Nutty Chicken Curry Recipes

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NUTTY CHICKEN CURRY



Nutty Chicken Curry image

Make and share this Nutty Chicken Curry recipe from Food.com.

Provided by Panda Rose

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons oil
2 small onions, finely chopped
salt
1 1/2 cm piece fresh ginger, finely chopped
1 large garlic clove, crushed
2 green chilies, deseeded and finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
675 g chicken breasts
3 cardamom pods
1 (400 ml) tin coconut milk
200 ml chicken stock
110 g cashew nuts
2 -3 tablespoons sour cream

Steps:

  • Fry the onions and salt together gently until soft.
  • Add the ginger, garlic chillies coriander, cumin and turmeric and cook for another minute.
  • Cut the chicken into strips, bruise the cardamom pods and add to the pan.
  • Stir in the coconut milk and stock. Bring to the boil and simmer for 10 minutes.
  • Lightly toast the cashew nuts in a dry frying pan. Add the sour cream and serve.

Nutrition Facts : Calories 767.7, Fat 58.9, SaturatedFat 28, Cholesterol 112.6, Sodium 377.5, Carbohydrate 20.4, Fiber 2.1, Sugar 5.1, Protein 43.9

NUTTY CHICKEN CURRY



Nutty chicken curry image

Fast and flavoursome, this creamy chicken curry is ready in under 20 minutes

Provided by Good Food team

Categories     Dinner, Main course

Time 18m

Number Of Ingredients 9

1 large red chilli , deseeded
½ a finger-length piece fresh root ginger , roughly chopped
1 fat garlic clove
small bunch coriander , stalks roughly chopped
1 tbsp sunflower oil
4 skinless chicken breasts , cut into chunks
5 tbsp peanut butter
150ml chicken stock
200g tub Greek yogurt

Steps:

  • Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
  • Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.

Nutrition Facts : Calories 358 calories, Fat 18.9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.66 milligram of sodium

NUTTY CHICKEN STRIPS



Nutty Chicken Strips image

I enjoy cooking for my parents and two brothers. I usually prepare things that are a little out of the ordinary. These strips, seasoned with curry, are great for a family game night. -Betsy Baertlein, Mazeppa, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 cup plain yogurt
2 tablespoons minced fresh cilantro
1 tablespoon honey
CHICKEN:
1 large egg
1/2 cup 2% milk
1 cup soft bread crumbs
1/2 cup chopped almonds
2 tablespoons minced fresh cilantro
1-1/2 teaspoons curry powder
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch-wide strips
1/4 cup all-purpose flour
1/4 cup canola oil

Steps:

  • Mix yogurt, cilantro and honey. Refrigerate, covered, until serving., In a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with almonds, cilantro and curry powder. Toss chicken strips with flour to coat lightly; shake off excess. Dip both sides in egg mixture, then in crumb mixture., In a large skillet, heat oil over medium heat. In batches, cook chicken until golden brown, 5-6 minutes per side. Drain on paper towels. Serve with sauce.

Nutrition Facts : Calories 365 calories, Fat 20g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 132mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 30g protein.

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

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.

COCONUT CHICKEN CURRY RECIPE BY TASTY



Coconut Chicken Curry Recipe by Tasty image

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

3 lb chicken, cubed
¼ medium white onion, diced
¼ cup fresh scallion, chopped
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
3 tablespoons curry powder
4 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper
2 tablespoons oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
¼ cup fresh scallion, chopped
13.5 oz coconut milk, 1 can
pepper, to taste
1 ½ cups chicken broth
fresh cilantro, for garnish

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

NUTTY CHICKEN SATAY STRIPS



Nutty chicken satay strips image

Keep these nutty chicken satay strips in the fridge for a healthy choice when you're peckish. The chicken is served with cucumber and sweet chilli sauce

Provided by Sara Buenfeld

Categories     Lunch, Snack, Starter

Time 20m

Number Of Ingredients 8

2 tbsp chunky peanut butter (without palm oil or sugar)
1 garlic clove, finely grated
1 tsp Madras curry powder
few shakes soy sauce
2 tsp lime juice
2 skinless, chicken breast fillets (about 300g) cut into thick strips
about 10cm cucumber, cut into fingers
sweet chilli sauce, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.
  • Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
  • Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
  • Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.

Nutrition Facts : Calories 276 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium

EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY



Easy Homemade Chicken Curry Recipe by Tasty image

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

4 boneless, skinless chicken breasts
1 tablespoon turmeric
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garam masala
½ tablespoon ground ginger
2 tablespoons white wine vinegar
oil, for frying
1 red chili, chopped
2 cups tomato, chopped
½ cup water
salt, to taste
pepper, to taste
rice, to serve
fresh coriander, to serve, chopped

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

NUTTY OVEN-FRIED CHICKEN



Nutty Oven-Fried Chicken image

The pecans that give this dish its unique nutty flavor are plentiful in the South, and so is chicken. I love to make and serve this simple oven fried chicken dish because the chicken comes out moist, tasty and crispy. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup evaporated milk
1 cup biscuit/baking mix
1/3 cup finely chopped pecans
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/3 cup butter, melted

Steps:

  • Preheat oven to 350°. Place milk in a shallow bowl. In another shallow bowl, combine the baking mix, pecans and seasonings. Dip chicken pieces in milk, then coat generously with pecan mixture., Place in a lightly greased 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until chicken is golden brown and crispy and juices run clear, about 1 hour.

Nutrition Facts : Calories 530 calories, Fat 35g fat (13g saturated fat), Cholesterol 138mg cholesterol, Sodium 595mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.

COCONUT CHICKEN CURRY WITH CASHEWS



Coconut Chicken Curry With Cashews image

This Sri Lankan curry goes together fairly quickly despite the long list of ingredients. I used skinless, boneless thigh meat, because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic and spices. To intensify the taste, the cashews and coconut are used two ways. First, a handful of each is ground to a powder and added to the sauce. Then after simmering for 30 minutes or so, the curry is finished with a generous cup of thick coconut milk and garnished with toasted cashews. I also added, because I like it and thought it would harmonize nicely, a totally nontropical vegetable, parsnip - optional, but delicious.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 23

2 pounds skinless boneless chicken thighs, cut in 3-inch chunks
Salt and pepper
1 tablespoon grated ginger
2 teaspoons grated garlic
1/4 teaspoon cloves
1/4 teaspoon fennel seeds
1/4 teaspoon cardamom seeds
1/4 teaspoon allspice berries
1/4 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/4 teaspoon turmeric
1/4 teaspoon cayenne, or more to taste
3 tablespoons lemon juice
3/4 cup raw cashews
1/4 cup shredded dried unsweetened coconut
1 pound small parsnips, peeled and cut in 2-inch batons, optional
2 tablespoons ghee, coconut oil or vegetable oil
1 1/2 cups finely diced onion
1 tablespoon tomato paste
1 2-inch piece cinnamon stick
3 cups chicken broth or water
1 cup thick coconut milk
A few sprigs mint and cilantro for garnish, optional

Steps:

  • Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.
  • Heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned, 8 to 10 minutes. Remove and set aside to cool. Spread the shredded coconut on the baking sheet and toast until lightly browned, about 5 minutes, then let cool. Grind the coconut with 1/4 cup cashews in a spice mill or small food processor to make a rough powder. Reserve 1/2 cup roasted cashews for garnish.
  • Bring a small saucepan of lightly salted water to a simmer, then add parsnips and cook until tender, about 10 minutes. Drain and cool.
  • In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add cooked parsnips, if using, and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken and the ground coconut and cashew mixture. Adjust heat to a gentle simmer, cover and cook for about 30 minutes, until chicken is tender. Taste the sauce and adjust seasoning if necessary.
  • To finish the dish, stir in coconut milk and add reserved parsnips. Cook for 3 to 4 minutes, until parsnips are heated through and the sauce has thickened slightly. Transfer to a serving bowl and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.

Nutrition Facts : @context http, Calories 637, UnsaturatedFat 24 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 20 grams, Sodium 902 milligrams, Sugar 5 grams, TransFat 0 grams

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RECIPE: NUT TREE RESTAURANT CHICKEN CURRY (1980'S) - RECIPELINK.COM
Bone the chicken breasts and cut meat into larger than bite-size pieces. Heat butter and oil in skillet. Add curry powder, according to your taste. Cook gently, stirring, for 2 or 3 minutes. Add chicken to coat with curry mixture, then add enough boiling broth barely to cover meat. Cover skillet. Cook gently 8 to 10 minutes.
From recipelink.com
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EASY CHICKEN CURRY WITH COCONUT MILK, COCONUT MILK CHICKEN CURRY …
2014-01-18 Add poppy seed paste to the curry and when it comes to boil, lower heat and cook closed for 15-20 mins or until the chicken pieces are cooked. The gravy will also thicken a bit. 7. On low heat, add the thick coconut milk and mix well. 8. Do not boil for too long after the thick coconut milk is added.
From cookingandme.com
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CHICKEN CURRY - SPEND WITH PENNIES
Instructions. Heat the oil in a large pot over medium low heat. Add the onions and minced garlic and cook for a few minutes until the onions are fragrant and softened. Add the chicken and cook for 2-3 minutes, browning it a little. Add curry powder and paste; cook for 3-5 minutes. Add the coconut milk, and let simmer for 15-20 minutes or until ...
From spendwithpennies.com
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CREAMY COCONUT CHICKEN CURRY (30 MINUTE RECIPE!) - THE ENDLESS …
2019-08-16 Instructions. Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, …
From theendlessmeal.com
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THE FLAVOR BENDER - BREAKFAST, BRUNCH, & DESSERT RECIPES MADE …
Add the coconut oil in to a large saucepan and heat the oil over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened. 2 – 3 tbsp coconut oil, ½ onion, 4 garlic cloves, 1 inch ginger. Add curry powder, chili powder/cayenne pepper, paprika, cinnamon, curry leaves and mix to combine.
From theflavorbender.com
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10 BEST SWEET COCONUT CHICKEN CURRY RECIPES | YUMMLY
2022-05-18 chicken thigh fillets, lime, lemongrass, tumeric, coriander leaves and 7 more. Mẹ's Coconut Chicken Curry! JinYoo-Kim. sea salt, brown sugar, cubed potatoes, garlic, boneless chicken and 4 more.
From yummly.com
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Top Asked Questions

What is the best way to make a chicken curry?
Add the ginger, garlic, chillies and the rest of the spices and cook for a couple of minutes. Stir in the chicken and turn over in the spices and onion for a few minutes until opaque. Whizz the coconut milk and drained cashews in a blender or food processor. Pour into the pan with the chicken.
How to make creamy chicken and cashew nut Curry?
Try this creamy chicken and cashew nut curry, then check our our chicken korma, butter chicken, Sri Lankan chicken cashew curry and more chicken curry recipes. Heat 1 tbsp oil in a frying pan. Add the mustard seeds and cook for a few minutes until they start to pop. Add the onion and a good pinch of salt and fry until softened.
Where can I find reliable chicken curry recipes?
Allrecipes has more than 140 trusted chicken curry recipes complete with ratings, reviews and cooking tips. There are a hundred different ways to cook chicken curry, but Bengalis (from the eastern part of India) make something called Kosha (or kawshaa) which is very good with either rice or any kind of flat bread.
How do you cook chicken thighs in peanut butter sauce?
Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened.

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