AROMATIC CHICKEN CURRY
You'll be surprised how easy it is to make a tasty curry sauce from scratch
Provided by Good Food team
Categories Buffet, Dinner, Main course, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Heat the oil in a deep frying pan, then fry the onions gently for about 10 mins until softened and lightly golden. Add the spices and chicken, then fry for 2 mins, stirring to coat the meat.
- Dissolve the creamed coconut in 500ml boiling water, then pour into the pan and stir well. Season with salt, bring to the boil, then simmer for 20 mins until the chicken is cooked and the sauce has thickened. Sprinkle with coriander and serve with basmati rice or naan bread.
Nutrition Facts : Calories 380 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.5 milligram of sodium
AROMATIC CHICKEN CURRY
This chicken curry is not as spicy as the " normal" ones. Instead it has more fragrance. If you still think it's too hot, use only one chili pepper.
Provided by Chef Dudo
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fry the potato chunks in the oil until browned, drain them on paper towels.
- Add the shallots, lemon grass, and all of the spices to the pan.
- Fry for a few minutes.
- Add chicken and cook, stirring, for 5 minutes.
- Add potatoes, salt, coconut milk and chicken stock.
- Bring to a boil and then simmer gently for about 30 minutes, uncovered.
- Garnish with basil leaves before serving (over rice or couscous).
Nutrition Facts : Calories 682.6, Fat 44.2, SaturatedFat 22, Cholesterol 75.6, Sodium 861.8, Carbohydrate 42, Fiber 6, Sugar 10.1, Protein 33.1
AROMATIC CHICKEN WITH SULTANAS
Make and share this Aromatic Chicken With Sultanas recipe from Food.com.
Provided by Ppaperdoll
Categories Chicken Thigh & Leg
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 180 degrees C, gas mark 4.
- Heat oil in a large oven proof casserole with lid. Add chicken and cook 7-10 minutes until golden. Remove from pan. Fry onion, bay leaves and spices in remaining oil 5 minutes.
- Remove from heat and return chicken to pan.
- In medium bowl, mix yogurt, coriander, curry psate and sultanas together.
- Pour over chicken and stir through.
- Cover with lid and cook in oven 30 minutes or until meat falls easily from bone.
Nutrition Facts : Calories 197.8, Fat 9.8, SaturatedFat 1.6, Cholesterol 57.3, Sodium 107.6, Carbohydrate 13.8, Fiber 0.9, Sugar 9.2, Protein 14.3
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AROMATIC CHICKEN CURRY - RECIPE | TASTYCRAZE.COM
From tastycraze.com
4.2/5 (5)Category ChickenCuisine Indian CuisineTotal Time 45 mins
- In a deep skillet, heat the oil and fry the chopped onions for about 10 minutes until they are softened and become translucent gold. Add all the spices with the chicken .
- Sautee for about 2 minutes, constantly stirring gently. Dissolve the coconut cream in 2 cups (500 ml) boiling water, pour it into the pan and stir well.
- Season with salt and simmer for about 20 minutes until the chicken is cooked perfectly and the sauce begins to thicken.
AROMATIC CHICKEN CURRY RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Dinner
- Put the curry paste, soy sauce, chilli, lemon grass, ginger, garlic, tomato paste and 1 tablespoon of water in a small food processor and blend to a smooth paste. If you don't have a processor do this either with a mortar and pestle or simply chop everything very finely and combine.
- Put the chicken in a bowl, add the paste and mix it all together, rubbing the paste well into the chicken. Cover and marinate in the refrigerator for at least 30 minutes and up to 12 hours.
- Heat 2 tablespoons of oil in a wok over medium heat. Add the onion and cook for 10 minutes, or until very soft, but not brown. Remove the onion from the wok. Heat the remaining oil in the wok over high heat. Add the chicken and paste in two batches and stir-fry for 5 minutes, taking care not to burn the paste.
- Return the onion and chicken to the wok and add the coconut milk. Bring to the boil, then reduce the heat and simmer, covered, for 20 minutes. Stir in the cherry tomatoes and cook, uncovered, for 5 minutes. Scatter the basil leaves over the top and serve with boiled or steamed rice.
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