CHICKEN CURRY IN A HURRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
- Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
- Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.
KATHLEEN'S CHICKEN CURRY
This is a pretty simple chicken curry I made based on having read four or five today and figuring out what I could do with my resources. I thought it was good enough record so I might be able to duplicate the results which we liked a lot.
Provided by KWB5015
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate chicken pieces several hours with 2 cloves minced garlic, 1 inch piece minced ginger, juice of 1 lemon, 1 Tbsp curry powder, 1/2 Tbsp garam marsala, 2 Tbsp vegetable oil. Add water, if necessary to make sure the chicken pieces are well coated.
- Working in batches, brown chicken on high in large saute pan/fry pan. Remove to plate.
- To the same pan add the onion, bell peppers, remaining ginger, and saute until tender (5 minutes). Adjust the heat to prevent browning (I didn't need to, but my cookware bows a little on the burner).
- Next add remaining garlic, curry powder, garam marsala, salt and saute another minute or so.
- Then add the chicken back in and the cream or coconut milk. Turn heat to low and let simmer until chicken is cooked through.
- Squeeze remaining lemon juice and chopped parsley over chicken just before serving.
- Notes: I really just eye-balled my spice measurements, so these quantities are 'guestimates'; so please don't be intimidated by the ingredient list indicating divided measures, just do what looks good to you. A sprinkling of raisins or diced apple would be a nice addition. This would work with boneless, skinless chicken breasts, too, but perhaps would be a bit dry.
- Serving suggestion: With brown rice, plain yogurt and a green salad with tahini-sesame dressing (tahini, cider vinegar, olive oil, garlic, garam marsala, sugar, salt and sesame seeds).
Nutrition Facts : Calories 582.9, Fat 44.9, SaturatedFat 13.9, Cholesterol 143.6, Sodium 717.9, Carbohydrate 23.6, Fiber 6.6, Sugar 5, Protein 27.3
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