THAI YELLOW CHICKEN CURRY WITH POTATOES
Thai Yellow Chicken Curry with Potatoes! Chicken, golden potatoes, onion, coconut cream, and an absolutely incredible homemade yellow curry paste sauce.
Provided by Pinch of Yum
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
- Add the coconut cream and 1/2 cup water to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
- Stir in the fish sauce and brown sugar to really take it up a notch. Seriously - so good. Serve over rice.
Nutrition Facts : Calories 461 calories, Sugar 3.5 g, Sodium 393.1 mg, Fat 16.9 g, SaturatedFat 10.4 g, TransFat 0 g, Carbohydrate 53.7 g, Fiber 6.6 g, Protein 24 g, Cholesterol 55.2 mg
POTATO SALAD WITH CURRIED MAYO
This salad, with a creamy coronation chicken-style dressing, makes a great buffet dish for New Year's Day
Provided by Sara Buenfeld
Categories Buffet, Side dish, Snack
Time 35m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil then add the potatoes. Return to the boil and cook for 15 minutes. The potatoes should be just tender to the point of a knife. Drain in a colander and cool for 5-10 minutes.
- While the potatoes are cooking, trim the roots from the spring onions then slice the white bulb ends. Reserve the green stems. Heat the oil in a deep saucepan, add the mustard seeds and cook until they start to jump and pop. Add the chopped spring onion and curry paste. Cook, stirring continuously, for 2 minutes.
- Tip the mixture into a large bowl then stir in the yogurt and mayonnaise with plenty of salt and ground black pepper. Now you have a choice: for everyday you could the keep skins on salad potatoes, but for entertaining it's 10 minutes well spent to remove them - they look better and take on the flavour of the dressing more easily.
- Chop all but 2 of the green spring onion stems and add to the dressing along with the potatoes and celery and carefully fold everything together until evenly coated. Reserve the remaining stems in water. Cover the bowl with cling film and chill until ready to eat.
- To serve remove the potatoes from the fridge a good hour before serving so they return to room temperature. If the consistency of the dressing looks a little thick, thin it with a splash of milk or water. Pile the salad into a serving bowl. Cut the reserved spring onion stems into long shreds and scatter them over the salad along with a few mustard seeds.
Nutrition Facts : Calories 204 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.29 milligram of sodium
CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
JAMAICAN CURRY CHICKEN AND POTATOES
There's nothing more comforting than chicken and potatoes, and this recipe is no exception. Getting its flavor and heat from a combination of mild Jamaican curry powder and Scotch bonnet pepper, it's not as hot as some Indian or Thai curries. Jamaican curry powder tends to be heavy on turmeric and less on spice, and this recipe uses just one Scotch bonnet pepper, which is kept whole but punctured to gently release flavor. The result is more warming than spicy. Eat this one-pot recipe by itself as a kind of stew, or over rice, letting all the flavors meld together.
Provided by Millie Peartree
Categories dinner, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper, making sure it's evenly coated. Let come to room temperature.
- Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
- If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
- Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
- Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
- Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.
- In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.
CHICKEN PESTO POTATO SALAD #5FIX
5-Ingredient Fix Contest Entry. A main course potato salad, full of chicken, bacon and bleu cheese, easily dressed with a store bought pesto.
Provided by Sirbarney
Categories Potato
Time 29m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large non-stick skillet with a lid over medium heat. Add in the bacon and cook until crisp, approximately 4 - 5 minutes; remove from skillet to drain; leaving 1 tablespoon bacon drippings in the skillet.
- Place skillet and drippings back over medium heat. Add in the Simply Potatoes and cook according to package directions. Add in the chicken and all but two tablespoons bacon and continue to cook until heated through. Remove from heat and add in 2 ounces of the bleu cheese, mix to combine.
- Transfer potato mixture to a large bowl, allow to cool for 3 - 4 minutes. Stir in the pesto, mix to fully combine.
- To serve, place potato salad onto serving plates, garnish with remaining 2 tablespoons bacon and remaining 1/2 ounce bleu cheese.
Nutrition Facts : Calories 264.6, Fat 16.4, SaturatedFat 6.9, Cholesterol 75.3, Sodium 423.6, Carbohydrate 4.8, Fiber 3.4, Sugar 0.2, Protein 25
SIMPLY POTATO CURRY #5FIX
5-Ingredient Fix Contest Entry. An exotic tasting recipe that couldn't be simpler. Serve this great starter curry with prepared white rice or warmed naan or pita bread for dipping. Yum!
Provided by courtneygaylord
Categories Curries
Time 10m
Yield 7 cups of curry, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the Simply Potatoes and allow them to cook undisturbed for a couple of minutes. Use a metal spatula to give the potatoes a stir and then cook for another 1-2 minutes.
- Meanwhile, stir together the coconut milk and the curry paste. (Use 2 teaspoons of curry paste for a milder dish or 3 for a stronger one.).
- Add the curry-coconut combination to the slightly browned potatoes and stir gently.
- Stir in the frozen peas and simmer for a 3-4 minutes.
- Serve warm with a scoop of prepared white rice or warmed naan.
Nutrition Facts : Calories 85.5, Fat 6.9, SaturatedFat 0.9, Sodium 36.3, Carbohydrate 4.6, Fiber 1.5, Sugar 1.7, Protein 1.8
CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK
I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you? Then one day my mother set me straight. It's one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety. You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles. Or substitute your favorite part, be it wings or legs or bone-in breasts. The bright, spicy and gently sweet flavors work well with any pieces of fowl in the pot. When the chicken in this recipe is nearly done braising, you can fry up the liver, then coat it in some of the luscious sauce. If your mother is anything like mine, she'd be proud.
Provided by Melissa Clark
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
- Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
- Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
- Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
- Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.
Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 83 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 42 grams, Sodium 1476 milligrams, Sugar 5 grams, TransFat 0 grams
NO WORRIES CHICKEN CURRY POTATO SALAD #5FIX
5-Ingredient Fix Contest Entry. A potato chicken salad combo that's all wrapped up in a lettuce leaf for a light and lovely lunch.
Provided by kitchenofgoodandevil
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook Simply Potatoes Shredded Hash Browns according to directions.
- In a medium bowl combine chicken, cooked hash browns, mayonnaise, and curry powder.
- Mix well.
- Divide equally among the lettuce leaves. Roll. Enjoy!
- Note: This recipe can be eaten right away, but is best left to refrigerate for one hour to allow the flavors to develop.
Nutrition Facts : Calories 49.9, Fat 4, SaturatedFat 0.6, Cholesterol 3.9, Sodium 103.9, Carbohydrate 3.2, Fiber 1.2, Sugar 0.9, Protein 0.9
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