Sweet Curried Chicken Food

SWEET CHICKEN CURRY

Steps:

• In a pot, brown the meat, onions and garlic in oil (Chicken should be skinned). Generously sprinkle curry powder on meat (commercial preparations are fine on their own or cut with some homemade).
• Mix your stock and thickener in a cup.
• Add stock mixture, coconut milk and cream to the chicken.
• If you don't want to break the bank over one meal, forage in your refrigerator for any questionable vegetables you want to use up and start dicing potatoes and throw them in now.
• Season to taste. Simmer for at least 10 minutes- thickening your sauce to desired consistency, though feel free to torment your family and/or guests by cooking this for a few hours.
• Serve with rice, thick pita bread, salad and your fave condiments.
• Suggested condiments include corn kernels, peanuts (or other nuts), raisins, chopped hard-boiled eggs, sliced banana in lemon or lime juice, sliced cucumber in yoghurt (or in a cream dressing- we like garlic), dried coconut, raisins and other dried fruits, and chutney.

CHICKEN CURRY IN A HURRY

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
• Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
• Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK

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.

SWEET CHICKEN CURRY

Steps:

• Preheat oven to 350°F (175°C).
• Add oil to a 12 cup (3 L) casserole dish with cover. Heat over medium high heat on stove. Add chicken and brown on both sides.
• Remove chicken and set aside on plate. Add onion and garlic to casserole and cook until slightly browned and fragrant. Add curry powder and mix well to heat spice and release oils.
• Add canned tomatoes and tomato paste and mix well. Add raisins, lime juice, sugar, bay leaf and then chicken. Stir mixture to coat chicken. Cover casserole and place in oven for approximately 40 minutes.
• Prepare brown basmati rice as per package instructions.
• Remove casserole from oven and add apple. Cover and return casserole to oven for about another 15 minutes or until chicken is thoroughly cooked and the internal temperature reaches 165°F (74°C). Remove from oven and add cilantro. Replace cover and let sit for several minutes.
• Serve curry over basmati rice with a sprinkling of grated coconut, mango, almonds and a wedge of lime.

SHEET PAN CURRIED CHICKEN

Steps:

• Position a rack in the lower third of the oven and preheat to 450 degrees F.
• In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
• Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
• Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
• Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
• Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
• Serve with rice, yogurt and lime wedges.

INDIAN CHICKEN CURRY II

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

SWEET CURRY CHICKEN

Steps:

• Cut the chicken into strips or chunks ( I did 1 inch strips then cut them in half).
• Mix flour, salt, and cayenne in a big ziploc bag, add chicken and toss until fully coated.
• Melt half of the butter and spread it in a 13 by 9 casserole dish.
• Add chicken and coat with the butter as much as you can.
• Cook, uncovered at 350 degrees for 20 minutes.
• While it cooks, mix the brown sugar, honey, soy sauce, curry, and remaining butter with a whisk.
• After it cooks for 20 minutes, take it out and pour the sauce over the chicken.
• Cook an additional 30 minutes (uncovered).
• Enjoy!

SWEET KOREAN CRISPY CHICKEN

Steps:

• Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt, and 1 pinch pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.
• Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat.
• Toss cornstarch with the chicken to coat evenly.
• Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.
• Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot of sauce.
• Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.

CHICKEN, SWEET POTATO & COCONUT CURRY

Steps:

• Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
• Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

CURRIED CHICKEN & BAKED DHAL

Steps:

• Heat oven to 200C/180C fan/gas 6. Grate the garlic and ginger into a large roasting dish. Add the lentils, onions, cauliflower, turmeric and cumin seeds. Pour over 500ml boiling water and give everything a good mix. Rub the chicken thighs with the oil, curry powder and a pinch of salt and pepper. Nestle these into the lentils, then cook in the oven for 40 mins until the lentils and chicken are cooked through.
• Add the spinach and tomatoes to the dish, remove the chicken and return to the oven briefly for a couple of mins until the spinach has wilted. Season to taste. Serve with the lemon wedges and yogurt.