CHICKEN CURRY IN A HURRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
- Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.
- Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.
ROSE'S CHAMORRO CHICKEN KELAGUEN
A Chamorro favorite, especially at fiestas and barbeques!! Similar to a tangy grilled chicken salad; but with no mayo.
Provided by ChamoritaMomma
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the bbq grill, either gas or charcoal. Lightly salt the split chicken. Grill the chicken until just done; do not overcook! Set aside to cool completely. Debone the chicken and then chop coarsely.
- Combine the rest of the ingredients in a large bowl and mix thoroughly. Adjust lemon juice and salt according to your taste. This can be eaten right away with warm corn tortillas. This dish is typically served as a side dish at chamorro fiestas and barbeques.
- The traditional way adds fresh shredded coconut (NOT the baking kind). I prefer not to add it just for personal taste.
Nutrition Facts : Calories 336.2, Fat 23.4, SaturatedFat 6.7, Cholesterol 107, Sodium 878.9, Carbohydrate 4.9, Fiber 0.8, Sugar 2.2, Protein 25.8
CHICKEN CURRY II
A spicy home substitute for the expensive golden curry found in the grocery store. Serve over jasmine rice for best flavor.
Provided by Teresa Smith
Categories Main Dish Recipes Curries Chicken
Yield 5
Number Of Ingredients 11
Steps:
- Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot.
- Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool.
- Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!
Nutrition Facts : Calories 799.2 calories, Carbohydrate 52.1 g, Cholesterol 175.1 mg, Fat 44.3 g, Fiber 7.2 g, Protein 48.9 g, SaturatedFat 11.8 g, Sodium 578 mg, Sugar 10.7 g
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