QUICK CHICKEN CURRY
Quick chicken curry is an easy, one-pan recipe that's ready in just 15 minutes!
Provided by Kathryn
Categories Main dishes
Time 15m
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
- Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
- Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
- Stir in chicken until warmed through, 1-2 more minutes.
- Turn off the heat and stir in the Greek yogurt until just combined.
- Serve hot with fresh chopped parsley or cilantro and chopped peanuts.
Nutrition Facts : Calories 225 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 21 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 487 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
QUICK CHICKEN, SPINACH & TOMATO CURRY RECIPE - (4.5/5)
Provided by ShannonB
Number Of Ingredients 8
Steps:
- Spray a non-stick frying pan with cooking spray and place over high heat. Add onion and stir fry 2 to 3 minutes, then add cinnamon and curry powder and stir fry another minute. Add the chicken pieces and tomatoes, stock and spinach. Cover and cook for 15 to 20 minutes until cooked through. Season well and remove from the heat. Stir in the yogurt and serve with rice.
CHICKPEA, TOMATO & SPINACH CURRY
A superhealthy, vegan curry that accounts for 2 of your 5-a-day and is low in calories to boot!
Provided by Good Food team
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 18
Steps:
- Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
- Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.
Nutrition Facts : Calories 204 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
QUICK CHICKEN CURRY WITH SPINACH AND PEAS
This easy Indian-inspired weeknight dinner comes together in under an hour. Save leftovers for lunch the next day, as the flavor only gets better.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 15
Steps:
- Season both sides of chicken with salt and pepper.
- In a large braising pan, melt butter over medium-high. Working in two batches, brown chicken until golden, about 8 minutes per batch. Transfer chicken to a plate.
- Reduce heat to low and add shallots and cinnamon stick. Cook, stirring often, until shallots are soft, 8 minutes. Add ginger, spices, and chile. Cook, stirring, until fragrant, 30 seconds. Add lemon juice and sugar and cook 30 seconds more. Stir in coconut milk, 1/4 cup water, chicken, and any accumulated juices. Season with salt and pepper. Bring just to a boil, then reduce heat and simmer on low, partially covered, until chicken is cooked through, 8 to 10 minutes. Remove from heat and add peas and spinach just to heat through. Serve over rice, topped with almonds and cilantro.
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- When the skillet is hot, sear the chicken on both sides until nearly cooked through, about 7 minutes per side. When brown, remove to a plate to rest. Reduce the heat on the skillet to medium and add another drizzle of oil.
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