CURRY CHICKEN AND RICE
I found this recipe and it sounded so good, but it served 100! I tweaked to serve 4 and use ingredients we like, and the results were great! I've got permission to make again, and I know I will. I love to use bone-in chicken thighs, but boneless breasts or thighs would work very well also.
Provided by gubby420
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
- Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes.
- Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese.
- Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 642.1 calories, Carbohydrate 50.1 g, Cholesterol 134.2 mg, Fat 36 g, Fiber 3.8 g, Protein 30 g, SaturatedFat 18.6 g, Sodium 1568.6 mg, Sugar 5.5 g
RICK'S CHICKEN CURRY
This is truly a curry lovers dish. You have got to check it out! It's about as authentic of an East Indian recipe as you can find!!!
Provided by Rick B2
Categories Asian
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan brown onions, Jalapenos and Cilantro (in oil) Add chicken and cook uncovered on medium heat for about 5 minutes (stir often) Add curry paste and continue to cook for about another 1-2 minutes (stir often) Stir in tomatoes, water, pickled mango, curry powder, cayenne pepper and enough of the salt for your taste (salt could be added after cooking if so desired) Add more water at this point if necessary for ingredients to mix well.
- Bring to a simmer, cover and continue to cook for about 15-25 minutes.
- If a thicker sauce is desired, simmer awhile longer without cover.
- Stir mixture occasionally during cooking time.
- I serve this over hot cooked white rice.
- NOTE- Most of the ingredients may be purchased at ethnic grocers that stock Indian, Pakistan, Japanese or Oriental food stuffs.
Nutrition Facts : Calories 838.4, Fat 56.5, SaturatedFat 13.7, Cholesterol 282.6, Sodium 639.9, Carbohydrate 17, Fiber 4.5, Sugar 6.6, Protein 64.5
UNCLE RICK'S CARIBBEAN CHICKEN CURRY (REVISED)
This curry is a spice-lover's dream...and a real crowd-pleaser. It's wonderful comfort food on a cold fall or winter's day.
Provided by acmeharpoon
Categories Curries
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken thighs into large bite-sized pieces and set aside.
- Peel (or, wash and leave un-peeled) and dice potatoes into 1/2 inch chunks and set aside.
- Peel and finely chop onion and set aside.
- Add oil, onions, and ginger puree to a"cold", large, non-stick Dutch oven pan or large pot and set heat to medium.
- Stir-fry for about 8-10 minutes or until the onion is golden and even slightly browned.
- Add garlic and stir-fry for another 3 minutes being careful not to burn the garlic.
- Add 3 heaping Tbs. of the curry powder to the pot and stir in with the garlic, ginger, salt, and onions for 1 minute more.
- Add 3/4 cup of the chicken stock and bring to a low boil.
- Add the chicken and stir an additional few minutes to 'sear' the chicken.
- Place the diced potatoes on top of the chicken pieces and then add the remaining chicken stock to the pan 1 cup at a time as necessary until the potatoes are"covered" by the liquid.
- Add more curry powder if desired ( -- and I always desire) along with the garam masala and the cinnamon stick.
- Mix in gently.
- Make sure that the potatoes are still "covered" by the liquid.
- Bring heat down to medium low.
- Cook uncovered until the potatoes are fork tender (about 20 minutes).
- Do not overcook the chicken or potatoes!
- After 15 minutes (approx.), turn heat down to low and add the rest of any additional curry powder that you desire, the cayenne, more salt (you'll find that the potatoes have taken a lot of the salt away and the sauce may now be a bit bland).
- Remove cinnamon stick, mix well, and continue to cook on low for an additional 5-10 minutes.
- Turn off heat and taste.
- Adjust seasonings if needed.
- If the curry sauce is too thin at this point, simply remove some of the potatoes from the pot and mash them with a fork in a small bowl then return the mashed potatoes to the pot and stir in gently.
- The mashed potato will now act as a sauce thickener.
- Serve on a white plate atop basmati or long grain rice.
- Garnish the white plate with a dusting of paprika around its edge.
- Sprinkle toasted shaved almonds on top of the curry.
- Let 'Uncle Rick' know how it turns out!
- NOTE: Homemade chicken stock honestly DOES make a difference!
- And... by the way --.
- This dish is even better the next day -- and the day after that.
Nutrition Facts : Calories 429.7, Fat 15.6, SaturatedFat 2.7, Cholesterol 130.7, Sodium 952.3, Carbohydrate 34.5, Fiber 4.8, Sugar 5.2, Protein 37.5
ONE-POT CHICKEN & CURRY RICE
Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side
Provided by Shivi Ramoutar
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
- Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.
Nutrition Facts : Calories 485 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
EASY CHICKEN CURRY
This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt
Provided by Esther Clark
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium
FRAGRANT CHICKEN CURRY WITH CHICK PEAS
A low-fat curry that's packed with full, fragrant flavour - you can make it in one pot, too
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 13
Steps:
- Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
- Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
- Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.
Nutrition Facts : Calories 272 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.68 milligram of sodium
EASY RICE COOKER CHICKEN CURRY
Another one from crenita2 at the yahoo group ricecookerrecipes. I need to share the rice cooker fun with everyone. Enjoy.
Provided by Demandy
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Hit Cook and place oil in pan then Add onion and garlic; cook and stir 5 minutes or until onion is tender. Add curry powder; cook and stir 2 minutes.
- Add water, tomato sauce, Jambalaya Mix chicken and raisins mix well.
- Close Lid and hit COOK after cooker switched over to Warm turn off the Rice cooker and stir in yogurt. Let stand 5 minutes. Sprinkle with cashews.
Nutrition Facts : Calories 380.8, Fat 17.2, SaturatedFat 3.7, Cholesterol 78.6, Sodium 534.5, Carbohydrate 29.6, Fiber 3.7, Sugar 17.7, Protein 29.8
VERY QUICK LOW GI CHICKEN CURRY
Make and share this Very Quick Low Gi Chicken Curry recipe from Food.com.
Provided by Perfect Pixie
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- You also need basmati rice or naan bread to serve.
- Heat a little oil in a deep non-stick frying pan(with a lid) and add the onion.
- Fry for about 3 minutes until tender.
- Then stir in the curry paste and fry for 1 minute.
- Add the chicken and tomatoes and a splash of water, cover and cook for 15-20 minutes until cooked through.
- Stir in spinach until it just wilts.
- Then stir in the yoghurt and coriander, season.
- Serve with rice, naan bread or salad.
Nutrition Facts : Calories 166.8, Fat 7.2, SaturatedFat 1.6, Cholesterol 59.3, Sodium 132, Carbohydrate 10, Fiber 2.7, Sugar 5.3, Protein 16.4
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