CHICKEN CURRY IN A HURRY
Chicken Curry in a Hurry
Provided by Kate Merker
Time 35m
Number Of Ingredients 11
Steps:
- Cook the rice according to the package directions.
- Heat the oil in a skillet over medium-low heat. Add the onion and cook, occasionally stirring, for 7 minutes.
- Sprinkle with the curry powder and cook, stirring, for 1 minute.
- Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
- Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.
Nutrition Facts : Calories 363 kcal, Carbohydrate 11 g, Cholesterol 126 mg, Protein 29 g, SaturatedFat 10 g, Sodium 262 mg, Sugar 2 g, Fat 22 g, UnsaturatedFat 0 g
CHICKEN CURRY IN A HURRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
- Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
- Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.
YUMMY CHICKEN CURRY IN A HURRY
My boyfriend and I came up with this dish by combining several recipes and adding a few touches of our own. It is our favorite dinner to cook together. This curry may not be "authentic", but it sure is yummy. It is a medium spicy curry and is much better than the local takeout place. I like to add various peppers out of the garden in addition to the bell pepper.
Provided by ChefJulieS
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a wok over medium-high heat, saute the garlic and Fresno peppers in the olive oil for 2-3 minutes.
- Add the onion and saute until the onion just begins to caramelize (2-3 minutes).
- Add the chicken and fry until lightly browned (approx. 5 minutes).
- Add the brown sugar, chili powder, curry powder, cinnamon, and cayenne pepper (optional). Stir to coat chicken.
- Add the zucchini, Roma tomato, bell pepper, and chicken broth. Stir. Cook uncovered for 10-12 minutes, stirring occasionally.
- Stir in the spinach, and cook for 2 minutes until the spinach begins to wilt.
- Serve over rice or couscous. Enjoy.
Nutrition Facts : Calories 207, Fat 9.1, SaturatedFat 1.5, Cholesterol 34.2, Sodium 298.7, Carbohydrate 15.4, Fiber 5.8, Sugar 5.8, Protein 18.9
CURRY IN A HURRY
Curry needn't be a chore-like undertaking - here's a curry you can prepare in minutes
Provided by Mary Cadogan
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
- Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.
Nutrition Facts : Calories 195 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 0.75 milligram of sodium
BEEF CURRY IN A HURRY
A fun, delicious curry in a hurry is made in 4 easy steps. An unusual grouping of flavors that really 'dance and sing'. This main dish is very adaptable using any assortment of chopped fresh veggies. Inventive, yet simple. Enjoy!
Provided by CWENGER
Categories Main Dish Recipes Curries
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
- While rice is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir in tomato sauce, curry powder, salt, and pepper. Simmer until liquid is almost absorbed, 5 to 7 minutes.
- Whisk vinegar and sugar together in a medium bowl. Add carrots, bell pepper, and cauliflower and toss until vegetables are coated with vinegar mixture.
- Puree peas with 2 tablespoons water in the bowl of a food processor until thick and smooth.
- Layer plates with rice, peas, beef, and vegetables.
Nutrition Facts : Calories 598.9 calories, Carbohydrate 79 g, Cholesterol 69.6 mg, Fat 19 g, Fiber 8.7 g, Protein 29.7 g, SaturatedFat 7.3 g, Sodium 723.5 mg, Sugar 26.5 g
CHICKEN CURRY IN A HURRY
Start with rotisserie chicken, and your dinner is ready in minutes. (Sometimes it's not the entree that's tricky;it's the side dish. So make sure the rice is perfect.)
Provided by JackieOhNo
Categories Curries
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Sprinkle with the curry powder and cook, stirring, for 1 minute.
- Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if using). Remove from heat.
- Slice or shred the chicken, discarding the skin and bones. Divide the rice (if using) and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.
Nutrition Facts : Calories 472, Fat 39.8, SaturatedFat 16.5, Cholesterol 150.2, Sodium 330.2, Carbohydrate 5, Fiber 0.7, Sugar 2.3, Protein 23.4
GREAT CURRY IN A HURRY
Steps:
- Melt butter in heavy medium skillet over medium-high heat. Season chicken with salt and pepper and sauté until just cooked through, about 5 minutes per side. Transfer chicken to plate. Pour off all but 1 tablespoon drippings. Add curry powder to skillet and stir until fragrant, about 30 seconds. Add brandy and cook until almost evaporated, standing back in case brandy ignites. Mix in flour. Add broth, cream and chutney and stir until smooth. Increase heat and boil 2 minutes, stirring constantly, until sauce coats spoon lightly. Return chicken and any collected juices to skillet. Cook just until chicken is heated through, about 2 minutes. Season with salt and pepper to taste.
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