Ricks Chicken Curry Recipes

CHICKEN CURRY

Steps:

• Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder.
• Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
• Add the remaining 1½ tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant, about a minute more.
• Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ⅛ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
• Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

UNCLE RICK'S CARIBBEAN CHICKEN CURRY (REVISED)

Steps:

• Cut chicken thighs into large bite-sized pieces and set aside.
• Peel (or, wash and leave un-peeled) and dice potatoes into 1/2 inch chunks and set aside.
• Peel and finely chop onion and set aside.
• Add oil, onions, and ginger puree to a"cold", large, non-stick Dutch oven pan or large pot and set heat to medium.
• Stir-fry for about 8-10 minutes or until the onion is golden and even slightly browned.
• Add garlic and stir-fry for another 3 minutes being careful not to burn the garlic.
• Add 3 heaping Tbs. of the curry powder to the pot and stir in with the garlic, ginger, salt, and onions for 1 minute more.
• Add 3/4 cup of the chicken stock and bring to a low boil.
• Add the chicken and stir an additional few minutes to 'sear' the chicken.
• Place the diced potatoes on top of the chicken pieces and then add the remaining chicken stock to the pan 1 cup at a time as necessary until the potatoes are"covered" by the liquid.
• Add more curry powder if desired ( -- and I always desire) along with the garam masala and the cinnamon stick.
• Mix in gently.
• Make sure that the potatoes are still "covered" by the liquid.
• Bring heat down to medium low.
• Cook uncovered until the potatoes are fork tender (about 20 minutes).
• Do not overcook the chicken or potatoes!
• After 15 minutes (approx.), turn heat down to low and add the rest of any additional curry powder that you desire, the cayenne, more salt (you'll find that the potatoes have taken a lot of the salt away and the sauce may now be a bit bland).
• Remove cinnamon stick, mix well, and continue to cook on low for an additional 5-10 minutes.
• Turn off heat and taste.
• Adjust seasonings if needed.
• If the curry sauce is too thin at this point, simply remove some of the potatoes from the pot and mash them with a fork in a small bowl then return the mashed potatoes to the pot and stir in gently.
• The mashed potato will now act as a sauce thickener.
• Serve on a white plate atop basmati or long grain rice.
• Garnish the white plate with a dusting of paprika around its edge.
• Sprinkle toasted shaved almonds on top of the curry.
• Let 'Uncle Rick' know how it turns out!
• NOTE: Homemade chicken stock honestly DOES make a difference!
• And... by the way --.
• This dish is even better the next day -- and the day after that.

RICK'S CHICKEN CURRY

Steps:

• In a large pan brown onions, Jalapenos and Cilantro (in oil) Add chicken and cook uncovered on medium heat for about 5 minutes (stir often) Add curry paste and continue to cook for about another 1-2 minutes (stir often) Stir in tomatoes, water, pickled mango, curry powder, cayenne pepper and enough of the salt for your taste (salt could be added after cooking if so desired) Add more water at this point if necessary for ingredients to mix well.
• Bring to a simmer, cover and continue to cook for about 15-25 minutes.
• If a thicker sauce is desired, simmer awhile longer without cover.
• Stir mixture occasionally during cooking time.
• I serve this over hot cooked white rice.
• NOTE- Most of the ingredients may be purchased at ethnic grocers that stock Indian, Pakistan, Japanese or Oriental food stuffs.

ONE-PAN CHICKEN RICE CURRY

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.

SUPER SIMPLE, SUPER QUICK CHICKEN CURRY AND RICE

Steps:

• Dissolve chicken base in hot water (skip this step if using stock).
• Pour dissolved base/stock in 2" deep pan.
• Add chicken to pan and place on medium-high heat.
• Add remaining ingredients EXCEPT rice.
• Cook chicken uncovered, stirring often to coat with spices.
• Remove chicken from heat and cover to keep warm. You will use the liquid from the pan in the next step.
• Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan. I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice. The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice.
• When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.

EASY CHICKEN CURRY

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!)