Green Chicken Curry Food Network Star Aarti Recipes

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GREEN CHICKEN CURRY (FOOD NETWORK STAR - AARTI)



Green Chicken Curry (Food Network Star - Aarti) image

An easy and delicious green chicken curry. I pounced on this recipe after seeing Aarti making it on The Next Food Network Star.

Provided by Barbell Bunny

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/2 cups cilantro leaves, coarsely chopped (about 1 1/2 cups or 2 small bunches)
1 bunch of fresh mint, coarsely chopped (about 1 1/2 cups)
1 red onion, chopped
6 garlic cloves, chopped
1 1/2 inches gingerroot, peeled and chopped
salt and pepper
1/4 cup water, plus
1 1/2 cups water
2 tablespoons olive oil
2 shallots, sliced thinly
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon garam masala
1/2 teaspoon turmeric
6 boneless skinless chicken thighs (about 1 3/4 pounds)
1/2 teaspoon malt vinegar
1/4 cup plain yogurt, whisked until smooth
cooked basmati rice or warm naan bread

Steps:

  • In a food processor, puree the cilantro, mint, red onion, ginger, salt, and pepper. Puree on high until smooth. While the processor is running, add 1/4 cup water and blend until the mixture is a thick paste. Set aside.
  • In a large pot, heat olive oil over medium heat. Add shallot and cook, stirring often, until golden brown.
  • Add the spices and cook for 30 seconds.
  • Add the cilantro puree to the pot and cook, stirring often until it deepens in color and aroma. It should look shiny, and little droplets of oil will appear on the surface.
  • Add the chicken, coating each piece in the puree and stirring often. Continue to cook for 5 minutes, so the puree adheres to the chicken.
  • Add 1 1/2 cups water, or just enough to cover the chicken, and add the vinegar. Bring to a boil, and reduce the heat and simmer, uncovered, until the chicken is tender and sauce has slightly thickened, about 20 to 25 minutes.
  • Remove the pot from heat and swirl in the yogurt. Taste and adjust seasonings as needed.
  • Serve over basmati rice or naan bread.

Nutrition Facts : Calories 224.8, Fat 11.6, SaturatedFat 2.3, Cholesterol 87.9, Sodium 105.9, Carbohydrate 7.6, Fiber 0.8, Sugar 2, Protein 22

GREEN CURRY CHICKEN



Green Curry Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 27

2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai Green Curry Paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, two 13.5-ounce cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
8 fresh Thai green chiles
2 shallots, coarsely chopped
4 garlic cloves, smashed
Small handful of fresh cilantro sprigs
2-inch piece galangal, peeled and coarsely chopped
2 lemon grass stalks, white part only, coarsely chopped
2 kaffir lime leaves, torn
2 teaspoons dried shrimp paste
1/2 cup water

Steps:

  • Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
  • Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
  • Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

CHICKEN TIKKA MASALA



Chicken Tikka Masala image

Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network.

Provided by Aarti Sequeira

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 23

1 cup plain yogurt, whisked until smooth
3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
2 teaspoons olive oil
3 tablespoons butter
1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
2 serrano peppers, minced (seeds removed if you don't want it spicy)
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
8 Roma tomatoes, diced
1 1/2 teaspoons kosher salt
1 to 2 cups water
Oil, for grilling
1 tablespoon dried fenugreek leaves (optional)
1/2 cup heavy cream
Minced fresh cilantro, for garnish
Cooked rice, naan, or crusty piece of bread, for serving
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil

Steps:

  • For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
  • For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
  • Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
  • Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
  • Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
  • Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
  • Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

AUSTRALIAN GREEN CHICKEN CURRY



Australian Green Chicken Curry image

My mum and I have been cooking this curry for years. Although Thai in origin, it has become a regular feature in Australian cooking. I laughed when I read a book about an Australian girl living in Paris who cooked green chicken Curry for her startled Parisian friends. I laughed because I probably would have done the same thing! That or a lamb roast!

Provided by Kates Kitchen

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

500 g chicken breasts or 500 g chicken thighs
1 (400 ml) can coconut milk
2 tablespoons vegetable oil
4 tablespoons green curry paste (to taste)
1 green chili, diced seeds removed
2 kaffir lime leaves, sliced
1 tablespoon fish sauce
1 tablespoon sugar
1 zucchini, diced
1/2 cup frozen peas
1/4 cup fresh basil, chopped

Steps:

  • If you are using dried lime leaves, soak them in hot water until they have softened.
  • When the lime leaves have softened, remove them from water and slice.
  • Heat oil in saucepan.
  • Add the diced green chilies and sliced lime leaves and stir fry until fragrant.
  • Add green curry paste and stir fry for 1 or 2 minutes.
  • Add coconut milk. Add water to thin to desired consistency.
  • Add fish sauce and sugar.
  • Bring just to the boil and quickly reduce heat so as not to curdle the coconut milk.
  • Add chicken and simmer on low. Add zucchini and and peas after about 10 minutes.
  • Stirring occasionally, simmer on low for another 10 minutes or until chicken is cooked through.
  • Add basil right before serving.

Nutrition Facts : Calories 515, Fat 40.3, SaturatedFat 23.4, Cholesterol 80, Sodium 468.2, Carbohydrate 11.1, Fiber 1.5, Sugar 6, Protein 30.1

THAI GREEN CHICKEN CURRY (DIABETIC FRIENDLY) (SUGARLESS)



Thai Green Chicken Curry (Diabetic Friendly) (Sugarless) image

Inspired by the intermnet, TRUE! Recently on a journey, making things from scratch too! Used these two recipe as my guide, The photo I made with pride! :) Thai Green Curry sauce from scratch http://images.cookeatshare.com/recipes/thai-green-curry-paste-home-made-343686 http://www.bestrecipes.com.au/recipe/Thai-Green-Chicken-Curry-L2744.html NOTE: Have made changes to suit my lifestyle (listed below) NOTE: Include chopped coriander including root

Provided by mickeydownunder

Categories     Asian

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon peanut oil
1 red onion
2 tablespoons green curry paste
1 cup coconut milk
1/2 cup water
500 g chicken
100 g broccoli
2 kaffir lime leaves
1 tablespoon tamari
1 tablespoon chili powder
1/2 teaspoon cinnamon
1 cup coriander leaves

Steps:

  • HEAT frypan; add oil.
  • Add sliced onion and green curry paste; stir fry for one minute.
  • Add coconut milk and water ; bring to a boil.
  • NOTE: Have to do slowly and stir frequently or milk will split.
  • Simmer uncovered 15 - 20 minutes.
  • COMBINE chili powder, cinnamon and tamari; ADD to mixture.
  • Top with chopped coriander.
  • ENJOY!

GREEN CHICKEN



Green Chicken image

Make and share this Green Chicken recipe from Food.com.

Provided by Mini Ravindran

Categories     Chicken Breast

Time 32m

Yield 5 serving(s)

Number Of Ingredients 15

4 chicken breasts, cubed
2 cups spinach, blanched and pureed
2 onions, finely chopped
8 cloves garlic, finely chopped
3 teaspoons fennel seeds
1 teaspoon salt (as per taste)
1 teaspoon curry powder
1 teaspoon black pepper, ground
1 teaspoon turmeric powder
4 tablespoons fresh yogurt, well beaten
2 teaspoons canola oil
tomatoes, cut in wedges
onion rings
ginger, cut into thin slivers
2 chilies, split

Steps:

  • Heat oil in a deep pan or skillet and do not smoke the same.
  • Add fennel seeds, wait for a few seconds till they begin to splutter and add chopped onions and garlic.
  • Saute till onion and garlic begin to turn light brown.
  • Add salt, curry powder, black pepper powder and turmeric powder.
  • Add cubed chicken breasts and saute for 5 minutes.
  • Add 1 cup of water and cover the lid.
  • Cook for 15 minutes till the chicken is tender.
  • Open the lid and add pureed spinach and beaten yogurt.
  • Cook for 7 minutes on high flame and add water if the gravy is too thick.
  • Garnish with tomato wedges, onion rings, split green chillies and thin ginger slivers.
  • Enjoy!!!!!!

Nutrition Facts : Calories 265.5, Fat 13.4, SaturatedFat 3.5, Cholesterol 75.8, Sodium 558.4, Carbohydrate 9.8, Fiber 2.2, Sugar 3.5, Protein 26.4

THAI GREEN CHICKEN CURRY



Thai Green Chicken Curry image

I haven't tried this yet; however, plan to in the near future. This is from Family Circle Cooking with Herbs.

Provided by PaulaG

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

3 ounces coriander leaves
1 stalk lemongrass, white part only, chopped
1 tablespoon fish sauce
2 green chilies
2 teaspoons sesame oil
2 tablespoons olive oil
6 curry leaves
1 2/3 cups coconut milk
1 lb boneless skinless chicken thighs, cut into thick strips
3 hard-boiled eggs, cut into quarters
rice or noodles, to serve
coriander leaves (to garnish)

Steps:

  • In a food processor, add the coriander, lemon grass, fish sauce, chilies and sesame oil. Process for 3 minutes or until the mixture forms a smooth paste.
  • Heat the remaining olive oil in a large saute pan, add the paste and curry leaves, cook for 3 minutes or until fragrant.
  • Add the coconut milk and 1 cup water; simmer gently for 10 minutes, add chicken and simmer for an additional 10 minutes or until tender.
  • Stir in the egg and cook for 3 to 4 minutes or until heated through. Spoon onto a bed of steamed rice or noodles and garnish with the coriander leaves.

Nutrition Facts : Calories 525.4, Fat 39.4, SaturatedFat 23, Cholesterol 253.4, Sodium 565, Carbohydrate 13.8, Fiber 3.6, Sugar 9.5, Protein 31.5

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