15-MINUTE INDIAN CURRY WITH CHICKEN AND PEAS
This one-pan dinner comes together faster than it would take for Indian take-out to get to your door. Chicken tenders need only a few minutes to cook in a flavorful sauce spiced with garam masala and curry powder. We serve it with store-bought naan, but it would be just as delicious served over fragrant basmati rice.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
- Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan bread.
CURRY CHICKEN
Steps:
- Put the sliced chicken breast in a bowl, then add the fish sauce, sugar and salt to marinate for 10 minutes.
- In a deep pan set over the highest heat, add the vegetable oil, minced garlic and onions, and saute for 1 minute. Then quickly add the marinated chicken breast, turn the heat down to medium-high, and continue to saute for another 5 minutes. Finally add in the lemongrass, curry powder, turmeric and 4 ounces water. Turn down the heat to low and let it simmer for 5 minutes. Then serve on steamed jasmine rice with a pinch of black pepper.
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.
COCONUT CHICKEN CURRY
Steps:
- In shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight.
- In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, curry powder, and sesame oil and heat through. Add hot pepper, if using. Serve with rice and garnish with freshly chopped cilantro.
CHICKEN CURRY
Steps:
- Cut chicken into 1 inch cubes. In large skillet saute chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice
- For the rice: Cook Basmati rice according to package directions
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
CURRY CHICKEN (FAST & EASY)
Make and share this Curry Chicken (Fast & Easy) recipe from Food.com.
Provided by Moeman
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot heat up cooking oil add chopped garlic and onion lightly fry.
- Add curry powder and stir together quickly, DO NOT BURN then add 1/4 cup of the water bringing to a light simmer.
- Stir in chicken until it's completely covered and all mixed together in the curry and is starting to lightly cook, 3-5 minutes.
- Add in balance of water and salt and bring to boil.
- Turn heat down to med & lightly simmer for 45 minutes covered.
- Add in potatoes, then continue to simmer until potatoes are done (30 minutes).
- Put on a bed of rice or eat this as a stew.
- This simply is the best curry you'll ever eat that comes out of your own kitchen.
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
Make and share this Easy Chicken Curry recipe from Food.com.
Provided by Tezi3885
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add a 1/2 teaspoon chilli powder and turmeric to the chicken pieces.
- Mix well and let it marinate for atleast 1/2 hour.
- Heat a heat and add oil.
- When the oil is hot, add the ginger and onion.
- Fry in medium heat until the onions are brown and soft.
- Add chopped tomatoes and continue frying until oil begins to leave.
- Add the remaining salt and chilli powder and continue to fry stirring occasionally for 3 minutes.
- Add the well marinated chicken pieces and mix well so that all the pieces are coated with the onion, tomato gravy.
- Close the vessel with lid and let the chicken cook on low-medium for about 5-7 minutes.
- Add a little water and the yogurt and mix well. Let it cook for a few more minutes until the gravy becomes a bit thick. ( the yogurt added makes a very rich gravy).
- Switch off the stove. Sprinkle with the chopped cliantro leaves.
- Serve hot with white rice.
Nutrition Facts : Calories 98.9, Fat 5.8, SaturatedFat 1.8, Cholesterol 18.2, Sodium 36.2, Carbohydrate 6.9, Fiber 1.3, Sugar 4.3, Protein 5.5
EASY CHICKEN CURRY
This is seriously the easiest chicken curry recipe ever! Delicious and filling. Can use any chutney found at your grocery store, usually found by the condiments or in the international foods aisle.
Provided by tiersofjoy
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In nonstick skillet or wok, heat olive oil over medium heat. Add onion and chicken breast and cook, stirring ocassionally, until chicken is almost cooked through.
- Add tomato juice, red wine, chutney, and salt. Simmer for 10 minutes. Serve with rice.
Nutrition Facts : Calories 311, Fat 17.7, SaturatedFat 4, Cholesterol 72.6, Sodium 738.7, Carbohydrate 7.7, Fiber 1.7, Sugar 3, Protein 24.7
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
SUPER EASY CHICKEN CURRY
You cant get much easier than this. I was craving chicken curry one day and couldnt find anything that was easy enough for me. Also, it seemed like i was always missing atleast one ingredient in every recipe i could find. This recipe is easy to adjust. I add more peas n carrots if i need more veggies for the day. This is alot better the next day. Pour in some more chicken broth or water and heat in up in the skillet to bring it back to life. :)
Provided by gimme_a_spachler
Categories Curries
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Brown off chicken breast with butter, set aside. Once the chicken cools off, cut into bite-sized pieces.
- Cook the onion down until it is translucent, using the same pan you cooked the chicken inches
- Add carrots and cook until softened.
- Add all of your spices and cook for another 3 minutes.
- Add flour and scrape the bottom of the pan, like you're making a rue for a gravy.
- Add the whole can of chicken broth, slowly. Return the chicken back into the pan.
- Stir and simmer for 15 minutes.
- Add frozen peas and cream and simmer for another 5 minutes or so, until peas are fully cooked.
- Serve with rice! Sometimes i even mix the rice in just before i eat. Im gonna mix it on my plate anyway! :).
Nutrition Facts : Calories 588.4, Fat 30.1, SaturatedFat 17.3, Cholesterol 153.3, Sodium 739.9, Carbohydrate 42.9, Fiber 10.8, Sugar 14.8, Protein 39.3
GREEN CHICKEN CURRY (FOOD NETWORK STAR - AARTI)
An easy and delicious green chicken curry. I pounced on this recipe after seeing Aarti making it on The Next Food Network Star.
Provided by Barbell Bunny
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a food processor, puree the cilantro, mint, red onion, ginger, salt, and pepper. Puree on high until smooth. While the processor is running, add 1/4 cup water and blend until the mixture is a thick paste. Set aside.
- In a large pot, heat olive oil over medium heat. Add shallot and cook, stirring often, until golden brown.
- Add the spices and cook for 30 seconds.
- Add the cilantro puree to the pot and cook, stirring often until it deepens in color and aroma. It should look shiny, and little droplets of oil will appear on the surface.
- Add the chicken, coating each piece in the puree and stirring often. Continue to cook for 5 minutes, so the puree adheres to the chicken.
- Add 1 1/2 cups water, or just enough to cover the chicken, and add the vinegar. Bring to a boil, and reduce the heat and simmer, uncovered, until the chicken is tender and sauce has slightly thickened, about 20 to 25 minutes.
- Remove the pot from heat and swirl in the yogurt. Taste and adjust seasonings as needed.
- Serve over basmati rice or naan bread.
Nutrition Facts : Calories 224.8, Fat 11.6, SaturatedFat 2.3, Cholesterol 87.9, Sodium 105.9, Carbohydrate 7.6, Fiber 0.8, Sugar 2, Protein 22
EASY CHICKEN CURRY
This is an adapted recipe of Madhur Jafreys. I have had great success with making this recipe for guests. People are always asking for this recipe as they see how quickly I get dinner together and they love how it tastes. I have used ground turkey as a sub for the ground chicken. Also I have used cubed chicken breasts if I don't have ground on hand. I once used leftover Tzatziki sauce and used that in lieu of the yogurt or sour cream and it was also good. The curry powder I use is the Sweet Curry I buy from penzeys.com. The recipe is flexible if you want to add 1 cup of cooked/cubed potatoes and/or 1 Cup of frozen peas at the step where you add the tomatoes.
Provided by Chohertz
Categories Curries
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- -Cook onion in large saute pan on medium until carmelized.
- -Add garlic and cook 2 minutes or until garlic is just browning.
- -Add ground chicken and curry powder and cook until chicken is thoroughly cooked.
- -Add can of tomatoes and cook until most of liquid has evaporated.
- -Add yogurt or sour cream and cook until well incorporated and whole dish is of creamy consistency.
- -Serve with the cooked rice.
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