DAD'S CURRIED CHICKEN
This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.
Provided by Ramin Ganeshram
Categories Dinner Curry Chicken Hot Pepper Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Garlic Herb
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
- Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
- Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
- Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.
CURRIED CHICKEN SALAD
Provided by Ellie Krieger
Categories main-dish
Time 55m
Yield 4 servings, 1 cup chicken salad and 1 1/4 cups greens
Number Of Ingredients 13
Steps:
- Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
- In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
- In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
- Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
- Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium
Nutrition Facts : Calories 325 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 322 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 37 grams, Sugar 8 grams
MASSAMAN CURRY ROAST CHICKEN
A full-flavoured alternative to your usual weekend roast - serve with a big bowl of rice
Provided by Jane Hornby
Categories Dinner, Lunch, Main course
Time 1h35m
Number Of Ingredients 13
Steps:
- Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.
- Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.
- Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.
Nutrition Facts : Calories 895 calories, Fat 62 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 61 grams protein, Sodium 1.75 milligram of sodium
CURRIED CHICKEN
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Combine 1 1/2 cups water with rice in heavy-bottomed pot. Bring to boil, reduce heat, cover, and simmer over low heat, cooking a total of 17 minutes, until water has evaporated and rice is cooked.
- Meanwhile, wash, dry and cut the chicken into small chunks.
- Heat the oil in nonstick skillet and cook the chicken until it begins to turn golden. Remove and set aside.
- Meanwhile, chop the onion, mince the garlic, and saute them in the pan with the cumin, fennel, coriander, turmeric, ginger and pepper until the onion begins to soften.
- Meanwhile chop the carrots into very small pieces; wash, dry, trim and chop the tomato into small pieces. When the onion is soft, add the carrots, the tomatoes and the tomato paste and cook quickly until the carrots are soft and the liquid has been reduced.
- Cut the pineapple into enough bite-size chunks to make 1 cup; add to the sauce and return the chicken to the sauce.
- Wash, dry and chop enough coriander to make 1 tablespoon, and stir into the sauce. Serve over rice.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 10 grams, Carbohydrate 90 grams, Fat 15 grams, Fiber 10 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 268 milligrams, Sugar 18 grams, TransFat 0 grams
CURRY-RUBBED ROAST CHICKEN
There is just something right about serving a roasted chicken! And my curry-rubbed chicken is packed with spicy flavors suitable for a bridal shower lunch, graduation dinner or Mother's Day brunch. —Merry Graham, Newhall, California
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Mix 2 tablespoons coconut oil and 2 teaspoons salt with curry powder and garlic. With fingers, carefully loosen skin from chicken breast and upper legs; rub coconut oil mixture under skin. Remove giblets from cavity and save for another use. Sprinkle cavity with pepper and remaining salt; rub inside and outside of chicken with remaining coconut oil., Combine leek, celery, green onions and lemon and toss lightly; loosely stuff cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a shallow roasting pan. , Roast 45 minutes; add broth to pan. Continue roasting until a thermometer reads 165° when inserted in center of stuffing and at least 170° in the thigh, 45-60 minutes. (Cover loosely with foil if chicken browns too quickly.) , Pour juices from cavity into pan. Remove chicken to a serving platter; tent with foil. Let stand 15-20 minutes before removing stuffing and slicing., For gravy, pour pan juices into a large saucepan; skim off fat. Bring juices to a boil over medium heat. Add butter and flour; cook and stir until slightly thickened. Add broth and wine; cook and stir until thickened, 2-3 minutes. Serve with chicken and, if desired, lemon slices, parsley and chives.
Nutrition Facts : Calories 580 calories, Fat 38g fat (17g saturated fat), Cholesterol 154mg cholesterol, Sodium 1328mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 49g protein.
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