CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH
This entire dish is built for flavor - and ease. An ideal ingredient for quick weeknight meals, chicken breasts can be pounded thin, so they'll cook quickly and evenly. Here, the cutlets are dusted in flour to create a delicate, golden crust that seals in moisture, and flavored with Madras curry powder, an Indian spice blend featuring coriander, turmeric, chiles, cumin, fennel, garlic and ginger. Toasting it in oil brings out all its warmth and richness. The curried chickpeas make a wonderful side dish on their own, and would pair just as well with another meat or fish.
Provided by Kay Chun
Categories dinner, quick, weeknight, beans, poultry, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
- In a large nonstick skillet, heat 1 tablespoon oil over medium. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.
- Add remaining 2 tablespoons oil to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.
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
CURRIED CHICKEN BREASTS
This sweet and spicy recipe comes from Lee Durels of Tulsa, Oklahoma.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Put chicken breast halves into an 8-inch square baking dish.
- In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble.
- Pour over chicken; bake until chicken is cooked through, about 30 minutes.
Nutrition Facts : Calories 375 g, Fat 13 g, Protein 26 g
QUICK CHICKEN CURRY
Quick chicken curry is an easy, one-pan recipe that's ready in just 15 minutes!
Provided by Kathryn
Categories Main dishes
Time 15m
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
- Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
- Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
- Stir in chicken until warmed through, 1-2 more minutes.
- Turn off the heat and stir in the Greek yogurt until just combined.
- Serve hot with fresh chopped parsley or cilantro and chopped peanuts.
Nutrition Facts : Calories 225 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 21 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 487 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CURRY CHICKEN BREASTS
This palate-pleasing sauce combines the savory flavors of curry powder, Worcestershire sauce, garlic, chili sauce, onion, and hot pepper sauce. Prepared on the stovetop, it's ready in no time.-Barbara Arbuckle, High Point, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown chicken on both sides in oil. Combine the Worcestershire sauce, chili sauce, curry powder, garlic salt and hot pepper sauce. Pour over chicken. Add onion. Reduce the heat; cover and simmer for 9-11 minutes or until a thermometer reads 170°. Serve with rice.
Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 325mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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
SLOW COOKER BASIL CHICKEN IN COCONUT CURRY SAUCE
This Slow Cooker Coconut Curry Chicken is one of the best curries I've ever had! It's not too spicy, but has tons of flavor!
Provided by Karen
Categories Main Course
Time 5h15m
Number Of Ingredients 16
Steps:
- Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
- Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
- When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
- Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
- Remove the chicken to a plate.
- Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
- Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
- Add the chopped red onions, garlic, and jalapenos.
- Add the browned chicken and stir to combine.
- Cook on high for 4-5 hours, or on low for 6-8 hours.
- Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
- Add the ginger to the slow cooker.
- In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
- Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
- Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
- Season with salt and pepper to taste. Stir in the cilantro.
- Serve with rice, cauliflower rice, or naan.
Nutrition Facts : ServingSize 1 cup, Calories 348 kcal, Carbohydrate 6 g, Protein 24 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 142 mg, Sodium 890 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g
BAKED CURRY SPICED CHICKEN
Steps:
- Combine ingredients (except chicken) in small mason jar and shake well
- Pour over chicken and marinate for an hour (or overnight!) in the fridge in a covered glass container
- Bake at 375 for 35 minutes or until no pink remains in the middle
Nutrition Facts : Calories 415 kcal, Carbohydrate 9 g, Protein 49 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 144 mg, Sodium 265 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CURRIED CHICKEN BREAST
This is easy. You can also put steamed cauliflower,or peas when you add the soup. Serve over rice. Top with fried onions (you can find in the Indian section of your grocery store).
Provided by Rita1652
Categories Curries
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon of oil and butter.
- When hot, saute onions and garlic till soft, remove onions and garlic.
- Add more oil if needed and brown 4 boneless chicken breast.
- Add to chicken cream of mushroom soup and 1/2-cup water.
- Return onions and spices back to pan with chicken mixture; cover and simmer until done.
- If you'd like you can top with Gourmet crispy fried onions (Chirag) Found in the Indian food section.
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
LEFTOVER CHICKEN CURRY
Fry onions, spices, and tomato puree to make a rich, comforting curry sauce for leftover chicken. Simmer for 15 minutes for a simple week-night curry.
Provided by Helen Best-Shaw
Categories Main
Time 30m
Number Of Ingredients 10
Steps:
- Chop the onion and fry for a few minutes. Crush and add the garlic, and cook for about 2 minutes.
- Add the turmeric, curry powder, and flour along with the chicken, and then stir until the meat is well coated. Cook for a further two minutes or so, to cook out the taste of the flour and bring out the aroma of the spices.
- Add a little stock, and stir until you have a smooth paste. Add the rest of the stock slowly. Then add the tomato puree and stir again until well mixed.
- Turn the heat down low. Cover and simmer for 15 minutes. Serve with flatbread or rice.
Nutrition Facts : Calories 94 kcal, Carbohydrate 11 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 177 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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 WITH CREAMY CURRY SAUCE
Steps:
- Gather the ingredients.
- Chop the parsley. Slice the green onions thinly. Finely mince the garlic.
- Pat the chicken breasts dry and lightly sprinkle them all over with salt and pepper. Dredge each of them in flour to coat both sides.
- In a large skillet or sauté pan, heat the oil and butter over medium heat. Add the chicken breasts and cook for about 4 to 5 minutes on each side, until lightly browned. Add the chicken broth, wine, parsley, green onions, garlic, and curry powder. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
- Cover the pan and simmer for 5 to 10 minutes longer.
- Stir in the cream and add salt to taste. Heat through.
- Remove the chicken and sauce to a serving dish.
- Serve chicken breasts over hot cooked rice with some of the sauce.
Nutrition Facts : Calories 403 kcal, Carbohydrate 7 g, Cholesterol 141 mg, Fiber 1 g, Protein 40 g, SaturatedFat 10 g, Sodium 247 mg, Sugar 1 g, Fat 22 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
EASY CHICKEN CURRY WITH VEGETABLES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.
CHICKEN WITH CURRY SAUCE
A mild curry sauce complements the tender chicken and sweet apples in this speedy microwave main dish. "This rapid recipe is perfect for the working gal. I like to serve it over aromatic basmati rice, says Janet Boulger of Botwood, Newfoundland.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.
Nutrition Facts : Calories 257 calories, Fat 8g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 399mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
EASY CHICKEN CURRY RECIPE
This recipe is an authentic Malaysian chicken curry.
Provided by KP Kwan
Categories Main
Time 40m
Number Of Ingredients 13
Steps:
- Marinate the chicken with salt for three hours.
- Cut the potatoes into wedges, about the size of the chicken.
- Blend ingredients A until it becomes a smooth paste, then saute until aromatic.
- Add the chicken to A, followed by the remaining ingredients in B.
- Simmer for half an hour until the potatoes are soft.
- Garnish with fresh curry leaves and serve.
Nutrition Facts : Calories 968 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 239 milligrams cholesterol, Fat 55 grams fat, Fiber 15 grams fiber, Protein 69 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 4 servings, Sodium 2028 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
CHICKEN BREASTS WITH APPLE CURRY SAUCE
I discovered the Loaves and Fishes Cookbook while reading through one of Ina Garten's cookbooks because she made frequent references to it. It appears to be out of print, but I found it at my local library. This dish is wonderful and like most curries, tastes even better the next day.
Provided by pattikay in L.A.
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 200°.
- Heat the clarified butter in a large pan and sauté chicken breasts on both sides till browned.
- Cover the pan; heat the chicken breasts over low heat for five minutes.
- Transfer to a platter. Keep warm in the oven while you're making the sauce.
- To make the sauce, melt the butter in the sauté pan.
- Add the onion and sauté over low heat till transparent.
- Add the garlic and apples and sauté for 2 minutes.
- Add the flour, curry powder, cardamom, coriander, salt and pepper. Stir to mix well.
- Add the chicken stock, lime rind, lime juice and chutney.
- Bring sauce to a boil, stirring constantly.
- Pour around chicken and serve.
- It's great served over rice.
Nutrition Facts : Calories 364.2, Fat 18.6, SaturatedFat 10.6, Cholesterol 112.7, Sodium 597.3, Carbohydrate 17.3, Fiber 2.1, Sugar 7, Protein 31.6
CHICKEN CURRY
Chicken Curry is an aromatic chicken dish in a rich curry sauce with coconut served over white rice.
Provided by Rachael
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium low heat. Add the onions and minced garlic and cook for a few minutes until the onions are fragrant and softened.
- Add the chicken and cook for 2-3 minutes, browning it a little. Add curry powder and paste; cook for 3-5 minutes.
- Add the coconut milk, and let simmer for 15-20 minutes or until the chicken is fully cooked.
- Add water or chicken stock depending on the consistency you want for the sauce, or let simmer longer to thicken if needed.
- Stir in the brown sugar, fish sauce, and lime juice. Taste and salt if needed
- Top with fresh cilantro, serve over cooked rice.
Nutrition Facts : Calories 616 kcal, Carbohydrate 56 g, Protein 31 g, Fat 30 g, SaturatedFat 23 g, Cholesterol 72 mg, Sodium 270 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHICKEN CURRY RECIPE
This creamy chicken curry with coconut milk is a lush dinner recipe. Served with rice or naan it's total comfort food.
Provided by This Healthy Table
Categories Main Dishes
Time 1h3m
Number Of Ingredients 13
Steps:
- Cut the chicken into 1/2 inch chunks. Sprinkle the chicken with paprika, turmeric, 1 teaspoon of salt, and black pepper. Toss to coat.
- Heat 2 tablespoons of canola oil in a large pot or dutch oven over medium-high heat. When the oil is hot, add the chicken and brown it for 3 to 4 minutes, stirring occasionally to make sure it doesn't stick.
- Remove the chicken and set it aside.
- Add the remaining oil and once it's hot, add the onion and sauté for 10 minutes, stirring occasionally. Then add the garlic and stir continuously for 30 seconds.
- Add the chicken back into the pot, along with the coconut milk, and the remaining teaspoon of salt. Stir to combine and increase the heat so the curry comes to a low boil. When it's gently bubbling, reduce the heat to a simmer and allow to cook for 30 minutes, stirring every 10 minutes.
- Turn off the heat and stir in the curry powder and lime juice. If time permits, allow the curry to sit for 10 minutes before serving - this will continue to thicken the sauce.
- Serve with optional rice or naan and top with fresh cilantro.
Nutrition Facts : Calories 425 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 56 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1218 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
CURRY MARINATED CHICKEN
Chicken marinated with low fat yoghurt great with chicken breasts or quarters
Provided by alisonbyers10
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Remove skin from chicken
- Mix all other ingredients in a bowl
- Place chicken in a large flat pyrex dish
- Cover chicken in marinade
- Cover and marinade in fridge for 4 to 24 hours
- Cook in oven gas mark 6/200c for an hour
- Serve with whatever you like such as rice, salad, veg curry
AUTHENTIC CHICKEN CURRY
A simple, fragrant, authentic chicken curry recipe that is full of flavour. Serve with rice and raita.
Provided by The Karim Family
Categories Main course
Yield Serves 4
Number Of Ingredients 22
Steps:
- Heat a little oil in a heavy-bottomed saucepan over a medium heat and fry the onions until brown. Add more oil if needed, then add the garlic, ginger and tomato and stir. Add the spices and season with salt before adding a splash of water. Cover with a lid and cook for 20 minutes.
- Take the pan off the heat and whisk with a hand blender to make a smooth paste.
- Stir in the chicken. Pierce the chillies and add these, too. If the sauce needs loosening, add a little more water. Return to the heat and cook for 15-20 minutes.
- Meanwhile, bring a large saucepan of water to the boil. Drain the rice, add to the pan and cook for 5 minutes. Drain off any water and return the rice to the heat. Add the butter, cover with a lid and steam the rice on a low heat for 5 minutes.
- Meanwhile, to make the raita, whisk the yoghurt with a fork to make a smooth paste. Dry-fry the cumin seeds over a low heat until toasted and fragrant. Add to the yoghurt with the cucumber and season to taste.
- Garnish the chicken curry with coriander before serving with the rice and raita.
THAI CHICKEN COCONUT CURRY
Thai Chicken Coconut Curry - An EASY one-skillet curry that's ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!
Provided by Averie Sunshine
Categories Chicken
Time 30m
Number Of Ingredients 16
Steps:
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Nutrition Facts : Calories 474 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 32 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 445 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BAKED CURRIED CHICKEN BREASTS IN A COCONUT MILK SAUCE
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Spray a 9 x 13-inch glass baking dish with nonstick cooking spray and set aside.
- In a large saucepan, combine butter and olive oil over medium heat and heat until butter melts. Add onion and garlic; cook and stir until tender, about 6 to 7 minutes.
- Add curry powder to saucepan; cook and stir for 1 minute. (This helps bloom the spices in the curry powder and enhances the flavor.)
- Then add flour, salt, and pepper to saucepan; cook and stir for 2 minutes. Add coconut milk and chicken broth; bring to a simmer. Stir until thickened, about 3 to 4 minutes. Stir in raisins.
- Cut chicken breasts in half crosswise. Place chicken in prepared pan. Pour sauce evenly over chicken and move it around in the sauce so the bottom is coated. Sprinkle chicken with coconut.
- Bake for 35 to 45 minutes or until chicken is thoroughly cooked, 165 F on an instant-read thermometer .
Nutrition Facts : Calories 440 kcal, Carbohydrate 23 g, Cholesterol 113 mg, Fiber 3 g, Protein 40 g, SaturatedFat 14 g, Sodium 413 mg, Sugar 12 g, Fat 22 g, ServingSize 6 servings, UnsaturatedFat 0 g
AIR FRYER CURRY CHICKEN
I blissing love curry with everything. The scents fill the nose with layers of aromatics and body cleansing flavor. Air fryer curry...
Provided by Si-Ya Ray
Categories Air Fryer
Time 16m
Yield 2
Number Of Ingredients 19
Steps:
- 1. Let the chicken breasts rest for thirty minutes so they come to room temperature then pat them dry with a paper towel to prevent them from steaming when cooking.
- 2. Put the basket in and preheat the air fryer or Ninja Foodi to 350 degrees for 10 minutes. This will ensure a gorgeous color to the chicken breasts and lock in the juices when the thighs hit the basket.
- 3. Spray the chicken with one tablespoon of avocado oil or olive oil. Alternatively, you can rub the oil into the chicken or use ghee for a buttery flavor. Add a teaspoon of salt between one pound of chicken by sprinkling it over the chicken.
- 4. Once the Ninja Foodi or air fryer is preheated open and quickly add the chicken breasts making sure they are not touching and there is space between them for air to flow.
- 5. Air fry the chicken for 16 minutes, flipping halfway through. Use a meat thermometer and check that the chicken is cooked to 165 degrees in the thickest part of the chicken.
- 6. Once finished take them out and spoon the curry in a hurry over the chicken breasts, as much as you wish, and feel free to add more. You can also add cilantro or parsley for an herbal addition.
- 7. If you want to add a veggie to your meal remove the chicken from the basket and for the Ninja Foodi (air fryer below) remove the basket itself (it's hot so use protection). Toss green beans or any veggie in the fat then remove the beans once you've absorbed all of it. Add the veggies back to the basket and add any extra oil needed. Air fry at 390 for 8-12 minutes depending on the veggie (softer veggies are shorter times where green beans are 9 minutes).
- If using an air fryer and not the Foodi then toss green beans in oil after removing the chicken and air fry at 390. You might be able to pour out the chicken fat from the air fryer, I'm just not sure since I don't have one.
Nutrition Facts : Calories 9, Fat 9
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4.5/5 (255)Category MainCuisine IndianTotal Time 30 mins
- Cook basmati rice in salted boiling water according to the package instructions. Drain and set aside.
- Chop ginger, finely dice onion and slice pepper into strips. Cut chicken breast into small pieces.
- Fry chicken in a large frying pan with peanut oil. As soon as it is slightly browned, add ginger, onion, and pepper and continue to sauté.
- Add curry paste, turmeric, and coconut milk. Drain the chickpeas and add to the pan, along with the smashed lemongrass. Slowly bring to a boil.
CHICKEN WITH BANANA CURRY SAUCE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
- Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
- Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.
INDIAN CHICKEN CURRY - COOKING MADE HEALTHY
From cookingmadehealthy.com
5/5 (6)Total Time 30 minsCategory Main CourseCalories 316 per serving
- Coat a large skillet with vegetable oil spray and cook the chicken breasts on medium heat and cook until cooked through, about 5-7 minutes then remove from the pan.
- Add the vegetable oil to the pan along with the onions and cook for 5-6 minutes, stirring occasionally until softened then add in the garlic and ginger and cook an additional 1-2 minutes.
- Add the curry powder, cumin, turmeric, coriander and cayenne and stir well for 30 seconds before adding in the tomatoes, yogurt, stirring well and cooking on low for 10 minutes.
MANGO CURRY CHICKEN BREAST | METRO
From metro.ca
3/4 (9)Total Time 20 minsServings 4
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From afeliaskitchen.com
Reviews 31Estimated Reading Time 8 mins
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