Curry Butter Chicken Legs On The Barbie Recipes

SHEET PAN CURRIED CHICKEN

Steps:

• Position a rack in the lower third of the oven and preheat to 450 degrees F.
• In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
• Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
• Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
• Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
• Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
• Serve with rice, yogurt and lime wedges.

BUTTER CHICKEN CURRY

Steps:

• In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)
• Heat the oil in a hot pot and fry the onions until soft and golden.
• Add the garlic and fry for another minute then add the Chicken and all the marinade and allow to come to the boil.
• Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened. Add the cream and cook for another 5 minutes.
• Add the butter and stir through. Season to taste.
• Serve with Jasmine Rice and Naan Bread.

CURRY BUTTER CHICKEN LEGS ON THE BARBIE

Steps:

• Lightly oil grill and preheat to high.
• Loosen skin on chicken pieces with fingers, by sliding hand between skin and flesh.
• In a small skillet, saute green onion and 2 cloves garlic in butter or margarine for 1 minute. Stir in breadcrumbs and parsley.
• Push this seasoning under chicken skins, working it down well.
• Combine 1 cup butter or margarine with mustard, 1 clove garlic and curry powder.
• Spread this seasoned butter or margarine over chicken and put on preheated grill.
• Cook 10 to 15 minutes each side, or until chicken is cooked through and juices run clear.
• Brush with remaining seasoned butter while grilling.

EASY BUTTER CHICKEN

Steps:

• In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
• In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
• Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

CROCK POT CURRIED CHICKEN LEGS

Steps:

• Salt and Pepper chicken and brown chicken legs slightly in skillet.
• Spray crock pot with cooking spray.
• Place chicken in crock pot and pour in all ingredients.
• Cook on low for 6-8 hours.