Easy Peasy Chicken Curry Recipes

EASY CHICKEN CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
• Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

EASY PEASY CHICKEN CURRY

Steps:

• Place the onion, garlic and ginger in a food processor and blitz until it is a paste. Alternatively you can do this with a hand blender, or if you don't have one, just chop these 3 ingredients very finely and continue as below.
• Add the garam masala, cumin and turmeric to the paste and stir together. Set aside.
• Put 1 tablespoon of olive oil in a wide deep pan (ideally non-stick). Heat up the pan on a high heat for one minute and then add the chopped up chicken thighs. Stir-fry the chicken on a high heat for 2 minutes, then turn the heat down and add the curry paste. Allow the chicken to cook in the paste for 3 minutes and then add half the coconut milk (200ml), plus the cinnamon and cardamom (if using). Bring to the boil and then turn down and allow to simmer for 30 minutes until the curry sauce is thick and delicious!
• If the curry starts to get dry, add a splash more coconut milk. You may not need it all, but if you like a slightly more saucy curry, by all means add the lot!
• While the curry is cooking, make your accompaniment (buckwheat/rice) and any side dishes.
• When the curry is ready, add the chopped coriander and serve immediately with buckwheat or rice and a nice glass of chilled white wine... I mean water!! ;-)

EASY PEASY CHICKEN CURRY

Steps:

• Put chicken, flour and curry powder into a large zip-lock bag and massage until well coated
• Place EasySear pan onto stovetop and preheat for 2 to 3 minutes over medium high heat. Add 1 tablespoon of the oil. Cook the chicken for 5 minutes, turning occasionally, until browned. Transfer to a plate and set aside. Repeat with 1 tablespoon of the oil and remaining chicken
• Put onion, sweet potato, celery, garlic and remaining oil into EasySear pan and cook for 5 minutes, stirring occasionally until light brown. Return chicken to pan and mix well
• Place EasySear pan back into the slow cooker base. Stir in stock, tomato soup and coconut cream. Cover with lid, turn Temperature Control Dial to "1" setting. Cook for 6 hours
• Stir in spinach, cover and cook for 5-10 minutes or until spinach is soft. Serve with steamed rice and naan bread
• For best results, make with the Breville Flavour Maker Slow Cooker

SIMPLE CHICKEN CURRY

Steps:

• Melt butter in large skillet over medium-high heat. Add onion and curry powder; saute until tender, about 5 minutes.
• Stir flour, salt, sugar, and ginger into the onion mixture; cook until smooth and bubbling, about 5 minutes.
• Pour chicken broth and milk into the skillet, stir, and bring to a boil; cook at a boil for 1 minute.
• Stir chicken and lemon juice into the broth to cover completely; cook until the chicken is heated through, about 5 minutes.

EASY PEASY CHICKEN CURRY

Steps:

• Heat oil and fry the chicken until golden brown.
• Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
• Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
• Add salt and pepper to taste.
• Your easy peasy chicken curry is ready!

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.