IRRESISTIBLE CHICKEN CURRY
This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce. We do not recommend substituting the yogurt or cream in this recipe since they add richness and flavor to the sauce.
Provided by Adam and Joanne Gallagher
Categories Main
Time 1h5m
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Cut the chicken into 1-inch pieces, and then add to a bowl. If you'd like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.
- Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.
- Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.
- Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.
- Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides. Remove the chicken from the pan and place the skillet back onto the heat.
- Add the onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.
- Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.
- Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.
- Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.
- Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).
- Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 330, Fat 19.2g, SaturatedFat 11.6g, Cholesterol 141.8mg, Sodium 1022.8mg, Carbohydrate 7.8g, Fiber 1.2g, Sugar 3.2g, Protein 30.8g
CINNAMON STEWED CHICKEN WITH ROASTED CORIANDER RICE
Cat Cora's Roasted Coriander Rice perfectly complements cinnamon-spiced chicken that's stewed in a hearty tomato sauce.
Provided by McCormick Gourmet
Categories Entrees,
Yield 8
Number Of Ingredients 20
Steps:
- For the Chicken, mix roasted cinnamon, sea salt and pepper in shallow dish. Coat chicken evenly with spice mixture
- Heat oil in large skillet on medium-high heat. Add chicken; cook 4 minutes per side or until golden brown. Remove chicken from skillet. Add onions and garlic to skillet; cook and stir 4 minutes or until lightly browned. Stir in wine. Bring to boil on high heat. Cook 2 minutes or until wine has evaporated, stirring to loosen browned bits in bottom of skillet
- Stir in water, tomato paste and oregano until well blended. Bring to boil. Return chicken to skillet. Reduce heat to medium-low; cover and simmer 45 minutes or until chicken is cooked through
- Meanwhile, for the Rice, heat oil in medium saucepan on medium heat. Add onions; cook and stir 4 minutes or until lightly browned. Add roasted coriander, roasted ginger and red pepper; cook and stir 30 seconds. Add water and peas; bring to boil. Stir in rice and sea salt. Reduce heat to low; cover and simmer 18 to 20 minutes or until rice is tender. Serve chicken and sauce over rice
Nutrition Facts : Calories 368 Calories
CORIANDER CHICKEN THIGHS WITH MISO-GLAZED ROOT VEGETABLES
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips with greens, simply reduce the amount of each vegetable to 1/2 pound.
Provided by Rhoda Boone
Categories Chicken Bake Kid-Friendly Dinner Carrot Parsnip Turnip Honey Soy Sauce Quick and Healthy Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Set racks in the upper and lower thirds of the oven. In a large bowl, pat the chicken dry with paper towels. Add 1 tablespoon oil and toss to coat. Season chicken all over with 1 teaspoon salt, 1/2 teaspoon pepper, and coriander. Rub in seasoning and set aside at room temperature.
- In a large bowl, whisk together 2 tablespoons oil, miso paste, vinegar, soy sauce, honey, and 1/2 teaspoon each salt and pepper. Add vegetables and garlic cloves to the bowl and toss to coat. Transfer to a rimmed baking sheet, place on the upper rack of the oven, and roast until softened and browned, 40 to 45 minutes, tossing a few times during roasting. Peel garlic and discard skins.
- Meanwhile, heat a large skillet over medium-high heat with 1 tablespoon oil. Once hot, add half the chicken thighs skin side down. Cook until skin is golden brown, 6 to 8 minutes. Remove from skillet and place skin side up on a second rimmed baking sheet. Repeat with remaining chicken thighs, reserving skillet with fat after cooking. Transfer baking sheet to lower rack of oven and roast until the chicken's internal temperature reaches 165°F, 12 to 15 minutes more.
- Discard stems from reserved beet and turnip greens; wash and roughly chop the leaves. Pour out all but 2 teaspoons of oil from the skillet and place the pan over medium-high heat. Add the greens to the pan with 2 tablespoons water and 1/4 teaspoon salt and cook, tossing, until wilted, 1 to 2 minutes. Transfer roasted vegetables to a serving bowl, add the sautéed greens, and toss to combine. Taste and adjust seasoning. Serve chicken thighs with vegetables and lime wedges.
SPICED COCONUT CHICKEN WITH CORIANDER & LIME
Make this one-pot coconut chicken for an easy and filling midweek meal. If you want to boost the heat, leave the seeds in one of the green chillies
Provided by Diana Henry
Categories Dinner, Main course
Time 1h20m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a 30cm shallow casserole dish or high-sided frying pan. Fry the chicken thighs, skin-side down, just to get some colour on them (they will take on a deeper colour in the oven). Transfer them to another dish. Fry the onion in the pan until soft and pale gold. Add the garlic, spices and chillies. Cook for 2 mins more, then stir in the squash, cauliflower, rice, half the coriander, the lime zest, half the lime juice, the lime leaves and some seasoning. Put the chicken back in the pan, this time skin-side up, and season that as well.
- Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Cook for 40 mins, or until the chicken is cooked through and the liquid has been absorbed by the rice. Squeeze over the remaining lime and scatter with the rest of the coriander. You could gently push the coriander into the rice, so it's not all on top. Serve immediately.
Nutrition Facts : Calories 483 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium
ROAST CHICKEN & SPICED RICE
Throw together this wholesome chicken traybake for the family, gently spiced using a little curry paste, with just 15 mins prep. Mango chutney adds a fruity tang
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/200C fan/ gas 6. Pour 800ml just-boiled water into a heatproof jug, crumble in the stock cube and stir in along with half the curry paste and the butter or oil. Pour the mixture into a large baking dish or roasting tin (ours was 25 x 35cm and 5cm deep), and tip in the rice and cinnamon stick. Season and stir well.
- Cut a few deep slashes into each chicken thigh, then rub all over with the remaining curry paste and some seasoning. Arrange on top of the rice mixture, then cover the dish or tin with foil and bake for 30 mins.
- Meanwhile, heat a drizzle of oil in a frying pan over a medium heat, and fry the onion for 10-15 mins, or until soft and caramelised.
- Uncover the chicken and rice. The rice should still be wet, but if not, top up with 50-100ml more water. Scatter over the almonds and bake, uncovered, for 10-15 mins more until the chicken is browned, all the liquid has been absorbed and the rice is cooked through and crisp at the edges. Meanwhile, cook the green beans in boiling water for 2-3 mins, then drain. Scatter the coriander and fried onions over the chicken and rice, spoon a few dollops of chutney over the dish, and serve with the green beans.
Nutrition Facts : Calories 684 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.6 milligram of sodium
SPICED YELLOW RICE WITH CHICKEN AND VEGETABLES
This chicken dish jazzes up the rice with coriander, turmeric, and cumin seed for an Indian flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
- Reduce heat to medium and add onion, garlic, and potato to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in coriander, turmeric, cumin, and rice, and cook 1 minute.
- Add cauliflower, peas, and broth, and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 739 g, Fat 24 g, Fiber 5 g, Protein 53 g
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- Combine chicken, ¼ tsp salt, coriander, cumin, garlic powder, and cayenne pepper; toss well to coat. Heat a large nonstick skillet over medium-high heat. Spray pan with cooking spray and add chicken mixture. Cook until browned and done, about 5 minutes. Remove chicken from pan.
- Heat oil in skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Add rice; cook 1 minute, stirring constantly. Add chicken stock and ½ tsp salt and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes. Stir in chicken and remove from heat. Let stand 5 minutes.
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