SIMPLE CHICKEN CURRY
This is our family's favorite winter comfort meal.
Provided by Gerald Peeso
Categories Main Dish Recipes Curries Chicken
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in large skillet over medium-high heat. Add onion and curry powder; saute until tender, about 5 minutes.
- Stir flour, salt, sugar, and ginger into the onion mixture; cook until smooth and bubbling, about 5 minutes.
- Pour chicken broth and milk into the skillet, stir, and bring to a boil; cook at a boil for 1 minute.
- Stir chicken and lemon juice into the broth to cover completely; cook until the chicken is heated through, about 5 minutes.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 10 g, Cholesterol 83.6 mg, Fat 18.9 g, Fiber 0.6 g, Protein 20.5 g, SaturatedFat 8.7 g, Sodium 810.2 mg, Sugar 4.4 g
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
EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, turmeric, chili powder, ground cumin, garam masala, ground ginger, white wine vinegar, oil, red chili, tomato, water, salt, pepper, rice, fresh coriander
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the chicken into bite-size pieces.
- Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
- Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
- Add the chili, chopped tomatoes, water, salt, and pepper.
- Mix well and bring to a boil.
- Simmer for 1 hour, until the sauce has thickened.
- Serve with rice and chopped coriander.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 9 grams, Fat 13 grams, Fiber 3 grams, Protein 48 grams, Sugar 3 grams
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
EASY CHICKEN CURRY
Weeknight cooking doesn't get any easier than this endlessly adaptable five-ingredient, 30-minute curry from Mark Bittman. Sauté a pile of chopped onions in a little oil, then stir in curry powder (or red curry paste for Thai flavors). Pour in a can of coconut milk and swirl to combine. Add chicken, simmer until it's cooked through and finish with some chopped tomatoes. And dinner is served! This recipe lends itself to experimentation, so change it up. Be generous with spices. Toss in chopped bell pepper or carrots with the onions. Add a can of drained chickpeas or a generous handful of fresh spinach with the tomatoes. Instead of chicken, try shrimp, duck, turkey, firm fish, tofu, lump crab meat or beef. Just watch the cooking time: Fish, shrimp and crab cook faster than other meats. Also, don't forget to season as you go with salt and pepper.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place oil in a large skillet; turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so.
- Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you use shrimp, keep in mind that it cooks a little faster than chicken; if you are in doubt about whether chicken is done, cut into a piece.)
- Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 30 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 20 grams, Sodium 1048 milligrams, Sugar 5 grams, TransFat 0 grams
EASY CHICKEN CURRY
Serve this dish with rice and accompaniments, such as plain yogurt, raisins, toasted almonds, and store-bought mango chutney. Curry powder comes in many varieties. Madras, used here, is spicier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Place flour on a plate. Dredge chicken in flour, shaking off excess. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add chicken, and cook until golden brown, about 3 minutes per side. Transfer chicken to a bowl; set aside.
- Heat remaining 2 teaspoons oil in same skillet; cook onion and garlic, stirring frequently, until onion is softened, about 5 minutes. Stir in curry powder and 3/4 teaspoon salt; cook 1 minute more.
- Add potatoes and 1 cup water; bring to a boil. Reduce heat to a simmer; cover, and cook until potatoes are just tender but still offer slight resistance when pierced with the tip of a paring knife, about 7 minutes. Stir in tomatoes and 1/4 cup water.
- Return chicken to skillet along with any accumulated juices in bowl; simmer, covered, until chicken is cooked through, 12 to 15 minutes.
Nutrition Facts : Calories 354 g, Fat 8 g, Fiber 3 g, Protein 42 g
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 DELICIOUS CHICKEN CURRY
This is a simple, fast recipe for chicken curry. I have been using this recipe for over 30 years. I've tried other recipes but always come back to this one. Hope you enjoy! Prep time is to make curry, assuming you have cooked chicken on hand.
Provided by marypage
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter over low heat in a heavy bottomed saucepan.
- Sauté onion and curry power in melted butter for 2-3 minutes to bring out flavors in curry powder.
- Blend in flour, salt, sugar and ground ginger. Cook over low heat until mixture is smooth and bubble.
- Remove saucepan from heat and whisk in chicken broth and milk.
- Bring mixture to a boil, stirring constantly. Boil for 1 minute until mixture thickens.
- Add chicken and lemon juice.
- Heat to warm the chicken.
- Spoon Chicken Curry over the cooked rice and serve with accompaniments on the side so everyone can top as desired.
- Curry Accompaniments:.
- Chutney, tomato wedges, raisins, slivered almonds, chopped salted peanuts, sautéed onion rings, pineapple, chopped hard cooked eggs, crispy bacon bits, pickles (sweet or sour), flaked coconut, sliced avocado.
- You can also use this recipe to make shrimp curry. Replace the cooked chicken with 2 cups of cooked, cleaned shrimp.
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