EASY CHICKEN CURRY
Recipe video above. This is a Western style curry, and it's the easiest chicken curry I know how to make with the least ingredients possible without sacrificing tastiness! Very mild, not spicy at all (assuming curry powder is mild).
Provided by Nagi
Categories Mains
Time 28m
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
- Add chicken and cook until it it changes from pink to white.
- Add curry powder and cook for 2 minutes.
- Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
- Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
- Serve over rice, noodles or mashed potato!
Nutrition Facts : Calories 383 kcal, Carbohydrate 10 g, Protein 29 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 118 mg, Sodium 295 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CURRIED CHICKEN BREASTS
This sweet and spicy recipe comes from Lee Durels of Tulsa, Oklahoma.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Put chicken breast halves into an 8-inch square baking dish.
- In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble.
- Pour over chicken; bake until chicken is cooked through, about 30 minutes.
Nutrition Facts : Calories 375 g, Fat 13 g, Protein 26 g
CRUNCHY CURRIED CHICKEN BREASTS
This recipe is from the "How to cook Everything" cookbook by Mark Bittman - It is wonderful and I recommend that you try the recipe as is without substituting anything however if you don't like curry substitute other mixed spices more to your personal taste. The chicken is crunchy outside, tasty and moist inside. I served it with rice, green beans & baby carrots. You'll make this one again
Provided by Bergy
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rub the chicken all over with the vinegar.
- Combine salt, pepper& curry powder and rub this mixture into the chicken.
- Mix flour& water together to make a paste about the thickness of yogurt, coat the chicken pieces (dip the chicken into the batter).
- Heat the oil in a skillet and when it is hot add chicken pieces.
- Keep a good constant sizzle to the frying chicken but regulate the heat so it does not burn the chicken.
- After 2 minutes rotate the chicken (do not flip yet) so the pieces are getting even heat& crispness on all the edges.
- After another 2 minutes (4 minutes total) flip the chicken and continue cooking the other side.
- Sprinkle with a little juice or vinegar just before serving.
CURRIED CHICKEN BREAST
This is easy. You can also put steamed cauliflower,or peas when you add the soup. Serve over rice. Top with fried onions (you can find in the Indian section of your grocery store).
Provided by Rita1652
Categories Curries
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon of oil and butter.
- When hot, saute onions and garlic till soft, remove onions and garlic.
- Add more oil if needed and brown 4 boneless chicken breast.
- Add to chicken cream of mushroom soup and 1/2-cup water.
- Return onions and spices back to pan with chicken mixture; cover and simmer until done.
- If you'd like you can top with Gourmet crispy fried onions (Chirag) Found in the Indian food section.
CRUNCHY CURRIED CHICKEN
Nice served with a salad and oven-baked potato wedges. Adjust the amount of curry powder to your own liking. Cooking time will depend on the thickness of the breasts.
Provided by PetsRus
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Flatten the chicken breast between two sheets of plastic or parchment paper.
- Mix the mayonnaise with the garlic, curry powder, chives and salt.
- With a knife, spread a layer of this mixture on one side of the chicken, press into the cornflakes, now spread the mixture on the side which is up, and press that in the cornflakes (use a spatula or your hands (messy) for pressing down).
- Repeat with the rest of the chicken.
- Put on a baking tray lined with parchment paper and bake for 20-25 minutes, do not turn over, until done and lightly browned.
Nutrition Facts : Calories 289, Fat 13.1, SaturatedFat 3.4, Cholesterol 74.5, Sodium 250.6, Carbohydrate 17.4, Fiber 0.5, Sugar 2.3, Protein 25
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
CRUNCHY HERBED CHICKEN BREASTS
This Italian dish is out of this world. I'm always getting requests to make it for family and friends. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, mix the first 9 ingredients. Place flour and eggs in separate shallow bowls. Dip both sides of chicken in the flour, eggs, then crumb mixture, patting to help coating adhere., Place on a greased baking sheet. Spritz tops with cooking spray. Bake at 375° for 25-30 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 244 calories, Fat 8g fat (3g saturated fat), Cholesterol 139mg cholesterol, Sodium 333mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
CURRIED CHICKEN BREAST
Loosely based on a recipe I cut from the Daily Herald years ago. I added this, omitted that until it was just right. I use RedGold brand of tomatoes with HOT chili peppers, use whatever level of heat you enjoy. You can swap out for plain tomatoes and leave out the cayenne and it's still yummy. Use a large high sided skillet to contain spatters. I use my non-stick dutch oven. Pre-measuring everything helps.
Provided by Deb Wolf
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Measure spices into a small bowl.
- Place garlic, ginger and onion in another bowl.
- Place skillet over medium heat, add oil and butter. Wait for the butter to melt.
- Add the spices; stir and cook for a minute or two until the spices become fragrant.
- Add onion, ginger and garlic. Cook, stirring frequently, until softened, about 5 minutes.
- Cut the chicken in half crosswise, so you have 6 evenly sized pieces.
- Add the chicken and cook 3 minutes, flipping the chicken occasionally.
- Add potatoes, tomatoes with it's juice and cilantro.
- Reduce heat if necessary and simmer 20 - 30 minutes until chicken is cooked through.
- Remove from heat. Stir sour cream into sauce.
- Serve immediately with hot rice and garnished with raisins.
CRISPY CURRIED CHICKEN CUTLETS WITH A LOT OF CABBAGE
Eric Kim's ultra-crispy curried chicken cutlets and cabbage slaw come together for a delicious and easy weeknight dinner.
Provided by Eric Kim
Yield Serves 2
Number Of Ingredients 16
Steps:
- Prepare the cabbage: In a medium bowl, whisk together ¼ cup water, the vinegar, sugar, and salt until the sugar and salt are dissolved. Add the cabbage and toss until well coated. Set aside.
- Make the kkasseu sauce: In a small bowl, stir together the Worcestershire sauce, ketchup, and brown sugar until smooth. Set aside.
- Make the chicken cutlets: Place the chicken breasts between two sheets of parchment paper or plastic wrap (or in a large resealable plastic bag) and pound them with a rolling pin until they are flat and uniformly ¼-inch thick. Season with salt and pepper on both sides.
- On a large plate, stir together the mayonnaise and mustard. On another large plate, stir together the panko, curry powder, garlic powder, and some salt and pepper. Set the chicken on the first plate and smother both sides with the mayo-mustard mixture. Then transfer chicken to the second plate and press down, flipping and pressing down multiple times to ensure even panko stickage on both sides.
- In a large skillet, heat 2 tablespoons of the oil over high heat until hot and shimmering. Add one of the chicken cutlets and fry until golden and crisp, about 2 minutes. Turn the chicken over and fry on the second side until the chicken is cooked through, 1 to 2 minutes. Transfer to a large plate, wipe the skillet out with a paper towel, and repeat with the remaining 2 tablespoons oil and the second cutlet.
- To serve, divide the cutlets between two plates and pour the kkasseu sauce over each cutlet. Divide the quick-pickled cabbage between the two plates and add some white rice alongside
CHICKEN BREASTS WITH CURRY
Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy. It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and curry powder. Blend that together in a food processor until it forms a thick sauce, then combine with chicken breasts that have been lightly browned. Simmer until heated through, and enjoy with a snowy pile of rice. It beats takeout curry by a mile.
Provided by Pierre Franey
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
- Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
- Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
- Sprinkle chicken with salt and pepper.
- Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
- Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 8 grams, TransFat 0 grams
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