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.
CHICKEN CURRY IN A HURRY
Watch out or you might get pulled over for a speeding ticket in the kitchen! Ready in 20 minutes. :)
Provided by PalatablePastime
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
- Heat oil in a large skillet over medium-high heat.
- Add chicken and cook until lightly browned; then add curry powder and toss to coat.
- Remove from pan.
- Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.
- Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
- Garnish with cilantro and a dollop of yogurt.
- Serve with quick cooking minute rice, if desired.
CHICKEN CURRY IN A HURRY
A quick and easy main dish. You can adjust the amount of curry to your taste. I serve this over rice and just add a veggie.
Provided by Judith
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into bite size pieces.
- Saute chicken, mushroom and onion in oil in large skillet until chicken is lightly browned on all sides and completely cooked, about 10 minutes.
- Stir in flour, salt, and curry powder.
- Add apple and parsley.
- Stir in milk and broth.
- Simmer, stirring constantly for three minutes or until apple pieces are crisp tender.
- Serve over rice.
CHICKEN CURRY IN A HURRY WITH BASMATI
The best thing about this quick chicken curry is the homemade curry mix. Though you can always use store bought, making your own spice blend gives you the chance to experiment with your own curry flavor.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Gather your ingredients.
- For the curry spice: Add to a small skillet: cumin, coriander, mustard seed, fennel seed, fenugreek, black peppercorns, cinnamon stick, curry leaves and cardamom. Heat and toast about 2 minutes over medium heat. Transfer to a spice mill, zap it up and grind spices. Add turmeric and red pepper flake or powder and zap again. Reserve any extra in an airtight container.
- For the chicken and vegetables: Place a medium pot on stove with 2 quarts water and bring to boil.
- Heat a griddle pan or large cast-iron skillet over medium-high heat for bread.
- Place a bowl on the counter. As you work, transfer your ingredients to a bowl. Trim the top and roots of leek and split it lengthwise. Fan it under cold running water to release grit. Leave on cloth to dry. Peel and chop onion. Slice chile peppers if using. Peel garlic. Rub skin off the ginger with the tip of a spoon. Peel apple then cut 1/4-inch slices around the core in slabs. Stack and chop into about 1/4-inch dice. Split the halved leek again lengthwise and slice 1/4 inch.
- Place a deep skillet over medium to medium-high heat and melt butter. Add the vegetables and stir. Grate garlic and ginger and add along with curry spice and curry leaves if using. Cover and cook 5 minutes, stirring occasionally. Add the flour and stir a minute or so. Whisk in broth, bring to a boil and reduce, 5 to 8 minutes.
- Add rice to the boiling water. Boil 12 minutes, then rinse in a strainer under HOT water to serve.
- While the curry thickens, peel chicken of the skin and cut away meat. Pull into bite-size pieces.
- Stir chutney into sauce to combine, then add chicken. Adjust salt if necessary.
- Add a splash of water to griddle pan or skillet and place naan bread on to char both sides, 1 to 2 minutes. Remove bread from griddle and cut into quarters.
- Pull cilantro and chop scallions, whites and greens.
- Serve curry in shallow bowls or dishes with a lip on or beside rice, with naan strips alongside. Garnish with scallions and cilantro.
CHICKEN HURRY
This is a quick and easy dish to make. Great for potlucks, family dinners, or cold the next day with salad for a picnic. This sauce is also great on pork spare ribs. Serve hot with rice and salad.
Provided by MOM2112
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish.
- In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered.
- Cover dish and bake in the preheated oven for 1 hour.
Nutrition Facts : Calories 554.7 calories, Carbohydrate 16.9 g, Cholesterol 170.3 mg, Fat 34.3 g, Fiber 0.3 g, Protein 42.9 g, SaturatedFat 9.8 g, Sodium 796.9 mg, Sugar 13.7 g
EASY CHICKEN CURRY IN A HURRY
Make and share this Easy Chicken Curry In A Hurry recipe from Food.com.
Provided by swirlycinnacakes
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
- Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.
- Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.
- Garnish with cilantro or parsley and serve with rice.
Nutrition Facts : Calories 271.8, Fat 14.7, SaturatedFat 8.1, Cholesterol 91.1, Sodium 105.5, Carbohydrate 5.7, Fiber 0.6, Sugar 1.3, Protein 28.4
CHICKEN CURRY IN A HURRY
Provided by Bon Appétit Test Kitchen
Categories Food Processor Chicken Onion Sauté Quick & Easy Low Cal Dinner Lunch Curry Healthy Simmer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in processor; blend to paste. Transfer spice paste to large bowl; add cut-up chicken pieces and rub to coat well, then sprinkle generously with salt and pepper.
- Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken pieces and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; sauté until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken pieces to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once, about 25 minutes. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve.
CHICKEN CURRY IN A HURRY
Make and share this Chicken Curry In A Hurry recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside.
- Place the chicken in a medium bowl.
- Combine the paprika and pepper.
- Sprinkle over the chicken and toss until coated.
- Spray an unheated, large no-stick skillet with no-stick spray.
- Heat the skillet over medium-high heat.
- Add the chicken.
- Cook and stir for 3 to 4 minutes or until the chicken is no longer pink.
- Stir in the yogurt mixture.
- Cook and stir for 2 minutes.
- Serve over the rice.
Nutrition Facts : Calories 282.1, Fat 3.3, SaturatedFat 0.8, Cholesterol 69.6, Sodium 339.2, Carbohydrate 31.1, Fiber 3, Sugar 4.9, Protein 30.6
ANNE'S CHICKEN CURRY IN A HURRY
A very quick and easy mild curry so very simple to prepare and cook. One day, my wife, Anne, thought that she would conjur up a quick and simple dish that had a bit of flavour without much fuss. She succeeded and we now have this fairly often when we want a change from routine
Provided by ResyopUK
Categories Very Low Carbs
Time 1h
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil in a large frying pan and lightly brown the chicken pieces all over. Remove from pan and drain on kitchen paper.
- Add the curry powder to the frying pan in the remaing oil and stir well to mix. Continue to cook and stir for about 3 minutes.
- Add the mushroom soup to the curry powder. Put a little cold water into the tin and rinse round then empty this into the frying pan. Mix well and heat until it begins to bubble.
- Place the chicken pieces into a casserole dish and pour over the soup mixture. Place into the oven (preheated to Gas 4/180 deg C/160 deg C fan).
- Cook for approx 45 minutes or until the chicken is tender.
- Serve with Basmati rice. For a nice change, add a tsp of turmeric powder to the boiling water before adding the rice - this presents the rice with a pleasant yellow colour instead of boring 'white'.
- Enjoy.
Nutrition Facts : Calories 4081.5, Fat 287.5, SaturatedFat 81.3, Cholesterol 1380, Sodium 1922.8, Carbohydrate 7, Fiber 0.2, Sugar 1.4, Protein 343.9
22-MINUTE COCONUT CHICKEN CURRY
This 22-minute South Indian-inspired chicken dinner is based on takeout versions served at Manhattan's Curry Row.
Provided by Rhoda Boone
Categories 22-Minute Meals Curry Dinner Quick & Easy Chicken Coconut Ginger Cashew Spinach Garlic Takeout at Home
Yield Serves 4
Number Of Ingredients 13
Steps:
- Toss chicken with curry powder, salt, and pepper in a medium bowl.
- Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
- Purée coconut milk, ginger, and garlic in a blender until very smooth.
- Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
- Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Immediately transfer mixture including the oil to a small bowl.
- Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.
- Editor's note: This article has been updated as a part of our archive repair project.
FRUITED CHICKEN CURRY IN A HURRY
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the rice according to the package directions.
- Preheat a large, deep nonstick skillet over medium-high heat with 2 tablespoons of the oil. Add the chicken, season with salt and pepper, and lightly brown. Remove the chicken and reserve on a plate. To the same pan, add the garlic, ginger, coriander, onions, apples, and remaining tablespoon of oil and sauté together for 3 to 5 minutes. Add the flour and cook for 1 minute more. Add the chicken stock to the pan and bring to a bubble. Add the curry paste, golden raisins, and dates. Reduce the heat to medium low. Add the chicken pieces back to the pan. Simmer the curry for 8 to 10 minutes.
- Assemble the toppings in small dishes. Serve the curry in shallow bowls with scoops of basmati rice. Garnish with any or all of the toppings.
- For a Vegetarian Fruited Curry in a Hurry, swap a 14-ounce container of firm tofu, cut into 1 1/2-inch-thick slices and patted dry, for the chicken, and vegetable broth for the chicken stock. Brown the tofu as you would the chicken and follow the same method above.
CURRY IN A HURRY
Curry needn't be a chore-like undertaking - here's a curry you can prepare in minutes
Provided by Mary Cadogan
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
- Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.
Nutrition Facts : Calories 195 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 0.75 milligram of sodium
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