CHICKEN WITH CREAMY CURRY SAUCE
Steps:
- Gather the ingredients.
- Chop the parsley. Slice the green onions thinly. Finely mince the garlic.
- Pat the chicken breasts dry and lightly sprinkle them all over with salt and pepper. Dredge each of them in flour to coat both sides.
- In a large skillet or sauté pan, heat the oil and butter over medium heat. Add the chicken breasts and cook for about 4 to 5 minutes on each side, until lightly browned. Add the chicken broth, wine, parsley, green onions, garlic, and curry powder. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
- Cover the pan and simmer for 5 to 10 minutes longer.
- Stir in the cream and add salt to taste. Heat through.
- Remove the chicken and sauce to a serving dish.
- Serve chicken breasts over hot cooked rice with some of the sauce.
Nutrition Facts : Calories 403 kcal, Carbohydrate 7 g, Cholesterol 141 mg, Fiber 1 g, Protein 40 g, SaturatedFat 10 g, Sodium 247 mg, Sugar 1 g, Fat 22 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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.
CURRIED CHICKEN BREAST
Provided by Craig Claiborne
Categories dinner, for one, main course
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan and add ginger and garlic. Cook briefly, stirring, and add curry powder or paste. Cook, stirring, about 1 minute.
- Add tomatoes and yogurt and cook, stirring often, 5 minutes.
- Cut chicken into 1-inch cubes and add to the sauce.
- Cook, stirring often, about 2 minutes.
- Cover the saucepan and let simmer 15 minutes.
- Add cream, salt and pepper and simmer 2 minutes. Stir in the coriander leaves and serve.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 49 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 22 grams, Sodium 1191 milligrams, Sugar 10 grams, TransFat 0 grams
CHICKEN BREASTS IN CREAM SAUCE
Make and share this Chicken Breasts in Cream Sauce recipe from Food.com.
Provided by Nimz_
Categories Very Low Carbs
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicken breast.
- Place breasts in oven dish.
- Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well.
- Pour over the chicken and bake 2 hours at 300 degrees.
- After baking, remove breasts; strain juices into saucepan.
- Add 2 tablespoons flour and 1/2 cup water.
- Mix with whisk until thickened.
- Add milk if too thick.
- Pour sauce over breasts and garnish with parsley.
CHICKEN BREASTS IN CURRIED CREAM SAUCE
Make and share this Chicken Breasts in Curried Cream Sauce recipe from Food.com.
Provided by quixoposto
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into strips 1/2 inch wide.
- Melt butter in skillet and add the chicken pieces when hot. Sprinkle with salt and pepper. Cook, stirring often, about 2 minutes.
- Sprinkle over chicken the shallots and curry powder. Stir well. Cook about 1 minute.
- Transfer chicken to a bowl.
- Add wine to skillet and cook over high heat about 3 minutes, until reduced to 1/4 cup. Add chicken juices from the bowl.
- Add cream to the skillet and cook over high heat about 4 minutes.
- Add chicken and stir to blend. Chicken should be hot through.
- Serve with rice and cucumber raita.
CHICKEN, CHEESE, AND WINE
This is very popular in our house. It's easy and delicious.
Provided by Fernando D'Agostino
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Layer the chicken breast halves into the bottom of a baking dish. Stir the cream of mushroom soup, mushrooms, garlic, curry powder, salt, and black pepper together in a bowl until mixed. Add the white wine to the soup mixture and stir until smooth; pour over the chicken breast halves. Sprinkle the Cheddar cheese and paprika over the mixture.
- Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 354.8 calories, Carbohydrate 7.2 g, Cholesterol 98.1 mg, Fat 17.9 g, Fiber 0.9 g, Protein 32.9 g, SaturatedFat 9.3 g, Sodium 731.2 mg, Sugar 1.9 g
CRAB STUFFED CHICKEN BREASTS WITH CURRY SAUCE
Boneless chicken breasts are pounded thin and then packed with sweet crab meat stuffing, baked with a creamy curry sauce and finished with a melted cheese topping. I love this rich, elegant dish because I can make it ahead of time and then just easily slip it into the oven 50 minutes before serving.
Provided by Geema
Categories Curries
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Melt the 3 tablespoons butter in a small pan over medium-low heat and cook the onion, celery, and grated carrot until tender, about 5 minutes.
- Remove from the heat and add the parsley, wine, crab, cayenne and bread crumbs, mixing to combine well.
- Sprinkle the flattened chicken breasts with salt and pepper.
- Place pounded chicken"shiny" side down on a cutting board.
- (When rolling the breast over a filling, the chicken holds together better when the skinned side is on the outside.) Divide the crab filling between the 6 chicken breasts, placing the filling at one side.
- Roll up the breasts, tucking in the ends like an fat egg roll.
- Don't worry if the ends are open a little bit, the filling won't leak out during baking.
- Carefully,place the chicken breasts in a baking pan large enough to hold them in one layer, about 11" x 7" x 2'.
- Melt 3 tablespoons of butter in a saucepan, then stir in the 3 tablespoons flour and the curry powder and salt.
- Cook stirring, for 2 minutes.
- Add the milk and wine and simmer until mixture thickens, stirring constantly.
- The sauce should be of a fairly thick consistency, not thin and runny.
- Pour the sauce over the chicken breasts.
- Divide 1 1/4 cups bread crumbs over the breasts and dot with the 2 tablespoons of butter.
- Bake uncovered, at 375 degrees, for 45 minutes.
- Sprinkle with the grated cheese and bake for another 4 minutes or until cheese melts.
- Remove the chicken to a serving platter and garnish each breast with the chopped tomato and minced parsley.
Nutrition Facts : Calories 577.3, Fat 28.4, SaturatedFat 16.7, Cholesterol 142.5, Sodium 606, Carbohydrate 33.7, Fiber 2.4, Sugar 4, Protein 41.8
CHICKEN BREASTS WITH CURRIED MANGO SAUCE
Make and share this Chicken Breasts with Curried Mango Sauce recipe from Food.com.
Provided by ida ku zaifah
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim chicken of excess fat and sinew.
- Head oil and butter in pan; add chicken fillets.
- Cook over medium heat for 4 minutes on each side or until lightly browned and cooked through.
- Remove from pan, cover with aluminium foil.
- Keep warm.
- Add spring onions, garlic and curry powder to pan juices; stir over medium heat for 1 minute.
- Add mango, sour cream, mustard and stock to pan.
- Bring to boil, reduce heat; simmer 3 minutes until heated through, stirring occasionally.
- Season, pour over chicken and serve.
CURRY CHICKEN BREASTS
This palate-pleasing sauce combines the savory flavors of curry powder, Worcestershire sauce, garlic, chili sauce, onion, and hot pepper sauce. Prepared on the stovetop, it's ready in no time.-Barbara Arbuckle, High Point, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown chicken on both sides in oil. Combine the Worcestershire sauce, chili sauce, curry powder, garlic salt and hot pepper sauce. Pour over chicken. Add onion. Reduce the heat; cover and simmer for 9-11 minutes or until a thermometer reads 170°. Serve with rice.
Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 325mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN BREASTS WITH LIME CURRY SAUCE
Make and share this Chicken Breasts With Lime Curry Sauce recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Add chicken, sprinkle with garlic powder and cook, turning once, until golden, 3-4 minutes per side. Remove to a plate and set aside.
- In the same skillet, melt remaining 2 tablespoons of butter.
- Add onion, curry powder, salt and pepper. Cook, stirring, 3 minutes, or until onions are tender.
- Stir in flour; cook, stirring, 1 minute.
- Stir in lime juice and light cream.
- Heat to boiling, stirring occasionally. Reduce heat to low and simmer 7-8 minutes, or until sauce has thickened. Remove from heat.
- Spoon sauce over chicken breasts and top with a sprinkling of tomatoes and lime slices. Serve with hot cooked rice.
CHICKEN WITH CURRY SAUCE
A mild curry sauce complements the tender chicken and sweet apples in this speedy microwave main dish. "This rapid recipe is perfect for the working gal. I like to serve it over aromatic basmati rice, says Janet Boulger of Botwood, Newfoundland.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.
Nutrition Facts : Calories 257 calories, Fat 8g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 399mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN BREASTS IN CREAMY CURRY SAUCE
This recipe for Chicken Curry is very easy and very good. Rich and creamy! Serve with hot rice and condiments - such as chopped peanuts, chopped apples, raisins, chutney, etc. - if desired.
Provided by Martha Price
Categories Chicken
Time 15m
Number Of Ingredients 7
Steps:
- 1. Cut chicken breasts into thin strips or small chunks. Melt butter in a skillet and when it is hot but not brown, add the chicken. Season with salt and pepper.
- 2. Cook chicken, stirring, until it loses its 'raw' look, about 2 minutes. Sprinkle chicken with the shallots and curry powder; stir to blend. Cook for 2 minutes or so, til chicken is done. With the small/thin pieces it will not take long. Do not overcook. Transfer all to a bowl.
- 3. Add wine to the skillet and cook over high heat for about 3 minutes, or until it is reduced by about half. Add the cream to the skillet, along with any juices that have accumulated in the bowl holding chicken,and cook, stirring, over medium-high heat for 4 minutes. Add chicken and stir to blend; heat through.
- 4. Nice sprinkled with chopped peanuts and/or minced parsley!
SAUTEED CHICKEN BREASTS WITH CURRY SAUCE
Steps:
- Place chicken breast halves between layers of plastic wrap and pound to 1/4-inch thickness. Place 5 tablespoons flour in pie dish. Whisk egg whites, egg, 4 1/2 teaspoons curry powder and salt in shallow bowl to blend. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Coat 3 chicken breasts with flour, shaking off excess. Dip into egg mixture. Add to skillet and sauté until cooked through, about 2 minutes per side. Transfer to platter. Repeat with 2 teaspoons oil and remaining chicken. Tent chicken with foil to keep warm.
- Heat remaining 1 teaspoon vegetable oil in same skillet over medium-high heat. Add garlic, remaining 1 tablespoon flour and remaining 1 teaspoon curry powder and stir 30 seconds. Gradually whisk in broth. Bring to boil, whisking constantly. Boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. Return chicken to skillet and turn to coat with sauce. Transfer chicken to platter. Drizzle with any remaining sauce and serve.
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