MARINATED CHICKEN CURRY
This is a very easy recipe, but every time I serve this dish to someone, people always ask me this recipe! It's not spicy, so children can eat it to.
Provided by LisaMari
Categories Curries
Time 5h40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the chicken is pieces.
- Combine the rest of the ingredients.
- Marinate the chicken in the sauce over the night or half the day.
- Put it in the oven proof trey and bake it in the moderate oven till the chicken is cooked.
- Serve it with steamed rice.
Nutrition Facts : Calories 786.3, Fat 48.3, SaturatedFat 24.4, Cholesterol 213.3, Sodium 1188.4, Carbohydrate 13.6, Fiber 2.2, Sugar 10.9, Protein 72.9
CURRY CHICKEN MARINADE
Change up your dinner routine with this warmly spiced marinade. You can use it on the spot-- or freeze with 1 1/2 pounds of chicken for a hands-off meal later.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
PROPER CHICKEN CURRY
Impress with this tandoori masala-spiced Indian dish with peppers, coconut and fresh coriander
Provided by Lucy Netherton
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate overnight in the fridge.
- Fry the chopped onions in the oil until really soft. Add the remaining spice mix and pastes, the coriander stalks and chilli powder. Cook for 1 min, then stir in 100ml water and the passata. Simmer for 15 mins, then add the coconut cream and remaining yogurt. Leave chunky or blitz with a blender.
- Heat oven to 220C/200C fan/gas 7. Spread the chicken and veg on a baking tray. Roast for 15-20 mins until cooked and slightly charred. Tip into the sauce. Serve with rice, naan, extra yogurt and coriander leaves.
Nutrition Facts : Calories 470 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium
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