GALI JI HUIFAN (CHINESE CHICKEN CURRY ON RICE)
When we went out for fast food near my husband's office, this dish was always our kids' pick, and they've asked me to make it for them. The restaurant never used very much curry powder, producing a very mild sauce.
Provided by Kate S.
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Put on rice to cook.
- Prepare garlic, ginger, onion, chicken, potatoes, and carrots and have ready for cooking.
- Heat empty wok over high heat until you can see the heat rising off the surface. Add oil and swirl to coat wok and heat oil thoroughly.
- Add garlic and ginger to the wok, and toss briefly until fragrant.
- Add onion and curry powder, and toss to thoroughly coat onion.
- Add diced chicken, and stir-fry briefly until all the surfaces of the meat are coated and cooked (it need not be cooked through).
- Add potatoes, carrot, and salt, and stir to thoroughly coat vegetables.
- Add chicken stock or water to almost cover, bring to a boil, reduce heat, and simmer until meat, potatoes, and carrots are cooked through, 10-15 minutes.
- Some people like to throw in some frozen peas at this point and heat them for about 3 minutes.
- Thicken sauce with cornstarch/water mixture.
- Serve over rice.
Nutrition Facts : Calories 407.5, Fat 25.9, SaturatedFat 5.8, Cholesterol 76.2, Sodium 1410.3, Carbohydrate 15.3, Fiber 2, Sugar 4.3, Protein 27.8
BURMESE CHICKEN CURRY (GAENG GAI BAMA)
This is actually a northern Thai dish with a definite Burmese influence. I first ate it in a Burmese restaurant in Melbourne, Australia. I asked for the recipe and of course I didn't get it. I later experimented with some Thai recipes and came up with this final result. We really love this with steamed jasmine rice. It's quite a hot and spicy dish, so if you want it a bit mild, check the curry paste you use first. You can replace coconut milk with evaporated milk, but traditionally, coconut milk is a must.
Provided by Michelle Chen
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
- Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
- Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 26.5 g, Cholesterol 79.4 mg, Fat 23.7 g, Fiber 2.8 g, Protein 28.8 g, SaturatedFat 8.4 g, Sodium 806.1 mg, Sugar 9.4 g
ONE-PAN CHICKEN RICE CURRY
I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.
Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
CURRY CHICKEN AND RICE
I found this recipe and it sounded so good, but it served 100! I tweaked to serve 4 and use ingredients we like, and the results were great! I've got permission to make again, and I know I will. I love to use bone-in chicken thighs, but boneless breasts or thighs would work very well also.
Provided by gubby420
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
- Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes.
- Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese.
- Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 642.1 calories, Carbohydrate 50.1 g, Cholesterol 134.2 mg, Fat 36 g, Fiber 3.8 g, Protein 30 g, SaturatedFat 18.6 g, Sodium 1568.6 mg, Sugar 5.5 g
ONE-POT JAPANESE CURRY CHICKEN AND RICE
Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.
Provided by Kay Chun
Categories dinner, grains and rice, one pot, poultry, vegetables
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
- In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
- Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
- Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
- Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.
SUPER SIMPLE, SUPER QUICK CHICKEN CURRY AND RICE
I had never made curry before but decided to give it a shot. I would call this recipe a medium-hot dish. I put in quite a bit of curry, but there is a lot of rice and chicken for it to cover. This recipe is for 1 person, but can be easily multiplied. If you use chicken stock for this recipe do not use the chicken base
Provided by Morrison
Categories Chicken Breast
Time 30m
Yield 2 cups chicken and rice, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve chicken base in hot water (skip this step if using stock).
- Pour dissolved base/stock in 2" deep pan.
- Add chicken to pan and place on medium-high heat.
- Add remaining ingredients EXCEPT rice.
- Cook chicken uncovered, stirring often to coat with spices.
- Remove chicken from heat and cover to keep warm. You will use the liquid from the pan in the next step.
- Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan. I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice. The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice.
- When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.
Nutrition Facts : Calories 534.6, Fat 5.3, SaturatedFat 1.1, Cholesterol 75.5, Sodium 214.9, Carbohydrate 86.4, Fiber 5.5, Sugar 1.4, Protein 34.2
BAKED CHICKEN CURRY WITH RICE
This healthy, from-scratch baked chicken casserole is packed with Indian curry flavor, and is very easy to make! Marinating the chicken in yogurt makes it fall-off-the-bone tender, but it can be skipped if you are really pressed for time.
Provided by Trystian Hilton
Time 2h
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/2 cup yogurt, 1 tablespoon curry powder, 1 clove crushed garlic, paprika, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper in a large freezer bag. Add chicken and marinate in the refrigerator for at least 30 minutes, or overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine remaining 1 cup yogurt and chicken broth in a large bowl; mix well until smooth. Add basmati rice, green onions, tomato, chile pepper, 1 clove garlic, 1 tablespoon curry powder, ginger, black pepper, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Stir to combine.
- Pour rice mixture into a 9x13-inch baking dish and place marinated chicken on top. Discard excess marinade. Cover the dish with foil.
- Bake in the preheated oven for 1 hour. Uncover and continue baking until chicken has browned and is no longer pink in the centers and rice is tender, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fluff rice with a fork, garnish with chopped cilantro, and serve.
Nutrition Facts : Calories 448 calories, Carbohydrate 46.2 g, Cholesterol 81.7 mg, Fat 14.8 g, Fiber 2.7 g, Protein 32.9 g, SaturatedFat 5.8 g, Sodium 720.3 mg, Sugar 5.2 g
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