Curry Ketchup Chicken And Rice Food

CURRY CHICKEN AND RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes.
• Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese.
• Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C).

CURRIED CHICKEN AND RICE SOUP

Steps:

• Heat the butter in a large saucepot over medium heat. Add the curry powder and cook, stirring, until toasted, about 30 seconds. Add the garlic, carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
• Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the chicken and rice. Cook until the chicken is heated through. Remove from the heat and stir in the lime zest and juice and the cilantro; season with additional salt and pepper. Serve topped with fresh cilantro leaves.

CHICKEN FINGERS WITH CURRIED KETCHUP

Steps:

• Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.
• Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.
• Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli.

ONE-PAN CHICKEN RICE CURRY

Steps:

• In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

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.

CURRY KETCHUP

Steps:

• Cook 1/4 cup minced onion in a saucepan with 1 tablespoon butter until soft, 3 minutes. Add 1 teaspoon each curry powder and paprika and a pinch of cayenne; cook until toasted, 1 minute. Add 1 cup ketchup and 1/2 cup water; simmer until thick, about 25 minutes.

CURRY KETCHUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until softened without browning, about 5 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the curry powder, paprika, mustard powder and salt and stir to evenly coat. Add the cider vinegar and Worcestershire, stirring with a wooden spoon to scrape up any browned bits. Stir in the ketchup and sugar, then bring to a boil and remove from the heat.
• Transfer the ketchup mixture to a blender along with 2 tablespoons water and blend until smooth, adding 1 more tablespoon water if too thick.

CURRY KETCHUP CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
• Whisk together the ketchup, curry powder and vegetable oil in a large bowl. Add the chicken thighs and toss until they are completely coated in the ketchup mixture.
• Transfer the chicken to the prepared baking sheet and spoon over the remaining marinade to make sure that a thick even layer of the ketchup mixture remains on the skin. Season the chicken with salt and pepper. Roast until the chicken registers 165 degrees F on an instant-read thermometer and the ketchup mixture begins to caramelize, 30 to 40 minutes.
• Serve the chicken over cooked white rice and garnish with the cilantro.

NEXT LEVEL CHICKEN KATSU CURRY

Steps:

• Cut each chicken breast in half lengthways, creating four fillets. Put each fillet between two sheets of baking parchment and beat with a rolling pin to even out the thickness.
• Pour the milk into a bowl and season with a large pinch of salt, then add the chicken fillets. Cover and leave in the fridge for at least 20 mins or for up to 24 hrs (the longer you leave the chicken in the milk, the more succulent it will be).
• When you're ready to coat the chicken, tip the flour, eggs and breadcrumbs into three separate bowls, then season the flour with the togarashi and stir the soy sauce into the eggs. Scoop one chicken fillet out of the milk and coat in the flour mix, then dip into the egg mix and coat in the breadcrumbs. Set on a plate and repeat with the rest of the chicken fillets. Can be prepared up to a day ahead and frozen for up to a month.
• To make the curry sauce, heat the butter in a saucepan and sizzle the carrot and onion for 5 mins, then add the garlic and ginger and cook for a few mins more. Scatter over the curry powder and cook for 1 min, then stir in the honey, ketchup, miso paste and soy sauce to create a sticky paste. Cook for 1 min more, then pour in 700ml boiling water and crumble in the stock cube. Cover and simmer for 20 mins until the carrot is soft. Tip the sauce into a blender and blitz until completely smooth (alternatively, use a hand blender). Season to taste. Can be made up to three days ahead and chilled or frozen for up to three months.
• To cook the katsu, heat a good layer of oil in a large frying pan, then add as many of the chicken fillets as you can fit and fry for 3-4 mins on each side until deep golden and crisp. Transfer to a tray and keep warm in a low oven while you cook the remaining fillets.
• Mix the cabbage and seaweed and sprinkle over some sesame seeds, if using. Top the katsu with the curry sauce and serve with the rice and salad, if you like.

CURRY CHICKEN AND RICE

Steps:

• In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, the contents of its seasoning packet, and curry powder. Return to a boil. Reduce heat; simmer, covered, 15 minutes., Stir in chicken, tomatoes and peas. Cook, covered, 8-10 minutes longer or until liquid is almost absorbed and rice is tender. Sprinkle with cashews.

CHICKPEA AND CHICKEN CURRY

Steps:

• Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown, and the chicken is golden, about 5 minutes. Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove. Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes. Add the garbanzo beans, ketchup, tomato paste, lemon juice, salt, black pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook 10 minutes. Uncover, and increase heat to medium-high, and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick. Garnish with cilantro to serve.

ONE-POT CHICKEN & CURRY RICE

Steps:

• Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
• Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.