CHICKEN CURRY WITH SUGAR SNAP PEAS
An easy one-dish chicken meal with a creamy curry-flavored yogurt sauce with fresh cilantro.
Provided by Pillsbury Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in 12-inch skillet or Dutch oven over medium heat until hot. Sprinkle chicken with salt and garlic-pepper. Cook chicken, onion and bell pepper in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
- In measuring cup, mix milk, cornstarch, curry powder and sugar. Stir into mixture in skillet. Cook sugar snap peas as directed on box; drain and add to skillet. Stir in yogurt and cilantro; cook over low heat, stirring occasionally, just until heated through. Serve over rice.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
15-MINUTE INDIAN CURRY WITH CHICKEN AND PEAS
This one-pan dinner comes together faster than it would take for Indian take-out to get to your door. Chicken tenders need only a few minutes to cook in a flavorful sauce spiced with garam masala and curry powder. We serve it with store-bought naan, but it would be just as delicious served over fragrant basmati rice.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
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.
CHICKEN CURRY IN A HURRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 14
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.
CHICKEN HURRY
This is a quick and easy dish to make. Great for potlucks, family dinners, or cold the next day with salad for a picnic. This sauce is also great on pork spare ribs. Serve hot with rice and salad.
Provided by MOM2112
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish.
- In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered.
- Cover dish and bake in the preheated oven for 1 hour.
Nutrition Facts : Calories 554.7 calories, Carbohydrate 16.9 g, Cholesterol 170.3 mg, Fat 34.3 g, Fiber 0.3 g, Protein 42.9 g, SaturatedFat 9.8 g, Sodium 796.9 mg, Sugar 13.7 g
EASY GREEN CURRY WITH CHICKEN, BELL PEPPER, AND SUGAR SNAP PEAS
This Thai-inspired green curry is ready in just 20 minutes with a little help from a store-bought rotisserie chicken. That may be even faster than any takeout.
Provided by Anna Stockwell
Categories 22-Minute Meals Curry Dinner Coconut Chicken Lime Juice Sugar Snap Pea Bell Pepper Wheat/Gluten-Free Quick and Healthy Quick & Easy Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat oil in a medium pot over medium. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or rice noodles and lime wedges alongside.
GRILLED CHICKEN WITH CURRY-SOY SAUCE
This recipe is great for curry lovers or people who want to give a little bit of curry a try. You can easily just grill the chicken and not bother with cooking the marinade into a sauce. Delicious both ways! I served this with saffron rice. The sauce is delicious over the rice as well!
Provided by Sarah
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Stir soy sauce, garlic, ginger, lime juice, and curry powder together in a glass container. Add chicken and toss to coat. Cover and refrigerate for 1 to 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and pour marinade into a small saucepan; set aside.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and let rest for 10 minutes.
- While chicken is cooking, stir cornstarch and water together in a small bowl until well combined. Add to the reserved marinade, then mix in chicken broth. Bring sauce to a boil and cook until sauce has thickened a bit, 10 to 14 minutes. Serve curry-soy sauce over the chicken.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 3.2 g, Cholesterol 81.4 mg, Fat 3.6 g, Fiber 0.4 g, Protein 31 g, SaturatedFat 1.1 g, Sodium 566.8 mg, Sugar 0.6 g
CURRY IN A HURRY GRILLED CHICKEN WITH SALSA AND SUGAR SNAP PEAS
Make and share this Curry in a Hurry Grilled Chicken With Salsa and Sugar Snap Peas recipe from Food.com.
Provided by KateL
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- SALSA: In bowl, combine Salsa ingredients. Add salt, if desired.
- CHICKEN: Heat grill. In a separate bowl, mix paste and dressing. Brush half of paste mixture over chicken. Grill 10 minutes, or until 170 degrees Fahrenheit, brushing with remaining paste mixture.
- SUGAR SNAP PEAS: Meanwhile, in a greased skillet over medium-high heat, cook last three ingredients 2 minutes, or until tender.
- Serve peas with chicken and salsa.
CHICKEN CURRY IN A HURRY
Provided by Bon Appétit Test Kitchen
Categories Food Processor Chicken Onion Sauté Quick & Easy Low Cal Dinner Lunch Curry Healthy Simmer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in processor; blend to paste. Transfer spice paste to large bowl; add cut-up chicken pieces and rub to coat well, then sprinkle generously with salt and pepper.
- Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken pieces and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; sauté until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken pieces to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once, about 25 minutes. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve.
SPICY STIR FRY CHICKEN & SNAP PEAS
This is a stir fry I created one day when i had some snap peas ready in the garden and wanted some Chinese. I thought it turned out really well, so i actually wrote it down. Serve over white rice.
Provided by BlueRidgeMama
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine soy sauce, hoisin, sugar, broth, wine, ginger and cayenne in a bowl and set aside.
- Heat sesame oil in pan or wok over medium high heat until shimmering and add chicken and garlic. Cook until chicken is just cooked through. Add carrots and peas and cook for 2 minutes.
- Stir in sauce, sprinkle with crushed pepper and cook an additional 2 minutes, until veggies reach desired doneness.
- Mix cornstarch and water and add to pan. Stir and then add green onions. Cook until sauce thickens.
- Serve over hot rice.
Nutrition Facts : Calories 253.2, Fat 5.7, SaturatedFat 1, Cholesterol 68.7, Sodium 1592.8, Carbohydrate 17.6, Fiber 3.9, Sugar 7, Protein 32.3
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Servings 4Total Time 30 minsCategory Dinner, Main
- Add onion, curry powder, chili powder, jalapeno pepper and ginger.2 Cook, stirring occasionally, until onion is translucent, about 4 minutes.3 Add drained tomatoes, coconut milk, salt and pepper.4 Increase heat to medium high and bring mixture to a boil; lower heat to simmer and cook until sauce has thickened, about 10 minutes.5 Remove from heat and set aside.6 Add 2 tablespoons canola oil to a wok and place over high heat.
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- Continue to cook, stirring, 3 minutes.8 Combine chicken and curry sauce mixture; simmer 3 – 5 minutes to blend flavors.9 Serve over rice.
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