Chicken Curry Fries Recipe By Tasty

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EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY

Here's what you need: boneless, skinless chicken breasts, turmeric, chili powder, ground cumin, garam masala, ground ginger, white wine vinegar, oil, red chili, tomato, water, salt, pepper, rice, fresh coriander

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15



Easy Homemade Chicken Curry Recipe by Tasty image

Steps:

  • Cut the chicken into bite-size pieces.
  • Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
  • Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
  • Add the chili, chopped tomatoes, water, salt, and pepper.
  • Mix well and bring to a boil.
  • Simmer for 1 hour, until the sauce has thickened.
  • Serve with rice and chopped coriander.
  • Enjoy!

Nutrition Facts : Calories 354 calories, Carbohydrate 9 grams, Fat 13 grams, Fiber 3 grams, Protein 48 grams, Sugar 3 grams

4 boneless, skinless chicken breasts
1 tablespoon turmeric
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garam masala
½ tablespoon ground ginger
2 tablespoons white wine vinegar
oil, for frying
1 red chili, chopped
2 cups tomato, chopped
½ cup water
salt, to taste
pepper, to taste
rice, to serve
fresh coriander, to serve, chopped

BAKED CHICKEN FRIES RECIPE BY TASTY

Here's what you need: boneless, skinless chicken breasts, plain breadcrumbs, flour, eggs, salt, garlic powder, onion powder, paprika, dried basil, dried oregano, pepper

Provided by Claire Nolan

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 11



Baked Chicken Fries Recipe by Tasty image

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Slice chicken breast in half, and cut into thin strips about the thickness of a french fry.
  • Season bread crumbs with salt, garlic powder, onion powder, paprika, dried basil, dried oregano, and pepper. Mix well.
  • Dredge chicken strips in the flour first, then cover in egg, and coat with bread crumbs.
  • Place on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway.
  • Enjoy!

Nutrition Facts : Calories 866 calories, Carbohydrate 96 grams, Fat 18 grams, Fiber 5 grams, Protein 72 grams, Sugar 6 grams

4 boneless, skinless chicken breasts
2 cups plain breadcrumbs
1 cup flour
5 eggs, beaten
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon pepper

CHICKEN FRIES

Kid-friendly and quick, these crunchy oven-baked chicken fries are coated with a mixture of crushed potato chips, panko bread crumbs and Parmesan cheese. Dip them in ranch dressing, barbecue sauce or honey-mustard sauce.-Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 servings.

Number Of Ingredients 8



Chicken Fries image

Steps:

  • Preheat oven to 400°. In a shallow bowl, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine chips, bread crumbs and cheese. Dip chicken in egg mixture, then in potato chip mixture, patting to help coating adhere. Transfer to a greased wire rack in a foil-lined rimmed baking sheet. Bake until golden brown, 12-15 minutes.

Nutrition Facts : Calories 376 calories, Fat 17g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 761mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein.

2 large eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper
2 cups finely crushed ridged potato chips
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
2 boneless skinless chicken breasts (6 ounces each), cut into 1/4-inch-thick strips

FRENCH FRIES 3 WAYS RECIPE BY TASTY

Feed your French fry craving and make these delicious fries at home! No matter your preference, there's a dipping sauce for you--pick from curry ketchup, garlic chipotle mayo, or pesto mayo, or make all 3 for a DIY French fry bar.

Provided by Tikeyah Whittle

Categories     Lunch

Time 45m

Yield 2 servings

Number Of Ingredients 28



French Fries 3 Ways Recipe by Tasty image

Steps:

  • Make the fries: Fill a large bowl with cold water and 1 tablespoon of lemon juice. Peel the potatoes and slice into ¼-inch (6 mm) thick strips about 3 inches (7 cm) long. Transfer the slices to the cold water as you go.
  • Rinse the fries by running more cold water into the bowl until the water turns clear, rinsing off any excess starch. Fill the bowl with water and add the remaining tablespoon of lemon juice, then chill in the refrigerator for 30 minutes.
  • In a large heavy-bottomed pan, heat 2-3 inches (5-7 cm) of oil over medium-low heat until it reaches 325°F (165°C). Line 2 baking sheet with thick paper, such as brown paper grocery bags.
  • Drain the fries, then dry completely using a kitchen towel.
  • Cook the potatoes in the hot oil for 6-8 minutes, or until soft and slightly golden in color. Remove the fries from the oil using a wire mesh skimmer and transfer to the prepared baking sheets to drain. Let stand at room temperature for 15-20 minutes.
  • Increase the oil temperature to 375°F (190°C). Return the fries to the oil and cook for another 2-3 minutes, or until the golden brown and crispy. Drain on clean paper bags. Season with the salt.
  • Serve the fries in cones of parchment paper topped with your sauce of choice.
  • For the curry ketchup: Heat the olive oil a medium saucepan over medium-high heat. When the oil is shimmering, add the onion and cook until soft and translucent, about 2 minutes. Season with the salt. Add the garlic and cook for another minute, until fragrant. Add the curry powder, paprika, chili powder, and cinnamon and cook for 30 seconds, until the spices are fragrant and toasted.
  • Add the ketchup, Worcestershire sauce, apple cider vinegar, and honey and bring to a simmer. Reduce the heat to medium, cover, and simmer for 15 minutes, stirring occasionally. Remove the pot from the heat and let the curry ketchup cool slightly.
  • Transfer the ketchup to a tall, narrow container. Using an immersion blender, purée the mixture until smooth, about 3 minutes. Let the mixture cool completely, then thin with water, 1 tablespoon at a time, until you your desired consistency is reached. The curry ketchup can be made up to 1 day before serving. To serve, top the fries with the curry ketchup, mayonnaise, and chopped onion.
  • For the garlic chipotle mayo: Cook the garlic cloves in a small, dry skillet over medium-high heat until the cloves are golden with some black spots, about 9 minutes.
  • Transfer the garlic to a food processor, along with mayonnaise, lemon juice, chipotle peppers, and salt. Process until combined. Chill in the refrigerator for at least 1 hour. The roasted garlic chipotle mayo can be made up to 1 day before serving. To serve, top the fries with the garlic chipotle mayo.
  • Make the pesto mayo: In a medium bowl, whisk together the mayonnaise, pesto, and lemon juice until well combined. Cover and chill in the refrigerator for at least 30 minutes. The pesto mayo can be made up to 1 day before serving. To serve, top the fries with the pesto mayo.
  • Enjoy!

cold water, for soaking potatoes
2 tablespoons lemon juice, divided
3 russet potatoes
4 cups vegetable oil, for frying
1 tablespoon kosher salt
1 tablespoon olive oil
½ cup yellow onion, chopped
1 teaspoon kosher salt
4 cloves garlic
4 teaspoons curry powder
2 teaspoons sweet paprika
1 teaspoon chili powder
¼ teaspoon ground cinnamon
1 cup tomato ketchup
2 teaspoons worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon water, plus more as needed
mayonnaise, to taste
1 white onion, chopped
8 cloves garlic
1 cup mayonnaise
1 ½ tablespoons lemon juice
3 chipotle peppers in adobo sauce
1 teaspoon kosher salt
½ cup mayonnaise
½ cup pesto
½ tablespoon lemon juice

EASY CHICKEN CURRY

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt

Provided by Esther Clark

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 11



Easy chicken curry image

Steps:

  • Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
  • Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium

2 tbsp sunflower oil
1 onion, thinly sliced
2 garlic cloves, crushed
thumb-sized piece of ginger, grated
6 chicken thighs, boneless and skinless
3 tbsp medium spice paste (tikka works well)
400g can chopped tomatoes
100g Greek yogurt
1 small bunch of coriander, leaves chopped
50g ground almonds
naan breads or cooked basmati rice, to serve

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