Creamy Curry Lemon Chicken Food

CREAMY MASALA CHICKEN

Steps:

• Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
• Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
• Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
• Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.

CREAMY LEMON CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, cut the chicken breasts in half, widthwise.
• Lay chicken flat and season both sides with salt and pepper.
• Gently coat the chicken pieces in the flour, shaking off any excess.
• Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
• Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
• Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
• Remove the chicken from the skillet and set aside.
• Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
• Add the rest of the stock and the cream and stir.
• Season with salt and pepper, and add the lemon juice.
• Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
• Spoon the sauce over the chicken.
• Remove from heat. Sauce will thicken as it cools.
• Serve with parsley and extra sauce.
• Enjoy!

MUGHLAI CHICKEN

Steps:

• Combine all the ingredients for the marinade together then add the chicken. Mix well then cover and refrigerate for at least 20 minutes but up to 24 hours.
• To make the sauce, soak the almonds in the boiling water for 10 minutes. Transfer to a blender and blend until smooth, adding more water if necessary.
• Melt the butter in a large pot set over medium-high heat. Add the onion, garlic and ginger and cook until fragrant.
• Add the spices and sugar and cook for another minute.
• Add the marinated chicken and cook until the chicken is starting to brown and the bottom of the pot becomes sticky. Pour in the chicken stock, cream and almond paste.
• Reduce the heat, partially cover with a lid and allow to simmer for 20-30 minutes or until the sauce has thickened and the chicken is cooked through.
• Taste and adjust seasoning if necessary.
• Serve with your choice of side dishes.

CHICKEN PANANG CURRY

Steps:

• In a wok over medium high, heat oil and brown the chicken in batches. (As not to overcrowd the pan). Reserve browned chicken on a plate.
• Add more oil to the wok, and sauté shallots, garlic, red chilis and ginger for one minute until fragrant. Add the peppers, onion, and lemongrass constantly stirring until vegetables are soft.
• Return chicken and its juices to the wok and add the curry paste, peanut butter, fish sauce, and sugar, cook for 1 more minute. Add the coconut milk, coconut cream, lime juices, zest, and basil. Stir well, and allow to simmer (do not boil) until sauce is slightly reduced (10 minutes).
• Taste for seasoning and adjust (salt & pepper) as required. Serve hot with a side of jasmine rice.

CREAMY CURRIED CHICKEN

Steps:

• Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
• Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
• Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
• Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

EASY CREAMY LEMON CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
• Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

CREAMY LEMON CHICKEN

Steps:

• Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
• Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.

CREAMY CURRY LEMON CHICKEN

Steps:

• Preheat oven to 400.
• Combine sour cream, mayonnaise, lemon juice, curry, sugar, salt and pepper in small bowl. Stir until well blended.
• Coat a 9" pie pan with cooking spray.
• Arrange chicken pieces in pan, and spoon sour cream mixture evenly over all.
• Sprinkle with breadcrumbs.
• Bake 35-45 minutes, or until chicken is no longer pink in center.
• Note: To lighten this up you can use lite or no fat mayonnaise and sour cream.

CHICKEN WITH LEMON CURRY SAUCE

Steps:

• Combine all ingredients, except chicken and honey, in a medium skillet. Mix thoroughly.
• Place chicken in the pan and turn several times to coat. Cover and marinate for 30 minutes
• Turn on heat and simmer for 25 minutes, turning chicken every 10 minutes.
• Add honey, stir and cook for 10 minutes more, or until chicken is throughly cooked.
• Serve along side Basmati rice and enjoy!

CREAMY CURRIED CHICKEN

Steps:

• Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

CREAMY LEMON CHICKEN | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Spray the frying pan with low calorie cooking spray and place over a medium heat.
• When the pan is hot, place the chicken breasts in and cook for 2 minutes each side to seal and colour. Remove to a plate and place to one side.
• Give the pan another spray with low calorie cooking spray then add the onions and sauté for 5 minutes until soft.
• Add the stock cube to the boiling water and pour into the pan along with the lemon juice and bring to a simmer.
• Stir in the low fat cream cheese, then return the chicken to the pan.
• Allow to simmer for 10-15 minutes, stirring occasionally until the chicken is cooked through.
• The sauce should have reduced and thickened slightly, but if it is too runny turn up the heat and allow to bubble until you reach the consistency of single cream.
• Stir in the spinach and cook for a couple more minutes until it has wilted.
• Season with a little freshly ground black pepper and serve with your choice of accompaniment.

CREAMY CHICKEN CURRY

Steps:

• Place the chicken in a greased 8-in. square baking dish. Top with broccoli and cauliflower. Combine the soup, mayonnaise, cheese, lemon juice, curry and cayenne; spoon over vegetables. Sprinkle with almonds. , Bake, uncovered, at 375° for 25-30 minutes or until chicken juices run clear and vegetables are tender. Stir before serving.

EASY CREAMY LEMON CHICKEN

Steps:

• Cut each chicken breast in half lengthwise to get thinner cutlets. Over plastic wrap, slightly pound the chicken to even thickness as needed using a meat mallet. This is for even cooking and to tenderize the chicken a bit.
• Season both sides of the chicken cutlets with salt, pepper, and Italian seasoning (per chicken cutlet, use about ¼ teaspoon each: Kosher salt, ground black pepper, Italian herb seasoning). Dredge the seasoned chicken in flour and shake off any excess.
• Heat some olive oil in a large nonstick skillet over medium heat. Cook prepared chicken on both sides, about 4-5 minutes per side, until golden brown or until internal temperature reaches 165 degrees F. Remove chicken from pan and set aside.
• Don't wipe the pan clean. Melt 2 tablespoons unsalted butter, then add garlic, and cook until fragrant. Add chicken broth and 1 tablespoon lemon juice. Taste it, and add the second tablespoon of lemon juice if desired (I ended up adding 2 tablespoons). Bring to a light simmer. Then, stir in heavy cream plus salt and pepper to taste until evenly combined.
• Return chicken to pan and bring to a simmer. Simmer for another 4-5 minutes until the sauce has thickened a bit.
• Serve with lemon slices and freshly chopped parsley. Enjoy!

CREAMY CHICKEN CURRY

Steps:

• Place the chopped chicken into a bowl with the half the corriander, garlic, ginger, chili powder, lemon juice and a little oil, season and set aside. Meanwhile, place the chilli, onions and taumeric into a pan with a little oil and saute until softened and translucent. Add the chicken mixture and fry lightly until browned. Add the cream and coconut and stir until the coconut is melted. Add the cooked potatoes and cook until thickened slightly and the chicken is thoroughly cooked. At the end, add the remaining corriander and check for seasoning. Serve with Tilda basmati and wild rice cooked in chicken stock with a couple of bay leafs, garlic and corriander naans, popodoms and my corriander and mint raita. Oh, and dont forget the beer!

CREAMY LEMON PEPPER CHICKEN

Steps:

• Sprinkle the chicken with the lemon pepper blend and season with a pinch of salt and pepper on both sides.
• Heat 1 tablespoon of oil in a large non-stick pan over medium-high heat. Cook the chicken until golden on both sides, about 8-10 minutes in total. Set aside and cover to keep warm.
• Add the remaining oil to the pan. Saute the garlic over medium heat for 1 minute.
• In a small bowl, quickly whisk the flour and milk until smooth.
• Pour the milk mixture into the pan and whisk until bubbly and thickened, 2-4 minutes.
• Return the chicken back into the pan and allow it to cook for 4-5 minutes more, or until cooked through.
• Garnish with lemon slices and freshly ground black pepper.