BEST CHICKEN CURRY
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
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
INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
Steps:
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
EASY CHICKEN CURRY
Recipe video above. This is a Western style curry, and it's the easiest chicken curry I know how to make with the least ingredients possible without sacrificing tastiness! Very mild, not spicy at all (assuming curry powder is mild).
Provided by Nagi
Categories Mains
Time 28m
Number Of Ingredients 11
Steps:
- 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. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
- Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
- Serve over rice, noodles or mashed potato!
Nutrition Facts : Calories 383 kcal, Carbohydrate 10 g, Protein 29 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 118 mg, Sodium 295 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHICKEN CURRY
This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!
Provided by Jennifer Segal, inspired by Cooks Illustrated
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder.
- Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
- Add the remaining 1½ tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant, about a minute more.
- Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ⅛ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
- Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.
Nutrition Facts : Calories 361, Fat 16g, Carbohydrate 15g, Protein 36g, SaturatedFat 2g, Sugar 6g, Fiber 3g, Sodium 830mg, Cholesterol 93mg
EASY CHICKEN CURRY
This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt
Provided by Esther Clark
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium
COCONUT CHICKEN CURRY RECIPE BY TASTY
Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro
Provided by Pierce Abernathy
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
- Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
- Add the curry powder and stir well, cooking for 3-4 minutes more.
- Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
- Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
- Add the chicken broth to the pot and stir.
- Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
- Garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams
CHICKEN CURRY
Steps:
- Cut chicken into 1 inch cubes. In large skillet saute chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice
- For the rice: Cook Basmati rice according to package directions
THE BEST THAI RED CHICKEN CURRY RECIPE
Make and share this The Best Thai Red Chicken Curry Recipe recipe from Food.com.
Provided by petlover
Categories Curries
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
- Add the curry paste and garlic then cook, stirring, for about 1 minutes.
- Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
- Add the vegetables and reduce heat and simmer until vegetable are soft.
- Squeeze lime juice over chicken then add chicken and basil to the pot.
- Cook until chicken is completely cooked.
- Serve over Jasmine Rice.
Nutrition Facts : Calories 906.3, Fat 42, SaturatedFat 25.6, Cholesterol 72.6, Sodium 2608.6, Carbohydrate 103.4, Fiber 4.4, Sugar 91.8, Protein 31.9
JAMIE OLIVER'S FAVOURITE CHICKEN CURRY
This slight adaptation of Jamie Oliver's favourite chicken curry is an easy homemade curry that the whole family will love. Fresh tasting and not too spicy, it's a perfect midweek meal!
Provided by Corina Blum adapted from a Jamie Oliver recipe
Categories Main Course
Number Of Ingredients 15
Steps:
- Put the onion and ginger into a food processor and blend till finely diced.
- Heat a little oil in a pan. Add the mustard and fenugreek seeds, chillies and curry leaves.
- As the mustard seeds begin to pop, add the onion mixture. Cook for about 5 minutes until they have softened.
- After adding the onion to the pan, put the tomatoes in the food processor and blend too.
- Add the chilli powder, turmeric and coriander to the pan, followed by the tomatoes and coconut milk. Add a little water too. Simmer for about 5 minutes.
- Add the chicken and continue to simmer for about 10 minutes. Season with a little salt to tastes if necessary. Then add the spinach and stir in until wilted. Serve with rice or naan.
Nutrition Facts : Calories 451 kcal, Carbohydrate 16 g, Protein 28 g, Fat 31 g, SaturatedFat 25 g, Cholesterol 72 mg, Sodium 185 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SRI LANKAN CHICKEN CURRY
Learn how to make authentic Sri Lankan chicken curry with these tips and variations for the best ever chicken curry, made with or without coconut milk. Spicy, flavorful and fragrant!EASY - This is a great starting recipe for novice cooks or those who are new to making curries. To make it easier, you can use boneless chicken, or chicken that has already been cut into sections. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Provided by Dini
Categories Curry Main Course
Time 55m
Number Of Ingredients 17
Steps:
- Add the coconut oil in to a large saucepan and heat the oil over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened.
- Add curry powder, chili powder/cayenne pepper, paprika, cinnamon, curry leaves and mix to combine. Cook for a few minutes until you start to smell the spices.
- Add the chicken, serrano peppers/green chili peppers, salt, 3 roma tomatoes, 1 tsp sugar, and mix to coat. Cook for 10 minutes with the lid off, on medium high heat. Stir frequently to make sure the chicken or the spices don't burn.
- Add coconut milk, water, vinegar, and bring the curry to a boil. If you want less gravy, add less liquid.
- Lower the heat, and let it simmer with the lid closed, for 15 - 20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point. Taste the curry and season to taste if needed. You can add the rest of the sugar or more salt, or vinegar to your taste. Remember that curries can be adjusted to your taste!
- If the chicken curry gravy is too thin, or there's too much of it, uncover and simmer the curry for a further 10 minutes or longer. This step is optional, but it will allow the water to evaporate and the gravy to thicken.
- Turn off the heat and let the chicken cool down slightly. Serve with rice or roti.
Nutrition Facts : Calories 187 kcal, Carbohydrate 5 g, Protein 20 g, Fat 9 g, SaturatedFat 4 g, Sodium 258 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
6 BEST INDIAN CHICKEN CURRY RECIPES | SPICY CHICKEN CURRY RECIPE
Do you love indian chciken curry ? Then try this list of best indian chciken curry recipes at home.
Provided by Koushik
Categories Best Recipe Collections
Time 35m
Number Of Ingredients 6
Steps:
- Choose your favorite indian chciken curry recipes.
- Now start preparing spicy chicken curry recipe by following step by step instructions.
- Enjoy popular chicken curry dish with your family.
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
IRRESISTIBLE CHICKEN CURRY
This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce. We do not recommend substituting the yogurt or cream in this recipe since they add richness and flavor to the sauce.
Provided by Adam and Joanne Gallagher
Categories Main
Time 1h5m
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Cut the chicken into 1-inch pieces, and then add to a bowl. If you'd like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.
- Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.
- Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.
- Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.
- Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides. Remove the chicken from the pan and place the skillet back onto the heat.
- Add the onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.
- Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.
- Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.
- Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.
- Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).
- Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 330, Fat 19.2g, SaturatedFat 11.6g, Cholesterol 141.8mg, Sodium 1022.8mg, Carbohydrate 7.8g, Fiber 1.2g, Sugar 3.2g, Protein 30.8g
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- Crush lemongrass, garlic, shallots, ginger, and Thai chilis in a mortar and pestle (or a food processor but it'll be less tasty) until it resembles a paste. Stir in curry powder, turmeric, crushed chili flakes, and 2 tablespoons oil. Coat chicken throughly with the curry paste and let marinate for 30 minutes.
- In a large dutch oven, heat up another 2 tablespoons of oil and fry the chicken, skin side down, until golden. Flip the chicken skin side up and add the potatoes. Stir in coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves.
- Bring to a gentle simmer and cook for 1 hour, or until chicken is soft and tender. Season with fish sauce and brown sugar and enjoy!
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- Sumptuous Thai Beef Curry. A sumptuous and authentic sumptuous Thai beef curry that warms and delights the palate. Especially welcome during the fall and winter months, this hearty red curry features deep flavors and a rich finish completed with fresh basil leaves and freshly ground black pepper.
- Bangkok-Style Yellow Curry Chicken. A Bangkok-style yellow curry chicken made with chunks of chicken and potatoes just as you would find in the marketplaces and street vendor stands of Bangkok.
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- Special Thai Lime Leaf Curry Chicken. For anyone who loves Thai flavors, this special Thai lime leaf curry chicken recipe is a must-try. Made with lime leaves and fresh-squeezed lime juice, the curry paste is extremely aromatic and flavorful.
- Vegetarian Thai Green Curry. An authentic vegetarian Thai green curry recipe for the vegetarian palate. All the authentic trimmings without the meat, but with meat substitutes - wheat gluten or tofu, take your pick.
- Thai Jungle Curry. If you like chicken curry, you're going to love this Thai jungle curry, a famous dish from Chiang Mai, which is made with ingredients from the jungles of Thailand.
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- In a food processor whiz the onion, tomatoes, chilli, garlic, ginger, turmeric, cinnamon and ½tsp salt to a smooth paste, or purée the ingredients using a stick blender.
EASY CHICKEN CURRY - CRAVE IT ALL
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- Heat remaining oil in a large pan or skillet over medium-high heat. Sear chicken in batches until browned, about 3-4 minutes each side. Set aside and keep warm. (The chicken will finish cooking in the sauce.)
- Melt the butter in the same pan. Fry onion until soft (about 3 minutes), scraping up any browned bits on the bottom of the pan.
- Add garlic and ginger; sauté until fragrant, about for 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring occasionally until fragrant, about 20 seconds.
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- Le Gourmand Café. 8.3. 152 Spadina Ave (at Richmond St W), Toronto, ON. Café · Fashion District · 134 tips and reviews. Ama Pod: Try the Curry Chicken and Apple Wrap.
- Simply Thai. 7.6. 2253 Bloor St. West, Toronto, ON. Thai Restaurant · Swansea · 7 tips and reviews. Clickflickca: Try the pineapple chicken curry with a side of jasmine rice.
- Lee. 8.2. 603 King Street West (Portland Street), Toronto, ON. Asian Restaurant · Fashion District · 86 tips and reviews. Misa S: The Singaporean style slaw and the top chef green curry chicken are a must!!
- Mr. Jerk. 8.5. 209 Wellesley St. E (btwn Bleecker & Ontario), Toronto, ON. Caribbean Restaurant · Cabbagetown · 18 tips and reviews. Derek Quenneville: The jerk pork dinner and the curry chicken dinner are extremely good.
- Mi Mi Restaurant. 7.7. 688 Gerrard Street East (at De Grassi St.) , Toronto, ON. Vietnamese Restaurant · Riverdale · 27 tips and reviews. Heidi Evans: #19 chicken curry pho is the best.
- Pukka Restaurant. 9.2. 778 St Clair Ave West (St Clair West & Arlington Ave), Toronto, ON. Indian Restaurant · 26 tips and reviews. Zucchini Rose: Chaat, pumpkin curry, Punjab chicken curry, stuffed paneer and green beans were all really enjoyed by our group.
- Island Foods. 8.3. 1310 Don Mills Rd., Toronto, ON. Caribbean Restaurant · Sunnybrook - York Mills · 25 tips and reviews. Andrew Mok: Chicken curry roti so soo good here!!
- Cranberries. 8.9. 601 Parliament St. (at Wellesley St. E), Toronto, ON. Diner · Cabbagetown · 17 tips and reviews. Veronica Crookall: The chicken curry is excellent, nicely spicy.
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- Holt's Cafe. 7.6. 50 Bloor St. W (btwn Yonge St. and Bay St.) , Toronto, ON. Sandwich Place · 33 tips and reviews. Jess Bennett: Best salad bar - fresh colourful seasonal offerings.
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