The Chicken Curry That You Crave Recipes

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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

BEST CHICKEN CURRY



Best Chicken Curry image

Make and share this Best Chicken Curry recipe from Food.com.

Provided by Ratatouille245

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb of cubed chicken or 1 lb beef
1 tablespoon chili powder
2 tablespoons curry powder
1/2 teaspoon ginger
1/2 tablespoon paprika
3 garlic cloves, minced
1/2 onion, chopped
1 tomatoes, chopped
1/2 cup cilantro, chopped
2 tablespoons oil
3 bay leaves
1 -2 big potato
1 big carrot, cut into pieces
1 (13 1/2 ounce) can coconut milk
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
3 ounces water

Steps:

  • Place chopped onions into a pan. Add in the 2 tbls of oil and cook on medium high heat until onions are transparent.
  • Once onions are transparent put in either diced chicken or beef and cook for 6 minutes.
  • Mix in the coconut milk and water with the onions and chicken.
  • Add the spices and veggies to the milk mixture.
  • Simmer for at least 20-30 minutes. Stirring occasionally.
  • Server over steamed Basmati rice.

Nutrition Facts : Calories 613.7, Fat 45.4, SaturatedFat 24.1, Cholesterol 85, Sodium 730.3, Carbohydrate 29.6, Fiber 5.4, Sugar 5.4, Protein 26.5

THE CHICKEN CURRY THAT YOU CRAVE



The Chicken Curry That You Crave image

This is a recipe that I got from my friend's mother when I was pregnant with my first child, and craving chicken curry. This is an authentic Desi recipe. Serve with basmati rice or enjoy with bread.

Provided by Bundura

Categories     Curries

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 roasting chicken (Washed, Cut up into 16 pieces, Remove Skin and excess fat.)
2 tablespoons vegetable oil
2 teaspoons ginger-garlic paste
1 small cinnamon stick (I usually use a half of one)
4 cloves
5 whole cardamom pods
1/4 teaspoon chili powder (adjust to taste)
3 teaspoons salt
1 teaspoon ground cumin
1 dash turmeric, for color
1/2 cup water
1 (8 ounce) can tomato sauce
1/2 cup plain yogurt
1/2 cup fried onions (I like to use the packaged kind)

Steps:

  • Make the Curry by putting all the Curry ingredients in the blender and blending them until they make a smooth sauce. Reserve til needed.
  • Heat the oil in a 5 quart pot.
  • Toss the chicken, the ginger/garlic paste, and the spices in the pot for about 4-5 minutes.
  • Pour the Curry on top of the chicken.
  • Fill the Blender with 1/2 cup water and stir around to catch any sauce that didn't come out. Then pour the water over the chicken.
  • Bring the Curry to a boil.
  • Cover, reduce heat and simmer for about 45 minutes or until chicken pieces start to seperate from bones.
  • Serve with yogurt and either basmati rice or bread.
  • Enjoy :).

Nutrition Facts : Calories 253.3, Fat 19.6, SaturatedFat 4.9, Cholesterol 57.5, Sodium 2112, Carbohydrate 4.8, Fiber 1, Sugar 3.9, Protein 14.5

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Top Asked Questions

How do you cook chicken curry?
Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent. Add chicken and cook until it it changes from pink to white. Add curry powder and cook for 2 minutes. Add coconut milk and chicken stock.
How spicy is chicken curry powder?
Very mild, not spicy at all (assuming curry powder is mild). Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent. Add chicken and cook until it it changes from pink to white. Add curry powder and cook for 2 minutes. Add coconut milk and chicken stock.
How to make the perfect Indian curry?
Prepare the cooking pot. Add the olive oil to a large pot and heat over medium heat. Saute the onion, garlic and ginger. Add the onion and cook for 1-2 minutes. Then add in the garlic and ginger and cook for another 30 seconds. Add the curry powder and paste. Add the curry powder and the red curry paste and cook for 2-3 minutes.
What is a chicken curry sauce?
A creamy, aromatic, coconut curry sauce made with minimal ingredients simmers around tender chicken pieces. You’ll be surprised at how GOOD this curry is! Turn it into a spectacular dinner and serve it with our super soft naan bread to mop up that sauce!

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