MARINATED CHICKEN CURRY
This is a very easy recipe, but every time I serve this dish to someone, people always ask me this recipe! It's not spicy, so children can eat it to.
Provided by LisaMari
Categories Curries
Time 5h40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the chicken is pieces.
- Combine the rest of the ingredients.
- Marinate the chicken in the sauce over the night or half the day.
- Put it in the oven proof trey and bake it in the moderate oven till the chicken is cooked.
- Serve it with steamed rice.
Nutrition Facts : Calories 786.3, Fat 48.3, SaturatedFat 24.4, Cholesterol 213.3, Sodium 1188.4, Carbohydrate 13.6, Fiber 2.2, Sugar 10.9, Protein 72.9
CURRY MARINATED CHICKEN
Chicken marinated with low fat yoghurt great with chicken breasts or quarters
Provided by alisonbyers10
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Remove skin from chicken
- Mix all other ingredients in a bowl
- Place chicken in a large flat pyrex dish
- Cover chicken in marinade
- Cover and marinade in fridge for 4 to 24 hours
- Cook in oven gas mark 6/200c for an hour
- Serve with whatever you like such as rice, salad, veg curry
GRILLED CURRY CHICKEN BREASTS
Plan ahead to let the chicken breasts marinate in a yogurt-based curry marinade.
Provided by thedailygourmet
Time 8h20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix together coriander, curry powder, garam masala, garlic, salt, and pepper in a glass bowl. Add vinegar and yogurt and mix to combine. Transfer mixture to a large resealable plastic bag. Add chicken breasts to mixture, coat well, cover, and marinate for 8 hours, or overnight, in a refrigerator.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Discard marinade and cook until chicken breast is no longer pink in the center and the juices run clear, about 5 minutes per side. Grill time will depend on thickness of chicken breast. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 146 calories, Carbohydrate 2.6 g, Cholesterol 66 mg, Fat 3.3 g, Fiber 0.7 g, Protein 25 g, SaturatedFat 1 g, Sodium 218.7 mg, Sugar 1.6 g
WEEKNIGHT CHICKEN CURRY RECIPE BY TASTY
Here's what you need: medium chicken breasts, McCormick® Curry Powder, olive oil, small onion, mixed bell peppers, tikka masala sauce, half & half, cooked rice
Provided by Kim Shadle
Categories Dinner
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix McCormick curry powder with 2 teaspoons of olive oil in a bowl. Stir this with chicken, coating evenly. Refrigerate for 24-48 hours to marinate.
- In a large frying pan, saute chicken until cooked through (~7-10 minutes). Drain to remove excess liquid.
- Add 2 tsp olive oil to a pan and on medium heat, saute onion and peppers until soft.
- Add tikka masala sauce and cream. Stir well. Then, add cooked chicken, stir, and let simmer 5 minutes to combine flavors.
- Spoon over warm rice and serve.
Nutrition Facts : Calories 534 calories, Carbohydrate 69 grams, Fat 13 grams, Fiber 3 grams, Protein 31 grams, Sugar 6 grams
3-INGREDIENT CURRIED CHICKEN THIGHS
Steps:
- Season chicken with 1 tsp. salt. Whisk oil, curry powder, and 1/2 cup yogurt in a large bowl. Add chicken and toss to coat. Transfer to a resealable plastic bag and chill at least 3 hours.
- Position a rack in upper third of oven; preheat to 425°F. Transfer chicken, skin side up, and marinade to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted near bone registers 165°F, 30-35 minutes.
- Transfer chicken to a serving platter, reserving pan juices. Skim off excess fat from juices with a spoon, then transfer 1/4 cup juices to a small bowl. Whisk in remaining 1/2 cup yogurt; season with remaining 1/2 tsp. salt. Serve alongside chicken.
- Do Ahead
- Chicken can be marinated 1 day ahead; keep chilled.
PROPER CHICKEN CURRY
Impress with this tandoori masala-spiced Indian dish with peppers, coconut and fresh coriander
Provided by Lucy Netherton
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate overnight in the fridge.
- Fry the chopped onions in the oil until really soft. Add the remaining spice mix and pastes, the coriander stalks and chilli powder. Cook for 1 min, then stir in 100ml water and the passata. Simmer for 15 mins, then add the coconut cream and remaining yogurt. Leave chunky or blitz with a blender.
- Heat oven to 220C/200C fan/gas 7. Spread the chicken and veg on a baking tray. Roast for 15-20 mins until cooked and slightly charred. Tip into the sauce. Serve with rice, naan, extra yogurt and coriander leaves.
Nutrition Facts : Calories 470 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium
COCONUT CHICKEN CURRY RECIPE BY TASTY
Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro
Provided by Pierce Abernathy
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
- Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
- Add the curry powder and stir well, cooking for 3-4 minutes more.
- Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
- Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
- Add the chicken broth to the pot and stir.
- Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
- Garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams
MARINATED CHICKEN BREAST WITH COCONUT CURRY SAUCE
This is different from any other curry I've made in that the chicken is first marinated, and not cooked in the curry sauce itself. The contrasting yet complementary flavors of the marinade and sauce make for an unusual and attractive dish. This pairs especially well with the "Cardamon and Fennel Flavored Rice" recipe which I've posted as well. Preparation time includes 2 hour marinating time. Do not marinate this overnight as the lemon juice will break the fibers of the chicken down too much.
Provided by FlemishMinx
Categories Curries
Time 2h55m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Prepare marinade by mixing in a shallow dish the yogurt, lemon juice, garam masala,and turmeric.
- Add the chicken breasts and coat them well with the marinade.
- Cover, and refrigerate for 2 hours.
- Pre-heat oven to 400°F.
- Heat the olive oil in a frying pan and brown the chicken on both sides.
- Season with salt and pepper to taste.
- Transfer chicken to a small roasting pan and cook in the oven for 20 to 30 minutes, or until juices run clear.
- As this is cooking, place the chili, lemon grass, coriander seeds, lime juice, shallot, garlic and ginger in a small food processor and blend into a paste.
- Heat the peanut oil in a small sauce pan.
- Add in the paste and gently fry for 5 minutes, stirring often.
- Add in the coconut milk and mix well.
- Bring to a boil, stirring, then reduce the heat and simmer until the sauce reduces and thickens.
- Remove the chicken to the serving plate and spoon the sauce over the top.
- Serve with rice.
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