Chicken Curry Iii Food

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CHICKEN CURRY



Chicken Curry image

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

1¼ pounds boneless, skinless chicken breasts, cut into ¼-inch strips
Salt and freshly ground black pepper
2½ teaspoons curry powder, divided
3 tablespoons vegetable oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 cups low sodium chicken broth, best quality such as Swanson
1 tablespoon cornstarch
2 teaspoons sugar
1 cup frozen peas (no need to thaw)
¼ cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
¼ cup chopped fresh cilantro

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

CHICKEN CURRY III



Chicken Curry III image

Chicken curry with ginger, garlic, coconut milk, yogurt and potatoes. Malaysian in taste, deep brown in color, and since it simmers with the potatoes it makes for a complete dish! Serve with hot cooked rice and other veggies, if desired.

Provided by Siti Ezzeldin

Categories     World Cuisine Recipes     Asian     Malaysian

Time 50m

Yield 8

Number Of Ingredients 13

3 cloves garlic, crushed
3 small onions, minced
1 slice fresh ginger root
5 tablespoons curry powder
5 tablespoons water
2 tablespoons olive oil
1 cup yogurt
1 cup coconut milk
1 cup milk
1 cup water
2 large potatoes, cubed
1 (4 pound) whole chicken, cut into 8 pieces
salt to taste

Steps:

  • In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
  • Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
  • Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
  • Season with salt to taste and simmer for another 2 minutes; the curry is ready!

Nutrition Facts : Calories 715.5 calories, Carbohydrate 26.7 g, Cholesterol 173.3 mg, Fat 46 g, Fiber 4.5 g, Protein 48.4 g, SaturatedFat 17.1 g, Sodium 208.7 mg, Sugar 6.7 g

EASY CHICKEN CURRY



Easy Chicken Curry image

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

1.5 tbsp oil ((vegetable, canola))
2 garlic cloves (, minced)
2 tsp ginger (, grated)
1/2 onion (, finely chopped)
500g / 1lb chicken thighs, sliced ((Note 1))
2.5 tbsp curry powder ((Note 2))
270 ml / 1.25 cups coconut milk (, full fat (9 oz) (Note 3))
1.5 cups (375 ml) chicken stock low sodium
1/2 tsp salt
3/4 cup frozen peas
1/4 cup coriander / cilantro leaves (, chopped)

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

HOME-STYLE CHICKEN CURRY



Home-style chicken curry image

A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.

Provided by Roopa Gulati

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 15

1 large onion
6 garlic cloves, roughly chopped
50g ginger, roughly chopped
4 tbsp vegetable oil
2 tsp cumin seeds
1 tsp fennel seeds
5cm cinnamon stick
1 tsp chilli flakes
1 tsp garam masala
1 tsp turmeric
1 tsp caster sugar
400g can chopped tomatoes
8 chicken thighs, skinned, boneless (about 800g)
250ml hot chicken stock
2 tbsp chopped coriander

Steps:

  • Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl - there's no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
  • Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water - process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
  • Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
  • Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
  • Add the onion paste - it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
  • Add the garlic and ginger paste and cook for another 2 mins - stirring all the time.
  • Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.
  • Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
  • Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
  • Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
  • Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened - you might need to add an extra ladleful of stock or water if the curry needs it.
  • Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

Nutrition Facts : Calories 382 calories, Fat 17.7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10.7 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.1 grams fiber, Protein 46.8 grams protein, Sodium 0.8 milligram of sodium

CREAMY COCONUT CHICKEN CURRY



Creamy Coconut Chicken Curry image

Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. It takes only 30 minutes to make and leftovers for lunch will put a big smile on your face. It's sugar-free, dairy-free, and delicious!

Provided by Kristen Stevens

Categories     Dinner

Time 30m

Number Of Ingredients 12

2 tablespoons coconut oil
½ medium onion (finely minced)
1 head garlic (chopped (10-12 cloves))
2 tablespoons ginger (minced)
1 tablespoon each: ground cumin, coriander, and turmeric
1 teaspoon cayenne powder (optional)
3 chicken breasts (chopped into bite-sized pieces)
28 ounce can of crushed tomatoes
2 teaspoons sea salt
15 ounce can coconut milk
A few handfuls of cherry tomatoes (cut in half)
1 cup chopped cilantro

Steps:

  • Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.
  • Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.
  • Once the chicken pieces are cooked, stir in the coconut milk, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.

Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 233 kcal, Carbohydrate 18 g, Protein 15 g, Fat 12 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 36 mg, Sodium 1083 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 2 g

CHICKEN CURRY III



Chicken Curry III image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 13

3 cloves garlic
3 units onion
1 slices ginger root
5 tablespoons curry powder
5 tablespoons water
2 tablespoons olive oil
1 cups yogurt
1 cups coconut milk
1 cups milk
1 cups water
2 units potatoes
4 pounds whole chicken
1 units salt

Steps:

  • 1. In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
  • 2. Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
  • 3. Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
  • 4. Season with salt to taste and simmer for another 2 minutes; the curry is ready!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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