White Cooked Chicken And Curry I Recipes

ONE-PAN CHICKEN RICE CURRY

Steps:

• In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

EASY CHICKEN CURRY

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!)

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.

WHITE-COOKED CHICKEN AND CURRY I

Steps:

• 1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Place in a saucepan. 2. Peel Chinese turnip. Cut turnip and cabbage in 2·inch cubes and add to pan, along with cold water. Bring to a boil then simmer, covered, 30 minutes. 3. Remove chicken and vegetables to a warm serving platter, leaving liquids in pan. 4. Blend cornstarch and remaining cold water to a paste then stir in curry powder. Add to liquids in pan and cook, stirring, to thicken. 5. Pour sauce over vegetables. Mince scallions then sprinkle over and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

INDIAN CHICKEN IN WHITE GRAVY (SAFED MURGH - CURRY)

Steps:

• Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes).
• When cool, remove the chicken pieces, RESERVING the cooking water, and mix the milk and the stock (water chicken was cooked in) together and make up to 2 cups adding more water if required.
• Heat the ghee in a heavy based pan on medium heat and add the cumin seeds, poppy seeds and peppercorns, taking care not to burn. When they splutter, add the ginger and garlic, and sauté till a little darker in color.
• Add the salt and ground cashew paste and stir well to mix. Add to this the chicken, the stock and milk mixture and bring to a boil.
• Add the cornflour mixture, bring to a boil again, then simmer for 2 minutes.
• Add the vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves. Serve with basmati rice.

WHITE-COOKED CHICKEN AND CURRY II

Steps:

• 1. With a cleaver, chop chicken, bones and all, in 2-inch sections. 2. Cut onions in 2-inch cubes. Peel and cube potatoes, but leave in cold water until ready to use. 3. Heat oil. Add onions and curry powder and stir-fry until onions are translucent and softened. 4. Add chicken sections and water. Bring to a boil then simmer, covered, 10 minutes. 5. Add salt and cubed potatoes. Simmer, covered, until done (about 20 minutes more). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CHICKEN WITH CURRY SAUCE

Steps:

• Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.