Blue Ribbon Curry Chicken Food

BLUE RIBBON CURRY CHICKEN

Blue Ribbon Curry Chicken image

Sweet and mild curry dish best served with rice.

Provided by Mark Verber

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup butter
1 apple - peeled, cored and finely chopped
¼ cup chopped onion
3 tablespoons all-purpose flour
1 ½ cups chicken broth
½ cup half-and-half cream
4 teaspoons curry powder
½ teaspoon salt
¼ teaspoon ground ginger
⅛ teaspoon cayenne pepper
3 cups cubed skinless, boneless chicken

Steps:

Melt the butter in a large skillet over medium heat. Stir in the apple and onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the flour, chicken broth, and half-and-half, cooking until the sauce has thickened, about 5 minutes. Season with curry powder, salt, ground ginger, and cayenne pepper. Add the chicken, then cover and cook until the chicken is longer pink in the center, about 10 minutes.

Nutrition Facts : Calories 361.3 calories, Carbohydrate 12.8 g, Cholesterol 128.3 mg, Fat 18.8 g, Fiber 1.8 g, Protein 34.7 g, SaturatedFat 10.5 g, Sodium 457.6 mg, Sugar 4.1 g

NORTH INDIAN STYLE CHICKEN CURRY

North Indian Style Chicken Curry image

You can serve this alone or with rice or noodles

Provided by barbara lentz @blentz8

Categories Chicken

Number Of Ingredients 17

Ingredients

2 tablespoon(s) vegetable oil
1 large onion chopped
1 cup(s) plain yogurt room temp
1 teaspoon(s) cornstarch
1 tablespoon(s) fresh ginger grated
1 tablespoon(s) garlic minced
2 serrano chilies seeded and minced
4 bone in chicken thighs
1 tablespoon(s) ground coriander
2 teaspoon(s) cumin
1 teaspoon(s) turmeric
1/2 teaspoon(s) cayenne
1/4 cup(s) brown sugar
28 ounce(s) can crushed tomatoes
1/2 cup(s) fresh cilantro chopped
salt
2 teaspoon(s) garam masala

Steps:

Heat the oil in a large pan over high heat. Add the onions and saute for 4 minutes. Turn the heat down and cook until golden brown about 10 minutes.
Put the yogurt in a bowl and mix in the cornstarch.
Add the ginger, garlic, and chilies to the onions. Cook for 2 minutes. Add chicken thighs and cook until they are browned on both sides about 6 minutes. Add the spices and brown sugar.
Add the tomatoes, yogurt and cilantro. Taste and add salt. Turn the heat to low and add a cover. Simmer for about 20 minutes until the chicken is done.
Add the garam masala and stir well. Serve garnished with more cillantro.

PANANG CURRY

Panang Curry image

We love Panang curry - it's one of our favorite Thai dishes. The beauty of this recipe is that you can prepare it the way you like. Tosca's version is fantastic. He adds a bit of heat by using tabasco sauce. It gives the dish a nice kick of flavor. The mix of curry paste with peanut butter and coconut milk creates a fantastic...

Provided by Tosca Teklu

Categories Beef

Number Of Ingredients 11

Ingredients

1 can(s) Panang curry paste
1/2 c peanut butter
4 Tbsp brown sugar
1 c peas
1 c carrots, sliced
3 small basil leaves
4 Tbsp fish sauce
2 red bell peppers, sliced
1 1/2 lb chicken, pork, or beef
4 c coconut milk, unsweetened
4 Tbsp tabasco sauce

Steps:

1. Put curry in a large pot.
2. Then slowly add the coconut milk and stir.
3. Add chicken, beef, or pork. Cook for about 15 minutes.
4. Add the sugar, peanut butter, fish sauce, tabasco sauce, and basil leaves.
5. Add peas, sliced carrots, and bell peppers.

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