Chicken Curry Food

EASY CHICKEN CURRY

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.

INDIAN CHICKEN CURRY II

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

EASY CHICKEN CURRY

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!)

CHICKEN CURRY

Steps:

• Finely chop the garlic, chilli's and ginger and fry for approx 1 minute in 2 tablespoons of the vegetable oil in a large wok / casserole dish.
• Finely chop the onion and add to the above, frying for 10 minutes until the onions are transparent. Be sure not to let them brown. Halfway through cooking, add the chilli powder, turmeric and curry powder.
• Add the tomatoes and simmer for 5 minutes.
• Add the coconut milk and simmer for approx 20 minutes Carefully season, if required.
• Slice/chop the chicken and fry in the remaining oil in a separate pan along with the ground coriander. When the meat is sealed, add it to the above sauce and let it cook for a further 30 minutes on a low heat.
• If the sauce needs to be thickened, simply add cream or mix a teaspoon of cornflour with a drop of milk and add to the sauce.

CURRY CHICKEN

Steps:

• preheat oven to 350.
• heat butter, honey, dijon mustard, and curry together in a pan.
• place chicken in a baking dish and pour sauce over chicken.
• bake for 50-55 mins.

CHICKEN CURRY

Steps:

• In a wide pan over medium heat, heat oil. Add potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
• Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
• Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.
• Add onions, garlic, and ginger and cook until softened.
• Add chicken and cook, stirring occasionally until lightly browned.
• Add fish sauce and continue to cook for about 1 minute.
• Add coconut milk and water. Bring to a simmer, skimming any scum that may float on top.
• Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
• Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
• Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to thicken.
• Season with salt and pepper to taste.
• Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.

THAI CHICKEN CURRY

Steps:

• Peel shallots or onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as 'woody' and white in the centre).
• Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
• Add chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.
• While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice.

QUICK CHICKEN CURRY

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.

INDIAN CHICKEN CURRY (MURGH KARI)

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.

CHICKEN CURRY RECIPE

Steps:

• First heat oil in a deep pan, then add whatever whole spices you have - bay leaf, cinnamon, cloves & green cardamoms. Fry them till you get an aroma, just for a min.
• Add chopped onions and chilies. Saute till the onions turn deep golden in color.
• Next add ginger garlic paste and saute till you get a nice aroma. This just takes about a minute.
• Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
• Pour yogurt (or cashew paste), red chili powder, garam masala & coriander powder.
• On a low heat, cook until the mixture smells good and the raw smell goes away.
• Add chicken and coriander leaves. Fry till the chicken turns white or pale in color. This takes around 3 mins.
• Cover and cook on a low heat for 3 to 4 minutes. This step is very important as the chicken absorbs all the flavors of the spices.
• Meanwhile in a separate pot, heat up 1 cup water. Using cold water most times toughens the chicken so it is good to use hot water.
• Pour hot water just enough to make a thick curry. Do not add too much water. Chicken curry will become runny. Sometimes chicken lets out lot of moisture. So use only as needed.
• Cover and cook on a medium to low flame till the chicken is soft cooked and the curry turns thick.
• Taste the curry & add more salt if needed.
• You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.
• Cover and cook on a low flame for 3 to 5 mins. When the chicken is cooked completely it will fall off the bone easily.
• Lastly garnish with coriander leaves, cover and off the heat. Serve chicken curry with butter naan or jeera rice.

JAMAICAN CURRY CHICKEN RECIPE

Steps:

• Remove the skin (if there is any) from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Dry with kitchen towel if necessary.
• In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, the curry powder and mix everything together and leave to marinate for 30 minutes or more.
• In a pot add the cooking oil and put to hot on medium heat.
• Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides. Don't let the pot burn, add a tip of water if necessary.
• Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes, until the chicken is cooked and the water is reduced to a curry gravy.

SLOW-COOKER CHICKEN CURRY

Steps:

• Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs and gently press to submerge in the liquid. Cover and cook on low, 7 hours.
• Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.
• Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges.

BEST CHICKEN CURRY

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.

HOME-STYLE CHICKEN CURRY

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.

EASY CHICKEN CURRY

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!

CHICKEN CURRY

Steps:

• In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
• Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
• Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
• To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.

EASY CHICKEN CURRY WITH VEGETABLES

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 CURRY

Steps:

• In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.
• Heat the oil in a stew pot or Dutch Oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until dark and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute.
• Season the chicken with salt and pepper. Add the tomato and chicken and cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients "re-fry" in the oil, about 6 minutes. Continue to cook, stirring, until the chicken is lightly browned, about 7 minutes more.
• Add the water and bring to a boil. Lower the heat to maintain a simmer, cover, and stew for 15 minutes. Uncover and continue cooking, stirring occasionally, until the chicken is cooked through and tender and the liquid thickens into a sauce, about 30 minutes more. Transfer chicken curry to a serving bowl and serve with rice and chutney.

CHICKEN CURRY

Steps:

• In large skillet, heat oil over medium-high heat.
• brown all spices, onion and green pepper in oil.
• add chicken to spice/oil mixture.
• lightly brown chicken.
• add chicken broth
• cover pan for approximately 20 minutes (or until broth is absorbed).
• serve warm with flour tortillas or rice.

EASY CHICKEN CURRY

Steps:

• Chop the chicken into bite-size chunks and place in a mixing bowl.
• Add the yogurt and half of the spices (the other half will be used in the curry sauce), salt and pepper and mix well.
• Cover and allow to marinate for at least 10 minutes but up to 24 hours in the fridge.
• In a large, deep braiser/pan, heat a splash of oil then brown the chicken on both sides in batches.
• Remove from the pan then add the onion, garlic and ginger to the pan and cook until soft and fragrant.
• Add a splash of water to lift the "fond" left over from the chicken from the bottom of the pan.
• Add the remaining spices and cook for 1 minute then pour in the tomatoes.
• Bring to a simmer then season with salt, pepper and sugar.
• Add the chicken back in to the sauce and pour in the cream.
• Reduce the heat and allow to simmer for 15 minutes until the sauce has thickened slightly and the chicken is cooked through.
• Serve with yogurt, coriander/cilantro, rice and roti or naan bread.

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

BUTTER CHICKEN CURRY

Steps:

• In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)
• Heat the oil in a hot pot and fry the onions until soft and golden.
• Add the garlic and fry for another minute then add the Chicken and all the marinade and allow to come to the boil.
• Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened. Add the cream and cook for another 5 minutes.
• Add the butter and stir through. Season to taste.
• Serve with Jasmine Rice and Naan Bread.

15-MINUTE CHICKEN CURRY, TAKEOUT-STYLE

Steps:

• In a medium bowl, combine the sliced chicken breast, 1 teaspoon vegetable oil, 1 teaspoon soy sauce, and 1 teaspoon cornstarch.
• Heat your wok over high heat until smoking. Add a couple tablespoons of oil, and then add the chicken to the pan in one layer. Stir-fry the chicken just until it turns opaque, and remove from the wok. Set aside.
• Add another tablespoon of oil to the wok, and add the onions. Stir-fry for one minute, then stir in the chicken stock, curry powder, turmeric, sugar, and salt to taste.
• Combine the remaining 1 teaspoon of cornstarch with 2 teaspoons of water and mix until the cornstarch is dissolved. Stir it into the curry and stock mixture, and simmer for 1 minute, until thickened. If the sauce isn't thick enough, add more cornstarch slurry. If it's too thick, add more chicken stock.
• Add the cooked chicken back to the wok, and stir for another 30 seconds. Serve with steamed rice.

CHICKEN CURRY

Steps:

• In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes.
• Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder.
• Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper.
• Add chicken, and toss to coat. Heat peanut oil in a large pot over medium-high heat. Add chicken, cooking until browned, 3 to 5 minutes.
• Remove chicken.
• Set aside. Reduce heat, and add ginger, garlic, and onions.
• Cook until softened and deep-brown in color, 8 to 10 minutes.
• Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes.
• Add tomatoes, chicken stock, and cooked chicken.
• Raise heat to medium high, and cook until liquid is reduced, about 15 minutes.
• Meanwhile, toast pappadams.
• Reduce heat to low, and stir in yogurt and raisins.
• Cook until warmed throughout; add cilantro.
• Serve with basmati rice, and garnish with cashews.

CHICKEN CURRY IN A HURRY

Steps:

• Cook the rice according to the package directions.
• Heat the oil in a skillet over medium-low heat. Add the onion and cook, occasionally stirring, for 7 minutes.
• Sprinkle with the curry powder and cook, stirring, for 1 minute.
• Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
• Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

EASY CHICKEN CURRY RECIPE

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!