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
CREAMY CURRIED CHICKEN
The is one of my favorite recipes. My fiancee has me make this for quite often!
Provided by vakatik
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
- Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
- Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
- Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 9.6 g, Cholesterol 59.5 mg, Fat 6.6 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.2 g, Sodium 723.1 mg, Sugar 3.1 g
DAD'S DIVINE CHICKEN DIVAN
Our family favorite chicken divan recipe! I've been making this yummy recipe for years. We really love the touch of lemon and curry-- it's simply divine!!! Make mine with extra cheese, please. May use chicken or leftover turkey. Serve over hot cooked rice. Recipe is originally from my father, but I've tweaked it to suit my family's tastes. I hope you enjoy!
Provided by BecR2400
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter a 1 1/2-quart baking dish.
- Combine cream of chicken soup, mayonnaise, lemon juice, and curry powder in a small bowl.
- Arrange broccoli in a single layer in the buttered dish, reserving a few florets for the top.
- Cover with chicken strips.
- Pour soup mixture evenly over chicken and broccoli.
- Sprinkle with bread crumbs and melted butter, dot with a few broccoli florets, and sprinkle cheese over the top.
- Bake until heated through, about 25 minutes.
- Serve over rice.
FAMILY MEALS: MILD CHICKEN CURRY
A mildly-spiced curry with a rich yogurt sauce that will appeal to adults and kids alike
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h30m
Yield Serves 2 adults, 1 child
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy-based pan. Fry the onions gently for 5 - 10 mins until soft. Add the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 - 2 min allowing the aromas to release.
- Add the chicken and cook for 10 mins over a gentle heat, flipping occasionally and making sure the spices don't catch. Pour in around 300 ml boiling water until almost covering. Stir in the stock cube and cinnamon stick. Simmer for around 45 mins - 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan. Remove the cinnamon stick.
- Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.
Nutrition Facts : Calories 409 calories, Fat 26.7 grams fat, SaturatedFat 13.8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 14.6 grams sugar, Fiber 2 grams fiber, Protein 25.2 grams protein, Sodium 1.3 milligram of sodium
DAD'S SPICY CHICKEN CURRY
From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good. This recipe was submitted to Phyllis by Tom & Sue Ruth from Lancaster, PA.
Provided by ElizabethKnicely
Categories Curries
Time 33m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in a large slow cooker. Cover with water.
- Cover. Cook on High 2 hours, or until tender.
- Drain chicken. Remove from slow cooker. Cool briefly and cut or shred into small pieces. Return to slow Cooker.
- Add remaining ingredients.
- Cover. Cook on Low 4 to 6 hours, or until potatoes are tender.
- Serve on rice. Accompany with fresh mango slices or mango chutney.
- Variation: Substitute 5 tsp curry powder for the garlic, ginger, cumin, coriander, and pepper.
Nutrition Facts : Calories 384.9, Fat 22.4, SaturatedFat 6.7, Cholesterol 107.5, Sodium 1024.5, Carbohydrate 16.2, Fiber 3.3, Sugar 3.6, Protein 29.7
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