HOME-STYLE CHICKEN CURRY
A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.
Provided by Roopa Gulati
Categories Dinner, Main course
Time 45m
Number Of Ingredients 15
Steps:
- Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl - there's no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
- Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water - process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
- Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
- Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
- Add the onion paste - it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
- Add the garlic and ginger paste and cook for another 2 mins - stirring all the time.
- Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.
- Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
- Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
- Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
- Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened - you might need to add an extra ladleful of stock or water if the curry needs it.
- Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.
Nutrition Facts : Calories 382 calories, Fat 17.7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10.7 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.1 grams fiber, Protein 46.8 grams protein, Sodium 0.8 milligram of sodium
EASY CHICKEN CURRY
Recipe video above. This is a Western style curry, and it's the easiest chicken curry I know how to make with the least ingredients possible without sacrificing tastiness! Very mild, not spicy at all (assuming curry powder is mild).
Provided by Nagi
Categories Mains
Time 28m
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
- Add chicken and cook until it it changes from pink to white.
- Add curry powder and cook for 2 minutes.
- Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
- Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
- Serve over rice, noodles or mashed potato!
Nutrition Facts : Calories 383 kcal, Carbohydrate 10 g, Protein 29 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 118 mg, Sodium 295 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
COCONUT CURRY CHICKEN THIGHS
Succulent chicken thighs cooked in a rich, aromatic coconut curry sauce with vibrant broccoli. Is this the perfect weeknight meal, or what?
Provided by Alida Ryder
Categories Dinner
Time 35m
Number Of Ingredients 17
Steps:
- Melt the coconut oil in a large frying pan then fry the chicken until golden and crisp, remove and set aside.
- Fry the onion in the same pan (add a little more coconut oil if needed) until soft and translucent then add the ginger, garlic and spices and fry for another 30 seconds until fragrant.
- Pour in the coconut milk, cream and honey and allow to come to a simmer. Add the chicken thighs to the sauce then turn down the heat and allow to cook for 15-20 minutes until the chicken is cooked.
- In the meantime, steam the broccoli until almost cooked through and transfer to the chicken and coconut curry sauce to finish cooking.
- Season the chicken with lemon juice, salt and pepper and serve.
Nutrition Facts : Calories 254 kcal, Carbohydrate 8 g, Protein 23 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 113 mg, Sodium 170 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
EASY CHICKEN CURRY
This easy chicken curry recipe can be made in less than 30 minutes and delivers big on flavor. The ideal weeknight dinner served with rice.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Chop the chicken into bite-size chunks and place in a mixing bowl.
- Add the yogurt and half of the spices (the other half will be used in the curry sauce), salt and pepper and mix well.
- Cover and allow to marinate for at least 10 minutes but up to 24 hours in the fridge.
- In a large, deep braiser/pan, heat a splash of oil then brown the chicken on both sides in batches.
- Remove from the pan then add the onion, garlic and ginger to the pan and cook until soft and fragrant.
- Add a splash of water to lift the "fond" left over from the chicken from the bottom of the pan.
- Add the remaining spices and cook for 1 minute then pour in the tomatoes.
- Bring to a simmer then season with salt, pepper and sugar.
- Add the chicken back in to the sauce and pour in the cream.
- Reduce the heat and allow to simmer for 15 minutes until the sauce has thickened slightly and the chicken is cooked through.
- Serve with yogurt, coriander/cilantro, rice and roti or naan bread.
Nutrition Facts : Calories 285 kcal, Carbohydrate 13 g, Protein 30 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 114 mg, Sodium 760 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
MASSAMAN CHICKEN CURRY RECIPE
This rich flavored, mild Asian curry is all kinds of delicious! Easy to make in one pot and ready to serve in 40 minutes. Skip the takeout this week and make up a batch of this massaman chicken curry at home instead!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot or Dutch oven over medium heat. Add in the shallot and cook until translucent, about 3-5 minutes.
- Add in the chicken and cook until the surface turns white. Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.
- Next, add in the potatoes and carrots. Slowly pour in the coconut milk and broth. Cover and simmer for 15 minutes
- Uncover, add in the brown sugar, peanut butter and fish sauce. Simmer for another 2-3 minutes. Serve over rice and garnish with cilantro, peanuts and a juicy squeeze of lime.
Nutrition Facts : Calories 665 kcal, Carbohydrate 38 g, Protein 44 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 109 mg, Sodium 646 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving
CURRIED CHICKEN THIGHS
Steps:
- Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
- Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
- Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
- Stir in cream and peas. Season to taste. Serve with basmati rice.
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