Texas Curried Chicken Recipes

CHICKPEA & POTATO CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

CREAMY CURRIED CHICKEN

Steps:

• Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

TEXAS CURRIED CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place chicken pieces into a greased 9x13 inch baking dish. Melt 1/4 cup of the butter, and drizzle it over the chicken. Season with salt and pepper.
• Bake chicken, uncovered, for 45 minutes in the preheated oven. While the chicken is cooking, combine the honey, molasses, mustard, curry powder and remaining butter in a medium saucepan. Simmer over medium heat for about 5 minutes to blend the flavors.
• When the 45 minutes are up on the chicken, pour the curry mixture over the pieces, and bake for an additional 15 minutes, or until the chicken is no longer pink, and the juices run clear.