CHICKEN MASSAMAN CURRY
This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.
Provided by pct2
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
- Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
Nutrition Facts : Calories 689.6 calories, Carbohydrate 47.3 g, Cholesterol 73.3 mg, Fat 41.2 g, Fiber 5.5 g, Protein 38.1 g, SaturatedFat 22.4 g, Sodium 1220.7 mg, Sugar 14.2 g
JAMAICAN CURRY CHICKEN
I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!
Provided by camsmum
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
- Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
- Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 13.8 g, Cholesterol 102.5 mg, Fat 20.3 g, Fiber 3.1 g, Protein 27.8 g, SaturatedFat 4.7 g, Sodium 1353.2 mg, Sugar 2.1 g
JAMAICAN STYLE CURRY CHICKEN
This is a recipe that I have put together over some various websites, verbal consultations and just experimenting on my own and with my family. Rich and hearty with a great flavor when you can't get the real thing in the islands. Try a variety of hot peppers to change the flavor - even sweet bell peppers give a different taste. Use fresh thyme to really bring out the fresh taste.
Provided by Ed G II
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
- Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 6.2 g, Cholesterol 30.4 mg, Fat 15.4 g, Fiber 2 g, Protein 12.5 g, SaturatedFat 2.6 g, Sodium 322.2 mg, Sugar 2.3 g
CAPE MALAY CHICKEN CURRY WITH YELLOW RICE
Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 26
Steps:
- Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
- Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
- About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.
Nutrition Facts : Calories 605 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
AUTHENTIC CHICKEN MADRAS
There is nothing quite like authentic Indian food prepared using a traditional recipe. This authentic chicken Madras dish is a must for those of you who enjoy a good old curry. You can cook this curry in the morning and leave it to infuse throughout the day to make it even more delicious.
Provided by Myree
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
- Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.
Nutrition Facts : Calories 423 calories, Carbohydrate 18.4 g, Cholesterol 96.9 mg, Fat 22.1 g, Fiber 4.1 g, Protein 38.4 g, SaturatedFat 4.1 g, Sodium 334.5 mg, Sugar 7.7 g
MADAGASCAR CHICKEN
Make and share this Madagascar Chicken recipe from Food.com.
Provided by Timothy H.
Categories Chicken Breast
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate chicken in lemon juice 30 min, drain and season with salt.
- and pepper to taste Saute over medium heat until cooked on outside but slightly pink inside. Drain oil and place chicken in a container and set aside Saute onions, stirring constantly, until slightly browned. Add bell peppers and garlic and saute 3-4 min, stirring constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to stew.
- Cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.
- NOTE: One pound shelled and deveined shrimp can be added to or.
- substituted for the chicken.
Nutrition Facts : Calories 518.2, Fat 25.8, SaturatedFat 17.8, Cholesterol 82.3, Sodium 132.7, Carbohydrate 38.8, Fiber 5.8, Sugar 11.7, Protein 37
MADAGASCAR CHICKEN
A very different way to spice up the same old chicken! Plus a name that may unspire kids to get excited about the recipe! I found this recipe while searching the web. Minor changes have been made to make this even better! NOTE: One pound shelled and deveined shrimp can be added to or substituted for the chicken.
Provided by Mamas Kitchen Hope
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Grate the lemon rind, removing the yellow only and leaving the bitter pith on the fruit. Reserve rind.
- Cut chicken into bite sized pieces and squeeze the juice of the lemon over the meat. Allow if to marinate for 30 minutes. Drain and season with salt and pepper to taste.
- In a hot skillet with a little oil or cooking spray, brown chicken over medium heat leaving chicken only partially cooked.
- Remove chicken and discard any oil, leaving just a light film or spray pan again. Add onions and cook until slightly browned.
- Add bell pepper and garlic and saute for 3 minutes. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and grated lemon rind.
- Return chicken to pan, cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached.
- Serve over a bed of steamed white rice.
Nutrition Facts : Calories 260.7, Fat 10.3, SaturatedFat 8.2, Cholesterol 65.8, Sodium 102, Carbohydrate 14.1, Fiber 2.7, Sugar 6.7, Protein 28.6
MADAGASCAR CHICKEN CURRY
This recipe is from my grandmother's recipe box. The newspaper clipping said that this recipe is from the Corsaire Restaurant, Mahé, Seychelles back in the 1960's.
Provided by Member 610488
Categories Curries
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Marinate chicken in lemon juice for 30 minutes, drain and season with salt and pepper to taste. Heat oil and add chicken. Saute over medium heat for 5 minutes. Remove chicken and place in a container and set aside.
- Saute onions until slightly browned. Add bell peppers and garlic and saute 3-4 minute Stir and reduce heat to simmer. Add coconut milk, ginger, cayenne powder, and lemon rind. Add the chicken back to the stew.
- Cover pot and simmer 30 minutes, or until thickened. If mixture is too thin, simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.
Nutrition Facts : Calories 568.5, Fat 39.1, SaturatedFat 19.5, Cholesterol 82.3, Sodium 123.6, Carbohydrate 25.2, Fiber 4.8, Sugar 12.5, Protein 33.6
CHICKEN IN COCONUT MILK FROM MADAGASCAR
Make and share this Chicken in Coconut Milk from Madagascar recipe from Food.com.
Provided by puppitypup
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Marinate the chicken in the lemon juice, lemon rind, salt and pepper for about an hour.
- Heat oil in dutch oven or large covered pot. Saute the onion and garlic for a few minutes.
- Add the chicken and continue to cook and stir until the chicken is nearly done.
- Reduce heat, add tomatoes and ginger and stir for a few minutes.
- Add coconut milk and simmer over low heat until chicken is fully cooked and sauce is thickened.
- Serve over rice.
DAD'S CURRIED CHICKEN
This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.
Provided by Ramin Ganeshram
Categories Dinner Curry Chicken Hot Pepper Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Garlic Herb
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
- Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
- Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
- Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.
MADAGASCAR COCONUT CHICKEN
This is a recipe from a friend of my Mom's who was from Madagascar. This is so delicious and simple. Enjoy!
Provided by French Texan
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut up the chicken breast into bite size pieces. Brown the chicken with the olive oil, but do not cook it completely. Add the chopped onion and let cook for about 1 minute, stirring it occasionally. Add the coconut cream and the can of chopped tomatoes. Add the chopped green onions. Add a dash of salt and dash of pepper. Let simmer for 1 hour covered, stirring occasionally.
- Optional: Add 1 chopped zucchini squash around the last 10 minutes.
- Serve with rice and you are done.
More about "madagascar chicken curry food"
COCONUT CHICKEN CURRY - I AM A FOOD BLOG
From iamafoodblog.com
SEYCHELLES-STYLE COCONUT CHICKEN CURRY - BOULDER …
From boulderlocavore.com
GUYANESE-STYLE CHICKEN CURRY - ALICA'S PEPPERPOT
From alicaspepperpot.com
MANGALORE CHICKEN CURRY WITH COCONUT - SAILUSFOOD
From sailusfood.com
JAMAICAN CURRY CHICKEN RECIPE - JAMAICAN FOODS AND …
From jamaicanfoodsandrecipes.com
AFRICAN CHICKEN (MACANESE ONE-PAN CHICKEN CURRY, 非 …
From omnivorescookbook.com
10 BEST MADAGASCAR RECIPES | YUMMLY
From yummly.com
VIETNAMESE CHICKEN CURRY RECIPE (Cà RI Gà) - HUNGRY …
From hungryhuy.com
MADAGASCAR CHICKEN | KIDCO KITCHEN
From kitchen.kidsandcompany.com
MADAGASCAR VANILLA CURRY CHICKEN - GLOBAL KITCHEN TRAVELS
From globalkitchentravels.com
3.3/5 (11)Total Time 40 minsCategory ChickenCalories 404 per serving
- Add coconut milk, vanilla bean, cloves, turmeric and curry powder. Add 1 cup water and bring to a boil.
- Add chicken pieces. Reduce to a simmer and cook for 20 minutes, until chicken is cooked through.
VIETNAMESE CHICKEN CURRY (Cà RI Gà) - I'M NOT THE NANNY
From imnotthenanny.com
10 MOST POPULAR MALAGASY DISHES - TASTEATLAS
From tasteatlas.com
EASY MADRAS CHICKEN CURRY RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
JAMAICAN CURRY CHICKEN {EASY INGREDIENTS} – WELLPLATED.COM
From wellplated.com
MADAGASCAR CHICKEN – REAL FOOD KITCHEN
From realfoodkitchen.ca
CURRY CHICKEN RECIPE (EASY INGREDIENTS WITH BIG FLAVOR ... - RASA …
From rasamalaysia.com
MUST-TRY TRADITIONAL FOOD IN MADAGASCAR - UPDATED 2022 | TRIP101
From trip101.com
CAPE MALAY CHICKEN CURRY RECIPE FOR A SPICY CURRY FROM CAPE TOWN
From grantourismotravels.com
18 MADAGASCAR FOOD RECIPES IDEAS | MADAGASCAR FOOD RECIPE, …
From pinterest.ca
FIJIAN CHICKEN CURRY ON THE BONE - THAT FIJI TASTE
From thatfijitaste.com
FILIPINO-STYLE CHICKEN CURRY WITH COCONUT MILK - KAWALING PINOY
From kawalingpinoy.com
JAMAICAN CURRY CHICKEN - MY FORKING LIFE
From myforkinglife.com
10 BEST TYPICAL DISHES OF MADAGASCAR THAT YOU WON'T SEE ELSEWHERE
From travelinspires.org
TOP 20 MOST POPULAR FOODS IN MADAGASCAR - CHEF'S PENCIL
From chefspencil.com
CHICKEN MADRAS CURRY | SPICY MADRAS SAUCE | THE CURRY GUY
From greatcurryrecipes.net
FOOD IN MADAGASCAR - WORLD FOOD AND WINE
From worldfoodwine.com
MADAGASCAR CHICKEN RECIPE - FOOD.COM - PINTEREST
From pinterest.com
JAMAICAN CURRY CHICKEN - CHILI PEPPER MADNESS
From chilipeppermadness.com
CAMBODIAN CHICKEN CURRY RECIPE FOR A SOUTHEAST ASIAN CURRY
From grantourismotravels.com
SEYCHELLOIS CHICKEN RECIPE - INDIAN-OCEAN.COM
From indian-ocean.com
MADAGASCAR CHICKEN - PINTEREST
From pinterest.com
SOUTH AFRICAN CHICKEN CURRY - GYPSYPLATE
From gypsyplate.com
13 TRADITIONAL MADAGASCAR FOOD EVERYONE SHOULD TRY
From medmunch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love