Curry Chicken Fast Easy Food

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!)

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.

DELICIOUS AND FAST CHICKEN CURRY

Steps:

• Mix curry powder, seasoned salt, and onion powder in a bowl; add chicken and toss to coat chicken in seasoning mix.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes; add chicken, potato, and spinach and stir. Pour coconut milk over the mixture and stir. Place a lid on the skillet, bring the mixture to a simmer, and cook, stirring occasionally, until the potato is tender and the chicken is no longer pink in the center, about 30 minutes.

QUICK AND EASY CHICKEN CURRY RECIPE

Steps:

• 1. In a large pan heat oil. Add chopped onions and sauté until golden, over medium-low heat. stir occasionally. 2. When onions are golden add grated garlic and ginger. Stir and cook for 2 minutes. Add chopped tomatoes and cook, stirring occasionally, until soft. Add curry powder and cook, stirring, for 2 minutes. Add chicken breast, season with salt and pepper, cook for 5 minutes, until golden. Cover the pan and cook for 2-3 minutes more. Add water, cover and cook 10 minutes. 3. Add coconut milk/cream, season with garam masala and salt, stir, and cook until lightly thickens.4. Serve with naan bread or rice. See other Dinner Recipes and Lunch Recipes you may like

CHICKEN CURRY IN A HURRY

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
• Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
• Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

15-MINUTE INDIAN CURRY WITH CHICKEN AND PEAS

Steps:

• Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
• Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan bread.

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.

SUPER SIMPLE, SUPER QUICK CHICKEN CURRY AND RICE

Steps:

• Dissolve chicken base in hot water (skip this step if using stock).
• Pour dissolved base/stock in 2" deep pan.
• Add chicken to pan and place on medium-high heat.
• Add remaining ingredients EXCEPT rice.
• Cook chicken uncovered, stirring often to coat with spices.
• Remove chicken from heat and cover to keep warm. You will use the liquid from the pan in the next step.
• Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan. I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice. The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice.
• When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.

EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY

Steps:

• Cut the chicken into bite-size pieces.
• Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
• Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
• Add the chili, chopped tomatoes, water, salt, and pepper.
• Mix well and bring to a boil.
• Simmer for 1 hour, until the sauce has thickened.
• Serve with rice and chopped coriander.
• Enjoy!

FAST, CREAMY CHICKEN CURRY

Steps:

• Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.
• Meanwhile, season both sides of the chicken slices with salt and pepper and sprinkle it with the remaining curry powder. Remove onions to a plate, add a bit more oil to the pan and add the chicken in one layer. Cook about 2 minutes per side over medium heat; remove to a plate.
• Return onions to the pan and add sour cream. Stir into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white 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.

FAST CHICKEN CURRY

Steps:

• Heat oil in a deep nonstick saucepan, add onion and cook for 3 minutes until soft.
• Add the curry paste and cook while stirring for at least a minute.
• Add the chicken, tomatoes, broccoli and coconut milk to the pan. Bring to the boil, then reduce the heat, cover and cook over a low heat for 15 - 20 minutes.
• Remove from heat, season with salt and pepper and serve immediately over rice.