Proper Chicken Curry Recipes
BEST CHICKEN CURRY
Make and share this Best Chicken Curry recipe from Food.com.
Provided by Ratatouille245
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Place chopped onions into a pan. Add in the 2 tbls of oil and cook on medium high heat until onions are transparent.
- Once onions are transparent put in either diced chicken or beef and cook for 6 minutes.
- Mix in the coconut milk and water with the onions and chicken.
- Add the spices and veggies to the milk mixture.
- Simmer for at least 20-30 minutes. Stirring occasionally.
- Server over steamed Basmati rice.
Nutrition Facts : Calories 613.7, Fat 45.4, SaturatedFat 24.1, Cholesterol 85, Sodium 730.3, Carbohydrate 29.6, Fiber 5.4, Sugar 5.4, Protein 26.5
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
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
HOMESTYLE CHICKEN CURRY
This comforting chicken curry is a rustic take of the familiar classic. We loaded it with spices, like cardamom, cinnamon, ginger, coriander and cumin, thinly sliced onions and chopped tomatoes for a full range of flavors. Use basmati rice when serving - it's the perfect base for soaking up all the curry's goodness. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Season the chicken all over with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the chicken in a single layer and brown 3 to 4 minutes per side. Remove to a plate.
- Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds.
- Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
- Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Return the chicken and any juices to the pot. Stir in 1 1/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the chicken is almost cooked through and the sauce has thickened slightly, about 12 minutes.
- Tuck the potatoes among the chicken pieces, submerging them as much as possible; season with 1/2 teaspoon salt. Cover and simmer until the chicken is tender and the potatoes are just cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes, until the curry is thickened, 8 to 10 minutes.
- Thin the curry with water, if necessary; season with salt. Serve with rice and top with cilantro.
CHINESE CHICKEN CURRY RECIPE BY TASTY
Here's what you need: oil, chicken, salt, pepper, onion, carrot, potato, water, peas, curry paste
Provided by Evelyn Liu
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat up 2 tablespoons of oil on low to medium heat.
- Sear the chicken until the outside turns golden brown. Season with salt and pepper.
- Take out the chicken, make sure you don't clean the pot or you'd wipe away some deliciousness!
- Add another tablespoon of oil, fry the onions, carrots, and potatoes until soften.
- Add the chicken back in with the water. Bring to a boil then simmer for 10 minutes with the lid on.
- Add in the peas and curry paste, stir well.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 843 calories, Carbohydrate 56 grams, Fat 30 grams, Fiber 9 grams, Protein 85 grams, Sugar 11 grams
EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY
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
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
SUPER EASY CHICKEN CURRY
You cant get much easier than this. I was craving chicken curry one day and couldnt find anything that was easy enough for me. Also, it seemed like i was always missing atleast one ingredient in every recipe i could find. This recipe is easy to adjust. I add more peas n carrots if i need more veggies for the day. This is alot better the next day. Pour in some more chicken broth or water and heat in up in the skillet to bring it back to life. :)
Provided by gimme_a_spachler
Categories Curries
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Brown off chicken breast with butter, set aside. Once the chicken cools off, cut into bite-sized pieces.
- Cook the onion down until it is translucent, using the same pan you cooked the chicken inches
- Add carrots and cook until softened.
- Add all of your spices and cook for another 3 minutes.
- Add flour and scrape the bottom of the pan, like you're making a rue for a gravy.
- Add the whole can of chicken broth, slowly. Return the chicken back into the pan.
- Stir and simmer for 15 minutes.
- Add frozen peas and cream and simmer for another 5 minutes or so, until peas are fully cooked.
- Serve with rice! Sometimes i even mix the rice in just before i eat. Im gonna mix it on my plate anyway! :).
Nutrition Facts : Calories 588.4, Fat 30.1, SaturatedFat 17.3, Cholesterol 153.3, Sodium 739.9, Carbohydrate 42.9, Fiber 10.8, Sugar 14.8, Protein 39.3
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