Supereasychickencurry Recipes
EASY CHICKEN CURRY
Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.
Provided by Aurelie Stalnaker
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 6
Number Of Ingredients 4
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!)
Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g
SUPER EASY CHICKEN CURRY
This is the easiest and very tasty curry once marinated take it out of fridge and straight into the oven. The chicken tenderizes from the yogurt and melts in the mouth!
Provided by Ricky Henry-Davies
Categories Chicken
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 408.5, Fat 25.2, SaturatedFat 8.4, Cholesterol 121.6, Sodium 163.3, Carbohydrate 20.2, Fiber 5.6, Sugar 7, Protein 28.4
SUPER EASY CHICKEN CURRY
You cant get much easier than this. I was craving chicken curry one day and couldnt find anything that was easy enough for me. Also, it seemed like i was always missing atleast one ingredient in every recipe i could find. This recipe is easy to adjust. I add more peas n carrots if i need more veggies for the day. This is alot better the next day. Pour in some more chicken broth or water and heat in up in the skillet to bring it back to life. :)
Provided by gimme_a_spachler
Categories Curries
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 15
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! :).
Nutrition Facts : Calories 588.4, Fat 30.1, SaturatedFat 17.3, Cholesterol 153.3, Sodium 739.9, Carbohydrate 42.9, Fiber 10.8, Sugar 14.8, Protein 39.3
EASY CHICKEN CURRY
This easy chicken curry recipe can be made in less than 30 minutes and delivers big on flavor. The ideal weeknight dinner served with rice.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Chop the chicken into bite-size chunks and place in a mixing bowl.
- Add the yogurt and half of the spices (the other half will be used in the curry sauce), salt and pepper and mix well.
- Cover and allow to marinate for at least 10 minutes but up to 24 hours in the fridge.
- In a large, deep braiser/pan, heat a splash of oil then brown the chicken on both sides in batches.
- Remove from the pan then add the onion, garlic and ginger to the pan and cook until soft and fragrant.
- Add a splash of water to lift the "fond" left over from the chicken from the bottom of the pan.
- Add the remaining spices and cook for 1 minute then pour in the tomatoes.
- Bring to a simmer then season with salt, pepper and sugar.
- Add the chicken back in to the sauce and pour in the cream.
- Reduce the heat and allow to simmer for 15 minutes until the sauce has thickened slightly and the chicken is cooked through.
- Serve with yogurt, coriander/cilantro, rice and roti or naan bread.
Nutrition Facts : Calories 285 kcal, Carbohydrate 13 g, Protein 30 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 114 mg, Sodium 760 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, turmeric, chili powder, ground cumin, garam masala, ground ginger, white wine vinegar, oil, red chili, tomato, water, salt, pepper, rice, fresh coriander
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the chicken into bite-size pieces.
- Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
- Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
- Add the chili, chopped tomatoes, water, salt, and pepper.
- Mix well and bring to a boil.
- Simmer for 1 hour, until the sauce has thickened.
- Serve with rice and chopped coriander.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 9 grams, Fat 13 grams, Fiber 3 grams, Protein 48 grams, Sugar 3 grams
EASY CHICKEN CURRY
This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt
Provided by Esther Clark
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium
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