Rachael Ray Chicken Curry In A Hurry Recipes

CHICKEN CURRY IN A HURRY WITH BASMATI

Steps:

• Gather your ingredients.
• For the curry spice: Add to a small skillet: cumin, coriander, mustard seed, fennel seed, fenugreek, black peppercorns, cinnamon stick, curry leaves and cardamom. Heat and toast about 2 minutes over medium heat. Transfer to a spice mill, zap it up and grind spices. Add turmeric and red pepper flake or powder and zap again. Reserve any extra in an airtight container.
• For the chicken and vegetables: Place a medium pot on stove with 2 quarts water and bring to boil.
• Heat a griddle pan or large cast-iron skillet over medium-high heat for bread.
• Place a bowl on the counter. As you work, transfer your ingredients to a bowl. Trim the top and roots of leek and split it lengthwise. Fan it under cold running water to release grit. Leave on cloth to dry. Peel and chop onion. Slice chile peppers if using. Peel garlic. Rub skin off the ginger with the tip of a spoon. Peel apple then cut 1/4-inch slices around the core in slabs. Stack and chop into about 1/4-inch dice. Split the halved leek again lengthwise and slice 1/4 inch.
• Place a deep skillet over medium to medium-high heat and melt butter. Add the vegetables and stir. Grate garlic and ginger and add along with curry spice and curry leaves if using. Cover and cook 5 minutes, stirring occasionally. Add the flour and stir a minute or so. Whisk in broth, bring to a boil and reduce, 5 to 8 minutes.
• Add rice to the boiling water. Boil 12 minutes, then rinse in a strainer under HOT water to serve.
• While the curry thickens, peel chicken of the skin and cut away meat. Pull into bite-size pieces.
• Stir chutney into sauce to combine, then add chicken. Adjust salt if necessary.
• Add a splash of water to griddle pan or skillet and place naan bread on to char both sides, 1 to 2 minutes. Remove bread from griddle and cut into quarters.
• Pull cilantro and chop scallions, whites and greens.
• Serve curry in shallow bowls or dishes with a lip on or beside rice, with naan strips alongside. Garnish with scallions and cilantro.

CHICKEN CURRY IN A HURRY

Steps:

• Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
• Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.
• Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.

CURRY-IN-A-HURRY ROTISSERIE CHICKEN SALAD

Steps:

• Combine meat, celery, red grapes, carrot and scallions.Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.
• To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss.
• To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds.

CHICKEN CURRY IN A HURRY

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.

VEGETABLE CURRY IN A HURRY

Steps:

• In a large saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the rice and toast for 1 to 2 minutes. Stir in 3 cups chicken broth, the bay leaf, lemon zest, coriander, cumin, turmeric and cardamom. Cover the pan and bring to a boil. Reduce the heat and simmer for 18 minutes. Fluff the rice with a fork and discard the bay leaf. Add the butter and toss to evenly coat the rice; set aside.
• While the rice cooks, in a large, deep nonstick skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the cauliflower, eggplant, bell pepper, onion and garlic; cover and cook, stirring occasionally, until tender, 7 to 8 minutes. Uncover and stir in the tomatoes, chickpeas, curry paste and chutney; season with salt and pepper. Stir in the remaining 1 cup chicken broth and simmer for 6 to 7 minutes. Serve the vegetable curry with scoops of rice on top. Top with the scallions, cilantro and almonds.

CHICKEN CURRY IN A HURRY

Steps:

• Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
• Heat oil in a large skillet over medium-high heat.
• Add chicken and cook until lightly browned; then add curry powder and toss to coat.
• Remove from pan.
• Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.
• Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
• Garnish with cilantro and a dollop of yogurt.
• Serve with quick cooking minute rice, if desired.