Whole Chicken Curry 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
MASSAMAN CURRY ROAST CHICKEN
A full-flavoured alternative to your usual weekend roast - serve with a big bowl of rice
Provided by Jane Hornby
Categories Dinner, Lunch, Main course
Time 1h35m
Number Of Ingredients 13
Steps:
- Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.
- Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.
- Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.
Nutrition Facts : Calories 895 calories, Fat 62 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 61 grams protein, Sodium 1.75 milligram of sodium
CHICKEN CURRY WITH WHOLE SPICES
A quick to cook tasty dish. This is a super curry that I learned to cook while in Sri Lanka. From start to finish in under one hour. Of all my chicken dishes this is my favourite.
Provided by Brian Holley
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a pan and fry the cumin seeds till they start to pop.
- Add the onions, ginger, garlic and red chillies, fry till onions are soft, do not brown them.
- Add the cinnamon, cloves, cardamoms and allspice stir and fry for 1 minute.
- Add the turmeric and paprika, stir and add the chicken. Fry for 5 mins over medium heat.
- Add water and salt, bring to boil, cover the pan and cook on low heat for 20 minutes.
- Add the tomatoes, green chilli and the ground almonds stir and cook a further 6 minutes.
- Stir in the coriander leaves and serve.
Nutrition Facts : Calories 756.2, Fat 27.9, SaturatedFat 5.4, Cholesterol 289.4, Sodium 263.2, Carbohydrate 13.2, Fiber 3.5, Sugar 6.3, Protein 108.6
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