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 CURRY IN A HURRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
- Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.
- Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.
CURRY IN A HURRY
Curry needn't be a chore-like undertaking - here's a curry you can prepare in minutes
Provided by Mary Cadogan
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
- Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.
Nutrition Facts : Calories 195 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 0.75 milligram of sodium
TOFU CURRY
Make and share this Tofu Curry recipe from Food.com.
Provided by English_Rose
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the onions, garlic, tomatoes, and ginger together in a saucepan and cook for 3-4 minutes, until the onion has softened.
- Add the dried spices, thyme, jalapeno peppers and water (or stock) and simmer over a low heat for about 7 minutes.
- Stir in the tofu and cook for a further 8 minutes. Serve with boiled rice.
Nutrition Facts : Calories 156.6, Fat 7.2, SaturatedFat 1.1, Sodium 22.9, Carbohydrate 14.3, Fiber 3.1, Sugar 5.5, Protein 13.1
CURRY IN A HURRY
This is such a favourite fallback of mine, I would never be without the staples I need to make it: coconut milk and green curry paste in the cupboard; various packages of green vegetables in the freezer. Of course, there are the other bits and pieces, too, but these are the main ones. The chicken thigh fillets I buy as and when I need them. If you want to make this with fresh vegetables rather than frozen, then up the water (keeping the amount of stock concentrate the same) and indeed I would double it to 2 cups. But if using frozen, I find it easier to use a cappuccino cup, or some such, and just measure out 1 1/2 cups of each frozen green veg rather than weigh. The chicken, anyway, comes in packets, so it just keeps everything easy and straightforward.This is what to cook when you find out mid afternoon that you've somehow acquired 6 people for dinner.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.
- Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.
- Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
- Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.
CYN'S TOFU CURRY IN A HURRY
I found a recipe online and adapted to my own likings and it turned out fantastic! I fell in love and I think this is my FAVORITE tofu dish right now!!
Provided by Cynna
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Press the tofu for 10-15 minutes, You do this by putting the block of tofu on a plate, Place another plate on top and weight that plate with something heavy like a big can of tomatoes, Drain the liquid.
- You can skip this step but it makes the tofu a little meatier and less watery.
- Cut the tofu into 1/2" cubes.
- Heat oil in a large skillet or wok.
- Stir in the ginger and add the garlic and onions and let saute for a few minutes.
- Add the tofu and cook over medium-high heat, stirring frequently until the tofu is lightly browned on most sides, about 5 minutes.
- Open can of tomatoes and crush with your hands into the skillet.
- Now add your curry powder, cinnamon, and chili powder.
- Stir occasionally until liquid from tomatoes has reduced.
- Add finely chopped cilantro or parsely (or both, as I do).
- Stir in and let cook 1 minute.
- Remove from heat.
- Salt and pepper to taste and serve over hot rice!
TOFU CURRY
Make a quick and summery veggie curry with tofu and spinach for an easy midweek meal. Serve with lime wedges and wholemeal chapatis.
Provided by Nadine Brown
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Heat 1/2 tbsp of the oil in a large, wide, non-stick frying pan over a medium-high heat. Fry the tofu with a pinch of salt for 5 mins, turning every couple of minutes until golden brown. Remove to a plate using a slotted spoon.
- Add the remaining oil to the pan, then fry half the onions for 5 mins, stirring often until golden brown. Add the ginger and garlic paste, stir-frying for a minute, then add the turmeric and cook for another 30 seconds to release the flavour.
- Stir in the coconut milk, then return the tofu to the pan along with the lime juice and 100ml water, and simmer for 5 mins. Stir in the spinach and the coriander, and cook for 1 min until wilted, then season.
- Serve the curry in bowls topped with the coriander leaves and the remaining onion, the lime wedges for squeezing over, and the chapatis on the side.
Nutrition Facts : Calories 318 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium
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.
CHICKEN CURRY IN A HURRY
Make and share this Chicken Curry In A Hurry recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside.
- Place the chicken in a medium bowl.
- Combine the paprika and pepper.
- Sprinkle over the chicken and toss until coated.
- Spray an unheated, large no-stick skillet with no-stick spray.
- Heat the skillet over medium-high heat.
- Add the chicken.
- Cook and stir for 3 to 4 minutes or until the chicken is no longer pink.
- Stir in the yogurt mixture.
- Cook and stir for 2 minutes.
- Serve over the rice.
Nutrition Facts : Calories 282.1, Fat 3.3, SaturatedFat 0.8, Cholesterol 69.6, Sodium 339.2, Carbohydrate 31.1, Fiber 3, Sugar 4.9, Protein 30.6
BEEF CURRY IN A HURRY
A fun, delicious curry in a hurry is made in 4 easy steps. An unusual grouping of flavors that really 'dance and sing'. This main dish is very adaptable using any assortment of chopped fresh veggies. Inventive, yet simple. Enjoy!
Provided by CWENGER
Categories Main Dish Recipes Curries
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
- While rice is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir in tomato sauce, curry powder, salt, and pepper. Simmer until liquid is almost absorbed, 5 to 7 minutes.
- Whisk vinegar and sugar together in a medium bowl. Add carrots, bell pepper, and cauliflower and toss until vegetables are coated with vinegar mixture.
- Puree peas with 2 tablespoons water in the bowl of a food processor until thick and smooth.
- Layer plates with rice, peas, beef, and vegetables.
Nutrition Facts : Calories 598.9 calories, Carbohydrate 79 g, Cholesterol 69.6 mg, Fat 19 g, Fiber 8.7 g, Protein 29.7 g, SaturatedFat 7.3 g, Sodium 723.5 mg, Sugar 26.5 g
EASY CHICKEN CURRY IN A HURRY
Make and share this Easy Chicken Curry In A Hurry recipe from Food.com.
Provided by swirlycinnacakes
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
- Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.
- Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.
- Garnish with cilantro or parsley and serve with rice.
Nutrition Facts : Calories 271.8, Fat 14.7, SaturatedFat 8.1, Cholesterol 91.1, Sodium 105.5, Carbohydrate 5.7, Fiber 0.6, Sugar 1.3, Protein 28.4
CURRY IN A HURRY
Make and share this Curry in a Hurry recipe from Food.com.
Provided by Chrissyo
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat large saucepan with cooking spray and cook onion, capsicum, garlic and curry powder, stirring, until onion is soft.
- Add undrained tomatoes, chickpeas and potato and simmer, covered, for about 20 minutes or until potato is tender, stirring occasionally. Top with yoghurt.
Nutrition Facts : Calories 360, Fat 3.2, SaturatedFat 0.8, Cholesterol 2.6, Sodium 475.2, Carbohydrate 72.9, Fiber 13.1, Sugar 7.3, Protein 13.1
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