CHICKEN CURRY
Steps:
- For the chicken curry: Toss the chicken thighs with the lemon juice and some salt in a large bowl. Set aside for 30 minutes.
- Toast the cashews (including some for garnish) in a small saucepan over low heat and set aside. Dry roast the coriander, cumin, cardamom, peppercorns and cloves in a small skillet over low heat. Let them cool before grinding them in a spice grinder. Set aside.
- Add the onions, garlic and ginger to a blender and puree until smooth. Heat the vegetable oil in a large saucepan over medium heat. Add the onion mixture and the bay leaves to the oil and cook, stirring occasionally, until the onion mixture is golden brown, about 15 minutes.
- Fill a medium saucepan with water and bring it up to a boil. Score the bottom of each tomato with a paring knife and drop them in the hot water for 15 seconds. Remove from the water and peel off the skins. Place the peeled tomatoes in a blender and puree until smooth. Add them to the onion mixture along with the cayenne, cinnamon, turmeric, marinated chicken thighs, toasted and ground spice mixture and some salt. Turn the heat to medium-low and cook, stirring occasionally, until the tomatoes begin to turn into a smooth, loose paste and the oil begins to separate from the mixture. Cover and cook, stirring occasionally, about 20 minutes more.
- Add the cream, 1 cup of cashews and some salt to a blender and puree until smooth. Add the cashew cream to the chicken and tomato mixture and stir to incorporate. Keep warm until ready to serve.
- For the onion bread: Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
- Place the chopped onions on a baking sheet and roast in the oven until slightly browned, less than 5 minutes. Mix in the chiles if using, and set aside.
- Combine the flour and 1/4 teaspoon of salt in a large mixing bowl. Add the ghee and just enough water until a dough forms. Start to knead and punch the dough, adding more water if necessary. The dough should be smooth and soft. Use your hands to form the dough into 6 to 8 medium balls. Take one dough ball at a time and roll it into a 3- to 4-inch disc on a floured surface. Spoon some of the onion and chili mixture into the center along with a pinch of cilantro, if using, and some more salt. Fold the dough over on itself, bringing the edges together to form a half circle. Sprinkle some more flour on the board and roll the stuffed dough into a 6- to 8-inch disc.
- Heat 1 or 2 teaspoons of ghee in a large skillet over medium-low heat. Fry the bread in batches until the bottom is evenly browned; add 1 or 2 more teaspoons of ghee and flip to brown the other side, less than 2 minutes per side.
- To serve: Chop the reserved toasted cashews. Divide the chicken curry among bowls and top with the cashews. Serve with the hot onion bread.
CHICKEN CURRY
The slow cooker does the heavy lifting here when it's time for dinner. All you have to do is assemble this hearty coconut milk-based curry, which takes just 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 4h30m
Number Of Ingredients 12
Steps:
- In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
- Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
- Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
- To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.
Nutrition Facts : Calories 417 g, Fat 22 g, Fiber 4 g, Protein 37 g
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
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
CURRY CHICKEN
my boyfriend is a huge fan of this dish...i like it too. it's a rather sweet curry. my mom sent me this in an email...she said she made it and thought i might like it :) it's EXCELLENT when served over rice
Provided by xochitl angulo
Categories Curries
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 350.
- heat butter, honey, dijon mustard, and curry together in a pan.
- place chicken in a baking dish and pour sauce over chicken.
- bake for 50-55 mins.
Nutrition Facts : Calories 771.5, Fat 31.2, SaturatedFat 16.1, Cholesterol 212.1, Sodium 836.3, Carbohydrate 75.2, Fiber 3.3, Sugar 70.1, Protein 52.8
CHINESE CHICKEN CURRY RECIPE BY TASTY
Here's what you need: oil, chicken, salt, pepper, onion, carrot, potato, water, peas, curry paste
Provided by Evelyn Liu
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat up 2 tablespoons of oil on low to medium heat.
- Sear the chicken until the outside turns golden brown. Season with salt and pepper.
- Take out the chicken, make sure you don't clean the pot or you'd wipe away some deliciousness!
- Add another tablespoon of oil, fry the onions, carrots, and potatoes until soften.
- Add the chicken back in with the water. Bring to a boil then simmer for 10 minutes with the lid on.
- Add in the peas and curry paste, stir well.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 843 calories, Carbohydrate 56 grams, Fat 30 grams, Fiber 9 grams, Protein 85 grams, Sugar 11 grams
CHICKEN AND BABY CORN CURRY
My family and friends love this recipe, it's easy to make and very tasty,I like to eat it over rice with hot naan bread. It's delicious.
Provided by Chef Toni Jones
Categories Curries
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Coat chicken with curry powder.
- Heat oil in wok or deep frying pan, add chicken and brown.
- Remove chicken and set aside.
- Keeping juices in pan add wine, peppers and onion, saute until almost tender,add garlic and simmer 3 minutes.
- Stir in saltanas, red pepper powder and curry paste and cook 2-3 minutes.
- Add chicken, coconut milk and baby corn, bring to boil (stir when needed) then simmer for 7-8 minutes.
- Sprinkle in potatoe flakes and stir to thicken,simmer for 5 minites then serve.
CURRY CHICKEN
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the chicken, butter, garlic powder, bouillon, thyme, onions, tomatoes, scallions, 4 cups water, 2 teaspoons salt and 1 teaspoon pepper in a large pot. Cover and bring to a boil over high heat. Stir in the curry powder, then reduce the heat to medium and simmer for 20 minutes, stirring every 5 minutes.
- Add the potatoes, raise the heat to high, and bring to a boil, uncovered. Reduce the heat back to medium, cover the pot and simmer, stirring occasionally, until you can easily piece a potato with a fork, about 15 minutes. Stir in the cornstarch mixture and simmer 3 minutes more. Serve with rice.
CHICKEN CURRY
A host of spices tends an authentic flavor to this ethnic entree from Tisha Kuster of Macomb, Illinois. "The mother of one of my friends is from India...and she shared the secret ingredients for making this wonderful curry," writes Trisha.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, saute chicken and onion in oil until chicken is browned. Stir in the tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until chicken juices run clear. Serve over rice.
Nutrition Facts :
CHICKEN AND BROCCOLI CURRY
There are a handful of basic, fundamental recipes that anyone who really wants to learn how to cook has to master. It's learning to make dishes like this chicken and broccoli curry that allows you to go from someone who knows how to follow a recipe, to someone who actually creates recipes. The same basic technique is going to work no matter what meats, vegetables, and spices you use. Serve over rice, noodles, or even French fries for a curry version of poutine.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h55m
Yield 4
Number Of Ingredients 16
Steps:
- Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
- Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
- Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
- Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
- While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
- Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
- Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
- Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.
Nutrition Facts : Calories 467.8 calories, Carbohydrate 15.8 g, Cholesterol 80.4 mg, Fat 34 g, Fiber 5.4 g, Protein 29.9 g, SaturatedFat 23.5 g, Sodium 1301 mg, Sugar 4 g
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