Curry In A Hurry Grilled Chicken With Salsa And Sugar Snap Peas Recipes

CURRY IN A HURRY GRILLED CHICKEN WITH SALSA AND SUGAR SNAP PEAS

Steps:

• SALSA: In bowl, combine Salsa ingredients. Add salt, if desired.
• CHICKEN: Heat grill. In a separate bowl, mix paste and dressing. Brush half of paste mixture over chicken. Grill 10 minutes, or until 170 degrees Fahrenheit, brushing with remaining paste mixture.
• SUGAR SNAP PEAS: Meanwhile, in a greased skillet over medium-high heat, cook last three ingredients 2 minutes, or until tender.
• Serve peas with chicken and salsa.

EASY CHICKEN CURRY IN A HURRY

Steps:

• Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
• Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.
• Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.
• Garnish with cilantro or parsley and serve with rice.

CHICKEN CURRY IN A HURRY

Steps:

• Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
• Heat oil in a large skillet over medium-high heat.
• Add chicken and cook until lightly browned; then add curry powder and toss to coat.
• Remove from pan.
• Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.
• Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
• Garnish with cilantro and a dollop of yogurt.
• Serve with quick cooking minute rice, if desired.

CHICKEN CURRY IN A HURRY

Steps:

• Cut chicken into bite size pieces.
• Saute chicken, mushroom and onion in oil in large skillet until chicken is lightly browned on all sides and completely cooked, about 10 minutes.
• Stir in flour, salt, and curry powder.
• Add apple and parsley.
• Stir in milk and broth.
• Simmer, stirring constantly for three minutes or until apple pieces are crisp tender.
• Serve over rice.

EASY GREEN CURRY WITH CHICKEN, BELL PEPPER, AND SUGAR SNAP PEAS

Steps:

• Heat oil in a medium pot over medium. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or rice noodles and lime wedges alongside.