SWEET CHICKEN CURRY
This sweet curry uses fruit and nuts to create wonderful depth of flavour and texture. It's an exotic meal you're sure to remember.
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (175°C).
- Add oil to a 12 cup (3 L) casserole dish with cover. Heat over medium high heat on stove. Add chicken and brown on both sides.
- Remove chicken and set aside on plate. Add onion and garlic to casserole and cook until slightly browned and fragrant. Add curry powder and mix well to heat spice and release oils.
- Add canned tomatoes and tomato paste and mix well. Add raisins, lime juice, sugar, bay leaf and then chicken. Stir mixture to coat chicken. Cover casserole and place in oven for approximately 40 minutes.
- Prepare brown basmati rice as per package instructions.
- Remove casserole from oven and add apple. Cover and return casserole to oven for about another 15 minutes or until chicken is thoroughly cooked and the internal temperature reaches 165°F (74°C). Remove from oven and add cilantro. Replace cover and let sit for several minutes.
- Serve curry over basmati rice with a sprinkling of grated coconut, mango, almonds and a wedge of lime.
Nutrition Facts :
SWEET CURRY CHICKEN
The sweetness of brown sugar and honey collide with the smokey flavor of curry and the tang of soy sauce to make the most incredible, moist chicken you'll ever eat. I got this recipe from a friend and just recently tried it out on my boyfriend. (With modesty), I'll say it was fantastic! When I made this, I only used two chicken breast but used the same amount of sauce that is called for here. We love sauce, and there was still a little too much. I think this amount of sauce would be great for 4 breasts. Also, I'm sure the amount of butter can be adjusted with no real effect on the taste. This is my first posting, so I hope you enjoy!! O.K. This is an update. It seems as if the mediocre reviews are mostly due to the sweetness. I'll admit, it's very sweet. You can try to make it without the brown sugar, or maybe halving it like another reviewer suggested. (I wouldn't change the honey thought, you need that to get the right sauce consistency.) Next time I make it, I will try the same. Hope this helps!
Provided by JennyLynn99
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken into strips or chunks ( I did 1 inch strips then cut them in half).
- Mix flour, salt, and cayenne in a big ziploc bag, add chicken and toss until fully coated.
- Melt half of the butter and spread it in a 13 by 9 casserole dish.
- Add chicken and coat with the butter as much as you can.
- Cook, uncovered at 350 degrees for 20 minutes.
- While it cooks, mix the brown sugar, honey, soy sauce, curry, and remaining butter with a whisk.
- After it cooks for 20 minutes, take it out and pour the sauce over the chicken.
- Cook an additional 30 minutes (uncovered).
- Enjoy!
Nutrition Facts : Calories 894.6, Fat 48.1, SaturatedFat 29.6, Cholesterol 190.4, Sodium 2083, Carbohydrate 87.2, Fiber 1.6, Sugar 61.6, Protein 32.3
SWEET CHICKEN CURRY
This is an adaptation of my mother's curry recipe. It produces a delightfully mild (depending on your curry mix) and sweet stew. This mixture makes enough mild, sweet curry to feed six unashamedfly hungry people, and freezes well.To lose the syrupy/sweet aspect, use plain coconut cream instead of the colada mix. If you can't find coconut milk, use some plain yogurt and brown sugar or honey instead.
Provided by Denise2
Categories Chicken Breast
Time 35m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- In a pot, brown the meat, onions and garlic in oil (Chicken should be skinned). Generously sprinkle curry powder on meat (commercial preparations are fine on their own or cut with some homemade).
- Mix your stock and thickener in a cup.
- Add stock mixture, coconut milk and cream to the chicken.
- If you don't want to break the bank over one meal, forage in your refrigerator for any questionable vegetables you want to use up and start dicing potatoes and throw them in now.
- Season to taste. Simmer for at least 10 minutes- thickening your sauce to desired consistency, though feel free to torment your family and/or guests by cooking this for a few hours.
- Serve with rice, thick pita bread, salad and your fave condiments.
- Suggested condiments include corn kernels, peanuts (or other nuts), raisins, chopped hard-boiled eggs, sliced banana in lemon or lime juice, sliced cucumber in yoghurt (or in a cream dressing- we like garlic), dried coconut, raisins and other dried fruits, and chutney.
CREAMY CURRIED CHICKEN
The is one of my favorite recipes. My fiancee has me make this for quite often!
Provided by vakatik
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
- Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
- Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
- Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 9.6 g, Cholesterol 59.5 mg, Fat 6.6 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.2 g, Sodium 723.1 mg, Sugar 3.1 g
SWEET AND SPICY CURRIED CHICKEN
Provided by Jacques Pepin
Categories dinner, weekday, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat butter and oil in a large skillet. When hot, add chicken and saute (in a couple of batches, if necessary, to avoid crowding) over medium to high heat for a total of 6 to 7 minutes, until brown on all sides. Transfer chicken to a large casserole or Dutch oven and discard all but 2 to 3 tablespoons of the accumulated fat in the skillet.
- To the hot fat in the skillet add onions and saute for 2 to 3 minutes over medium heat, stirring, then add flour, curry powder, cumin powder, cayenne pepper, black pepper, salt and garlica and mix well with the onions. Add the water, stir, bring to a boil and pour mixture over chicken.
- Add apple, banana and tomato, bring to a boil, cover, reduce heat and simmer gently for about 25 to 30 minutes. Sprinkle mint on top and serve immediately with brown rice and onion pilaf.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 20 grams, Carbohydrate 21 grams, Fat 33 grams, Fiber 5 grams, Protein 58 grams, SaturatedFat 9 grams, Sodium 916 milligrams, Sugar 10 grams, TransFat 0 grams
SWEET CURRIED CHICKEN
This is a nice mild flavour for chicken. I've used regular mustard with sweet onion for this and it turned out well. Serve the sauce over rice or couscous---delicious!
Provided by majakete
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a small bowl, stir together honey, mustard, margarine, curry powder and garlic.
- Place chicken thighs in a single layer in a 8 x 8-inch baking dish.
- Pour honey mixture over top and turn the chicken so it is completely covered.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 20 minutes or until juices run clear.
- Remove chicken from sauce and place on a warmed platter.
- Place remaining sauce into a small saucepan and boil over medium heat until sauce thickens, about 5 minutes -- or put two tablespoons of cornstarch in 1/4 cup of water into low boiling sauce in saucepan and stir until thickened.
- Pour sauce over chicken.
- Enjoy!
Nutrition Facts : Calories 225.8, Fat 6.6, SaturatedFat 1.6, Cholesterol 114.5, Sodium 173.3, Carbohydrate 13.7, Fiber 0.3, Sugar 13, Protein 27.4
CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK
I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you? Then one day my mother set me straight. It's one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety. You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles. Or substitute your favorite part, be it wings or legs or bone-in breasts. The bright, spicy and gently sweet flavors work well with any pieces of fowl in the pot. When the chicken in this recipe is nearly done braising, you can fry up the liver, then coat it in some of the luscious sauce. If your mother is anything like mine, she'd be proud.
Provided by Melissa Clark
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
- Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
- Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
- Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
- Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.
Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 83 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 42 grams, Sodium 1476 milligrams, Sugar 5 grams, TransFat 0 grams
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