FILIPINO CHICKEN CURRY
Simple chicken curry with vegetables. Serve over rice.
Provided by Michelle
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium-high heat. Stir in onion, garlic, ginger, and garlic salt. Add chicken breasts. Mix in curry powder; cook chicken until white, about 5 minutes. Add chicken bouillon and thyme.
- Pour 2 cups water into the saucepan once chicken has browned. Add potatoes and simmer until softened, about 10 minutes. Stir in green bell pepper and simmer 5 more minutes. Mix well.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 16.2 g, Cholesterol 64.7 mg, Fat 13.7 g, Fiber 3.7 g, Protein 26 g, SaturatedFat 2.3 g, Sodium 274 mg, Sugar 2.1 g
NIGERIAN CHICKEN CURRY RECIPE BY TASTY
Here's what you need: red potato, water, olive oil, curry powder, boneless, skinless chicken breast, onion, frozen peas, red bell peppers, green beans, carrots, jalepeno, black pepper, salt, jasmine rice, fresh parsley
Provided by Julie Klink
Categories Dinner
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a bowl, add the potatoes, and fill the bowl with water until the potatoes are covered. Microwave on the potato setting for 10 minutes. The potatoes are done when you can pierce through them with a fork. Leave in water, and set aside until ready to use.
- In a large pot over medium heat, add the olive oil and 3 tablespoons of curry powder, and mix thoroughly.
- Add the cubed chicken and the onions to the pot, and mix thoroughly until chicken is cooked through, about 5 minutes.
- Add the peas, red bell peppers, green beans, carrots, and jalapeño pepper, and mix thoroughly.
- Add the reserved potatoes, along with 6 cups (1.4 L) of the water the potatoes were cooked in to the pot, and mix thoroughly.
- Add the salt, pepper, and the rest of the curry powder, and mix thoroughly.
- Bring the curry to a boil, cover, and reduce heat to low. Simmer the curry for one hour on low heat. Remove from heat.
- Serve with jasmine rice garnished with parsley.
- Enjoy!
Nutrition Facts : Calories 662 calories, Carbohydrate 54 grams, Fat 14 grams, Fiber 11 grams, Protein 77 grams, Sugar 9 grams
FIJIAN CURRIED CHICKEN
I developed this recipe after spending two months of holiday time in Fiji. Fell in love with the Indian style of cooking. The Chefs would not give me details as to how they made their recipes, except to tell me, add a little of this and a little of that to suit your taste. This recipe is not overpowering and has a delightful flavor.
Provided by William Uncle Bill
Categories Whole Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large frying pan, heat oil to medium heat.
- Add chicken pieces and lightly fry on all sides, about 5 to 8 minutes.
- Add haldi, garam masala, curry powder, chili powder, cloves, cinnamon stick, grated ginger, chopped garlic cloves, salt and cardamom.
- Stir to coat chicken.
- Add coconut cream, chopped onion, cubed potatoes, celery and carrot and cook covered for about 15 minutes or until vegetables are cooked.
- Remove cinnamon and cloves and discard.
- Adjust seasonings to taste.
- In a small bowl, mix together tapioca starch and cold water until smooth.
- While sauce is boiling, add tapioca mixture in small amounts until sauce thickens slightly, stirring constantly.
- Serve chicken over cooked rice.
Nutrition Facts : Calories 1510.2, Fat 81.5, SaturatedFat 34.6, Cholesterol 299.6, Sodium 661.7, Carbohydrate 95.1, Fiber 5.6, Sugar 69.8, Protein 97.8
FIJI-INDIAN CHICKEN CURRY
Indian curry chicken Fiji style. There are so many different styles of curry, this is just another one from the lovely island of Fiji. Our curies are a little different. Please share what you think of it.
Provided by Julumkana
Categories Whole Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Chop chicken into bit size stewing pieces.
- Finely chop 1 onion and slice the other onion and set aside.
- Combine garlic, serrano chillies, ginger in mortar and pestle and pound until it becomes a paste. Add 1 teaspoon salt to help make paste and so garlic doesn't fly away on you. You can also use a blender, but i find the mortar and pestle makes it more pasty without wasting any flavour from garlic.
- Add garam masala, turmeric and some water to the garlic paste and mix to make a curry paste and set aside.Should be a runny consistency.
- Heat canola oil in stewing pot.
- Add cinnamon stick, mustard seed, cloves, cardamon seeds with shells removed and cummin to pot. Stir until seeds pop.
- Add curry leaves. Watch out for oil splatter.
- Add finely chopped onions and cook until well browned but do not burn. (The more brown, the more flavor).
- Add curry paste and stir for a few minutes until garlic is well browned. Should be a nice yellowish color.
- Add chicken and half of sliced onion and a punch of salt. If you are adding chicken stock later on, add less salt.
- Stir and let cook until water comes out of chicken.
- Cook until water evaporates and fry the chicken until slightly browned approximately 20 minutes for fryer chicken, longer for stewing or freerange.
- Stir in remaining sliced onion.
- If adding chicken stock add it now and bring to boil. This is great for when you have a cold. This is Indo-fijian chicken soup for the soul.
- If you are health conscious, at this point i usually remove the excess fat that floats on top of the curry. Up to you if you want to leave it in, more flavor.
- Add chopped coriander leaves and lemon juice. Remove from heat.
- Serve over rice. Enjoy! ;-).
FIJI CURRY
This recipe is Pasepa Swann's, from RimJournal.com. I have not yet tried it out, but am storing it here to try in the near future. Enjoy!
Provided by Pikake21
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mash the garlic and salt in a bowl. Add just a bit of water to make a paste.
- Add the cumin seed, fenugreek seed, coriander seed, black mustard seed, curry powder and turmeric powder plus red chili to taste and pound to a smooth paste.
- Use a blender to make the garlic and spice mix. Add just enough water to blend. I use a bouillon cube instead of salt.
- Add a handful of chopped fresh coriander leaves and cook in a heavy pot over medium heat until thick.
- Add the meat to the sauce. Stir to coat the meat and partially cover, stirring occasionally. You may add 2 teaspoons sugar (8 g) and 1 teaspoon salt (4 g) about half-way through to "make it tender".
- When the vegetables are added depends on how long they will take to cook. Add the diced potatoes, diced carrots, 1/2 chopped large onion, some fresh coriander and finish cooking.
- The meat shrinks a lot cooked this way, but the flavor is intensified and the sauce stays thick. It should coat the meat almost like a glaze. Cook on lower heat if you like, but the result will be more of a broth.
- At the end, add some more chopped onion and stir in the yogurt plus more fresh coriander to garnish.
- Serve with chutney, rice and tortillas or chapatis if available. The proper way to eat this is to tear off a piece of tortilla or chapti and scoop some curry up with it. It's finger lickin' good!
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