Jennys Chicken Curry Food

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JENNY'S CHICKEN CURRY



Jenny's Chicken Curry image

Make and share this Jenny's Chicken Curry recipe from Food.com.

Provided by jenny butt

Categories     Curries

Time 50m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 9

1/2-1 kg boneless skinless chicken breasts or 1/2-1 kg skinless boneless chicken tenderloins
1 large onion, finely chopped
4 -5 garlic cloves (or to taste)
3 -4 tablespoons olive oil
2 tablespoons raw sugar
salt (to taste )
2 -3 tablespoons bolsts curry powder (hot or mild to taste)
2 -3 cups water
5 -6 large potatoes, diced small, reduce heat, simmer approx 8 to 10 mins

Steps:

  • Heat oil in stockpot until smoking.
  • Remove from heat and add sugar.
  • Return to heat and caramelize to a golden.
  • Add chicken to pot, brown stir. Add onion and garlic; stir and lower heat. Simmer approximately 8-10 minutes.
  • Add other ingredients and potatoes.
  • Mix curry powder with 2- 2 1/2 cups water, and add to pot.
  • Add more water so that liquid just covers ingredients.
  • Turn heat to high.
  • When chicken cooked, and potatoes soft, mash down some of the potatoes to thicken sauce.
  • Simmer for further 5 minutes.
  • Serve hot in a bowl, OR place small amount in centre of a ROTI bread wrap, fold bottom over, then top down over bottom then both sides inches CONGRATULATIONS-- you've just made a chicken roti.

JENNIE'S HEAVENLY SLOW COOKER CHICKEN



Jennie's Heavenly Slow Cooker Chicken image

This is the best chicken slow cooker recipe ever, and I've tried a lot of them. I can't remember where I originally got it from; my version has been tweaked a little. I don't like mushrooms, but the mushrooms in the condensed soup are really big and easy to take out. Serve over hot cooked rice.

Provided by Jennie Hood Flynn

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h5m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
1 (8 ounce) container chive and onion cream cheese
½ cup dry white wine
4 skinless, boneless chicken breast halves

Steps:

  • Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

Nutrition Facts : Calories 455.9 calories, Carbohydrate 13 g, Cholesterol 133.3 mg, Fat 28.3 g, Fiber 0.6 g, Protein 26 g, SaturatedFat 17.6 g, Sodium 1671.6 mg, Sugar 7 g

CHICKEN CURRY IN A HURRY



Chicken Curry in a Hurry image

Watch out or you might get pulled over for a speeding ticket in the kitchen! Ready in 20 minutes. :)

Provided by PalatablePastime

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
2 tablespoons canola oil
1 tablespoon curry powder
1 medium onion, sliced
2 garlic cloves, minced
1 cup chicken broth
1/3 cup golden raisin
1 1/2 tablespoons tomato paste
1/4 cup chopped fresh cilantro
1/4 cup plain nonfat yogurt

Steps:

  • Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
  • Heat oil in a large skillet over medium-high heat.
  • Add chicken and cook until lightly browned; then add curry powder and toss to coat.
  • Remove from pan.
  • Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.
  • Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
  • Garnish with cilantro and a dollop of yogurt.
  • Serve with quick cooking minute rice, if desired.

CHICKEN CURRY



Chicken Curry image

This recipe is different from typical chicken curry recipes-it doesn't use any yogurt or tomatoes-simply spices, adopted from a Pakistan fried...delicious.

Provided by Danine

Categories     Southwest Asia (middle East)

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

0.5 (14 1/2 ounce) can chicken broth
4 boneless skinless chicken breasts, cut into cubes
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon garlic powder
2 -4 tablespoons curry powder
1/2 teaspoon crushed red pepper flakes
1 tablespoon minced garlic clove
1/4 cup diced white onions or 1/4 cup yellow onion
1/4 cup diced green pepper
4 -5 tablespoons oil

Steps:

  • In large skillet, heat oil over medium-high heat.
  • brown all spices, onion and green pepper in oil.
  • add chicken to spice/oil mixture.
  • lightly brown chicken.
  • add chicken broth
  • cover pan for approximately 20 minutes (or until broth is absorbed).
  • serve warm with flour tortillas or rice.

Nutrition Facts : Calories 565.4, Fat 31.8, SaturatedFat 4.7, Cholesterol 136.9, Sodium 505.3, Carbohydrate 10.2, Fiber 3.2, Sugar 2.3, Protein 58.4

FIJI-INDIAN CHICKEN CURRY



Fiji-Indian Chicken Curry image

Indian curry chicken Fiji style. There are so many different styles of curry, this is just another one from the lovely island of Fiji. Our curies are a little different. Please share what you think of it.

Provided by Julumkana

Categories     Whole Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

4 -5 lbs chicken
2 onions
10 garlic cloves (lesun)
1 tablespoon ginger (adrak)
2 serrano peppers
2 tablespoons salt
1/2 teaspoon mustard seeds (sarso)
1/2 teaspoon cumin seed (jeera)
1 cinnamon stick (dalchini)
4 -5 cardamom (elaichi)
2 -3 cloves (lavang)
5 -6 curry leaves (tej pati)
3 tablespoons garam masala
1 tablespoon turmeric (haldi)
2 tablespoons canola oil
1/2 cup fresh coriander (dhania)
1 tablespoon lemon juice
1 (400 ml) can chicken stock (optional)

Steps:

  • Chop chicken into bit size stewing pieces.
  • Finely chop 1 onion and slice the other onion and set aside.
  • Combine garlic, serrano chillies, ginger in mortar and pestle and pound until it becomes a paste. Add 1 teaspoon salt to help make paste and so garlic doesn't fly away on you. You can also use a blender, but i find the mortar and pestle makes it more pasty without wasting any flavour from garlic.
  • Add garam masala, turmeric and some water to the garlic paste and mix to make a curry paste and set aside.Should be a runny consistency.
  • Heat canola oil in stewing pot.
  • Add cinnamon stick, mustard seed, cloves, cardamon seeds with shells removed and cummin to pot. Stir until seeds pop.
  • Add curry leaves. Watch out for oil splatter.
  • Add finely chopped onions and cook until well browned but do not burn. (The more brown, the more flavor).
  • Add curry paste and stir for a few minutes until garlic is well browned. Should be a nice yellowish color.
  • Add chicken and half of sliced onion and a punch of salt. If you are adding chicken stock later on, add less salt.
  • Stir and let cook until water comes out of chicken.
  • Cook until water evaporates and fry the chicken until slightly browned approximately 20 minutes for fryer chicken, longer for stewing or freerange.
  • Stir in remaining sliced onion.
  • If adding chicken stock add it now and bring to boil. This is great for when you have a cold. This is Indo-fijian chicken soup for the soul.
  • If you are health conscious, at this point i usually remove the excess fat that floats on top of the curry. Up to you if you want to leave it in, more flavor.
  • Add chopped coriander leaves and lemon juice. Remove from heat.
  • Serve over rice. Enjoy! ;-).

BEST CHICKEN CURRY



Best Chicken Curry image

Make and share this Best Chicken Curry recipe from Food.com.

Provided by Ratatouille245

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb of cubed chicken or 1 lb beef
1 tablespoon chili powder
2 tablespoons curry powder
1/2 teaspoon ginger
1/2 tablespoon paprika
3 garlic cloves, minced
1/2 onion, chopped
1 tomatoes, chopped
1/2 cup cilantro, chopped
2 tablespoons oil
3 bay leaves
1 -2 big potato
1 big carrot, cut into pieces
1 (13 1/2 ounce) can coconut milk
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
3 ounces water

Steps:

  • Place chopped onions into a pan. Add in the 2 tbls of oil and cook on medium high heat until onions are transparent.
  • Once onions are transparent put in either diced chicken or beef and cook for 6 minutes.
  • Mix in the coconut milk and water with the onions and chicken.
  • Add the spices and veggies to the milk mixture.
  • Simmer for at least 20-30 minutes. Stirring occasionally.
  • Server over steamed Basmati rice.

Nutrition Facts : Calories 613.7, Fat 45.4, SaturatedFat 24.1, Cholesterol 85, Sodium 730.3, Carbohydrate 29.6, Fiber 5.4, Sugar 5.4, Protein 26.5

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