Curried Chicken Stew Food

CURRIED CHICKEN STEW

Steps:

• Heat oil in a large pan over medium heat. Add curry powder and turmeric; cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic; cook until fragrant, about 2 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.
• Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium-low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.

CHICKEN CURRY WITH POTATOES

Steps:

• For the marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add the chicken and toss to coat. Marinate in the refrigerator for a minimum of 2 hours and up to 4 hours.
• For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the chicken and all of the marinade. Cook, covered, until the potatoes are easily pierced, 20 to 25 minutes.
• Stir in the coconut milk and cook until the sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed.

CURRY CHICKEN STEW

Steps:

• In a large bowl, combine the first 8 ingredients. Place chicken, green pepper and onion in a 5- or 6-qt. slow cooker; pour broth mixture over top. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours., Remove chicken and cool slightly. Cut or shred meat into bite-size pieces and return to slow cooker; heat through. Serve with rice. If desired, top with cilantro and chutney.

JAMAICAN CURRY CHICKEN

Steps:

• Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
• Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
• Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

CURRIED CHICKEN (TRINIDAD STYLE)

Steps:

• Cut chicken into small pieces and season with garlic, green seasoning, salt and hot pepper.
• Marinate for 30 minutes or more.
• Heat oil in an iron pot or skillet.
• Mix curry powder with 1/4 cup of water until smooth; add to hot oil and cook 2 minutes.
• Add chicken and stir to coat in curry; cook until all water dries out; stir well (about 10 mins).
• Add tomatoes and onion; cook for a minute; stir in 1/2 cup hot water.
• Lower heat to medium; cover and cook until meat is tender; add more water if more sauce is necessary.
• Adjust salt and hot pepper.

CURRIED BEEF STEW

Steps:

• Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.

CURRIED CHICKEN AND PEANUT STEW

Steps:

• In a large non-stick saute pan, sear chicken breasts on each side for 1 minute; set aside.
• In the same pan, saute shallot, celery and carrot in 2t oil on low for about 5 minutes or until softened.
• Sprinkle with curry powder; mix well.
• Slowly add beer and stir as curry begins to thicken.
• Remove from heat and set aside.
• In a 8qt stockpot, saute garlic in remaining 1t olive oil over med heat for 1 minute.
• Add chicken, bay leaves& tomatoes; cover& simmer for 20 minutes, stirring occasionally.
• Add curry mixture to the chicken and tomatoes, along with the chile pepper, parsley, and peanut butter/water.
• When all is well combined, add stock and simmer, covered, for 30 minutes.
• Remove bay leaves.
• Remove chicken breasts, cool (enough so that it can be easily removed from the bone) and dice the meat.
• Return chicken to stockpot.
• If desired, add sugar and cilantro.
• Taste, adjust seasonings, and serve.