EASY CHICKEN CURRY
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
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
ONE-PAN CHICKEN RICE CURRY
I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.
Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
ONE-WOK CURRY CHICKEN
Provided by Grace Young
Categories Wok Chicken Poultry Appetizer Side Stir-Fry Kid-Friendly Dinner Lunch Spice Curry Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4 as part of a multicourse meal
Number Of Ingredients 10
Steps:
- 1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok. Cook undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high as the chicken browns. Then, using a metal spatula, turn the chicken over and pan-fry 3 to 4 minutes or until the chicken is browned on the other side but not cooked through. Remove to a plate, leaving the pan drippings.
- 2. Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened. Add the curry paste or powder and cook, stirring, 30 seconds or until fragrant. (With curry paste, the drippings may spatter a little; with curry powder, the ingredients become dry and the pan may begin to smoke.)
- 3. Return the chicken to the wok and stir until well combined with shallots. Add the coconut milk and broth and bring to a boil over high heat, uncovered. Add the potatoes, bell pepper, salt, and pepper and stir to combine. Cover, reduce the heat to medium-low, and simmer 15 minutes. Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender.
ONE-POT JAPANESE CURRY CHICKEN AND RICE
Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.
Provided by Kay Chun
Categories dinner, grains and rice, one pot, poultry, vegetables
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
- In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
- Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
- Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
- Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.
ONE-POT CHICKEN & CURRY RICE
Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side
Provided by Shivi Ramoutar
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
- Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.
Nutrition Facts : Calories 485 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
DELICIOUS AND FAST CHICKEN CURRY
Delicious and fast curry dish.
Provided by werd82
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Mix curry powder, seasoned salt, and onion powder in a bowl; add chicken and toss to coat chicken in seasoning mix.
- Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes; add chicken, potato, and spinach and stir. Pour coconut milk over the mixture and stir. Place a lid on the skillet, bring the mixture to a simmer, and cook, stirring occasionally, until the potato is tender and the chicken is no longer pink in the center, about 30 minutes.
Nutrition Facts : Calories 584.5 calories, Carbohydrate 19.1 g, Cholesterol 65.9 mg, Fat 44.6 g, Fiber 6.1 g, Protein 34.1 g, SaturatedFat 36.4 g, Sodium 482.5 mg, Sugar 1.8 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
More about "one wok curry chicken recipes"
15-MINUTE CHICKEN CURRY, TAKEOUT-STYLE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (74)Total Time 15 minsCategory Chicken And PoultryCalories 197 per serving
- In a medium bowl, combine the sliced chicken breast, 1 teaspoon vegetable oil, 1 teaspoon soy sauce, and 1 teaspoon cornstarch.
- Heat your wok over high heat until smoking. Add a couple tablespoons of oil, and then add the chicken to the pan in one layer. Stir-fry the chicken just until it turns opaque, and remove from the wok. Set aside.
- Add another tablespoon of oil to the wok, and add the onions. Stir-fry for one minute, then stir in the chicken stock, curry powder, turmeric, sugar, and salt to taste.
- Combine the remaining 1 teaspoon of cornstarch with 2 teaspoons of water and mix until the cornstarch is dissolved. Stir it into the curry and stock mixture, and simmer for 1 minute, until thickened. If the sauce isn’t thick enough, add more cornstarch slurry. If it’s too thick, add more chicken stock.
CHICKEN CURRY IN A HURRY - CAMPBELL SOUP COMPANY
From campbells.com
THAI-STYLE RED CHICKEN CURRY - ONCE UPON A CHEF
From onceuponachef.com
MAKE THIS HEALTHY CHICKEN CURRY STIR-FRY IN 25 MINUTES ...
From cookinglight.com
JAPANESE CHICKEN CURRY チキンカレー • JUST ONE COOKBOOK
From justonecookbook.com
RED CURRY CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
THAI GREEN CURRY CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
ONE POT CURRY CHICKEN AND RICE RECIPE | CHEFDEHOME.COM
From chefdehome.com
ONE POT CHICKEN & VEGETABLE CURRY RECIPE - MAMA LOVES FOOD
From mamalovesfood.com
EASY CURRY CHICKEN - DINNER, THEN DESSERT
From dinnerthendessert.com
ONE POT COCONUT CURRY CHICKEN AND RICE - AHEAD OF THYME
From aheadofthyme.com
ONE PAN COCONUT YELLOW CURRY CHICKEN & RICE | AMBITIOUS ...
From ambitiouskitchen.com
CHICKEN KATSU CURRY RICE - THE WOKS OF LIFE
From thewoksoflife.com
ONE-POT CHICKEN, CHICKPEA AND KALE COCONUT CURRY RECIPE ...
From thespicetailor.ca
EASY CHINESE CURRY CHICKEN - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
ONE WOK, ONE POT, ONE PAN: GREEN CHICKEN CURRY
From one-wok.blogspot.com
COCONUT CURRY CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
EASY CHICKEN CURRY RECIPE (30 MINUTES!) - THE FOOD CHARLATAN
From thefoodcharlatan.com
KADAI CHICKEN CURRY- ONE POT RECIPE - EASYCOOKINGWITHMOLLY
From easycookingwithmolly.com
COCONUT CURRY CHICKEN AND RICE (ONE-POT!) - FIT FOODIE FINDS
From fitfoodiefinds.com
ONE-WOK CURRY CHICKEN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EASY, ONE-POT COCONUT THAI CHICKEN CURRY | ALEXANDRA'S KITCHEN
From alexandracooks.com
OUR BEST CURRY CHICKEN RECIPE – THE KITCHEN COMMUNITY
From thekitchencommunity.org
THAI CHICKEN CURRY WITH COCONUT MILK | EASY ONE-PAN RECIPE
From wellplated.com
LEFTOVER CHICKEN CURRY - MAMA LOVES TO COOK
From mamalovestocook.com
EASY CHINESE CHICKEN CURRY - A DELICIOUS ONE-POT AFTER ...
From fussfreeflavours.com
BONE-IN CHICKEN CURRY (VIDEO) 骨付きチキンカレー • JUST ONE …
From justonecookbook.com
QUICK CHICKEN CURRY {15 MINUTES} (+ VIDEO) - FAMILY FOOD ...
From familyfoodonthetable.com
ONE-POT BRAISED CURRY CHICKEN WITH COCONUT CILANTRO RICE ...
From realsimple.com
CHICKEN CURRY FOR ONE RECIPE - BBC FOOD
From bbc.co.uk
ONE POT CURRY CHICKEN AND RICE - CREME DE LA CRUMB
From lecremedelacrumb.com
ONE-POT GREEN CURRY CHICKEN AND JASMINE RICE RECIPE ...
From carolinarice.com
IRRESISTIBLE CHICKEN CURRY - EASY RECIPES FOR HOME COOKS
From inspiredtaste.net
ONE PAN COCONUT CURRY CHICKEN AND RICE - THE GIRL WHO ATE ...
From the-girl-who-ate-everything.com
CHICKEN CURRY {30 MINUTES, ONE POT} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
ONE POT CHICKEN CURRY & RICE - MY FUSSY EATER | EASY KIDS ...
From myfussyeater.com
MILD CURRY CHICKEN — PATAKS
From pataks.ca
COCONUT CHICKEN CURRY {ONE PAN EASY RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
COCONUT CURRY CHICKEN {30 MINUTES!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love