Curry Yogurt Chicken Wings Food

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CHICKEN-CHICKPEA CURRY



Chicken-Chickpea Curry image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 plum tomatoes, chopped
2 large shallots, halved
1 2-inch piece ginger, peeled
1/2 to 1 jalapeno pepper, seeded
1 teaspoon curry powder
Kosher salt
3 tablespoons vegetable oil
2 15-ounce cans chickpeas, drained and rinsed
2 cups shredded rotisserie chicken (skin removed)
2 cups frozen cut okra or sliced fresh okra
1/4 cup chopped fresh cilantro, plus more for topping
Plain yogurt and naan bread, for serving (optional)

Steps:

  • Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
  • Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
  • Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.

Nutrition Facts : Calories 376 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 50 milligrams, Sodium 742 milligrams, Carbohydrate 40 grams, Fiber 8 grams, Protein 24 grams

CHICKEN AND YOGHURT CURRY



Chicken and Yoghurt Curry image

A tasty Northern Indian Curry - not too hot, and easy to prepare--extra chili or hot sambal can be added by the individual--if they are hot heads!!

Provided by JoyfulCook

Categories     Curries

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons cooking oil or 1 1/2 tablespoons ghee
2 lbs skinless chicken thighs
1 onion, medium diced
3 garlic cloves, crushed
1/2 cup fresh coriander
1 teaspoon grated fresh ginger
1 teaspoon turmeric, ground
1 1/2 teaspoons garam masala, ground
3/4-1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup low-fat yogurt
2 tomatoes, ripe skinned and chopped

Steps:

  • Place onion, ginger, crushed garlic and fresh coriander in blender. Blend as smooth as possible adding a small amount of water if necessary.
  • Heat oil in large pan and fry the blended mixture on low heat for 2-3 minutes. Add turmeric, Garam Masala, salt and chili, fry for a further minute.
  • Stir in yoghurt and tomato; simmer for 5 minutes. Add chicken, turning to coat. Simmer gently for 40 minutes. Thicken if necessary.
  • Serve with rice, and accompaniments.

3-INGREDIENT CURRY GRILLED CHICKEN WINGS



3-Ingredient Curry Grilled Chicken Wings image

Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.

Provided by Rhoda Boone

Categories     3-Ingredient Recipes     Chicken     Grill     Grill/Barbecue     Curry     Yogurt     Summer     Dinner

Yield 4 servings

Number Of Ingredients 6

2 pounds chicken wings (flats and drumettes attached or separated)
1/2 cup plain yogurt
1 tablespoon plus 2 teaspoons curry powder
1 tablespoon vegetable oil
1 1/2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more

Steps:

  • Pat wings very dry with paper towels. Whisk yogurt, curry powder, oil, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add wings and toss to coat. Cover bowl with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill at least 30 minutes.
  • Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, another 5-10 minutes.
  • Transfer wings to a platter. Season with salt and pepper and serve immediately.
  • Do Ahead
  • Wings can be marinated 1 day ahead; keep chilled.

CURRY & MANGO CHUTNEY CHICKEN WINGS



Curry & Mango Chutney Chicken Wings image

We have an annual cook-off at our cabin. One time the theme was wings and ribs, so I made wings with chutney, and everyone cheered. The flavors are refreshing on warm days. -Lori Stefanishion, Drumheller, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 1 dozen (1 cup sauce).

Number Of Ingredients 13

1/4 cup plain Greek yogurt
1/4 cup mango chutney
2 tablespoons curry paste
2 tablespoons lemon juice
2 garlic cloves, minced
12 chicken wings (about 3 pounds), wing tips removed if desired
SAUCE:
3/4 cup plain Greek yogurt
1/2 cup finely chopped peeled English cucumber
3 tablespoons minced fresh cilantro
1 teaspoon lemon juice
1 garlic clove, minced
1/4 teaspoon salt

Steps:

  • In a large resealable plastic bag, combine the first five ingredients. Place chicken wings in bag; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small bowl, mix sauce ingredients until blended. Refrigerate, covered, at least 1 hour., Preheat oven to 400°. Drain chicken, discarding marinade. Place wings on a rack in a foil-lined 15x10x1-in. baking pan. Bake 45-50 minutes or until juices run clear, turning every 15 minutes. Serve with sauce.

Nutrition Facts : Calories 170 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 207mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 12g protein.

FRIED CURRY CHICKEN



Fried Curry Chicken image

Chicken strips are coated in a creamy, spicy yogurt sauce, dipped in bread crumbs, and fried in butter. Set aside some of the yogurt mixture to use as a delicious dipping sauce.

Provided by OBERPRILLER

Categories     World Cuisine Recipes     Asian     Indian

Time 8h30m

Yield 4

Number Of Ingredients 10

1 ½ cups plain yogurt
3 tablespoons lemon juice
¾ teaspoon curry powder
¾ teaspoon onion powder
¾ teaspoon salt
¾ teaspoon garlic powder
1 pound skinless, boneless chicken breast halves - cut into 1 inch strips
¾ cup dry bread crumbs
¼ cup all-purpose flour
½ cup unsalted butter

Steps:

  • In a large bowl, mix the yogurt, lemon juice, curry powder, onion powder, salt, and garlic powder. Set aside 1 cup of the mixture to use as a dipping sauce. Place the chicken in the bowl, and coat with the mixture. Marinate in the refrigerator 8 hours or overnight.
  • In a bowl, mix the breadcrumbs and flour. Dredge the coated chicken in the breadcrumb mixture.
  • Melt the butter in a skillet over medium-low heat. Discard remaining yogurt mixture. Fry the coated chicken in the skillet 15 minutes, or until juices run clear. Serve with the reserved dipping sauce.

Nutrition Facts : Calories 519.2 calories, Carbohydrate 29.3 g, Cholesterol 135.8 mg, Fat 29.2 g, Fiber 1.4 g, Protein 34.2 g, SaturatedFat 16.7 g, Sodium 712.6 mg, Sugar 8.3 g

CURRY-YOGURT CHICKEN WINGS



Curry-Yogurt Chicken Wings image

Provided by Mark Bittman

Categories     easy, appetizer

Time 45m

Number Of Ingredients 7

3 pounds of chicken wings
1/2 cup yogurt
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon curry powder
1 teaspoon cumin
salt and pepper

Steps:

  • Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
  • Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
  • Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
  • While the wings cook, combine 1/2 cup yogurt, 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon curry powder, 1 teaspoon cumin, salt and pepper in a large bowl.
  • When the wings are cooked, add them to the bowl with the sauce and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED CURRY CHICKEN THIGHS



Grilled Curry Chicken Thighs image

These grilled curry chicken thighs are juicy and flavorful. It requires minimal hands-on time and only 4 ingredients!

Provided by Shinee

Categories     Main Course

Time 1h45m

Number Of Ingredients 4

¾ cup plain greek yogurt
3 tablespoons Madras curry powder
1 teaspoon salt
6-8 chicken thighs

Steps:

  • Combine the yogurt, curry powder and salt in a large ziplock bag.
  • Add chicken and turn to coat. Refrigerate for at least an hour or overnight.
  • Heat the grill to medium.
  • Remove the chicken from the bag and place on the grill.
  • Grill the chicken until cooked through, about 35 minutes. Rest for 5 minutes before serving.
  • Serve with steamed rice for a complete meal.

Nutrition Facts : Calories 544 kcal, Sugar 2 g, Sodium 970 mg, Fat 39 g, SaturatedFat 10 g, Carbohydrate 6 g, Fiber 2 g, Protein 43 g, Cholesterol 224 mg, TransFat 1 g, UnsaturatedFat 24 g, ServingSize 1 serving

CURRY MARINADE CHICKEN WINGS



Curry Marinade Chicken Wings image

From the files of ...Me! Caution for peanut allergies: recipe calls for peanut oil. Can easily be doubled for 16 wings.

Provided by Oolala

Categories     Lunch/Snacks

Time 35m

Yield 8 wings, 2 serving(s)

Number Of Ingredients 8

1 teaspoon fresh ginger, peeled, minced
1/4 cup peanut oil
1 tablespoon lemon juice
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon Dijon mustard
salt, to taste
8 chicken wings

Steps:

  • Rinse chicken under cold, running water and pat dry in paper towels; set aside.
  • Combine ginger, oil, lemon juice, curry, cumin, mustard and salt in a non-aluminim (non-reactive) bowl, and stir and set aside.
  • Add wings to marinade and turn until evenly coated.
  • Set aside to marinate at least 15 minutes.
  • Preheat oven to 475 degrees.
  • Arrange wings in a single layer in a baking pan and bake, uncovered, basting occasionally about 10 minutes per side or until browned.

Nutrition Facts : Calories 692.1, Fat 59.1, SaturatedFat 13.4, Cholesterol 150.9, Sodium 175.1, Carbohydrate 3.1, Fiber 1.3, Sugar 0.3, Protein 36.7

CHICKEN WINGS WITH CURRY-YOGURT GLAZE



Chicken Wings with Curry-Yogurt Glaze image

Categories     Chicken     Appetizer     Bake     Yogurt     Curry     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

1 1/3 cups plain yogurt
1 cup chopped onion
1/4 cup plus 2 tablespoons chopped fresh cilantro
4 large garlic cloves, crushed
4 teaspoons ground cumin
4 teaspoons curry powder
1 1/4 teaspoons ground ginger
2 pounds chicken wings

Steps:

  • Combine first 7 ingredients in a large bowl. Season to taste with salt and pepper. Set aside 1/2 cup marinade, turning to coat well. Cover with plastic, refrigerate 4 hours or overnight.
  • Preheat oven to 350°F. Transfer chicken to baking sheet. Season with salt. Bake until tender and crusty, turning and basting with reserved marinade, about 1 hour.

CHICKEN CURRY



Chicken Curry image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 13

1 1/2 pounds chicken, boneless and skinless
2 teaspoons cumin
4 teaspoons flour
2 tablespoons oil
1 cup chicken stock
1 tablespoon butter
1 cup frozen peas, thawed
1 medium onion, chopped
2 carrots, peeled and sliced on diagonal
1/4 cup heavy cream
Salt and pepper, to taste
1 1/2 tablespoons curry powder
1 teaspoon cinnamon

Steps:

  • Cut chicken into 1 inch cubes. In large skillet saute chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice
  • For the rice: Cook Basmati rice according to package directions

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INDIAN CHICKEN CURRY WITH YOGURT - ALL INFORMATION ABOUT ...
Yogurt Chicken Curry Recipe | ChefDeHome.com tip www.chefdehome.com. Yogurt Chicken Curry - The chicken curry from Northern India which is must try for every Indian food lover. This flavorful curry has no sugars, no nuts, no creams but a simple and flavorful Indian mother sauce base made with yogurt, onion, garlic and spices.
From therecipes.info


YOGURT CURRY CHICKEN WINGS RECIPE - SIMPLE CHINESE FOOD
Yogurt Curry Chicken Wings. There was a time when I started to travel no longer to look around aimlessly, Once again, travel is no longer a movement of footsteps, but more like the exploration of taste buds. In some places, there are no proud mountains, no vast sea, But uniqueness is that a touch of deliciousness makes people linger, The travel began to smell, From sweet and sour …
From simplechinesefood.com


10 BEST CURRY CHICKEN WINGS RECIPES - YUMMLY
The Best Curry Chicken Wings Recipes on Yummly | Baked Thai Coconut Curry Chicken Wings, Japanese Pork Curry Bowl, Shrimp Curry. ... Chicken Curry with Coconut Milk and Greek Yogurt Receitas Da Felicidade! chicken stock, peanut oil, garlic cloves, basil leaves, tomato and 16 more. Crispy Triangles with Black Sausage, Loquat and Curry Kooking. black …
From yummly.co.uk


WHAT TO EAT WITH CURRY CHICKEN WINGS? – KENNEDYS CURRY
Compared with fried chicken wings, baked chicken wings are healthier options, says dietitians Kathy Rankell and Amy McCarthy, who oversee the UCI Health Weight Management Program. Fried chicken wings are rich in calories, fat and sodium because they are so frequently served. Two pieces of fried chicken – one in each category – will have 309 …
From kennedyscurry.com


CHICKEN PLAIN YOGURT - RECIPES | COOKS.COM
Fold the tips in back of the chicken wings and place them in ... hours. Serve with rice which has been steamed with raisins and slivered almonds. Ingredients: 5 (wings .. yogurt ...) 3. BUFFALO CHICKEN DIP. Preheat oven to 350°F. Combine ... until smooth. Add chicken and mix well. Slowly add ... chips or fresh veggies. May also be served chilled. Ingredients: 4 (yogurt ...) 4. …
From cooks.com


CHICKEN CURRY YOGURT ARCHIVES - COOL FOOD DUDE
chicken curry yogurt Garlic and Paprika Chicken Curry . Garlic and Paprika Chicken Curry, The Curry Guy Light by Dan Toombs. Photography by Kris Kirkham. In Curry Guy Light, Dan Toombs, aka the Curry Guy, showcases over 100 recipes that are: Lower in carbs and calories than most other Indian recipes Lower in fat and salt without lacking flavour Delicious and fresh …
From coolfooddude.com


CHICKEN WINGS WITH CURRY YOGURT GLAZE RECIPES
While the wings cook, combine 1/2 cup yogurt, 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon curry powder, 1 teaspoon cumin, salt and pepper in a large bowl. When the wings are cooked, add them to the bowl with the sauce and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary ...
From tfrecipes.com


YOGURT CURRY CHICKEN - RECIPES | COOKS.COM
Combine small amount of yogurt with cornstarch and return to ... bell pepper, onion, curry powder, salt, pepper, and broth ... minutes. Stir in chicken and simmer 2-4 minutes. Add ... gently. Serve over rice.
From cooks.com


CHICKEN WINGS WITH YOGURT SAUCE – QUALIKO. FROZEN CHICKEN MEAT
1. First, marinate the chicken in the marinade, and then fill with yogurt and mix everything. 2. Rinse the rice and let the rice dry. 3. Cut onions, grate ginger on a fine grater, and cut tomatoes in small cubes. 4. Soak raisins, and fill the almonds with boiling water to remove the skin. If you want to use chickpeas, pre-soak it for the night ...
From qualikoglobal.com


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