Cast Iron Skillet Curry Fried Chicken With Curry And Mango Yogurt Sauce And Red Chile Asparagus Recipes

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SKILLET CURRIED CHICKEN

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Skillet Curried Chicken image

Steps:

  • 1. Preheat the oven to 400 degrees F. Heat the oil in a medium skillet over medium heat. Rub the chicken breast halves with the curry powder and 1 teaspoon salt. Add the chicken to the hot pan, smooth-side down, and cook 7 to 8 minutes.
  • 2. Transfer the chicken to a plate. Add the onions to the skillet and cook, stirring occasionally, until softened, about 3 minutes. Stir in the apples, raisins, and chicken broth and bring to a simmer.
  • 3. Return the chicken to the skillet, cooked-side up. Transfer to the oven and bake until the chicken is just cooked through, about 10 minutes.
  • 4. Transfer the chicken to a cutting board. Set the skillet over medium-high heat, add the cream, and simmer until slightly thickened, about 3 minutes. Taste, season with salt, and stir in a bit of honey, if you like the sauce sweeter. Slice the chicken at an angle and serve topped with some sauce and the almonds.
  • Per serving: Calories 469
  • Total Fat 22 grams
  • Saturated Fat: 5.5 grams
  • Protein: 41 grams
  • Total Carbohydrates: 28 grams
  • Sugar: 18 grams
  • Fiber: 4 grams
  • Cholesterol 129 milligrams
  • Sodium 345 milligrams

Nutrition Facts : Calories 469 calorie, Fat 22 grams, SaturatedFat 5.5 grams, Cholesterol 129 milligrams, Sodium 345 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 41 grams, Sugar 18 grams

2 tablespoons vegetable oil
4 (6-ounce) boneless, skinless chicken breast halves
2 1/2 tablespoons Madras curry powder
Kosher salt
1 small Spanish onion, chopped
1 Granny Smith apple, cored and chopped
5 tablespoons golden raisins
1 cup low-sodium chicken broth
1/4 cup heavy cream
Honey, optional
1/4 cup toasted slivered almonds

DEEP SOUTH FRIED CHICKEN

This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!

Provided by Marilyn

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 45m

Yield 8

Number Of Ingredients 5



Deep South Fried Chicken image

Steps:

  • Heat the shortening in a large, cast iron skillet over medium-high heat.
  • In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
  • Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

Nutrition Facts : Calories 351 calories, Carbohydrate 26.5 g, Cholesterol 71.8 mg, Fat 14.7 g, Fiber 1 g, Protein 26 g, SaturatedFat 3.9 g, Sodium 358.4 mg, Sugar 0.1 g

1 cup shortening
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 (2 to 3 pound) whole chicken, cut into pieces

CAST-IRON SKILLET CHICKEN

This is the easiest way to roast a chicken in a pan, in the oven, at home. By breaking your bird down into two pieces and cooking them fast, you'll get crispy, dark, golden-brown skin and super juicy meat, all in under half an hour.

Provided by Kevin Gillespie

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 3



Cast-Iron Skillet Chicken image

Steps:

  • Preheat oven to 500 F, or as high as it will go. Preheat cast-iron skillet over high heat. (Note: Chef Gillespie uses an 8-inch skillet to cook 2 servings; use two 8-inch skillets or one 14-inch skillet to cook 4 servings.) Butcher the chicken: First, make a cut along one side of the backbone, as close to the bone as possible. Carefully cut down until the breast and tenderloin can be pulled away from the carcass in one piece; pop the thigh bone out of the joint, and continue cutting from thigh to wing joint to detach the entire half from the carcass. Repeat procedure with the other side of the chicken. (Reserve the carcass for stock.)
  • Extend the wing and cut through joint between the flat and the drumette. (Reserve the wing for stock.) Make a cut to separate the breast from the thigh, so you have a leg-and-thigh piece and a breast-and-drumette piece. When the skillet is smoking hot, add the grapeseed oil to coat the bottom of the pan. Pat the chicken pieces completely dry with paper towels; then generously season on all sides with salt.
  • Very gently lay the leg-thigh in the skillet, skin side down, and cook until the skin is nicely browned, about 2 minutes. No need to peek or move the chicken-just let it cook undisturbed. When the skin is browned, it will release easily from the pan; flip it over so it's skin side up. Add the breast to the skillet, skin side down. Place skillet in the oven and cook, 15 minutes.
  • After 15 minutes, remove skillet from the oven and check to see if chicken is done: the juices bubbling at the bone should be clear, and the meat should be retracting at the thigh bone. Serve.

3 1/2 pounds chicken
2 tablespoons grapeseed oil
salt

CURRIED CHICKEN SKILLET

This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. -Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12



Curried Chicken Skillet image

Steps:

  • In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.

Nutrition Facts : Calories 367 calories, Fat 11g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 450mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein. Diabetic exchanges

1-1/3 cups plus 1/2 cup reduced-sodium chicken broth, divided
2/3 cup quinoa, rinsed
1 tablespoon canola oil
1 medium sweet potato, diced
1 medium onion, chopped
1 celery rib, chopped
1 cup frozen peas
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
3 teaspoons curry powder
1/4 teaspoon salt
2 cups shredded cooked chicken

CAST IRON SKILLET CURRY FRIED CHICKEN WITH CURRY AND MANGO-YOGURT SAUCE AND RED CHILE ASPARAGUS

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24



Cast Iron Skillet Curry Fried Chicken with Curry and Mango-Yogurt Sauce and Red Chile Asparagus image

Steps:

  • Heat 1 inch of oil in a large, deep cast iron skillet over high heat to 350 degrees F.
  • Season chicken well on both sides with salt and pepper. Place the flour in a brown paper bag, add 1 tablespoon of salt, 2 teaspoons black pepper, curry powder, and cayenne pepper, and shake to combine.
  • Add the chicken 3 pieces at a time to the bag, and shake well to coat each piece with the flour. Put them on a rack when you have finished.
  • Slowly add the chicken pieces to the hot pan skin-side down. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes, or until golden brown and cooked through. Drain on paper towels and transfer to a platter and drizzle with Mango-Yogurt sauce or serve alongside. Serve with Asparagus with Red Chile Oil.
  • Heat olive oil in a small saute pan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute longer. Add the curry powder and water and cook for 5 minutes. Remove from the heat and let cool to room temperature.
  • Place the yogurt, mango, onion mixture and lime juice in a food processor and process until smooth. Season with salt and pepper.
  • Preheat oven to 400 degrees F. Toss asparagus with oil and season with salt. Roast for 8 to 10 minutes or until just cooked through.
  • Place all ingredients in a blender and puree. Strain through a fine strainer. May be refrigerated up to 3 days. Serve at room temperature.

Vegetable, canola, or peanut oil, for frying
1 (3 to 4 pound) whole chicken, cut up into 8 pieces
Salt and freshly ground black pepper
2 cups flour
1 tablespoon good quality curry powder
1 teaspoon cayenne pepper
Mango-Yogurt Sauce, recipe follows
Asparagus with Red Chile Oil, recipe follows
2 tablespoons olive oil
1 small yellow onion, finely diced
2 cloves garlic, finely chopped
2 tablespoons good quality curry powder
1/4 cup water
2 cups plain yogurt
1 ripe mango, peeled, seeded and coarsely chopped
2 tablespoons fresh lime juice
Salt and freshly ground pepper
1 pound asparagus, trimmed
1/4 cup red chile oil, recipe follows
Salt
1 cup pure olive oil
2 dried New Mexico chile peppers (available at specialty markets), stemmed and seeded
1/2 teaspoon dried chile de arbol (available at specialty markets)
1 teaspoon ancho chile powder (available at specialty markets)

CURRY FRIED CHICKEN

Provided by Food Network

Time 4h10m

Yield 16 servings

Number Of Ingredients 37



Curry Fried Chicken image

Steps:

  • For the garam masala: Combine the bay leaves, cinnamon sticks, cloves, coriander seeds, mustard seeds, and peppercorns in a saucepan over medium heat. Toast the spices until fragrant, stirring, for 7 to 8 minutes. Let cool, and then grind in a spice blender until it becomes a fine powder.
  • For the chicken: Add the water, curry powder, Garam Masala, garlic, ginger paste, lemon juice, salt, pepper and vinegar to a large tub. Mix well, and then add the chicken. Refrigerate and let brine for 24 hours.
  • For the lentil curry: Add both lentils to a stock pot and add the water. Mix in the curry powder, Garam Masala, chile powder and salt. Bring to a boil over high heat and let it boil for 20 minutes. Then lower the heat and simmer until the lentil are soft, about 1 hour.
  • For the Curry Fried Chicken powder: Combine the curry powder, red chile powder, pepper and salt in a bowl. Add 1 cup of the freshly ground Garam Masala and stir to combine.
  • For the chicken breading: Mix the flour, Curry Fried Chicken Powder, black pepper, red chile powder, curry powder and salt in a large bowl. Remove the chicken from the brine and dredge in the seasoned flour the chicken. Let sit on a baking tray for 20 minutes.
  • Heat the oil to 300 degrees F in a large, deep skillet. Fry the chicken, in batches, until golden brown and the pieces float to the top, 15 to 18 minutes.
  • For the onion sizzle: Heat the oil in a large fry pan over high heat. Add the onions, and fry, stirring constantly, until dark golden brown, 8 to 10 minutes. Add the cumin at the end for 2 to 3 minutes. Top off the lentil curry with the onion sizzle. Serve with the curry fried chicken.

20 bay leaves
10 cinnamon sticks
1/2 cup whole cloves
1/2 cup coriander seeds
1/2 cup black mustard seeds
1/2 cup whole black peppercorns
10 cups water
1 cup curry powder
1 cup Garam Masala
1 cup chopped garlic
1 cup ginger paste
1 cup lemon juice
1/2 cup kosher salt
1/2 cup ground black pepper
1/2 cup white vinegar
10 pounds chicken drums and thighs
2 cups green lentil
2 cups yellow lentil
8 cups water
1/2 cup curry powder
1/2 cup Garam Masala
1/2 cup red chile powder
5 tablespoons kosher salt
1/2 cup curry powder
5 tablespoons red chile powder
5 tablespoons ground black pepper
3 tablespoons kosher salt
4 cups all-purpose flour
1/2 cup Curry Fried Chicken Powder
1 tablespoon ground black pepper
1 tablespoon red chile powder
1 tablespoon curry powder
1 tablespoon kosher salt
4 to 5 cups vegetable oil, for deep frying
1 cup vegetable oil
1 cup chopped onions
5 tablespoons ground cumin

IRON-SKILLET FRIED CHICKEN

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6



Iron-Skillet Fried Chicken image

Steps:

  • Wash the chicken parts thoroughly and dry them on paper towels. Heat the fat to 380 degrees in a heavy cast-iron skillet. Place the flour, cornmeal, and seasonings in a brown paper bag. Add the chicken pieces, a few at a time, and shake well to ensure that each piece is coated with the seasoned flour.
  • Put the chicken pieces in the frying pan and fry uncovered for 20 to 25 minutes, turning occasionally to make sure that each side is golden brown. Remove the chicken pieces and drain them on pieces of brown paper bag. Serve hot.

1 (2 1/2 to 3 pound) chicken, cut into pieces
Bacon fat and lard for frying
1/2 cup flour
1/2 cup yellow cornmeal
1 tablespoon Bell's poultry seasoning
Salt and pepper

CURRIED CHICKEN WITH MANGO RICE

Mango and curry go very well together - the sweetness of the mango is a nice counterpoint to the spice of the curry.

Provided by LINDA W.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 45m

Yield 4

Number Of Ingredients 11



Curried Chicken with Mango Rice image

Steps:

  • Combine curry powder, 1/4 teaspoon salt, and pepper. Rub mixture into chicken breasts. Set aside.
  • In a large, non-stick skillet, combine chicken broth, water, and wine with rice. Stir in brown sugar, dried parsley, and remaining 1/4 teaspoon salt. Stir in mango. Arrange chicken pieces on top of rice, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.
  • Let stand, covered, until all liquid is absorbed, about 5 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 53.8 g, Cholesterol 60.9 mg, Fat 3 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 0.8 g, Sodium 347.4 mg, Sugar 12.4 g

1 teaspoon curry powder, or to taste
½ teaspoon salt
¼ teaspoon black pepper
4 skinless, boneless chicken breast halves
1 cup chicken broth
½ cup water
½ cup white wine
1 cup long-grain white rice
1 tablespoon brown sugar
1 tablespoon dried parsley
1 cup diced mango

CRISPY CURRY FRIED CHICKEN

This is a Rachael Ray recipe for a different fried chicken. I do love me some good old Southern fried chicken, but I'm also pretty crazy about curry. Can't wait to see how this turns out! Marinating time is not included in prep time.

Provided by Pinay0618

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11



Crispy Curry Fried Chicken image

Steps:

  • In a small bowl, mix together the curry, chili, onion and garlic powders, poultry seasoning, celery seed or ground cardamom and lime zest, and set aside.
  • In a large bowl with a lid or a large, re-sealable plastic bag, add half of the spice mixture, the chicken and the yogurt, and marinate for at least 30 minutes or up to overnight, but no longer than 24 hours.
  • In a large paper bag, shake up the flour and the other half of the spice mixture. Add half of the marinated chicken pieces and shake it to coat. Remove the coated pieces, add the other half of the chicken and repeat.
  • Heat a deep skillet or Dutch oven over medium-high heat with oil. When bubbles rapidly roll away from a handle of a wooden spoon inserted into the oil, it's hot enough to fry the chicken. (If you have an oil thermometer, it should read 350ºF.) Avoid overcrowding the pan, so cook the chicken in 2 batches, if necessary. Cook smaller pieces for 10 minutes, turning occasionally, cook larger pieces for 12-15 minutes total. Let the finished pieces drain on a cooling rack set over a baking sheet.

Nutrition Facts : Calories 2239.2, Fat 201.7, SaturatedFat 32.6, Cholesterol 180.5, Sodium 213.6, Carbohydrate 57.3, Fiber 3.9, Sugar 4.4, Protein 52.7

2 tablespoons curry powder, such as Madras
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 teaspoon celery seeds or 1 teaspoon ground cardamom
1 tablespoon lime zest
1 chicken, cut into 8 pieces
1 cup whole-fat plain yogurt
2 cups flour
3 cups vegetable oil or 3 cups peanut oil

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