The New Exotic Marigold Curry Chicken Recipes

CHICKEN CURRY IN A HURRY

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
• Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
• Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

THE NEW EXOTIC MARIGOLD CURRY CHICKEN

Steps:

• Add the oil to a medium sized frying pan. Heat oil on medium-high heat. Stir in the spices, chili paste and cashew nut paste. Stir frequently for about 1 minute, just to allow spices to become fragrant.
• Add the onions. Continue stirring occasionally for about 5 minutes.
• Add the chicken pieces. Stir to coat pieces with spice mixture.
• Add the 2 cups of water. Bring to a boil and reduce to simmer.
• After 15 minutes, add the cut potatoes and quartered tomatoes. Simmer for another 10 minutes. Check the seasonings.
• Add salt and sugar. Add the coconut milk. Simmer for another 10 minutes. Serve over cooked basmati rice.