SWEET HONEY CURRY CHICKEN
Sweet Honey Curry Chicken, the perfect dish to introduce your family to the delicious taste of curry!
Provided by Karlynn Johnston
Categories Main Course
Time 45m
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 °F.
- Take all of the ingredients except for the chicken and whisk together in a bowl.
- Take a large skillet and place some olive oil in in. Fry the chicken to get rid of some of the excess fat and crisp the skin.
- If you are using an oven safe skillet, keep the chicken in it. If you aren't, transfer the chicken to an oven safe baking sheet or pan.
- Pour the sauce over your chicken pieces, coating them all, then set aside some in a little dish for basting later. You don't have to baste, but there is so much sauce that I love to spare some and use it later.
- Put the chicken in your 350 degrees oven and cook until the chicken thighs reach a temperature of 180°F.
- Now. Important. The honey can and will burn if you have your rack in your oven set too high. Make sure its in the middle, erring on the lower side. Honey burns. Basting will also help make sure it doesn't burn as well. This is truly the only fiddly part about this recipe.
- When its ready, serve it up!
Nutrition Facts : ServingSize 1 piece, Calories 172 kcal, Carbohydrate 18 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 486 mg, Sugar 17 g
SWEET CHICKEN CURRY
This sweet curry uses fruit and nuts to create wonderful depth of flavour and texture. It's an exotic meal you're sure to remember.
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts :
CREAMY CURRIED CHICKEN
This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.
CHICKEN, SWEET POTATO & COCONUT CURRY
Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry
Provided by Lesley Waters
Categories Dinner, Main course
Time 35m
Yield Serves 2 adults and 2 children
Number Of Ingredients 8
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.
Nutrition Facts : Calories 291 calories, Fat 14 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24.5 grams carbohydrates, Fiber 3.6 grams fiber, Protein 19 grams protein, Sodium 0.57 milligram of sodium
SWEET CURRY CHICKEN
The sweetness of brown sugar and honey collide with the smokey flavor of curry and the tang of soy sauce to make the most incredible, moist chicken you'll ever eat. I got this recipe from a friend and just recently tried it out on my boyfriend. (With modesty), I'll say it was fantastic! When I made this, I only used two chicken breast but used the same amount of sauce that is called for here. We love sauce, and there was still a little too much. I think this amount of sauce would be great for 4 breasts. Also, I'm sure the amount of butter can be adjusted with no real effect on the taste. This is my first posting, so I hope you enjoy!! O.K. This is an update. It seems as if the mediocre reviews are mostly due to the sweetness. I'll admit, it's very sweet. You can try to make it without the brown sugar, or maybe halving it like another reviewer suggested. (I wouldn't change the honey thought, you need that to get the right sauce consistency.) Next time I make it, I will try the same. Hope this helps!
Provided by JennyLynn99
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 894.6, Fat 48.1, SaturatedFat 29.6, Cholesterol 190.4, Sodium 2083, Carbohydrate 87.2, Fiber 1.6, Sugar 61.6, Protein 32.3
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
INDIAN CHICKEN CURRY II
This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.
Provided by Amanda Fetters
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g
SWEET POTATO & CHICKEN CURRY
Chicken thighs are good value and tasty, just right for this healthy, versatile curry
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Cook the sweet potatoes in boiling, salted water for 5-7 mins until just tender. Drain well, then set aside. Meanwhile, heat the oil in a large frying pan, then add the chicken and onion. Cook for 5-6 mins until the chicken is browned and cooked through. Stir in the curry paste, cook for 1 min, add the tomatoes, then cook for another min.
- Pour in 100ml boiling water and mix well. Simmer for 5 mins, add the spinach, then cook for 2 mins until wilted. Fold in the potatoes and heat through. Serve with rice and naan breads.
Nutrition Facts : Calories 281 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.75 milligram of sodium
More about "sweet curry chicken food"
JAMAICAN CURRY CHICKEN
From wellplated.com
30-MINUTE CHICKEN CURRY - ONCE UPON A CHEF
From onceuponachef.com
THAI-STYLE RED CHICKEN CURRY
From onceuponachef.com
SWEET CURRY CHICKEN
MANGO CHICKEN CURRY | CHICKEN CURRY RECIPES
From delish.com
10 BEST SWEET CURRY CHICKEN RECIPES | YUMMLY
From yummly.com
CHICKEN CURRY RECIPES
From bbcgoodfood.com
THAI CHICKEN CURRY – WELLPLATED.COM
From wellplated.com
SWEET ENGLISH CHICKEN CURRY RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
SWEET CURRY CHICKEN RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
10 BEST SWEET CURRY CHICKEN RECIPES | YUMMLY
From yummly.com
INSTANT POT CHICKEN SWEET POTATO CURRY
From therealfooddietitians.com
WHAT IS CORONATION CHICKEN? THE HISTORY BEHIND THE DISH.
From nytimes.com
SWEET POTATO CHICKEN CURRY RECIPE
From myrecipes.com
SWEET-AND-SPICY CHICKEN CURRY RECIPE
From foodandwine.com
"THE MISSING LADDU": DOCTORS EFFORTS RECOGNISED WITH SWEET …
From food.ndtv.com
EASY CHICKEN CURRY RECIPE (30 MINUTES!)
From thefoodcharlatan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love