Two Curry Chicken Recipes

CURRY CHICKEN

Steps:

• Rinse the chickens with water and pat them dry with paper towels. Cut the chickens into serving pieces and place in a large bowl, reserving the backs, necks, and wing tips for stock or another use. Juice the limes and add the juice to the chicken along with the grated lime rind, coating the chicken with the juice.
• In a large skillet, heat 1/4 cup of the oil and 1 tablespoon of the butter, if using, over high heat until very hot. Pat the chicken dry again and carefully add half of the pieces to the skillet. Fry on one side for 3 to 4 minutes, shaking and tilting the skillet a little to distribute the fat. Turn the chicken over and fry for 3 minutes more, or until golden brown. Remove the chicken to a large platter and set aside.
• Pour out the old fat, wipe the skillet, and add the remaining 1/4 cup oil and 1 tablespoon butter, if using. Repeat the frying procedure with the remaining chicken pieces and then set aside.
• Discard all but 2 tablespoons of oil, reduce the heat to medium, and add the onions and garlic to the skillet. Cook, stirring, for 1 minute (be careful not to burn the garlic). Add the curry powder and fry for 1 minute, scraping the bottom.
• Add the tomatoes, whole Scotch bonnet pepper and slices, salt, and black pepper. Stir thoroughly while scraping the bottom of the pan. Add the water and mix until well blended. Return the chicken to the pan. Bring to a boil and reduce the heat to a simmer. Cover and cook for 45 minutes, or until the chicken is tender.

EASY CHICKEN CURRY

Steps:

• In a medium bowl, stir together flour, salt, and pepper. Dredge chicken pieces in flour and set aside.
• In a medium skillet with a lid, heat 2 teaspoons of the oil over medium-high heat. Add flour-coated chicken pieces to the pan and cook until browned on all sides. Transfer chicken to a plate.
• Turn heat down to medium and add remaining teaspoon of oil to the pan. Add onion, bell pepper, curry powder, and thyme and cook until the edges of the onions begin to turn translucent, 3 to 4 minutes.
• Return chicken to the pan and add stewed tomatoes. Stir together, cover and bring to a simmer. Turn heat down to medium-low and cook at a simmer until tomatoes are saucy and chicken cooked through, 15 to 20 minutes.
• Stir in jelly, and salt to taste. Simmer for another minute or two, until jelly is completely incorporated.
• Serve over rice with a drizzle of soy sauce if desired and enjoy!

CHICKEN CURRY FOR TWO

Steps:

• Place onion and 1 tablespoon water in a microwave-safe bowl. Cover and microwave on high until crisp-tender, 1 to 1-1/2 minutes., In a 1-1/2-qt. slow cooker, combine the chicken, apple, raisins, garlic, curry, ginger, salt and onion. Combine the flour, bouillon and remaining water; pour over chicken mixture. Cover and cook on low until chicken juices run clear, 3 to 3-1/2 hours., Bring sour cream to room temperature. Remove chicken mixture to a bowl; keep warm. Transfer juices to a small saucepan. Combine cornstarch and sour cream until smooth; add to juices. Cook and stir over medium heat until thickened. Pour over chicken mixture; toss to coat. Sprinkle with green onion and serve with rice.

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.

TWO CURRY CHICKEN

Steps:

• Cook rice according to package directions.
• Heat both oils in large fry pan or wok on med-high heat.
• Add garlic and red curry paste and cook for 3 minutes on med-high heat.
• Lightly salt and pepper chicken and add chicken to pan.
• Stir chicken to coat with curry-garlic mixture.
• Add Worcestershire and lime juice.
• Allow chicken to brown, turning occasionally.
• Once chicken is browned, but not cooked all the way through, add chicken stock to pan.
• Bring to a boil, then reduce heat to simmer.
• Add curry powder and coconut milk to pan and heat through.
• Add peanut butter, stirring until all "lumps" are melted.
• Add veggies, and allow to heat through.
• Serve with sauce over rice.

QUICK AND EASY CHICKEN CURRY FOR 2

Steps:

• Saute the onion in the oil for 2-3 minutes.
• Add chicken breast and fry for 2-3 minutes.
• Add all other ingredients except the spinach and simmer for 10 minutes.
• Add a little water if it is too dry.
• Stir in the spinach, cook for 2 minutes.

CHICKEN CURRY II

Steps:

• Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot.
• Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool.
• Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!