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
VIOLET OON'S SINGAPORE CHICKEN CURRY
This is a rich and pungent dish. If a milder curry is preferred, reduce the amount of curry powder to suite one's taste.
Provided by Patricia Wells
Categories dinner, one pot, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Using a mortar and pestle, pound, in this order, the ginger, the garlic and the shallots until they are fine. The ingredients may also be finely ground in the container of a blender or food processor.
- Mix the curry powder with one-half cup water and blend to a paste. Mix half the curry paste with the pounded ginger, garlic and shallot mixture, and rub all over the chicken pieces. Marinate at least one-half hour.
- Heat the oil in a wok or large frying pan over high heat. The oil should be very hot. Add remaining curry paste and fry for three to four minutes, or until paste is fragrant and turns a rich, dark brown.
- Add the marinated chicken and reduce heat to medium, stirring constantly for about 10 minutes, or until spices are cooked.
- Add the coconut milk and bring to a boil over high heat. Add potatoes and salt, and cook over medium heat for 30 minutes, or until chicken is tender and potatoes cooked. Note that this dish is better the second day. If the curry will be reheated later, slightly undercook at this stage so that the potatoes do not become mushy. Traditionally, this dish is served with fresh hot French bread for soaking up the thick gravy.
Nutrition Facts : @context http, Calories 1266, UnsaturatedFat 41 grams, Carbohydrate 95 grams, Fat 74 grams, Fiber 16 grams, Protein 61 grams, SaturatedFat 28 grams, Sodium 1674 milligrams, Sugar 16 grams, TransFat 0 grams
CHICKEN CURRY
A host of spices tends an authentic flavor to this ethnic entree from Tisha Kuster of Macomb, Illinois. "The mother of one of my friends is from India...and she shared the secret ingredients for making this wonderful curry," writes Trisha.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, saute chicken and onion in oil until chicken is browned. Stir in the tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until chicken juices run clear. Serve over rice.
Nutrition Facts :
BEST CHICKEN CURRY
Make and share this Best Chicken Curry recipe from Food.com.
Provided by Ratatouille245
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Place chopped onions into a pan. Add in the 2 tbls of oil and cook on medium high heat until onions are transparent.
- Once onions are transparent put in either diced chicken or beef and cook for 6 minutes.
- Mix in the coconut milk and water with the onions and chicken.
- Add the spices and veggies to the milk mixture.
- Simmer for at least 20-30 minutes. Stirring occasionally.
- Server over steamed Basmati rice.
Nutrition Facts : Calories 613.7, Fat 45.4, SaturatedFat 24.1, Cholesterol 85, Sodium 730.3, Carbohydrate 29.6, Fiber 5.4, Sugar 5.4, Protein 26.5
CREAMY CURRIED CHICKEN
This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.
AUTHENTIC INDIAN CHICKEN CURRY
I know there are millions of chicken curry recipes, and they differ from home to home. This is a Fresca, Saucy, Chicken Curry to be served with white rice, or Basmati Rice. I grew up off of this very recipe, and omitting the butter, it is a healthy dish. You will love it!
Provided by jazzypriti
Categories Curries
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot, heat oil and cinnamon sticks, cumin seeds, cloves for 1 minute, before they began to get dark add onions.
- Sautee' onions for 1 minute on medium high heat, add chicken tender cubes. Cook that stirring occasionally for 3-5 minutes.
- Add rest of the ingredients (saving a small amount of the cilantro for garnish at end).
- Stir and simmer on medium-low for 15 minutes.
- Then serve over rice. (You may add more tomato sauce, or water depending on how chunky you want the curry sauce.).
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
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