CHICKEN CURRY IN A HURRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
- Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.
- Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.
CHICKEN CURRY IN A HURRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 14
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.
CHICKPEA CURRY IN A HURRY
This delicious curry is from the Nutritarian recipes section of drfuhrman.com. It's quick and easy since it uses canned or dried ingredients so there is no chopping. I like to use a bag of frozen cut spinach for this recipe when available. The cut spinach is not as fine as chopped spinach.
Provided by Anne Sainz
Categories Curries
Time 19m
Yield 7 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, add all ingredients except spinach.
- Bring to boil over high heat, cover and cook over medium heat for 5 minutes.
- Add frozen spinach, cover, and continue cooking until the spinach is cooked, about 5 more minutes, stirring frequently.
Nutrition Facts : Calories 547.2, Fat 16.3, SaturatedFat 8.9, Sodium 139.9, Carbohydrate 81.1, Fiber 26.4, Sugar 18, Protein 28
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