KEN'S SPICY CURRY CHICKEN
This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to clean up afterwards.
Provided by Esmee Williams
Categories Thai Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
- Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 12.1 g, Cholesterol 60.9 mg, Fat 33.4 g, Fiber 3.4 g, Protein 29.1 g, SaturatedFat 25.6 g, Sodium 716.6 mg, Sugar 2.5 g
EASY CHICKEN CURRY
This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt
Provided by Esther Clark
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium
SPICY CHICKEN CURRY
Garam Masala, similar but NOT identical to curry powder, can be found in East Indian food shops and sometimes in the 'Ethnic Foods' section at the supermarket. Serve hot with fried bread or rice, if desired.
Provided by SAI
Categories World Cuisine Recipes Asian Indian
Yield 5
Number Of Ingredients 11
Steps:
- Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
- In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
- After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 10.6 g, Cholesterol 52.7 mg, Fat 13.8 g, Fiber 3 g, Protein 23 g, SaturatedFat 2 g, Sodium 303.7 mg, Sugar 4.2 g
CREAMY CHICKEN (OR PRAWN) CURRY
This is based on an Australian Weight Watchers recipe. It's very healthy and low fat but tastes like it isn't! I often double the sauce and use it to cook up a 500g bag of defrosted frozen prawn meat. I also change up the veggies ... use whatever you have on hand. I like to throw in a handful of baby spinach right at the end. I have often thought it might be nice with a small tin of pineapple and a tsp of coconut extract ... let me know if you try this!
Provided by Gingernut
Categories Curries
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken in a hot pan coated with cooking spray till brown and tender. (If using prawns, you can stirfry them at this point till they turn pink, or you can wait till the end and just cook them in the sauce for a few minutes.) Remove from the pan and keep warm.
- Saute the garlic, curry powder, carrots, onion and capsicum for 4 - 5 minutes.
- Combine cornflour and water in a small bowl.
- Turn the heat way down low and stir in the milk, stock and cornflour/water mixture. Stir until sauce thickens. Return chicken to the pan and coat with the curry sauce.
- Serve over rice.
- NOTE: After a review stating this was "bland" I realised that Keen's Curry Powder (available in Australia) may be quite different from brands available overseas. Keen's brand curry powder has a fairly high salt content. You may need to add salt to this recipe if your curry powder is low in salt.
Nutrition Facts : Calories 236.8, Fat 4.5, SaturatedFat 1, Cholesterol 96, Sodium 245.3, Carbohydrate 14.4, Fiber 3.8, Sugar 5.7, Protein 33.6
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