Tasty Chicken Curry Recipes

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COCONUT CHICKEN CURRY RECIPE BY TASTY



Coconut Chicken Curry Recipe by Tasty image

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Provided by Pierce Abernathy

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

3 lb chicken, cubed
¼ medium white onion, diced
¼ cup fresh scallion, chopped
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
3 tablespoons curry powder
4 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper
2 tablespoons oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
¼ cup fresh scallion, chopped
13.5 oz coconut milk, 1 can
pepper, to taste
1 ½ cups chicken broth
fresh cilantro, for garnish

Steps:

  • In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
  • Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
  • Add the curry powder and stir well, cooking for 3-4 minutes more.
  • Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
  • Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
  • Add the chicken broth to the pot and stir.
  • Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
  • Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams

EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY



Easy Homemade Chicken Curry Recipe by Tasty image

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

4 boneless, skinless chicken breasts
1 tablespoon turmeric
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garam masala
½ tablespoon ground ginger
2 tablespoons white wine vinegar
oil, for frying
1 red chili, chopped
2 cups tomato, chopped
½ cup water
salt, to taste
pepper, to taste
rice, to serve
fresh coriander, to serve, chopped

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



Easy chicken curry image

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

2 tbsp sunflower oil
1 onion, thinly sliced
2 garlic cloves, crushed
thumb-sized piece of ginger, grated
6 chicken thighs, boneless and skinless
3 tbsp medium spice paste (tikka works well)
400g can chopped tomatoes
100g Greek yogurt
1 small bunch of coriander, leaves chopped
50g ground almonds
naan breads or cooked basmati rice, to serve

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

NIGERIAN CHICKEN CURRY RECIPE BY TASTY



Nigerian Chicken Curry Recipe by Tasty image

Here's what you need: red potato, water, olive oil, curry powder, boneless, skinless chicken breast, onion, frozen peas, red bell peppers, green beans, carrots, jalepeno, black pepper, salt, jasmine rice, fresh parsley

Provided by Julie Klink

Categories     Dinner

Yield 8 servings

Number Of Ingredients 15

3 lb red potato, quartered
water, for boiling potatoes
3 tablespoons olive oil
5 tablespoons curry powder, divided
4 lb boneless, skinless chicken breast, cut into 3 inch (7.5 cm) cubes
1 onion, finely chopped
10 oz frozen peas, 1 bag
2 red bell peppers, chopped
1 lb green beans, ends trimmed
4 carrots, chopped
1 jalepeno, chopped
1 tablespoon black pepper
1 tablespoon salt
jasmine rice, cooked, for serving
fresh parsley, chopped, for serving

Steps:

  • In a bowl, add the potatoes, and fill the bowl with water until the potatoes are covered. Microwave on the potato setting for 10 minutes. The potatoes are done when you can pierce through them with a fork. Leave in water, and set aside until ready to use.
  • In a large pot over medium heat, add the olive oil and 3 tablespoons of curry powder, and mix thoroughly.
  • Add the cubed chicken and the onions to the pot, and mix thoroughly until chicken is cooked through, about 5 minutes.
  • Add the peas, red bell peppers, green beans, carrots, and jalapeño pepper, and mix thoroughly.
  • Add the reserved potatoes, along with 6 cups (1.4 L) of the water the potatoes were cooked in to the pot, and mix thoroughly.
  • Add the salt, pepper, and the rest of the curry powder, and mix thoroughly.
  • Bring the curry to a boil, cover, and reduce heat to low. Simmer the curry for one hour on low heat. Remove from heat.
  • Serve with jasmine rice garnished with parsley.
  • Enjoy!

Nutrition Facts : Calories 662 calories, Carbohydrate 54 grams, Fat 14 grams, Fiber 11 grams, Protein 77 grams, Sugar 9 grams

CHINESE CHICKEN CURRY RECIPE BY TASTY



Chinese Chicken Curry Recipe by Tasty image

Here's what you need: oil, chicken, salt, pepper, onion, carrot, potato, water, peas, curry paste

Provided by Evelyn Liu

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 10

3 tablespoons oil
3 cups chicken
1 teaspoon salt
1 teaspoon pepper
1 ⅓ cups onion, chopped
¾ cup carrot, chopped
1 cup potato, chopped
4 ¼ cups water
⅔ cup peas
⅔ cup curry paste

Steps:

  • Heat up 2 tablespoons of oil on low to medium heat.
  • Sear the chicken until the outside turns golden brown. Season with salt and pepper.
  • Take out the chicken, make sure you don't clean the pot or you'd wipe away some deliciousness!
  • Add another tablespoon of oil, fry the onions, carrots, and potatoes until soften.
  • Add the chicken back in with the water. Bring to a boil then simmer for 10 minutes with the lid on.
  • Add in the peas and curry paste, stir well.
  • Serve with rice.
  • Enjoy!

Nutrition Facts : Calories 843 calories, Carbohydrate 56 grams, Fat 30 grams, Fiber 9 grams, Protein 85 grams, Sugar 11 grams

EASY CHICKEN CURRY



Easy Chicken Curry image

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

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

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

WEEKNIGHT CHICKEN CURRY RECIPE BY TASTY



Weeknight Chicken Curry Recipe by Tasty image

Here's what you need: medium chicken breasts, McCormick® Curry Powder, olive oil, small onion, mixed bell peppers, tikka masala sauce, half & half, cooked rice

Provided by Kim Shadle

Categories     Dinner

Yield 6 servings

Number Of Ingredients 8

3 medium chicken breasts, cut into bite-sized pieces
2 teaspoons McCormick® Curry Powder
4 teaspoons olive oil
1 small onion, diced
1 cup mixed bell peppers, diced
1 jar tikka masala sauce
½ cup half & half, or cream
6 cups cooked rice

Steps:

  • Mix McCormick curry powder with 2 teaspoons of olive oil in a bowl. Stir this with chicken, coating evenly. Refrigerate for 24-48 hours to marinate.
  • In a large frying pan, saute chicken until cooked through (~7-10 minutes). Drain to remove excess liquid.
  • Add 2 tsp olive oil to a pan and on medium heat, saute onion and peppers until soft.
  • Add tikka masala sauce and cream. Stir well. Then, add cooked chicken, stir, and let simmer 5 minutes to combine flavors.
  • Spoon over warm rice and serve.

Nutrition Facts : Calories 534 calories, Carbohydrate 69 grams, Fat 13 grams, Fiber 3 grams, Protein 31 grams, Sugar 6 grams

INDIAN CHICKEN CURRY (MURGH KARI)



Indian Chicken Curry (Murgh Kari) image

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Provided by Ayshren

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 6

Number Of Ingredients 20

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
½ cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon salt
½ cup water
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

Steps:

  • Sprinkle the chicken breasts with 2 teaspoons salt.
  • Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
  • Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  • Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g

EASY DELICIOUS CHICKEN CURRY



Easy Delicious Chicken Curry image

This is a simple, fast recipe for chicken curry. I have been using this recipe for over 30 years. I've tried other recipes but always come back to this one. Hope you enjoy! Prep time is to make curry, assuming you have cooked chicken on hand.

Provided by marypage

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1/4 cup onion, minced
1 1/2-2 teaspoons curry powder
3 tablespoons flour
3/4 teaspoon salt
3/4 teaspoon sugar
1/4-1/2 teaspoon ground ginger
1 cup chicken broth
1 cup milk
2 cups cooked chicken, diced, whatever you have leftover
1/2 teaspoon lemon juice
3 -4 cups cooked rice

Steps:

  • Melt butter over low heat in a heavy bottomed saucepan.
  • Sauté onion and curry power in melted butter for 2-3 minutes to bring out flavors in curry powder.
  • Blend in flour, salt, sugar and ground ginger. Cook over low heat until mixture is smooth and bubble.
  • Remove saucepan from heat and whisk in chicken broth and milk.
  • Bring mixture to a boil, stirring constantly. Boil for 1 minute until mixture thickens.
  • Add chicken and lemon juice.
  • Heat to warm the chicken.
  • Spoon Chicken Curry over the cooked rice and serve with accompaniments on the side so everyone can top as desired.
  • Curry Accompaniments:.
  • Chutney, tomato wedges, raisins, slivered almonds, chopped salted peanuts, sautéed onion rings, pineapple, chopped hard cooked eggs, crispy bacon bits, pickles (sweet or sour), flaked coconut, sliced avocado.
  • You can also use this recipe to make shrimp curry. Replace the cooked chicken with 2 cups of cooked, cleaned shrimp.

DELICIOUS AND FAST CHICKEN CURRY



Delicious and Fast Chicken Curry image

Delicious and fast curry dish.

Provided by werd82

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 6

Number Of Ingredients 10

2 tablespoons curry powder
2 teaspoons seasoned salt
2 teaspoons onion powder
3 large skinless, boneless chicken breast, cut into cubes
olive oil, or to taste
½ onion, chopped
2 cloves garlic, chopped
1 potato, chopped
20 ounces fresh spinach, torn
5 cups coconut milk

Steps:

  • Mix curry powder, seasoned salt, and onion powder in a bowl; add chicken and toss to coat chicken in seasoning mix.
  • Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes; add chicken, potato, and spinach and stir. Pour coconut milk over the mixture and stir. Place a lid on the skillet, bring the mixture to a simmer, and cook, stirring occasionally, until the potato is tender and the chicken is no longer pink in the center, about 30 minutes.

Nutrition Facts : Calories 584.5 calories, Carbohydrate 19.1 g, Cholesterol 65.9 mg, Fat 44.6 g, Fiber 6.1 g, Protein 34.1 g, SaturatedFat 36.4 g, Sodium 482.5 mg, Sugar 1.8 g

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From allrecipes.com


CHINESE CHICKEN CURRY RECIPE BY TASTY
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.
From recipes.servegame.org


CHICKEN CURRY RECIPE THAT IS SO TASTY - LOVEFRENCHFOOD.COM
Ingredients • 1 medium sized chicken cut into about 8 pieces. • 2 small carrots • 1 clove of garlic, chopped • 1 apple, diced • 2 medium sized onions, diced • 2 sticks of celery, diced • 2oz/50g butter • 1 tablespoon flour • 1–2 tablespoons curry powder • Salt and pepper • 3 tomatoes quartered • 4oz/125g thick cream ...
From lovefrenchfood.com


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