Super Simple Chicken Curry Recipes

SUPER-SIMPLE CHICKEN CURRY TRAYBAKE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• To make the curry paste, peel the garlic and ginger and add to a blender with the spices and 2 tablespoons of vegetable oil.
• Pick the coriander leaves and set aside, then add the stalks to the blender.
• Blitz to make a smooth paste, adding a splash of water to loosen slightly, if necessary, then tip into an extra large roasting tray.
• Halve the squash, scoop out and discard the seeds and roughly chop the flesh. Peel and cut the onions into wedges and halve the cherry tomatoes.
• Tip the veg into the roasting tray with the chicken thighs, season with sea salt and black pepper, then toss to coat.
• Cook in the hot oven for 1½ hours, or until golden and cooked through, stirring a couple of times during cooking.
• With around 25 minutes to go, cook the rice according to the packet instructions.
• Once the chicken is cooked, remove the tray from the oven and place on the hob over a medium heat. Pour in the coconut milk, stir well and simmer for 2 to 4 minutes to heat through.
• Scatter over the remaining coriander leaves and finely slice and scatter over the chilli, then serve with the rice and wedges of lime for squeezing over.

SUPER EASY CHICKEN CURRY

Steps:

• Dice chicken into bite size pieces
• Place chicken into oven dish add rest of ingredients.
• Mix well and leave to marinade for 24 hours in fridge.
• Place in oven 200c for 30-40 minutes stirring twice during cooking.
• Thicken sauce with a little corn flour at end.
• Squeeze lime over curry
• (can fry spices cumin, coriander, mustard seeds etc and add to marinade).

SUPER EASY CHICKEN CURRY

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! :).

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.

SUPER SIMPLE CHICKEN CURRY

Steps:

• In a large skillet, heat oil on medium-high.
• Add diced onion, stir, and sauté until just starting to turn translucent, about 7 minutes.
• Add chunk chicken (don't forget to drain) and stir.
• Add turmeric, curry powder, and cayenne, stir well to coat.
• Add soy milk, stir once more, and cook on medium high (stirring occasionally) until mostly evaporated and fairly thick - about 7 minutes.
• Serve over rice or naan if desired.

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.