Mark Bittmans Chicken Curry In A Hurry Recipes
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
CHICKEN CURRY IN A HURRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
- Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
- Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.
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