Curry Chicken With Mixed Berries Recipes

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CURRY CHICKEN WITH MIXED BERRIES



Curry Chicken with Mixed Berries image

The rich flavors of curry and sweet-tart berries marry beautifully in this colorful entree. Its creamy sauce thoroughly coats the tender chicken and rice. -Margaret Welder, Madrid, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1 medium onion, chopped
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 garlic clove, minced
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups water
1/2 cup heavy whipping cream
1/4 teaspoon minced fresh thyme
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
2 tablespoons butter
2 cups hot cooked long grain rice

Steps:

  • In a large skillet, saute onion in oil until tender. Add chicken; saute for 4-6 minutes or until no longer pink. Add garlic; cook 1 minute longer. , Combine the flour, bouillon, curry powder, salt and pepper; stir into skillet until smooth. Gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream and thyme; heat through. , In another skillet, saute berries in butter until heated through. Serve chicken mixture with rice and berries.

Nutrition Facts : Calories 522 calories, Fat 27g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 615mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein.

EASY CHICKEN CURRY



Easy Chicken Curry image

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

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

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

CURRY GRILLED CHICKEN



Curry Grilled Chicken image

"Chicken marinated in this fuss-free mixture comes out tender and tangy," informs Nancy Ode of Sherman, South Dakota. "Its mild curry flavor is equally good on pork," she assures, "but I marinate it for an hour or two longer for the best results."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup sugar
1/2 cup white vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 1-2 hours. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6 minutes on each side or until a thermometer reads 179°.

Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 294mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.

CHICKEN CURRY



Chicken Curry image

A simple, easy to prepare curry. We like this served over rice spiced with a couple allspice berries, green cardamom pods, and cloves. I just love soaking up the sauce with fresh naan. Spices can be easily adjusted according to taste.

Provided by UmmIbrahim

Categories     Curries

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 chicken, cut into pieces
6 tablespoons butter
1 large onion, sliced
1 tablespoon ginger-garlic paste
2 teaspoons garam masala
1 1/2 teaspoons red chili powder
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon red pepper (more to taste)
1 bay leaf
2 black cardamom pods
1 cup plain yogurt
1/2 cup coconut milk
1 (8 ounce) can tomato sauce

Steps:

  • Melt butter in large pot over med flame.
  • add in sliced onions and fry 3-5 min, until very soft.
  • add garlic/ginger paste and fry an additional minute.
  • add in all the spices and fry for 3 minute.
  • add the chicken pieces and stir and fry for 5-7 minute.
  • add yogurt, coconut milk, and tomato sauce
  • cover and simmer 45 min- 1 hour, until chicken is cooked through.
  • Serve with rice and naan for a real treat.
  • enjoy.

Nutrition Facts : Calories 799.8, Fat 61, SaturatedFat 28.1, Cholesterol 226.3, Sodium 1223.6, Carbohydrate 15.9, Fiber 3.2, Sugar 9.4, Protein 47.5

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