Cooking Light Express Curried Chicken Saute Recipes

COOKING LIGHT EXPRESS CURRIED CHICKEN SAUTE

Steps:

• Heat a non-stick skillet over medium-high heat.
• Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Add chicken to skillet and cook 5 minutes on each side or until done.
• Remove chicken from pan; keep warm.
• Add bell peppers and remaining 1/2 teaspoon curry powder to pan; saute 1 minute.
• Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened.
• Stir fresh lime juice and remaining 1/4 teaspoon salt into bell pepper mixture.
• Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges.

SAUTEED CHICKEN WITH CURRIED APPLES

Steps:

• Trim breasts of fat.
• Season chicken with 1 tsp curry powder, salt and pepper.
• Heat 2 tbsp butter in a skillet on medium heat.
• Add sugar and apples.
• Saute until apples soften- about 8 minutes.
• Remove apples and add remaining 1 tbsp butter to pan.
• Add chicken breasts and remaining curry powder.
• Saute for 5 minutes on each side, or until golden.
• Pour in wine and bring to boil.
• Reduce liquid until only about 2 tbsps remain.
• Reduce heat.
• Add yogurt OR whipping cream.
• Simmer for 2 minutes.
• DO NOT LET THE YOGURT BOIL!
• When sauce is thickened and chicken juices run clear, stir in the apples.
• Sprinkle with chopped mint.
• Serves 4.

CURRIED CHICKEN SALAD WITH SLOW-ROASTED TOMATOES

Steps:

• Preheat oven to 400 degrees. Season chicken with salt and pepper, and place on a baking sheet. Roast until juices run clear when chicken is pierced, 25 to 30 minutes. Set aside to cool.
• In a small saute pan over medium-low heat, heat the oil and then add the celery, onion and ginger. Saute, stirring, until onions are softened and transparent, about 5 minutes. Add the curry powder and turmeric, and cook for 2 minutes. Remove chicken from bone, and cut into thin strips. Add the chicken strips and stock to pan, and saute until the liquid has evaporated.
• Let chicken cool, then place in a mixing bowl and add mayonnaise and yogurt.
• To assemble sandwiches: Place a slice of bread on each of 4 plates. Top each slice with 2 arugula leaves, an even layer of curried chicken and 2 roasted tomato halves. Cover with a slice of bread, and cut in half. Serve immediately.

CURRIED SAUTEED CHICKEN CHUNKS WITH COCONUT MILK

Steps:

• Time: 30 minutes
• 1. Toss the chicken with the curry powder, salt to taste, chile, and lemongrass.
• 2. Place the butter in a medium skillet, preferably nonstick, and turn the heat to medium-high. When it melts, add the chicken. Cook the chicken, stirring occasionally, until it loses its raw color. Add the coconut milk and turn the heat to medium.
• 3. Cook for another 2 to 3 minutes until cooked through, then stir in the nam pla and nuts and cook for another 30 seconds. Garnish with cilantro and serve.

CURRIED CHICKEN

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and sauté until golden, about 15 minutes. Add ginger and garlic; sauté 1 minute. Add curry, cumin and cinnamon; sauté until fragrant, about 1 minute. Add flour, then yogurt and tomato paste, whisking until sauce is smooth, about 1 minute. Add broth and applesauce. Bring to boil. Reduce heat; simmer until sauce thickens slightly, stirring occasionally, about 30 minutes. (Can be made 1 day ahead. Cool slightly. Cover and chill. Bring to simmer before continuing.)
• Add chicken and peas to sauce. Simmer until chicken is almost cooked through, about 3 minutes. Add sour cream and coconut milk. Reduce heat to medium-low. Stir until chicken is cooked through and sauce thickens enough to coat spoon, about 3 minutes (do not boil). Season with salt and pepper. Transfer to bowl. Garnish with cilantro sprigs.
• Place rice, chutney, bananas, mangoes, coconut and peanuts in separate bowls. Serve alongside curry.