Matthews Chicken Curry Recipes

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CHICKEN CURRY IN A HURRY



Chicken Curry in a Hurry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons salted butter
4 cloves garlic, minced
1 medium yellow onion, finely diced
1 sweet potato, peeled and finely diced
1 tablespoon curry powder
One 13.5-ounce can coconut milk
1 cup chicken broth
2 tablespoons honey, plus more to taste
1/4 teaspoon kosher salt, plus more to taste
1 rotisserie chicken, meat pulled and skin and bones discarded
1/4 cup fresh cilantro leaves, chopped, plus whole leaves, for garnish
A few dashes of hot sauce, such as sriracha
1/2 lime, juiced, plus 6 lime wedges, for serving
1/2 small mango, diced, for garnish

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.

EASY CHICKEN CURRY WITH VEGETABLES



Easy Chicken Curry with Vegetables image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 yellow onion, sliced with the grain
2 chicken breasts, cut into cubes
Salt and freshly ground black pepper
1 1/2 cups broccoli florets
1 1/2 cups chopped carrots
1 teaspoon dried basil
3 cloves garlic, minced
Zest of 1/2 lime
1 1/4 cups coconut milk
1/4 cup chicken stock
One 14-ounce can diced tomatoes
Lime wedges, for squeezing

Steps:

  • Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

CURRY CHICKEN



Curry Chicken image

This dish is traditionally served with white rice and chutney, and tastes even better the day after its made. Try adding 1/2 cup of shredded coconut before serving for a twist.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 12

2 3-pound chickens
2 limes, juice and grated rind
1/2 cup vegetable oil
2 tablespoons butter (optional)
3 small onions, chopped
4 cloves garlic, minced
4 tablespoons curry powder
3 tomatoes, chopped, or 1/4 cup tomato sauce
1 Scotch bonnet pepper (any color), plus 2 to 4 slices (any color)
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 cups water

Steps:

  • Rinse the chickens with water and pat them dry with paper towels. Cut the chickens into serving pieces and place in a large bowl, reserving the backs, necks, and wing tips for stock or another use. Juice the limes and add the juice to the chicken along with the grated lime rind, coating the chicken with the juice.
  • In a large skillet, heat 1/4 cup of the oil and 1 tablespoon of the butter, if using, over high heat until very hot. Pat the chicken dry again and carefully add half of the pieces to the skillet. Fry on one side for 3 to 4 minutes, shaking and tilting the skillet a little to distribute the fat. Turn the chicken over and fry for 3 minutes more, or until golden brown. Remove the chicken to a large platter and set aside.
  • Pour out the old fat, wipe the skillet, and add the remaining 1/4 cup oil and 1 tablespoon butter, if using. Repeat the frying procedure with the remaining chicken pieces and then set aside.
  • Discard all but 2 tablespoons of oil, reduce the heat to medium, and add the onions and garlic to the skillet. Cook, stirring, for 1 minute (be careful not to burn the garlic). Add the curry powder and fry for 1 minute, scraping the bottom.
  • Add the tomatoes, whole Scotch bonnet pepper and slices, salt, and black pepper. Stir thoroughly while scraping the bottom of the pan. Add the water and mix until well blended. Return the chicken to the pan. Bring to a boil and reduce the heat to a simmer. Cover and cook for 45 minutes, or until the chicken is tender.

CREAMY CASHEW CHICKEN CURRY



Creamy Cashew Chicken Curry image

Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indian

Time 4h50m

Yield 8

Number Of Ingredients 20

2 teaspoons kosher salt, or more to taste
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 teaspoons garam masala
2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 yellow onion, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 cup chicken broth
2 cups cold water
¾ cup whole roasted cashews
⅓ cup sliced green onions
⅓ cup freshly chopped cilantro
1 lime, juiced

Steps:

  • Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
  • Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
  • Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
  • Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
  • Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
  • Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g

CHICKEN CURRY WITH CASHEWS



Chicken Curry with Cashews image

Categories     Chicken     Nut     Poultry     Dinner     Cashew     Curry     Winter     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 15

1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 pound)
3/4 cup plain whole-milk yogurt
Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro

Steps:

  • Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)
  • Just before serving:
  • Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

MATTHEW'S CHICKEN CURRY



Matthew's Chicken Curry image

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

Provided by Brookelynne26

Categories     Curries

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 21

3/4 lb boneless skinless chicken breast, cut into 1 1/2-inch chunks
3/4 lb boneless skinless chicken thighs, cut into 1 1/2-inch chunks
2 teaspoons ground coriander
1 1/2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 1/2 teaspoons fresh ground black pepper
3 tablespoons canola oil or 3 tablespoons other neutral oil
1 teaspoon canola oil or 1 teaspoon other neutral oil
2 large yellow onions, very thinly sliced
1 serrano chili, stemmed, seeded and finely chopped
2 tablespoons chicken stock or 2 tablespoons water
4 garlic cloves, very thinly sliced
1 1/2 teaspoons grated peeled fresh ginger
3/4 cup coconut milk
3/4 cup water
toasted cashews (to garnish)
cilantro (to garnish)
steamed green peas, for serving
cooked basmati rice, for serving

Steps:

  • Put the chicken breast chunks in one bowl and the thighs in another. In a small bowl, combine the coriander, cumin, turmeric, cayenne, salt and pepper. Divide between the bowls of chicken and turn the chicken pieces to evenly coat. Let stand for 20 minutes.
  • In a large, deep skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chicken thigh chunks in a single layer and cook, turning the pieces occasionally, until nice and browned, about 2 minutes. Transfer to a plate. Repeat with another tablespoon oil and the chicken breast chunks, transferring them to another plate. You just want to sear the chicken, not cook it through.
  • Add another tablespoon of oil to the pan, reduce the heat to medium, and add the onions and chile. Cook, stirring occasionally, until onions are golden and melted, about 7 minutes. Reduce the heat to low and add the stock, stirring in the beautiful browned bits from the bottom of the pan.
  • Add the garlic, ginger, 1/4 cup of the coconut milk and 1/4 cup of the water. Stir well, bring to a simmer, and return the chicken thighs to the skillet. Cook for 20 minutes, then add the chicken breasts. Cook for 5 minutes, then stir in the remaining coconut milk and water. Cook 5 minutes longer or until stewy.
  • Top with cashews and cilantro. Serve with plain steamed peas and basmati rice.

Nutrition Facts : Calories 546.9, Fat 26.8, SaturatedFat 10.9, Cholesterol 125.5, Sodium 427.9, Carbohydrate 39.7, Fiber 2.3, Sugar 32, Protein 37.1

INDIAN CHICKEN CURRY



Indian Chicken Curry image

Whole canned tomatoes can be used for this Indian-inspired chicken curry dish; just crush them with your hands or chop them finely before adding.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

2 tablespoons olive oil
2 chicken breasts (about 12 ounces), boneless and skinless, split
Salt and freshly ground black pepper
1 large onion, peeled and cut into 1/4-inch dice (about 1 1/2 cups)
1 tablespoon minced garlic (about 2 large cloves)
1 tablespoon grated fresh ginger
1 tablespoon fine Indian curry powder
1 1/2 teaspoons ground garam masala, optional
1/2 cup crushed canned tomatoes
3/4 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Steps:

  • In a straight-sided medium skillet, heat oil over medium-high heat. Season chicken breasts with salt and pepper, place in skillet, and cook until golden brown on both sides, 6 to 8 minutes. Remove chicken breasts, and set aside. Reduce heat to medium low.
  • Add onions, and saute, stirring, for about 2 minutes. Stir in garlic, and cook until onions are golden brown, about 5 minutes. Add ginger, curry, and garam masala, and cook, stirring, 1 to 2 minutes. Stir in tomatoes and stock. Add reserved chicken breasts, and bring to a boil.
  • Cover skillet, reduce heat to low, and cook until chicken is tender, turning once, about 15 minutes. Serve immediately, sliced if desired.

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