INDIAN CHICKEN CURRY WITH NAAN BREAD
Provided by Lorena Salinas from Cravings Journal
Categories Main Course
Time 1h20m
Number Of Ingredients 38
Steps:
- Heat the oil in a pot over medium heat. Add the rice and mix constantly for a minute.
- Add the salt and water and mix. When it starts to boil reduce the heat to a minimum and put a lid on the pot.
- Cook for 15-20min or until all the water has been absorbed. Remove the lid and use a fork to fluff up the rice.
- Mix the flour, yeast, salt and sugar in a bowl. Add the rest of the ingredients and mix.
- Knead the dough until it's homogeneous and shiny.
- Drizzle a bit of vegetable or canola oil in a bowl and place the dough inside. Turn it so it gets coated with the oil. This will help prevent it from drying out as it proofs.
- Cover the bowl with a kitchen cloth and let the dough proof for one hour or until it has doubled in size.
- Divide the dough in 6 portions and stretch them to 2-3mm thick using a rolling pin.
- Preheat a pan on really high heat until it begins to smoke. Paint a bit of vegetable oil on the pan and place a portion of Naan on top. You'll see it puff up and from then give it a couple seconds and turn it around for a few extra seconds.
- Place the bread in a bowl and cover them with a kitchen cloth so they stay warm. You can paint them with a mix of butter and salt or also add garlic like I did.
- Place all the ingredients on a baking tray and into a preheated oven at 180C for 3-5min. We want them to be nice and golden but they also burn pretty fast so keep an eye on them.
- To grind them up I used a mortar and pestle and did it in 4-5 sections. You could also use a spice grinder or a food processor.
- If you can't find any of the spices in their whole version you can replace for their ground version. You should still toast them a bit on a pan on low heat and stirring constantly since they are ready really fast.
- Blend the onion, garlic and ginger. Also blend the tomatoes but keep them separate.
- Place a pot over medium heat and add the oil. Cook the onion purée in there. At first it will release lots of water and you will only have to stir occasionally but as it dries up you need to be more careful because it will start to stick to the bottom of the pot.
- It's ready when the mix has completely caramelized and it has a brown colour.
- Add the blended tomatoes and mix constantly until it thickens up and you can clearly see the bottom of the pan when you stir.
- Add the spices and mix. Then add the chicken and the water and place a lid on the pot. Reduce the heat to medium low and cook the chicken for 10-15min or until nice and tender.
BAKED CHICKEN CURRY FLAVOR-FEST
This chicken is spicy, tangy, and juicy, but with no added fat. It's easy to make in large batches, so it's perfect for a party. And unlike most curries, it's baked, so you can spend time with your guests while it cooks.
Provided by ChefNYC
Categories World Cuisine Recipes Asian Indian
Time 2h50m
Yield 10
Number Of Ingredients 8
Steps:
- Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.
- Preheat oven to 450 degrees F (230 degrees C).
- Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.
- Bake in preheated oven until the juices run clear, 40 to 45 minutes.
Nutrition Facts : Calories 652.7 calories, Carbohydrate 16.2 g, Cholesterol 194.3 mg, Fat 35.6 g, Fiber 2.1 g, Protein 62.5 g, SaturatedFat 9.8 g, Sodium 1317.2 mg, Sugar 2.3 g
CHICKEN BREASTS WITH CURRY
Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy. It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and curry powder. Blend that together in a food processor until it forms a thick sauce, then combine with chicken breasts that have been lightly browned. Simmer until heated through, and enjoy with a snowy pile of rice. It beats takeout curry by a mile.
Provided by Pierre Franey
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
- Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
- Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
- Sprinkle chicken with salt and pepper.
- Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
- Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 8 grams, TransFat 0 grams
BREADED CHICKEN
Chicken in breadcrumbs
Provided by mazzxox2109
Time 1h
Yield Serves 1
Number Of Ingredients 5
Steps:
- Place bread in blender. Once blended add seasoning.
- Crack the egg into a bowl and whisk with a fork.
- Place pain flour into a shallow bowl with seasoning. Coat the chicken in egg and the cover in plain flour.
- Coat in egg again and then cover in breadcrumbs. Place on a covered baking tray and bake in oven at 180 degrees for 20-25 minutes.
BREADED CURRY CHICKEN DRUMMIES
These drumsticks are crispy with just the right amount of zing to get your mouth watering for more! They are super easy to make and are baked rather than fried so they save on fat but not on flavor. Boneless, skinless chicken breasts or assorted chicken parts can be used instead of all drumsticks. -Lynn Kaufman, Mount Morris, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a shallow bowl, mix bread crumbs and seasonings. In a microwave, melt butter with lemon juice. Brush drumsticks with butter mixture, then coat with crumb mixture. Place on greased racks in two 15x10x1-in. pans., Bake until golden brown and a thermometer reads 170°-175°, 45-55 minutes, rotating pans halfway through baking.
Nutrition Facts : Calories 380 calories, Fat 24g fat (11g saturated fat), Cholesterol 125mg cholesterol, Sodium 535mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
BREADED CHICKEN CUTLETS
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
- With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
- Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
- Serving suggestion: Lemon wedges, thyme sprigs for garnish .
ANGELA'S EASY BREADED CHICKEN
This recipe is so easy, and my family loves it! Tastes great with spinach and a loaf of bread.
Provided by Angela
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 530.6 calories, Carbohydrate 47.2 g, Cholesterol 69 mg, Fat 21.4 g, Fiber 2.9 g, Protein 35.9 g, SaturatedFat 3.9 g, Sodium 2103.8 mg, Sugar 8.3 g
YELLOW CHICKEN CURRY
This 30-minute Yellow Chicken Curry will be the best you have ever tried. Once you try the juicy pieces of chicken simmering in a robust and flavorful sauce made with coconut milk, yellow curry powder, and other aromatics, you'll see why!
Provided by Olena Osipov
Categories Dinner
Time 37m
Number Of Ingredients 13
Steps:
- Cook brown rice or quinoa as per package instructions.
- Preheat large skillet on medium heat and swirl oil to coat. Add onion, garlic and ginger and cook for 5 minutes, stirring occasionally.
- Add yellow curry powder and turmeric; saute for 30 seconds, stirring often.
- Add coconut milk, maple syrup, salt and stir until incorporated and bring to boil.
- Add chicken, stir, reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
- In a small bowl, whisk cold water with cornstarch and pour over sauce. Stir and cook for a few minutes until sauce has thickened.
- Season with pepper to taste and serve over brown rice or quinoa. So good!
Nutrition Facts : ServingSize 1 cup, Calories 406 kcal, Sugar 6 g, Sodium 480 mg, Fat 25 g, SaturatedFat 15 g, Carbohydrate 13 g, Fiber 3 g, Protein 34 g, Cholesterol 97 mg
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
BREADED CHICKEN WITH CURRY SEASONING
Provided by Tom Seawell
Categories Chicken Bake Quick & Easy Curry Bon Appétit San Francisco California
Yield Serves 4
Number Of Ingredients 3
Steps:
- Preheat oven to 375°F. Lightly oil large baking sheet. Mix breadcrumbs and curry powder in pie dish. Season chicken lightly with salt and pepper. Press chicken pieces in breadcrumb mixture to coat completely; arrange on prepared baking sheet. Bake chicken pieces until cooked through, about 45 minutes.
EASY CHICKEN CURRY RECIPE
I've found a hack to making the most delicious Indian Chicken Curry in just 30 minutes! I love this recipe because it has all those warm spicy Indian flavors, but there are only two spice blends called for (yellow curry and garam masala). The curry sauce has a great depth of flavor, and it's so easy to make. Perfect for a weeknight!
Provided by Karen
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- In a large saute 12-inch skillet, toast the spices in a dry pan. This 2 minute process wakes up their flavor so much! Add 2 tablespoons curry powder, 1 and 1/2 teaspoons garam masala, and 1/4 teaspoon cayenne pepper to the dry pan and set over medium heat. Let toast for 1-2 minutes, keeping a careful eye on it. Don't walk away and let it burn. Continually stir the dry spices so they don't scorch. After about 90-120 seconds, remove from heat and scrape into a small bowl.
- Chop 1 and 1/2 pounds chicken breast into bite size chunks, 1-2 inch pieces. Sprinkle with 1 teaspoon kosher salt. Add the raw chicken pieces to a medium bowl.
- Sprinkle the chicken in the bowl with HALF of the toasted spices. Stir to mix it together and get all the chicken coated.
- Open the can of coconut milk and dump it on the chicken. We're going to let it marinate for a hot minute while we chop our veggies.
- Chop the onion and jalapeno. Make sure you get all the seeds and membranes out of the jalapeno unless you like it really spicy!
- Smash, peel, and mince the garlic, you will need 3-4 cloves to get 1 tablespoon. (Or you can use the jarred garlic if you're in a rush) Peel the ginger with a spoon (it's the best way!) and mince up 1 tablespoon (save the rest of your ginger in the freezer for next time!)
- Add 3 tablespoons olive oil to the same large skillet from before. Set over medium high heat.
- When the oil is hot and shimmery, add the chopped onion and jalapeno. Add all the remaining toasted spices to the onions. Let saute for 4-6 minutes, until the onions are translucent. If the spices are starting to stick to the pan, add a little more oil.
- Add the minced garlic and ginger and saute for 1 minute until fragrant. Do not let it brown, turn down the heat if necessary, or add a bit more oil.
- Add 1 tablespoon lemon juice to the pan (about half a lemon).
- Add the coconut milk and chicken to the pan. Add 1 cup chicken broth and stir. Turn the heat back up to medium high if you moved it down.
- Let the mixture come to a gentle boil over medium high heat, then reduce the heat to a simmer over medium low heat. Make sure there is a slow bubble happening.
- In a small bowl, add 2 tablespoons water and 1 tablespoon cornstarch. Stir it together until there are no lumps (add a bit more cold water if necessary). Add the cornstarch slurry to the chicken curry and stir.
- Let the curry simmer on the lowest heat you can while still maintaining a slow bubble. The curry is done when the chicken is cooked through, it should take about 5-8 minutes depending on how large your chicken pieces are. Test the chicken by splitting a piece with your wooden spoon to see if it's cooked. Once the chicken is cooked, remove from heat immediately so that it doesn't get overcooked and tough.
- Chop about 1/2 cup of cilantro and stir into the curry.
- Serve hot with Jasmine rice or Basmati rice, Homemade Naan, or Buttery Roti!
Nutrition Facts : Calories 340 kcal, Carbohydrate 7 g, Protein 26 g, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 73 mg, Sodium 674 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
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