EASY CHICKEN CURRY
Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.
Provided by Aurelie Stalnaker
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
- Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)
Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g
EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, turmeric, chili powder, ground cumin, garam masala, ground ginger, white wine vinegar, oil, red chili, tomato, water, salt, pepper, rice, fresh coriander
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the chicken into bite-size pieces.
- Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
- Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
- Add the chili, chopped tomatoes, water, salt, and pepper.
- Mix well and bring to a boil.
- Simmer for 1 hour, until the sauce has thickened.
- Serve with rice and chopped coriander.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 9 grams, Fat 13 grams, Fiber 3 grams, Protein 48 grams, Sugar 3 grams
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.
EASY CHICKEN CURRY WITH VEGETABLES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.
EASY CHICKEN CURRY RECIPE
I've found a hack to making the most delicious Indian Chicken Curry in just 30 minutes! I love this recipe because it has all those warm spicy Indian flavors, but there are only two spice blends called for (yellow curry and garam masala). The curry sauce has a great depth of flavor, and it's so easy to make. Perfect for a weeknight!
Provided by Karen
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- In a large saute 12-inch skillet, toast the spices in a dry pan. This 2 minute process wakes up their flavor so much! Add 2 tablespoons curry powder, 1 and 1/2 teaspoons garam masala, and 1/4 teaspoon cayenne pepper to the dry pan and set over medium heat. Let toast for 1-2 minutes, keeping a careful eye on it. Don't walk away and let it burn. Continually stir the dry spices so they don't scorch. After about 90-120 seconds, remove from heat and scrape into a small bowl.
- Chop 1 and 1/2 pounds chicken breast into bite size chunks, 1-2 inch pieces. Sprinkle with 1 teaspoon kosher salt. Add the raw chicken pieces to a medium bowl.
- Sprinkle the chicken in the bowl with HALF of the toasted spices. Stir to mix it together and get all the chicken coated.
- Open the can of coconut milk and dump it on the chicken. We're going to let it marinate for a hot minute while we chop our veggies.
- Chop the onion and jalapeno. Make sure you get all the seeds and membranes out of the jalapeno unless you like it really spicy!
- Smash, peel, and mince the garlic, you will need 3-4 cloves to get 1 tablespoon. (Or you can use the jarred garlic if you're in a rush) Peel the ginger with a spoon (it's the best way!) and mince up 1 tablespoon (save the rest of your ginger in the freezer for next time!)
- Add 3 tablespoons olive oil to the same large skillet from before. Set over medium high heat.
- When the oil is hot and shimmery, add the chopped onion and jalapeno. Add all the remaining toasted spices to the onions. Let saute for 4-6 minutes, until the onions are translucent. If the spices are starting to stick to the pan, add a little more oil.
- Add the minced garlic and ginger and saute for 1 minute until fragrant. Do not let it brown, turn down the heat if necessary, or add a bit more oil.
- Add 1 tablespoon lemon juice to the pan (about half a lemon).
- Add the coconut milk and chicken to the pan. Add 1 cup chicken broth and stir. Turn the heat back up to medium high if you moved it down.
- Let the mixture come to a gentle boil over medium high heat, then reduce the heat to a simmer over medium low heat. Make sure there is a slow bubble happening.
- In a small bowl, add 2 tablespoons water and 1 tablespoon cornstarch. Stir it together until there are no lumps (add a bit more cold water if necessary). Add the cornstarch slurry to the chicken curry and stir.
- Let the curry simmer on the lowest heat you can while still maintaining a slow bubble. The curry is done when the chicken is cooked through, it should take about 5-8 minutes depending on how large your chicken pieces are. Test the chicken by splitting a piece with your wooden spoon to see if it's cooked. Once the chicken is cooked, remove from heat immediately so that it doesn't get overcooked and tough.
- Chop about 1/2 cup of cilantro and stir into the curry.
- Serve hot with Jasmine rice or Basmati rice, Homemade Naan, or Buttery Roti!
Nutrition Facts : Calories 340 kcal, Carbohydrate 7 g, Protein 26 g, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 73 mg, Sodium 674 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
EASY CHICKEN CURRY
This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt
Provided by Esther Clark
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
- Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.
Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium
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