FRAGRANT CHICKEN CURRY WITH CHICK PEAS
A low-fat curry that's packed with full, fragrant flavour - you can make it in one pot, too
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 13
Steps:
- Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
- Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
- Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.
Nutrition Facts : Calories 272 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.68 milligram of sodium
SPICY CHICKEN CURRY
Garam Masala, similar but NOT identical to curry powder, can be found in East Indian food shops and sometimes in the 'Ethnic Foods' section at the supermarket. Serve hot with fried bread or rice, if desired.
Provided by SAI
Categories World Cuisine Recipes Asian Indian
Yield 5
Number Of Ingredients 11
Steps:
- Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
- In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
- After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 10.6 g, Cholesterol 52.7 mg, Fat 13.8 g, Fiber 3 g, Protein 23 g, SaturatedFat 2 g, Sodium 303.7 mg, Sugar 4.2 g
BUTTER CHICKEN WITH PEAS
Indian food is inviting, comforting and complex. Growing up in the Midwest, we didn't often eat foods with this much flavor. We will always remember our first bite of Indian takeout because we had never tasted anything like it before. Today, we're making our version of a dish we've enjoyed at our favorite restaurants: butter chicken. We start with tender whole chicken thighs and a buttery spiced tomato sauce, then add peas and yogurt to make it our own.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Put the rice in a saucepan with 2 cups of water. Season with salt. Bring to a boil, then cover and reduce heat to maintain a bare simmer. Cook for 20 minutes, then allow to rest (or follow the package instructions). Alternatively, use a rice cooker.
- Meanwhile, season the chicken thighs with salt and pepper. Place a large skillet with high sides over medium-high heat. Add the vegetable oil, then place the chicken in the skillet skin-side down and cook until the skin is nice and brown, 6 to 8 minutes. Flip and cook on the other side for another 5 minutes. Reserve to a plate.
- Melt the butter in the same skillet over medium heat. Add the onion, jalapeno, garlic and ginger and saute for 3 minutes, scraping to incorporate the fond from the chicken. Stir in the garam masala, paprika, cumin, curry powder, turmeric, sugar and 2 teaspoons black pepper and toast with the onions for a minute. Pour in the tomato puree and heavy cream.
- Bring to a simmer, then blend until smooth with an immersion blender. Taste the sauce and season with salt as necessary. Add the browned chicken thighs back to the sauce and simmer until tender and cooked through, 20 to 30 minutes depending on the size of the chicken thighs.
- When the chicken is fully cooked through and the sauce has thickened, add the peas. Taste and adjust seasoning as needed. Serve over basmati rice and garnish with yogurt and cilantro.
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.
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