Sunshine Curry Chicken Recipes

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SUNSHINE CHICKEN



Sunshine Chicken image

This recipe is great to serve for large groups because it can be easily doubled and takes little time or effort to prepare. Even my husband likes to make this chicken dish, and he usually hates to cook! -Karen Gardiner, Eutaw, Alabama

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 to 3 teaspoons curry powder
1-1/4 teaspoons salt, divided
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (5 ounces each)
1-1/2 cups orange juice
1 cup uncooked long grain rice
3/4 cup water
1 tablespoon brown sugar
1 teaspoon ground mustard
Chopped fresh parsley

Steps:

  • Combine curry powder, 1/2 teaspoon salt and the pepper; rub over both sides of chicken. In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt. Add chicken pieces; bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 20-25 minutes. , Remove from the heat and let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 317 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 562mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

SUNSHINE CURRY CHICKEN



Sunshine Curry Chicken image

My Mom came across this delicious recipe years ago and was a family favorite. It can be doubled or tripled for extra servings to freeze. You may use any type of rice. Brown rice may need more liquid.

Provided by Monica in PA

Categories     Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 teaspoons curry powder
1 1/4 teaspoons salt
1/4 teaspoon black pepper
6 skinless chicken breasts or 8 chicken thighs
1 1/2 cups orange juice
1 cup rice (I use brown rice for optimal nutrition)
3/4 cup water
1 tablespoon brown sugar or 1 tablespoon sucanat
1 teaspoon mustard powder

Steps:

  • Combine curry powder with 1/2 tsp. of salt and pepper.
  • Sprinkle/rub this mixture onto chicken.
  • In skillet, combine juice, rice, water, sugar, mustard and rest of salt.
  • Arrange chicken over this mixture.
  • Bring to a boil.
  • Cover and simmer for 20-30 minutes.
  • Remove from heat and let stand 5 minutes.
  • Adjust seasonings.
  • You may add more curry for desired spice.

Nutrition Facts : Calories 628.8, Fat 5.3, SaturatedFat 1.3, Cholesterol 205.3, Sodium 961.3, Carbohydrate 53, Fiber 1.5, Sugar 11.2, Protein 86

SHEET PAN CURRIED CHICKEN



Sheet Pan Curried Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup red curry paste
4 tablespoons vegetable oil, plus more for the sheet pan
1 heaping tablespoon dark brown sugar, packed
2 1/2 teaspoons kosher salt
1 pound green beans, trimmed
1 pound carrots, halved lengthwise and cut into 1 1/2-inch chunks
12 skin-on chicken drumsticks
1 cup fresh cilantro leaves
Basmati rice, for serving (two to three 8.5-ounce pouches of microwave rice, cooked according to package directions)
12 ounces plain Greek yogurt, for serving
2 limes, cut into wedges, for serving

Steps:

  • Position a rack in the lower third of the oven and preheat to 450 degrees F.
  • In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
  • Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
  • Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
  • Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
  • Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
  • Serve with rice, yogurt and lime wedges.

SUNSHINE CHICKEN RECIPE - (4/5)



Sunshine Chicken Recipe - (4/5) image

Provided by sassy47

Number Of Ingredients 10

2 to 3 teaspoons curry powder
1-1/4 teaspoons salt, divided
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (5 ounces each)
1-1/2 cups orange juice
1 cup uncooked long-grain rice
3/4 cup water
1 tablespoon brown sugar
1 teaspoon ground mustard
Chopped fresh parsley

Steps:

  • Combine curry powder, 1/2 teaspoon salt and the pepper; rub over both sides of chicken. In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt. Mix well. Top rice mixture with chicken pieces; bring to a boil. Cover and simmer 20-25 minutes. Remove from the heat and let stand, covered, until all liquid has absorbed, about 5 minutes. Sprinkle with parsley.

FOUR SEASONS CHICKEN CURRY



Four Seasons Chicken Curry image

A hot, sweet, sour and fragrant explosion of taste on a plate. The longer you leave to infuse the tastier it gets! You wont serve a better curry. Serve with rice or naan bread. Don't worry about the other whole spices, as the cooking will soften them. Enjoy as your tongue hits all the different combination of flavors.

Provided by CASEYJONES1

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 8

Number Of Ingredients 19

3 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, sliced
1 (1 inch) piece fresh ginger root, grated
1 (1 inch) piece stick cinnamon
3 bay leaves
1 tablespoon brown sugar
1 teaspoon coriander seeds
1 teaspoon fenugreek seeds
6 whole cloves
6 whole cardamom pods
1 teaspoon crushed red pepper flakes
10 whole black peppercorns
2 pounds skinless, boneless chicken breast halves - diced
3 tablespoons curry powder
1 ½ cups water, or as needed
1 tablespoon lemon juice
salt and pepper to taste
½ cup light cream

Steps:

  • Heat the oil in a wok over medium heat, and cook the onion until lightly browned. Mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, red pepper, and peppercorns. Cook and stir about 3 minutes. Place chicken in the wok, and cook until lightly browned. Mix in curry powder. Pour in water, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Add more water as necessary to keep chicken covered.
  • Mix in lemon juice, season with salt and pepper, and continue cooking at least 15 minutes. Stir in cream and remove cinnamon stick and bay leaves before serving.

Nutrition Facts : Calories 194.2 calories, Carbohydrate 7.5 g, Cholesterol 58.6 mg, Fat 8 g, Fiber 2.3 g, Protein 23 g, SaturatedFat 1.5 g, Sodium 344.4 mg, Sugar 2.4 g

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