X Traordinarily Easy Chicken Curry Recipes

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!)

CHICKEN CURRY IN A HURRY

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
• Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
• Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY

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!

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.

SIMPLE CHICKEN CURRY

Steps:

• Melt butter in large skillet over medium-high heat. Add onion and curry powder; saute until tender, about 5 minutes.
• Stir flour, salt, sugar, and ginger into the onion mixture; cook until smooth and bubbling, about 5 minutes.
• Pour chicken broth and milk into the skillet, stir, and bring to a boil; cook at a boil for 1 minute.
• Stir chicken and lemon juice into the broth to cover completely; cook until the chicken is heated through, about 5 minutes.

EASY CHICKEN CURRY

Steps:

• Place oil in a large skillet; turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so.
• Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you use shrimp, keep in mind that it cooks a little faster than chicken; if you are in doubt about whether chicken is done, cut into a piece.)
• Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.

X-TRAORDINARILY EASY CHICKEN CURRY

Steps:

• Mix all ingredients until chicken is fully coated.
• Enjoy!

EASY CHICKEN CURRY WITH KANCHAN KOYA RECIPE BY TASTY

Steps:

• Make the basmati rice: Melt the coconut oil in a small pot over medium heat. Add the cinnamon stick and cardamom pods and sauté for 2 minutes, until toasty and aromatic.
• Add the soaked basmati rice, water, and salt. Cover and cook for 10 minutes, until the rice is fluffy. Remove from the heat, fluff the rice with a fork, and remove the cinnamon sticks and cardamom pods. Set aside.
• In a large pan, melt the coconut oil over medium heat.
• Add the onion and sauté, stirring occasionally for 10 minutes, until onion is light golden brown.
• Add the ginger and garlic and sauté for 1 minute, until toasty and aromatic.
• Add the tomato paste, turmeric, cumin, coriander, and cayenne and stir to combine.
• Add the yogurt and chicken thighs and season with salt and pepper. Cook for 5 minutes, or until the chicken is no longer pink on the outside.
• Add the water, cover, and cook for 10 minutes.
• Remove the lid and continue to cook, tossing the chicken occasionally, for 5 minutes or until the curry sauce has thickened to your liking.
• Serve the chicken and sauce over the rice with lime wedges and cilantro.
• Enjoy!

SUPER EASY CHICKEN CURRY

Steps:

• Brown off chicken breast with butter, set aside. Once the chicken cools off, cut into bite-sized pieces.
• Cook the onion down until it is translucent, using the same pan you cooked the chicken inches
• Add carrots and cook until softened.
• Add all of your spices and cook for another 3 minutes.
• Add flour and scrape the bottom of the pan, like you're making a rue for a gravy.
• Add the whole can of chicken broth, slowly. Return the chicken back into the pan.
• Stir and simmer for 15 minutes.
• Add frozen peas and cream and simmer for another 5 minutes or so, until peas are fully cooked.
• Serve with rice! Sometimes i even mix the rice in just before i eat. Im gonna mix it on my plate anyway! :).