillet, pour water over the vegetables, and cook until slightly tender, 4 to 5 minutes.
• Stir shrimp into the vegetable mixture; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.

CURRY CHICKEN AND VEGETABLES

Steps:

• In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until chicken juices run clear. Remove and keep warm. , In the same pan, stir-fry carrots and garlic in remaining oil for 1 minute. Stir in broccoli; cook 2 minutes longer. Add onions; cook 1-2 minutes longer. , Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through.

THAI CURRY STIR-FRY

Steps:

• Stir together broth, cornstarch, soy sauce, curry powder and red pepper flakes; set aside.
• Spray wok or large skillet with cooking spray; heat over medium high heat.
• Add onions and garlic and stir-fry for 1 minute; remove from wok.
• Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp tender; remove from wok.
• Add oil to hot wok.
• Add chicken and stir-fry 2 to 3 minutes or until no longer pink.
• Stir broth mixture and add to wok.
• Cook and stir until broth mixture comes to a boil and thickens slightly.
• Return all vegetables to to wok and heat through.
• Serve with rice.

RED THAI CURRY CHICKEN STIR-FRY

Steps:

• Heat your pan or pot, and spray lightly with olive oil.
• Remove excess fat and skin from chicken (don't be overly diligent - a little fat is useful in the cooking!) and cut into bite-size pieces. Set aside.
• Add chopped onion and hot chili pepper to the pre-heated pan; cook on high heat until onion is slightly soft (1 to 2 minutes).
• Add carrot, cut into thick Julienne strips.
• Add the curry paste, and stir-fry well.
• Add water to help dissolve and mix the curry paste. The heat from the pan will evaporate the water quickly, but it still loosens up the paste.
• Add the chicken and bell peppers (cut lengthwise).
• Stir frequently; make sure all the paste is dissolved. The oil from the chicken should help this, too.
• Add Thai fish sauce.
• When the meat is thoroughly cooked, remove from heat.
• Serve on a bed of Jasmin or Basmati rice, or other rice of your choice.

FREEZER BAG CHICKEN CURRY STIR-FRY

Steps:

• Whisk together the coconut milk, curry powder, tomato paste, chile flakes, ginger, garlic, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the peas and cauliflower and toss to coat. Cover the bowl with plastic wrap and microwave until the cauliflower is crisp-tender, about 4 minutes. Uncover and let cool to room temperature.
• Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Thaw in the refrigerator for at least 24 hours before cooking.
• Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook. stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
• Divide the chicken and vegetables among 4 plates. Serve each with naan and garnish with cilantro leaves and yogurt.

RED CURRY CHICKEN STIR-FRY

Steps:

• Heat a large skillet or wok over high. Add oil and curry paste and cook, stirring, until fragrant, about 1 minute. Add chicken and cook until starting to brown, about 1 minute. Add snow peas and pineapple and cook until snow peas are bright green and tender and chicken is cooked through, about 3 minutes. Stir in basil and fish sauce and season with salt. Serve with rice.

RED CURRY CHICKEN STIR-FRY

Steps:

• Heat a wok over high heat. When the wok begins to smoke, add 1 tablespoon of the peanut oil. Add the carrots and green beans and stir-fry for 1 minute. Splash in 2 tablespoons stock to facilitate cooking and stir-fry for another minute. Transfer to a plate and set aside.
• Wipe the wok dry and return to the heat. When the wok is hot, add the remaining 2 tablespoons peanut oil. Add the garlic, ginger and half the chiles and stir-fry for less than 1 minute. Add the curry paste and stir-fry for 1 to 2 minutes. Add the kaffir lime leaves and chicken and stir-fry until the chicken has browned, 2 to 3 minutes. Add the coconut milk and stir-fry for 1 minute. Stir in the remaining 1/4 cup stock, the shiitake mushrooms, scallion light parts, bean sprouts and fish sauce and cook until the chicken has cooked through, 1 to 2 minutes more. Add the green beans and carrots back in and season with salt and white pepper. Transfer to a serving plate and garnish with the remaining chilies, some bean sprouts, the scallion greens and cilantro.