Very Easy Chicken Curry Sauce Recipes

EASY CHICKEN CURRY

Easy Chicken Curry image

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Provided by Aurelie Stalnaker

Categories World Cuisine Recipes Asian Indian

Time 1h15m

Yield 6

Number Of Ingredients 4

Ingredients

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

Steps:

Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g

VERY EASY CHICKEN CURRY SAUCE

Very Easy Chicken Curry Sauce image

This is my own recipe, I invented it when my boyfriend described his childhood favourite chicken food. Sauce is very easy to vary, you can put in almost every spice you like. The measurements are metric, and the language is bad. sorry, the measurements are metric...

Provided by taikaviitta

Categories Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

400 g chicken, cut into strips
400 -500 ml chicken consomme
1 tablespoon butter
1 tablespoon wheat flour
1 -2 tablespoon curry powder
1 -4 teaspoon white pepper
1 teaspoon cumin

Steps:

Fry the flour and the butter on a frying pan or in a sauce pan.
Brown only a bit.
Pour in the chicken consommé and beat to smooth.
Pour the sauce to a bowl and fry the chicken strips on the pan.
Pour in the sauce and cook over a low heat about 5 minutes.
Serve with rice.
You can add almost any spice you like to this, and the amounts of curry, white pepper and cumin can vary a lot.
These amounts are only approximate, I never measure them.
This is best with long-grain rice first fried a little with onions and butter and then boiled in chicken consomme (with a cinnamon stick and curry).

Nutrition Facts : Calories 271.9, Fat 18.9, SaturatedFat 6.3, Cholesterol 82.6, Sodium 414.9, Carbohydrate 3.3, Fiber 1, Sugar 0.4, Protein 21.3

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