CHICKEN FINGERS WITH CURRIED KETCHUP
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.
- Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.
- Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli.
Nutrition Facts : Calories 330, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 155 milligrams, Sodium 1190 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 37 grams
FINGER-LICKING CURRIED CHICKEN
Make and share this Finger-Licking Curried Chicken recipe from Food.com.
Provided by carolgreen
Categories Lunch/Snacks
Time 3h15m
Yield 1/2 breast, 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix together curry powder, thyme, scallion, hot pepper, cayenne pepper, black pepper, garlic, ginger, onion, and salt.
- Sprinkle seasoning mixture on chicken.
- Marinate for at least 2 hours in the refrigerator.
- Heat oil in skillet over medium flame.
- Add chicken and sauté.
- Add water and allow chicken to cook over medium flame for 30 minutes.
- Add diced potatoes and cook for an additional 30 minutes.
- Add onions and cook 15 minutes more or until meat is tender.
Nutrition Facts : Calories 60.9, Fat 2.4, SaturatedFat 0.3, Sodium 348.4, Carbohydrate 9.4, Fiber 1.3, Sugar 1.5, Protein 1.1
CALYPSO CURRIED CHICKEN
As a result of trade with India, during the eighteenth century, this hearty curried chicken dish became popular in England and the American colonies, especially in seaports.
Provided by Chef mariajane
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Drain pineapple, reserving juice. Set aside. Rinse chicken; pat dry. IN a plastic bag combine flour, 1 teaspoons curry powder, 1/2 teaspoons alt, and pepper. Add chicken breasts, one at a time, and shake to coat well.
- IN a large, heavy skillet brown the chicken on both sides in hot oil over medum-high heat. Remove chicken from skillet. IN the oil remaining in the skillet, cook green pepper, onion, and garlic till tender but not brown. Stir in drained pineapple (saving juice), undrained tomatoes, currants, 1 tablespoons curry powder, crushed red pepper, and 1/8 teaspoons salt. Bring mixture to a boiling; return chicken to the skillet. Cover and simmr for 8-12 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm.
- Stir together cornstarch and reserved pineapple juice; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. If desired, garnish with cashews.
Nutrition Facts : Calories 384.6, Fat 14.1, SaturatedFat 2.4, Cholesterol 68.4, Sodium 668.6, Carbohydrate 34.7, Fiber 4.4, Sugar 15.8, Protein 31.9
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