Spicy Curried Chicken Fried Rice Recipes

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CURRY CHICKEN FRIED RICE



Curry Chicken Fried Rice image

Flavourful curry chicken fried rice with chicken, mushrooms, peas, rice, and curry flavours is so easy to make in less than 10 minutes on busy weeknights.

Provided by Sam | Ahead of Thyme

Categories     Rice

Time 13m

Number Of Ingredients 12

2 tablespoons vegetable oil
1/2 cup onions, finely chopped
2 tablespoons garlic, minced
1 boneless and skinless chicken breast, cooked and cut into 1/2-inch cubes
1/3 cup mushrooms, finely chopped
3 cups long grain white rice, cooked (warm or cold)
1/2 cup peas, frozen
2 tablespoons yellow curry powder
2 tablespoons soy sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon fresh parsley, finely chopped (for garnish)

Steps:

  • Heat oil in a large skillet over medium high heat for 2 minutes until the oil starts to sizzle and shimmer. Add onions and garlic and sauté for 2 minutes until fragrant. (Optional: You can add in 1 or 2 beaten eggs and stir fry until fluffy).
  • Add cubed chicken and mushrooms. Stir fry for another minute to combine. Add in precooked rice and frozen peas. Stir fry for 2 minutes with a spatula to mix everything together.
  • Add all the seasoning including curry powder, soy sauce, salt and pepper. Stir for another 2 minutes to combine to evenly distribute the seasonings.
  • Serve warm on a plate and garnish with chopped parsley.

Nutrition Facts : ServingSize 1 serving, Calories 368 calories, Sugar 2.4 g, Sodium 850.8 mg, Fat 9.5 g, SaturatedFat 6.1 g, TransFat 0 g, Carbohydrate 48.6 g, Fiber 3 g, Protein 21.3 g, Cholesterol 49.6 mg

SPICY RED CURRY CHICKEN AND RICE



Spicy Red Curry Chicken and Rice image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

2/3 cup unsweetened coconut milk
2 to 3 teaspoons Thai red curry paste
1 tablespoon Asian fish sauce
3 tablespoons vegetable oil, divided
1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
Salt and freshly ground black pepper
1/2 pound shiitake mushrooms, stemmed, caps quartered
1 tablespoon very finely chopped fresh ginger
2 large garlic cloves, very finely chopped
1/2 cup water
Toasted peanuts and cilantro leaves, for garnish
Steamed rice and lime wedges, for serving

Steps:

  • In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined. Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through. Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.

CHICKEN CURRIED FRIED RICE



Chicken Curried Fried Rice image

Make and share this Chicken Curried Fried Rice recipe from Food.com.

Provided by Kute_Honey

Categories     Asian

Time 15m

Yield 3 plates, 3 serving(s)

Number Of Ingredients 11

2 cups rice (cooked, and a day old)
1/3 cup chicken (cooked)
1/4 cup onion
1/4 cup green pepper
1/2 cup peas
1 teaspoon garlic (CHOPPED)
1/2 teaspoon salt
1 teaspoon chicken bouillon
2 teaspoons curry powder
2 teaspoons Worcestershire sauce
1 tablespoon vegetable oil

Steps:

  • Chop vegetables and prepare the shrimp.
  • Heat oil in a wok or a large fring pan over high heat.
  • Add garlic, onion, and peas in the pan and saute.
  • Add green pepper and chicken in the pan and saute.
  • Add rice in the pan and mix with the ingredients.
  • Sprinkle salt, chicken bouillon, and curry powder over the fried rice and stir quickly.
  • Turn the heat down to low, and add Worceter sauce.
  • Stir quickly and stop the heat.

Nutrition Facts : Calories 547, Fat 5.6, SaturatedFat 0.8, Sodium 438.6, Carbohydrate 111.1, Fiber 4.2, Sugar 2.9, Protein 10.5

SWEET AND SPICY CURRIED CHICKEN



Sweet and Spicy Curried Chicken image

Provided by Jacques Pepin

Categories     dinner, weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 tablespoon unsalted butter
1 tablespoon vegetable oil
6 large chicken legs (about 4 pounds total), skin removed and legs split to separate the drumstick from the thigh
3/4 pound onions, peeled and diced (2 1/2 cups)
1 tablespoon flour
2 tablespoons curry powder
1 teaspoon cumin powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons salt
1 cup water
5 cloves garlic, peeled, crushed and coarsely chopped (1 tablespoon)
1 unpeeled Granny Smith apple (about 1/2 pound), unpeeled and cut in half, seeded, and cut into 1-inch dice (about 1 1/2 cups)
1 banana (about 1/2 pound), peeled and cut into 1/2-inch slices
1 large tomato, cut into 1-inch cubes (1 cup)
2 tablespoons shredded fresh mint or 1 teaspoon dried mint

Steps:

  • Heat butter and oil in a large skillet. When hot, add chicken and saute (in a couple of batches, if necessary, to avoid crowding) over medium to high heat for a total of 6 to 7 minutes, until brown on all sides. Transfer chicken to a large casserole or Dutch oven and discard all but 2 to 3 tablespoons of the accumulated fat in the skillet.
  • To the hot fat in the skillet add onions and saute for 2 to 3 minutes over medium heat, stirring, then add flour, curry powder, cumin powder, cayenne pepper, black pepper, salt and garlica and mix well with the onions. Add the water, stir, bring to a boil and pour mixture over chicken.
  • Add apple, banana and tomato, bring to a boil, cover, reduce heat and simmer gently for about 25 to 30 minutes. Sprinkle mint on top and serve immediately with brown rice and onion pilaf.

Nutrition Facts : @context http, Calories 621, UnsaturatedFat 20 grams, Carbohydrate 21 grams, Fat 33 grams, Fiber 5 grams, Protein 58 grams, SaturatedFat 9 grams, Sodium 916 milligrams, Sugar 10 grams, TransFat 0 grams

SPICY DRY FRIED CURRY CHICKEN



Spicy Dry Fried Curry Chicken image

This recipe is from North India where my mother was born. She gave me the recipe when I was moving out. It has been a favorite dish in my family for years.

Provided by Cooldude

Categories     World Cuisine Recipes     Asian     Indian

Time 2h

Yield 6

Number Of Ingredients 17

1 (2 to 3 pound) whole chicken
½ teaspoon ground turmeric
1 tablespoon ground coriander
2 teaspoons black pepper
1 ½ tablespoons chili powder
1 ½ teaspoons salt
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 large onion, sliced
1 ½ teaspoons cumin seeds
3 leaves fresh curry
2 teaspoons ginger paste
1 teaspoon garlic paste
2 cups water
1 cup coconut milk
2 tablespoons fresh lime juice

Steps:

  • Clean, and cut chicken into 12 to 14 pieces. Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
  • Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
  • Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.

Nutrition Facts : Calories 582 calories, Carbohydrate 8.3 g, Cholesterol 141.9 mg, Fat 44.4 g, Fiber 3 g, Protein 37.4 g, SaturatedFat 16.5 g, Sodium 770.7 mg, Sugar 1.3 g

SWEET AND SPICY CHICKEN FRIED RICE



Sweet and Spicy Chicken Fried Rice image

This is a quick and easy lunch or light dinner. Have all of your vegetables etc cut up before you start. This dish comes together very quickly. I like to cook my rice the night before and let it cool. This is not necessary, but makes this dish even quicker.

Provided by MsSally

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup long grain rice
2 1/4 cups chicken broth (divided)
2 cups leftover cooked chicken (chopped)
1/2 cup carrot (diced)
1/2 cup sugar snap pea (cut in half)
1/2 cup red onion (chopped)
8 ounces pineapple tidbits (drained juice reserved)
1 tablespoon jalapeno pepper (minced)
2 tablespoons low sodium soy sauce
2 garlic cloves (minced)
1 teaspoon ground ginger
1 teaspoon brown sugar
3 tablespoons rice vinegar

Steps:

  • Cook rice according to package directions replacing water with 2 cups chicken broth.
  • In large wok or fry pan, add reserved juice from pineapple, remaining chicken broth, and all other ingredients except rice, chicken and pineapple. Bring to boil, and simmer 5 mins, or till veggies reach desired doneness.
  • Add rice, chicken and pineapple. Heat through and serve.

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