Nadias Quick Chicken Curry Recipes

QUICK SOUTH EAST ASIAN CHICKEN CURRY

Steps:

• Heat oil in a large pot or fry pan on medium heat. Fry onion and garlic for about 3 minutes until soft.
• Add ground cumin, coriander, lemongrass, kaffir lime leaves, curry paste, sugar and about 1/4 cup of the coconut cream. Cook for 1-2 minutes, stirring with a wooden spoon, so the paste does not stick to the bottom of the pan.
• Add remaining coconut cream, stock, canned tomatoes and potatoes. Bring to the boil, then lower heat and simmer, partially covered, for 15-20 minutes until potatoes are almost cooked through. Stir curry occasionally while cooking.
• Add chicken and continue to cook for a further 5-10 minutes until potatoes and chicken are cooked all the way through. In the last 3 minutes of cooking time add beans to cook briefly.
• Serve curry in a large bowl, garnished with coriander. Serve with steamed brown rice and fresh cucumber and tomato on the side.

NADIA'S QUICK CHICKEN CURRY

Steps:

• Peel and cut potaoes into small cubes (about the size of a sugar cube).
• Peel and chop onion.
• Cook onion in olive oil over a medium heat until softened, not brown.
• Add potatoes to the same pan and mix them with the onion.
• Keep stirring for about a minute.
• Add the water, salt and pepper.
• Cover the pan and let it cook over a gentle heat.
• When the water disappears the potatoes should be done.
• Just before the potatoes are too soft add the cooked chicken and curry powder.
• Stir gently so that the potatoes keep their'cubed' shape.

SHEET-PAN CHICKEN CURRY DINNER

Steps:

• Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.