Cast Iron Skillet Curry Fried Chicken With Curry And Mango Yogurt Sauce And Red Chile Asparagus Recipes

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CRISPY CURRY CHICKEN - FRIED CURRY CHICKEN RECIPE



Crispy Curry Chicken - Fried Curry Chicken Recipe image

Crispy Curry Chicken - Fried Curry Chicken Recipe: super easy and delicious crispy curry skillet-fried chicken recipe made using flour, curry powder, corn starch and chicken. Perfect for weeknight meals, brunch or parties too.

Provided by Molly Kumar

Categories     Entree

Time 22m

Number Of Ingredients 9

6 Boneless Chicken Breasts, cleaned
2 Tbsp Argo® Corn Starch​
5 Tbsp All-Purpose Flour
4 Tbsp Bread Crumbs - storebought or homemade
1 Tbsp Curry Seasoning - storebought or homemade
2 Tbsp Onion Powder
1 Tsp Ginger+Garlic Powder
1 Egg
1 Cup Oil

Steps:

  • In a large bowl, whisk together all-purpose flour, bread crumbs, Argo® Corn Starch​, curry powder and seasonings. Keep aside.
  • In another big bowl, whisk an egg.
  • Now take each chicken breast and coat it evenly on both sides with egg mixture.
  • Place the egg coated chicken breast in the flour mixture and coat both sides evenly.
  • Lift the flour-coated chicken breast and shake it to remove any extra flour.
  • Place the coated chicken breast on a place.
  • Similarly, coat all the remaining chicken breasts with egg mixture and flour mixture.

Nutrition Facts : Calories 864 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 201 milligrams cholesterol, Fat 64 grams fat, Fiber 1 grams fiber, Protein 59 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 250 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 54 grams unsaturated fat

SKILLET CURRIED CHICKEN



Skillet Curried Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons vegetable oil
4 (6-ounce) boneless, skinless chicken breast halves
2 1/2 tablespoons Madras curry powder
Kosher salt
1 small Spanish onion, chopped
1 Granny Smith apple, cored and chopped
5 tablespoons golden raisins
1 cup low-sodium chicken broth
1/4 cup heavy cream
Honey, optional
1/4 cup toasted slivered almonds

Steps:

  • 1. Preheat the oven to 400 degrees F. Heat the oil in a medium skillet over medium heat. Rub the chicken breast halves with the curry powder and 1 teaspoon salt. Add the chicken to the hot pan, smooth-side down, and cook 7 to 8 minutes.
  • 2. Transfer the chicken to a plate. Add the onions to the skillet and cook, stirring occasionally, until softened, about 3 minutes. Stir in the apples, raisins, and chicken broth and bring to a simmer.
  • 3. Return the chicken to the skillet, cooked-side up. Transfer to the oven and bake until the chicken is just cooked through, about 10 minutes.
  • 4. Transfer the chicken to a cutting board. Set the skillet over medium-high heat, add the cream, and simmer until slightly thickened, about 3 minutes. Taste, season with salt, and stir in a bit of honey, if you like the sauce sweeter. Slice the chicken at an angle and serve topped with some sauce and the almonds.
  • Per serving: Calories 469
  • Total Fat 22 grams
  • Saturated Fat: 5.5 grams
  • Protein: 41 grams
  • Total Carbohydrates: 28 grams
  • Sugar: 18 grams
  • Fiber: 4 grams
  • Cholesterol 129 milligrams
  • Sodium 345 milligrams

Nutrition Facts : Calories 469 calorie, Fat 22 grams, SaturatedFat 5.5 grams, Cholesterol 129 milligrams, Sodium 345 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 41 grams, Sugar 18 grams

CURRIED CHICKEN SKILLET



Curried Chicken Skillet image

This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. -Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1-1/3 cups plus 1/2 cup reduced-sodium chicken broth, divided
2/3 cup quinoa, rinsed
1 tablespoon canola oil
1 medium sweet potato, diced
1 medium onion, chopped
1 celery rib, chopped
1 cup frozen peas
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
3 teaspoons curry powder
1/4 teaspoon salt
2 cups shredded cooked chicken

Steps:

  • In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.

Nutrition Facts : Calories 367 calories, Fat 11g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 450mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein. Diabetic exchanges

CAST-IRON SKILLET CHICKEN



Cast-Iron Skillet Chicken image

This is the easiest way to roast a chicken in a pan, in the oven, at home. By breaking your bird down into two pieces and cooking them fast, you'll get crispy, dark, golden-brown skin and super juicy meat, all in under half an hour.

Provided by Kevin Gillespie

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 3

3 1/2 pounds chicken
2 tablespoons grapeseed oil
salt

Steps:

  • Preheat oven to 500 F, or as high as it will go. Preheat cast-iron skillet over high heat. (Note: Chef Gillespie uses an 8-inch skillet to cook 2 servings; use two 8-inch skillets or one 14-inch skillet to cook 4 servings.) Butcher the chicken: First, make a cut along one side of the backbone, as close to the bone as possible. Carefully cut down until the breast and tenderloin can be pulled away from the carcass in one piece; pop the thigh bone out of the joint, and continue cutting from thigh to wing joint to detach the entire half from the carcass. Repeat procedure with the other side of the chicken. (Reserve the carcass for stock.)
  • Extend the wing and cut through joint between the flat and the drumette. (Reserve the wing for stock.) Make a cut to separate the breast from the thigh, so you have a leg-and-thigh piece and a breast-and-drumette piece. When the skillet is smoking hot, add the grapeseed oil to coat the bottom of the pan. Pat the chicken pieces completely dry with paper towels; then generously season on all sides with salt.
  • Very gently lay the leg-thigh in the skillet, skin side down, and cook until the skin is nicely browned, about 2 minutes. No need to peek or move the chicken-just let it cook undisturbed. When the skin is browned, it will release easily from the pan; flip it over so it's skin side up. Add the breast to the skillet, skin side down. Place skillet in the oven and cook, 15 minutes.
  • After 15 minutes, remove skillet from the oven and check to see if chicken is done: the juices bubbling at the bone should be clear, and the meat should be retracting at the thigh bone. Serve.

CURRY-IN-A-HURRY ROTISSERIE CHICKEN SALAD



Curry-in-a-Hurry Rotisserie Chicken Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 pound rotisserie chicken meat, skinned, boned and diced
3 ribs celery, chopped
1 cup seedless red grapes, halved
1/2 cup shredded carrot, a couple of handfuls
4 scallions, chopped on an angle
1 cup plain yogurt
2 tablespoons curry powder or 2 rounded teaspoons mild curry paste
Salt and pepper
8 ounces mixed baby greens
2 tablespoons mango chutney, found on condiment aisle, plus some to pass at table
1 tablespoon rice wine or white vinegar, eyeball it
3 tablespoons vegetable, canola or safflower oil, eyeball it
1/4 cup (2 ounces) sliced smoked almonds

Steps:

  • Combine meat, celery, red grapes, carrot and scallions.Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.
  • To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss.
  • To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds.

CURRY FRIED CHICKEN



Curry Fried Chicken image

Provided by Food Network

Time 4h10m

Yield 16 servings

Number Of Ingredients 37

20 bay leaves
10 cinnamon sticks
1/2 cup whole cloves
1/2 cup coriander seeds
1/2 cup black mustard seeds
1/2 cup whole black peppercorns
10 cups water
1 cup curry powder
1 cup Garam Masala
1 cup chopped garlic
1 cup ginger paste
1 cup lemon juice
1/2 cup kosher salt
1/2 cup ground black pepper
1/2 cup white vinegar
10 pounds chicken drums and thighs
2 cups green lentil
2 cups yellow lentil
8 cups water
1/2 cup curry powder
1/2 cup Garam Masala
1/2 cup red chile powder
5 tablespoons kosher salt
1/2 cup curry powder
5 tablespoons red chile powder
5 tablespoons ground black pepper
3 tablespoons kosher salt
4 cups all-purpose flour
1/2 cup Curry Fried Chicken Powder
1 tablespoon ground black pepper
1 tablespoon red chile powder
1 tablespoon curry powder
1 tablespoon kosher salt
4 to 5 cups vegetable oil, for deep frying
1 cup vegetable oil
1 cup chopped onions
5 tablespoons ground cumin

Steps:

  • For the garam masala: Combine the bay leaves, cinnamon sticks, cloves, coriander seeds, mustard seeds, and peppercorns in a saucepan over medium heat. Toast the spices until fragrant, stirring, for 7 to 8 minutes. Let cool, and then grind in a spice blender until it becomes a fine powder.
  • For the chicken: Add the water, curry powder, Garam Masala, garlic, ginger paste, lemon juice, salt, pepper and vinegar to a large tub. Mix well, and then add the chicken. Refrigerate and let brine for 24 hours.
  • For the lentil curry: Add both lentils to a stock pot and add the water. Mix in the curry powder, Garam Masala, chile powder and salt. Bring to a boil over high heat and let it boil for 20 minutes. Then lower the heat and simmer until the lentil are soft, about 1 hour.
  • For the Curry Fried Chicken powder: Combine the curry powder, red chile powder, pepper and salt in a bowl. Add 1 cup of the freshly ground Garam Masala and stir to combine.
  • For the chicken breading: Mix the flour, Curry Fried Chicken Powder, black pepper, red chile powder, curry powder and salt in a large bowl. Remove the chicken from the brine and dredge in the seasoned flour the chicken. Let sit on a baking tray for 20 minutes.
  • Heat the oil to 300 degrees F in a large, deep skillet. Fry the chicken, in batches, until golden brown and the pieces float to the top, 15 to 18 minutes.
  • For the onion sizzle: Heat the oil in a large fry pan over high heat. Add the onions, and fry, stirring constantly, until dark golden brown, 8 to 10 minutes. Add the cumin at the end for 2 to 3 minutes. Top off the lentil curry with the onion sizzle. Serve with the curry fried chicken.

IRON-SKILLET FRIED CHICKEN



Iron-Skillet Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

1 (2 1/2 to 3 pound) chicken, cut into pieces
Bacon fat and lard for frying
1/2 cup flour
1/2 cup yellow cornmeal
1 tablespoon Bell's poultry seasoning
Salt and pepper

Steps:

  • Wash the chicken parts thoroughly and dry them on paper towels. Heat the fat to 380 degrees in a heavy cast-iron skillet. Place the flour, cornmeal, and seasonings in a brown paper bag. Add the chicken pieces, a few at a time, and shake well to ensure that each piece is coated with the seasoned flour.
  • Put the chicken pieces in the frying pan and fry uncovered for 20 to 25 minutes, turning occasionally to make sure that each side is golden brown. Remove the chicken pieces and drain them on pieces of brown paper bag. Serve hot.

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