Creamy Curry Sauce Recipes

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.

CREAMY CURRIED CHICKEN

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.

CREAMY CURRY SAUCE

Steps:

• Heat oil in small pan.
• Saute onion and garlic until golden brown.
• Add garam masala, curry paste, salt, chilli.
• Stir for 1 minute, add mushrooms, cover, cook for 1 minute.
• Add water, bring to boil and stir until thick paste is formed.
• Stir in cilantro and cream.
• Serve hot.

PAN-FRIED SALMON IN CURRY CREAM SAUCE

Steps:

• Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

CREAMY CURRY SAUCE

Steps:

• Gently heat sunflower oil in a large pan.
• Add onion and stir over high heat for 5 minutes until soft.
• Add ginger and garlic, stir for 30 secs, then reduce heat and simmer for 5 minutes.
• Add tomato paste, cream, coconut milk and milk.
• Bring to boil, stirring continually, then cover and simmer for 15 minutes.
• Add spices, salt and sugar, stir them in well and then simmer for a further 15 minutes.
• Remove from heat, allow to cool slightly then liquidize in a blender.

CHICKEN BREASTS IN CREAMY CURRY SAUCE

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!