Quick And Easy Chicken Curry Food

EASY CHICKEN CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
• Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

QUICK AND EASY CHICKEN CURRY RECIPE

Steps:

• 1. In a large pan heat oil. Add chopped onions and sauté until golden, over medium-low heat. stir occasionally. 2. When onions are golden add grated garlic and ginger. Stir and cook for 2 minutes. Add chopped tomatoes and cook, stirring occasionally, until soft. Add curry powder and cook, stirring, for 2 minutes. Add chicken breast, season with salt and pepper, cook for 5 minutes, until golden. Cover the pan and cook for 2-3 minutes more. Add water, cover and cook 10 minutes. 3. Add coconut milk/cream, season with garam masala and salt, stir, and cook until lightly thickens.4. Serve with naan bread or rice. See other Dinner Recipes and Lunch Recipes you may like

QUICK CHICKEN CURRY

Steps:

• Heat olive oil in a large skillet over medium heat.
• Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
• Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
• Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
• Stir in chicken until warmed through, 1-2 more minutes.
• Turn off the heat and stir in the Greek yogurt until just combined.
• Serve hot with fresh chopped parsley or cilantro and chopped peanuts.

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

EASY CHICKEN CURRY

Steps:

• Chop the chicken into bite-size chunks and place in a mixing bowl.
• Add the yogurt and half of the spices (the other half will be used in the curry sauce), salt and pepper and mix well.
• Cover and allow to marinate for at least 10 minutes but up to 24 hours in the fridge.
• In a large, deep braiser/pan, heat a splash of oil then brown the chicken on both sides in batches.
• Remove from the pan then add the onion, garlic and ginger to the pan and cook until soft and fragrant.
• Add a splash of water to lift the "fond" left over from the chicken from the bottom of the pan.
• Add the remaining spices and cook for 1 minute then pour in the tomatoes.
• Bring to a simmer then season with salt, pepper and sugar.
• Add the chicken back in to the sauce and pour in the cream.
• Reduce the heat and allow to simmer for 15 minutes until the sauce has thickened slightly and the chicken is cooked through.
• Serve with yogurt, coriander/cilantro, rice and roti or naan bread.

EASY CHICKEN CURRY RECIPE

Steps:

• In a large saute 12-inch skillet, toast the spices in a dry pan. This 2 minute process wakes up their flavor so much! Add 2 tablespoons curry powder, 1 and 1/2 teaspoons garam masala, and 1/4 teaspoon cayenne pepper to the dry pan and set over medium heat. Let toast for 1-2 minutes, keeping a careful eye on it. Don't walk away and let it burn. Continually stir the dry spices so they don't scorch. After about 90-120 seconds, remove from heat and scrape into a small bowl.
• Chop 1 and 1/2 pounds chicken breast into bite size chunks, 1-2 inch pieces. Sprinkle with 1 teaspoon kosher salt. Add the raw chicken pieces to a medium bowl.
• Sprinkle the chicken in the bowl with HALF of the toasted spices. Stir to mix it together and get all the chicken coated.
• Open the can of coconut milk and dump it on the chicken. We're going to let it marinate for a hot minute while we chop our veggies.
• Chop the onion and jalapeno. Make sure you get all the seeds and membranes out of the jalapeno unless you like it really spicy!
• Smash, peel, and mince the garlic, you will need 3-4 cloves to get 1 tablespoon. (Or you can use the jarred garlic if you're in a rush) Peel the ginger with a spoon (it's the best way!) and mince up 1 tablespoon (save the rest of your ginger in the freezer for next time!)
• Add 3 tablespoons olive oil to the same large skillet from before. Set over medium high heat.
• When the oil is hot and shimmery, add the chopped onion and jalapeno. Add all the remaining toasted spices to the onions. Let saute for 4-6 minutes, until the onions are translucent. If the spices are starting to stick to the pan, add a little more oil.
• Add the minced garlic and ginger and saute for 1 minute until fragrant. Do not let it brown, turn down the heat if necessary, or add a bit more oil.
• Add 1 tablespoon lemon juice to the pan (about half a lemon).
• Add the coconut milk and chicken to the pan. Add 1 cup chicken broth and stir. Turn the heat back up to medium high if you moved it down.
• Let the mixture come to a gentle boil over medium high heat, then reduce the heat to a simmer over medium low heat. Make sure there is a slow bubble happening.
• In a small bowl, add 2 tablespoons water and 1 tablespoon cornstarch. Stir it together until there are no lumps (add a bit more cold water if necessary). Add the cornstarch slurry to the chicken curry and stir.
• Let the curry simmer on the lowest heat you can while still maintaining a slow bubble. The curry is done when the chicken is cooked through, it should take about 5-8 minutes depending on how large your chicken pieces are. Test the chicken by splitting a piece with your wooden spoon to see if it's cooked. Once the chicken is cooked, remove from heat immediately so that it doesn't get overcooked and tough.
• Chop about 1/2 cup of cilantro and stir into the curry.
• Serve hot with Jasmine rice or Basmati rice, Homemade Naan, or Buttery Roti!

QUICK AND EASY CURRY CHICKEN SALAD FOR LUNCHES

Steps:

• Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt.
• Serve immediately or refrigerate until ready to serve.

QUICK AND EASY CURRY CHICKEN TEA SANDWICH

Steps:

• cube chicken breast and marinate in your favorite curry paste (ideally over night).
• broil or pan fry the chicken and let cool.
• dice chicken, onion and pickles, add mayonnaise and blend in a kitchen blender or hand held blender stick until smooth.
• add curry, salt and pepper to taste.
• butter all slices of bread all the way to the edge.
• spread curry chicken paste onto bread, top with another slice.
• cut the crust off the sandwiches and cut into small triangles or slices.