Easy Chicken Curry Recipes Recipe Cards Recipe For Zucchini

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QUICK AND EASY CHICKEN CURRY RECIPE



Quick and Easy Chicken Curry Recipe image

Quick and easy chicken curry recipe. This is not traditional chicken curry recipe but the easiest way and it so delicious! Follow this recipe to learn how to make creamy chicken curry.

Provided by TheCookingFoodie

Categories     Lunch Recipes     Dinner Recipes     Christmas Recipes     Thanksgiving Recipes     Gluten-Free Recipes     Easy Recipes

Yield 5

Number Of Ingredients 13

900g (2 pounds) chicken breast
2 onions
3 garlic cloves
1 tablespoon grated ginger
3 tablespoons vegetable oil
2 tablespoon curry powder
1.5 teaspoons salt
1/2 teaspoon black pepper
4 large tomatoes, chopped
1 can (400g/14oz) coconut cream/milk
3/4 (180ml) water
½ teaspoon garam masala
Coriander

Steps:

  • 1. In a large pan heat oil. Add chopped onions and sauté until golden, over medium-low heat. stir occasionally. 2. When onions are golden add grated garlic and ginger. Stir and cook for 2 minutes. Add chopped tomatoes and cook, stirring occasionally, until soft. Add curry powder and cook, stirring, for 2 minutes. Add chicken breast, season with salt and pepper, cook for 5 minutes, until golden. Cover the pan and cook for 2-3 minutes more. Add water, cover and cook 10 minutes. 3. Add coconut milk/cream, season with garam masala and salt, stir, and cook until lightly thickens.4. Serve with naan bread or rice. See other Dinner Recipes and Lunch Recipes you may like

EASY ZUCCHINI CHICKPEA CURRY



Easy Zucchini Chickpea Curry image

This Easy Zucchini Chickpea Curry is a deliciously simple vegan dish. Your whole family will love this flavorful and versatile one-pot meal.

Provided by Tania Sheff

Categories     Main Course

Time 20m

Number Of Ingredients 13

1 small onion (diced)
2 tbsp. grapeseed oil (or other kind)
3 garlic cloves, minced
1 tbsp. ginger, minced
2 tbsp. Thai red curry paste*
14 oz. (1 can) full-fat coconut milk
2 small zucchini, cut into medium cubes
32 oz. (2 cans) cooked chickpeas
1/2 tsp. sugar
2 handfuls baby spinach
2 tbsp. soy sauce
1/3 cup chopped cilantro
1/3 cup chopped chives

Steps:

  • In a large pot over medium heat, pour in the oil and the chopped onion. Stir with a wooden spoon for a couple of minutes until the onions have browned.
  • Then add the garlic, ginger, and red curry paste to the pot. Continue stirring until they are well-incorporated.
  • Stir in the coconut milk, making sure to scrape the bottom of the pot and mix everything together.
  • Now add in the chopped zucchini pieces. Put the lid on the pot and allow it to cook for 5 minutes. Remove the lid and stir.
  • Pour the chickpeas and sugar into the pot and stir again. The curry should be gently bubbling in a simmer. Now add the spinach leaves on top and replace the lid. Cook for 2 more minutes. Stir to incorporate the spinach leaves with the rest of the ingredients.
  • Add the soy sauce, chopped cilantro, and chives. Thoroughly stir once more and then serve.

Nutrition Facts : Calories 473 kcal, Carbohydrate 50 g, Protein 17 g, Fat 25 g, SaturatedFat 15 g, Sodium 308 mg, Fiber 14 g, Sugar 12 g, ServingSize 1 serving

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

EASY CURRY CHICKEN



Easy Curry Chicken image

This flavorful chicken dinner is easy when you make it in the slow cooker.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 4h15m

Yield 8

Number Of Ingredients 13

1 Reynolds® Slow Cooker Liner
2 (14.5 ounce) cans chicken broth
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 cups coarsely chopped cauliflower
2 cups coarsely chopped carrots
1 cup coarsely chopped onion
1 tablespoon curry powder
1 tablespoon grated fresh ginger
3 cloves garlic, minced
1 cup unsweetened light coconut milk
1 cup frozen peas
¼ cup snipped fresh cilantro
2 cups hot cooked rice

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
  • Add broth, chicken, cauliflower, carrots, onion, curry powder, ginger, and garlic to the prepared slow cooker. Stir gently with a rubber spatula to combine.
  • Cover and cook for 4 hours on high or for 8 hours on low.
  • Stir in coconut milk and peas. Cover and cook about 10 minutes more or until heated through.
  • Top with cilantro to serve. If desired, serve with hot cooked rice.

Nutrition Facts : Calories 221.7 calories, Carbohydrate 22 g, Cholesterol 34.2 mg, Fat 8.9 g, Fiber 3.2 g, Protein 12.8 g, SaturatedFat 3.3 g, Sodium 518.5 mg, Sugar 4.5 g

EASY CHICKEN CURRY



Easy Chicken Curry image

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

2 onions, big chopped
4 tomatoes, chopped
1 1/2 teaspoons chili powder (Curry, change depending on ur taste)
1/4 teaspoon turmeric powder
1 inch cubic piece gingerroot, finely chopped
1/4 kg chicken
salt, to taste
cilantro (for garnish)
3 teaspoons oil
1 cup yogurt (curds)

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



Easy Chicken Curry image

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

1 large onion, diced
2 tablespoons olive oil
2 tablespoons curry powder
1/2 cup tomato juice
1/2 cup red wine
2 tablespoons chutney
1 lb chicken breast, diced
1 teaspoon salt

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



Easy chicken curry image

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

2 tbsp sunflower oil
1 onion, thinly sliced
2 garlic cloves, crushed
thumb-sized piece of ginger, grated
6 chicken thighs, boneless and skinless
3 tbsp medium spice paste (tikka works well)
400g can chopped tomatoes
100g Greek yogurt
1 small bunch of coriander, leaves chopped
50g ground almonds
naan breads or cooked basmati rice, to serve

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

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