Jennys Chicken Curry Recipes

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EASY CHICKEN CURRY



Easy Chicken Curry image

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

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

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

BEST CHICKEN CURRY



Best Chicken Curry image

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

1 lb of cubed chicken or 1 lb beef
1 tablespoon chili powder
2 tablespoons curry powder
1/2 teaspoon ginger
1/2 tablespoon paprika
3 garlic cloves, minced
1/2 onion, chopped
1 tomatoes, chopped
1/2 cup cilantro, chopped
2 tablespoons oil
3 bay leaves
1 -2 big potato
1 big carrot, cut into pieces
1 (13 1/2 ounce) can coconut milk
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
3 ounces water

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

JENNIE'S HEAVENLY SLOW COOKER CHICKEN



Jennie's Heavenly Slow Cooker Chicken image

This is the best chicken slow cooker recipe ever, and I've tried a lot of them. I can't remember where I originally got it from; my version has been tweaked a little. I don't like mushrooms, but the mushrooms in the condensed soup are really big and easy to take out. Serve over hot cooked rice.

Provided by Jennie Hood Flynn

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h5m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
1 (8 ounce) container chive and onion cream cheese
½ cup dry white wine
4 skinless, boneless chicken breast halves

Steps:

  • Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

Nutrition Facts : Calories 455.9 calories, Carbohydrate 13 g, Cholesterol 133.3 mg, Fat 28.3 g, Fiber 0.6 g, Protein 26 g, SaturatedFat 17.6 g, Sodium 1671.6 mg, Sugar 7 g

CHICKEN CURRY



Chicken Curry image

If you add cooked cubed potatoes and vegetables towards the end of cooking, you can make this into a complete meal. I use the leftover sauce with white rice the following day. I saute the uncooked rice with a little olive oil, then add the sauce and some water and simmer in a covered pan until the liquid is absorbed.

Provided by karen

Categories     Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

4 chicken breasts, cut into small pieces
4 tablespoons butter
2 onions, minced
3 garlic cloves, minced
1 tablespoon turmeric
1 tablespoon cumin
1 tablespoon ground ginger
1 tablespoon chili powder
salt, to taste
1 cup hot water
1 cup heavy cream
white rice

Steps:

  • Saute chicken pieces in butter until golden brown. Remove chicken and set aside.
  • In same pan, gently saute onions, garlic and all remaining condiments for 2-3 minutes, stirring constantly.
  • Place chicken parts in sauce. Add hot water and heavy cream. Simmer until chicken is tender and sauce is reduced to about half the original amount.
  • Serve over white rice.

Nutrition Facts : Calories 403.4, Fat 31.9, SaturatedFat 16.7, Cholesterol 136.6, Sodium 147.7, Carbohydrate 7.8, Fiber 1.4, Sugar 1.8, Protein 22

YUMMY CHICKEN CURRY



Yummy Chicken Curry image

My Mom got this recipe from a friend who moved to the States from India. We always made this recipe growing up and it's still a favorite. You can control the heat by decreasing or increasing the red pepper. It is medium heat the way it is written.

Provided by mommycook

Categories     Curries

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

8 ounces sour cream
1 small onion, chopped
1 teaspoon salt
1 teaspoon red pepper flakes
4 cloves garlic, minced
1/2 teaspoon ginger powder
2 lbs cut-up chicken, with deep scores in them (I often use 6 skinless, boneless breasts)
4 tablespoons cooking oil
1 teaspoon mustard seeds
1 teaspoon turmeric
1 teaspoon garam masala
1 medium onion, chopped
1 tomatoes, chopped
3 ounces tomato paste
1 cup water
salt
cooked basmati rice

Steps:

  • Mix together first 6 ingredients in a large bowl with a lid.
  • Add chicken and cover.
  • Place in fridge to marinate at least 3 hours- preferably over night.
  • In a large, deep frying pan or electric skillet, heat cooking oil on medium.
  • Add mustard seeds and cook until they pop (you may want to cover the pan during this).
  • Add tumeric, garam masala, medium onion, tomato and tomato paste.
  • Simmer 15 minutes, stirring occasionally.
  • Add the chicken and sour cream mixture.
  • Simmer on medium for 15 minutes.
  • Add 1 cup water and salt.
  • When mixture comes to a boil, cover and simmer on low for about 45 minutes.
  • Serve chicken with the lovely gravy it is in over basmati rice and poori if available.

Nutrition Facts : Calories 399.6, Fat 31.7, SaturatedFat 10.4, Cholesterol 86.5, Sodium 589.3, Carbohydrate 9.6, Fiber 1.6, Sugar 3.7, Protein 19.8

JENNY'S GRILLED CHICKEN BREASTS



Jenny's Grilled Chicken Breasts image

This is the recipe that my friends and family still beg me to make when the grill is brought out. It's so easy and versatile, and can be tried on several different meats. I like it with scalloped potatoes, baked potatoes or rice pilaf. Try it with cilantro or oregano instead of parsley. Save leftovers for salad the next day.

Provided by Jenny English

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 45m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
½ cup lemon juice
½ teaspoon onion powder
ground black pepper to taste
seasoning salt to taste
2 teaspoons dried parsley

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.
  • Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.

Nutrition Facts : Calories 139 calories, Carbohydrate 3 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.2 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.8 g

YUM YUM CHICKEN CURRY



Yum Yum Chicken Curry image

We made this last night and it was fantastic; it came from a recent magazine recipe, but we made some changes (per reader feedback) and I wanted to jot down how I did it - it was very, very good, but keep in mind - you can't forget the lemon. It wasn't as good til we added lemon (which was supposed to be in there but I forgot). It is fairly spicey, I would adjust spice levels to taste. Also, serve this over basmati rice.

Provided by larchie

Categories     Curries

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 19

4 teaspoons curry powder
2 teaspoons coriander, ground
2 teaspoons turmeric, ground
1 teaspoon cumin, ground
1/2 teaspoon salt
3/4 teaspoon red pepper, ground
1 bay leaf
2 teaspoons olive oil
1 1/2 lbs chicken breasts, skinless and boneless, chopping into 1-inch pieces and sprinkled with curry powder
1 onion, small to medium vertically sliced
1 1/2 teaspoons ginger, fresh, peeled, and minced
2 garlic cloves, minced
1 (8 ounce) can chicken broth
1 (14 ounce) can light coconut milk
6 roma tomatoes, chopped and sprinkled with cumin, coriander, and garlic powder
2 medium sweet potatoes, peeled and cubed
1 (14 ounce) can chickpeas, rinsed and drained
1/2 cup green peas, frozen
1 tablespoon fresh lemon juice

Steps:

  • Combine curry powder, coriander, turmeric, salt, pepper, cumin, and bay leaf in small bowl.
  • Heat oil in large dutch oven over medium high heat. Add chicken to pan, and saute' til beginning to brown (stir frequently). Add onions, and continue to cook til onions tender and chicken is browning (still stirring). Add ginger and garlic, cook 1 minute stirring constantly. Add curry powder mixture, stir constantly, 2 minutes. Add broth, tomatoes, coconut milk, and potatoes; bring to a boil.
  • Reduce heat and simmer for an hour, stirring occasionally. After an hour, begin water for rice, and add chickpeas and green peas to curry mixture. When rice is finished, remove curry from heat and add lemon.
  • Serve over rice.

Nutrition Facts : Calories 371.2, Fat 13.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 617.8, Carbohydrate 32, Fiber 6.6, Sugar 5.2, Protein 30.2

SUPER EASY CHICKEN CURRY



Super Easy Chicken Curry image

You cant get much easier than this. I was craving chicken curry one day and couldnt find anything that was easy enough for me. Also, it seemed like i was always missing atleast one ingredient in every recipe i could find. This recipe is easy to adjust. I add more peas n carrots if i need more veggies for the day. This is alot better the next day. Pour in some more chicken broth or water and heat in up in the skillet to bring it back to life. :)

Provided by gimme_a_spachler

Categories     Curries

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 15

2 tablespoons margarine (or enough to coat the skillet you're using) or 2 tablespoons oil (or enough to coat the skillet you're using)
2 boneless skinless chicken breasts
1 1/2 cups diced onions
1 cup fresh carrot, diced
1 1/2 cups frozen peas
1 (8 ounce) can chicken broth
1/3 cup heavy cream
3 teaspoons flour (i just eyeball it)
1 tablespoon curry powder (yellow)
1 teaspoon chili powder
2 teaspoons red pepper flakes
1/2 teaspoon ginger
1/2 teaspoon garlic powder
1 teaspoon cinnamon
salt and pepper

Steps:

  • Brown off chicken breast with butter, set aside. Once the chicken cools off, cut into bite-sized pieces.
  • Cook the onion down until it is translucent, using the same pan you cooked the chicken inches
  • Add carrots and cook until softened.
  • Add all of your spices and cook for another 3 minutes.
  • Add flour and scrape the bottom of the pan, like you're making a rue for a gravy.
  • Add the whole can of chicken broth, slowly. Return the chicken back into the pan.
  • Stir and simmer for 15 minutes.
  • Add frozen peas and cream and simmer for another 5 minutes or so, until peas are fully cooked.
  • Serve with rice! Sometimes i even mix the rice in just before i eat. Im gonna mix it on my plate anyway! :).

Nutrition Facts : Calories 588.4, Fat 30.1, SaturatedFat 17.3, Cholesterol 153.3, Sodium 739.9, Carbohydrate 42.9, Fiber 10.8, Sugar 14.8, Protein 39.3

JENNY'S CHICKEN CURRY



Jenny's Chicken Curry image

Make and share this Jenny's Chicken Curry recipe from Food.com.

Provided by jenny butt

Categories     Curries

Time 50m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 9

1/2-1 kg boneless skinless chicken breasts or 1/2-1 kg skinless boneless chicken tenderloins
1 large onion, finely chopped
4 -5 garlic cloves (or to taste)
3 -4 tablespoons olive oil
2 tablespoons raw sugar
salt (to taste )
2 -3 tablespoons bolsts curry powder (hot or mild to taste)
2 -3 cups water
5 -6 large potatoes, diced small, reduce heat, simmer approx 8 to 10 mins

Steps:

  • Heat oil in stockpot until smoking.
  • Remove from heat and add sugar.
  • Return to heat and caramelize to a golden.
  • Add chicken to pot, brown stir. Add onion and garlic; stir and lower heat. Simmer approximately 8-10 minutes.
  • Add other ingredients and potatoes.
  • Mix curry powder with 2- 2 1/2 cups water, and add to pot.
  • Add more water so that liquid just covers ingredients.
  • Turn heat to high.
  • When chicken cooked, and potatoes soft, mash down some of the potatoes to thicken sauce.
  • Simmer for further 5 minutes.
  • Serve hot in a bowl, OR place small amount in centre of a ROTI bread wrap, fold bottom over, then top down over bottom then both sides inches CONGRATULATIONS-- you've just made a chicken roti.

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