CHICKEN-CHICKPEA CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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