KIP MET KERRIESAUS (BAKED CHICKEN WITH CURRY SAUCE)
This is a different and delicious way to serve baked or rotisserie chicken. It's a Dutch recipe. We never have left overs. The prep and cook time does not include the time to bake a chicken. I usually start with a fresh hot rotisserie chicken from the grocery store.
Provided by PanNan
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice and saute onion in butter until lightly browned.
- Add curry powder and flour and stir for a few minutes to absorb the butter and brown a bit.
- Slowly add stock, stirring constantly to avoid lumps.
- Simmer for approximately ten minutes or until thickened.
- Meanwhile cut chicken into serving pieces and arrange on platter.
- Add creme or milk to the sauce, stir and pour sauce over chicken.
- Serve with rice.
CHICKEN WITH CURRY SAUCE
Make and share this Chicken With Curry Sauce recipe from Food.com.
Provided by English_Rose
Categories Curries
Time 50m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- Cut the chicken into bite-size pieces, season with salt and freshly ground white pepper and dust with cornstarch.
- Heat a wok over a high heat, and add half of the peanut oil. Add the chicken and stir-fry for about 6 minutes, until golden brown. Remove and set aside.
- Rinse out and dry the wok, and heat the remaining oil. Add the garlic, ginger and chili and stir-fry for 40 seconds or so. Stir in the onion and stir-fry for a further 40 seconds.
- Tip in the carrot and broccoli florets and fry for 1 minute.
- Pour in the chicken stock, and add the star anise, turmeric, curry powder and brown sugar - bring to the boil.
- Mix the cornstarch and water together to make a smooth paste and stir into the curry sauce. Cook for 2-3 minutes, until thickened.
- Return the chicken to the sauce and cook for 3-4 minutes, until the chicken is warmed through. Garnish with scallion and serve with jasmine rice.
Nutrition Facts : Calories 730.5, Fat 34.1, SaturatedFat 6.4, Cholesterol 138.9, Sodium 1156, Carbohydrate 43.6, Fiber 4.4, Sugar 15.9, Protein 63.2
CHICKEN KATSU CURRY
Curry was introduced to Japan by the British more than a century ago, and has become a favorite dish to make at home. This recipe combines a rich curry sauce with a crispy, fried chicken cutlet. Perfect to serve with steamed Japanese rice and radish pickles. Serve with steamed Japanese rice, red and yellow daikon pickles, tonkatsu sauce, soft-boiled eggs, and Japanese 7-spice seasoning.
Provided by Dav3d
Time 1h25m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a pot over medium-high heat. Add onions to the hot oil and fry until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
- Remove from the heat and add curry sauce mix; stir well until all pieces are dissolved. If you'd like to add seasonings, add ketchup, Worcestershire, jam, and soy sauce. Simmer for 10 to 15 minutes, or longer if you'd like it thicker.
- While the curry is infusing, flatten the chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper. Drench in flour, then egg, and then coat generously with panko bread crumbs.
- Heat oil in a separate saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into the hot oil and fry until golden brown, about 3 minutes per side.
- While the chicken is cooking, stir 1 teaspoon curry powder into the sauce.
- Slice cooked chicken into strips and spoon curry sauce over top.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 79 g, Cholesterol 127.3 mg, Fat 17.9 g, Fiber 5.7 g, Protein 41.5 g, SaturatedFat 3.4 g, Sodium 1590 mg, Sugar 8.7 g
BAKED CHICKEN CURRY
Flavorful and moist baked chicken breasts with Indian spices like curry powder. Great with brown rice. Serve over rice (brown basmati rice is quite tasty, but white or basmati would work well also). Doubling the recipe for the sauce ensures you'll have a ton to go over the rice.
Provided by WEESHEBEAST
Categories Main Dish Recipes Curries Chicken
Time 8h45m
Yield 3
Number Of Ingredients 11
Steps:
- Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
- Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
- Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.
Nutrition Facts : Calories 324.6 calories, Carbohydrate 19.8 g, Cholesterol 80.7 mg, Fat 13.5 g, Fiber 5.1 g, Protein 32.5 g, SaturatedFat 2.7 g, Sodium 679.8 mg, Sugar 8.2 g
CHICKEN WITH CURRY SAUCE
A mild curry sauce complements the tender chicken and sweet apples in this speedy microwave main dish. "This rapid recipe is perfect for the working gal. I like to serve it over aromatic basmati rice, says Janet Boulger of Botwood, Newfoundland.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.
Nutrition Facts : Calories 257 calories, Fat 8g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 399mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
SAUTEED CHICKEN BREASTS WITH CURRY SAUCE
Steps:
- Place chicken breast halves between layers of plastic wrap and pound to 1/4-inch thickness. Place 5 tablespoons flour in pie dish. Whisk egg whites, egg, 4 1/2 teaspoons curry powder and salt in shallow bowl to blend. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Coat 3 chicken breasts with flour, shaking off excess. Dip into egg mixture. Add to skillet and sauté until cooked through, about 2 minutes per side. Transfer to platter. Repeat with 2 teaspoons oil and remaining chicken. Tent chicken with foil to keep warm.
- Heat remaining 1 teaspoon vegetable oil in same skillet over medium-high heat. Add garlic, remaining 1 tablespoon flour and remaining 1 teaspoon curry powder and stir 30 seconds. Gradually whisk in broth. Bring to boil, whisking constantly. Boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. Return chicken to skillet and turn to coat with sauce. Transfer chicken to platter. Drizzle with any remaining sauce and serve.
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