FAST, CREAMY CHICKEN CURRY
A blended curry powder is one of the original convenience foods, a venerable spice rub that can improve the flavor of almost anything. Even a good chicken breast is about as bland as meat can get, but spiced with a little curry, its flavor comes alive. In this dish, season sliced onions and chicken breast with the spice and finish the sauce with sour cream. The process is streamlined so that it takes no more than 25 minutes. Begin cooking white rice, the natural accompaniment, before cutting the onion. (After reading some of the reader comments on the original recipe, we decided to retest it, and we've made some changes and clarifications to the below recipe.)
Provided by Mark Bittman
Categories dinner, easy, quick, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.
- Meanwhile, season both sides of the chicken slices with salt and pepper and sprinkle it with the remaining curry powder. Remove onions to a plate, add a bit more oil to the pan and add the chicken in one layer. Cook about 2 minutes per side over medium heat; remove to a plate.
- Return onions to the pan and add sour cream. Stir into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 8 grams, Sodium 481 milligrams, Sugar 3 grams, TransFat 0 grams
SLOW-COOKER CHICKEN CURRY
If you think chicken curry is too complicated to create in your kitchen, think again. Our Slow-Cooker Chicken Curry is juicy and prepped in 20 minutes.
Provided by My Food and Family
Categories Home
Time 8h20m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Place chicken in Slow Cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
- Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
- Transfer chicken to platter, reserving sauce in Slow Cooker. Add sour cream to sauce; mix well. Serve spooned over chicken.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
CREAMY CURRY CHICKEN
I created this recipe over time, combining what I liked from a variety of curry chicken recipes I had tried until I found this winner! Included in the recipe is the curry chicken as well as my tried and true brown rice preperation, which you should prepare at the same time.
Provided by hoodphoto
Categories Curries
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Heat the butter in pan until melted, add ginger, garlic, onion and tomato. Saute 10 min, until onions are browned.
- 2. Meanwhile, in a seperate pan, fully cook diced chicken.
- 3. Add coconut milk and sour cream to onion/tomato mixture. Add curry, cumin, sage, salt and pepper. Bring to rolling boil, stirring occasionally.
- 4. Add chicken to sauce and simmer 15-20 minute.
- 5. Remove from heat and let sit 5-10 min to thicken.
- 6. Serve over rice (see instructions below).
- My Brown Rice Instructions: Put brown rice and water together in a small pot. I use 3 cups rice with 4.5 cups water. Set the heat to high, and bring the rice/water to a boil uncovered. Then put the tight lid on pot (steam valve closed, if applicable), reduce the heat to low. Let the rice simmer for 20 minutes. Turn off the heat, let rice sit in covered pot for 10-20 minutes.
Nutrition Facts : Calories 748.1, Fat 36.7, SaturatedFat 16.8, Cholesterol 163.6, Sodium 266.6, Carbohydrate 59.3, Fiber 5.5, Sugar 3.7, Protein 44.1
CHICKEN KORMA
Chicken korma is a spiced Indian dish. It's not spicy-hot, but it's very flavorful from ingredients like cloves and ginger. Serve it with rice to soak in all the sauce. -Jemima Madhavan, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain., In a large skillet, saute the onion, cinnamon, bay leaf and cloves in oil until onion is tender. Add the chicken, garlic, curry and ginger; cook and stir 1 minute longer. Stir in the tomatoes, salt and potato., Cover and cook until chicken is no longer pink, 10-15 minutes. Remove from the heat; discard cinnamon, bay leaf and cloves. Stir in sour cream. Serve with rice.
Nutrition Facts : Calories 313 calories, Fat 12g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 665mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
SOUR CREAM SHRIMP CURRY
Great do ahead dish. Goes well with "green rice" posted under a separate recipe. Compliments any buffet table for brunch, lunch or dinner
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Place the butter, green onion, green pepper and garlic in a large microproof dish, cover and microwave on high 100% power for 2 minutes.
- Stir in the mushrooms, curry,salt& pepper, worcestershire& dry mustard.
- Cover and microwave on high 100% power for 4-6 minutes until the mushrooms are soft, stir half way through the cooking time.
- Stir in the sour cream& shrimp microwave on medium 50% power 3-5 minutes until heated through, stir once during cooking time.
- Serve with Toasted almonds on top.
- NB: You can make this dish ahead and reheat using Medium 50% power.
CURRIED-SOUR-CREAM DIPPING SAUCE
Want to entertain as a professional would? Then never serve a crispy or crunchy appetizer without a little something to dip it in! This creamy number made from tangy sour cream and fragrant curry powder will go splendidly alongside everything from crudités to fried finger foods like these Carrot, Zucchini, and Leek Fritters.
Provided by Greg Lofts
Categories Appetizers
Time 5m
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- In a bowl, stir together sour cream, curry powder, and cayenne; season with salt and pepper. Serve sprinkled with sesame seeds. This recipe can be made and refrigerate in an airtight container up to 5 days ahead; omit sesame seeds until ready to serve.
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