Chickenincurrysaucewithfruit Recipes

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.

Steps:

• In a large skillet, brown the chicken in butter on each side; remove and keep warm. In the drippings, cook the onion, curry, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice., Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reaches 170°. Serve with rice; sprinkle with almonds.

Steps:

• Melt butter in a large, heavy skillet.
• Finely chop onion, and simmer in the butter until soft but not brown. Lower heat to medium.
• Cut all the fruit into small pieces. Add all fruit except the cut up bananas at this point.
• Stir gently until warmed through.
• Add the flour and stir until it's been incorporated, about one minute.
• Add curry and chicken broth.
• Add the bananas.
• Let simmer on low heat for five minutes.
• Add cream and stir.
• Add cooked shredded chicken breast.
• Let it all come back to a low simmer.
• Serve over rice.

Steps:

• Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

Steps:

• Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.

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.

Steps:

• Melt butter with oil in heavy large skillet over medium heat. Add chicken and brown on both sides, about 5 minutes. Transfer to plate. Add onion and garlic to skillet and sauté until translucent, about 6 minutes. Stir in curry powder. Return chicken to skillet. Add apple, apricots and raisins. Add enough broth to just cover mixture. Season with salt. Cover and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to platter. Keep warm. Continue simmering fruit mixture until fruit is tender and sauce thickens, about 5 minutes. Spoon over chicken and serve with rice.

Steps:

• Place chicken between sheets of waxed paper. Using mallet or rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Season chicken with salt and pepper. Heat oil in large nonstick skillet over high heat. Add chicken; sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Add green onion and curry paste to skillet. Stir 1 minute. Add broth; boil until reduced to glaze, about 1 minute. Add coconut milk; cook until sauce coats spoon, stirring constantly, about 1 minute. Mix in lime juice. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer until chicken is cooked through, about 2 minutes. Transfer chicken to plates. Spoon sauce over, dividing evenly.

Steps:

• to prepare rempah, combine all the rempah ingredients. pond together in a pestle and mortar untiil coarse paste forms.( you can whiz them in a blender if time is of the essence).
• heat some oil in a wok and fry the herb paste until fragrant.
• add the chicken and stir wellso that it is coated with the herb paste. stir-fry until chicken is half cooked. add in jackfruit and mix well.
• add coconut milk and 1 cup of water. bring to a boil, then turn the heat down and let the curry simmer ofr about 30 minutes.
• adjust seasoning and serve hot.

Steps:

• Mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together.
• Add the chicken and mix. Leave to marinate for 20 minutes.
• Heat the oil in a large pan and add the onions. Cook until beginning to colour golden.
• Add the cloves and peppercorns and colour for 30 seconds.
• Add the chicken and marinade into the pan with the onions and simmer for 30 minutes or until the chicken is cooked thoroughly.
• Add the apricots, cover and cook for a further 15 minutes.
• Serve with pilau rice and chutneys.

Steps:

• Dust chicken with flour. In a Dutch oven over medium heat, brown the chicken in shortening. Remove chicken and set aside. Saute onions, peppers and garlic in drippings for 3-4 minutes or until tender. Add curry powder, salt and pepper; mix well. Return chicken to the pan. Add tomatoes, parsley, thyme, and water. Cover and bake at 375° for 45-50 minutes or until chicken is tender. Stir in raisins. Serve over rice; sprinkle with almonds if desired.

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!

Steps:

• In a large frying pan, fry the chicken breast until browned or, if you prefer you can just drop the raw chicken into the curry later.
• Add the onion, apple and banana to a medium sized casserole dish and fry until the onion has softened. (About 10 minutes)
• Add the curry paste and curry powder and stir into to the mixture.
• Add the chicken stock followed by the chicken.
• Simmer on a low heat for 30 minutes, stirring occasionally with the lid off. The liquid should reduce down.
• Add the coconut milk, raisins, nuts and chick peas (If using) and continue to cook for another 10 minutes.
• Serve with steamed/boiled white rice.

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!

Steps:

• Cut the chicken into bite-size pieces, season with salt and freshly ground white pepper and dust with cornstarch.
• Heat a wok over a high heat, and add half of the peanut oil. Add the chicken and stir-fry for about 6 minutes, until golden brown. Remove and set aside.
• Rinse out and dry the wok, and heat the remaining oil. Add the garlic, ginger and chili and stir-fry for 40 seconds or so. Stir in the onion and stir-fry for a further 40 seconds.
• Tip in the carrot and broccoli florets and fry for 1 minute.
• Pour in the chicken stock, and add the star anise, turmeric, curry powder and brown sugar - bring to the boil.
• Mix the cornstarch and water together to make a smooth paste and stir into the curry sauce. Cook for 2-3 minutes, until thickened.
• Return the chicken to the sauce and cook for 3-4 minutes, until the chicken is warmed through. Garnish with scallion and serve with jasmine rice.

Steps:

• In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

Steps:

• Rinse the chickens with water and pat them dry with paper towels. Cut the chickens into serving pieces and place in a large bowl, reserving the backs, necks, and wing tips for stock or another use. Juice the limes and add the juice to the chicken along with the grated lime rind, coating the chicken with the juice.
• In a large skillet, heat 1/4 cup of the oil and 1 tablespoon of the butter, if using, over high heat until very hot. Pat the chicken dry again and carefully add half of the pieces to the skillet. Fry on one side for 3 to 4 minutes, shaking and tilting the skillet a little to distribute the fat. Turn the chicken over and fry for 3 minutes more, or until golden brown. Remove the chicken to a large platter and set aside.
• Pour out the old fat, wipe the skillet, and add the remaining 1/4 cup oil and 1 tablespoon butter, if using. Repeat the frying procedure with the remaining chicken pieces and then set aside.
• Discard all but 2 tablespoons of oil, reduce the heat to medium, and add the onions and garlic to the skillet. Cook, stirring, for 1 minute (be careful not to burn the garlic). Add the curry powder and fry for 1 minute, scraping the bottom.
• Add the tomatoes, whole Scotch bonnet pepper and slices, salt, and black pepper. Stir thoroughly while scraping the bottom of the pan. Add the water and mix until well blended. Return the chicken to the pan. Bring to a boil and reduce the heat to a simmer. Cover and cook for 45 minutes, or until the chicken is tender.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
• Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Steps:

• In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until chicken juices run clear. Remove and keep warm. , In the same pan, stir-fry carrots and garlic in remaining oil for 1 minute. Stir in broccoli; cook 2 minutes longer. Add onions; cook 1-2 minutes longer. , Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through.

Steps:

• Mix curry powder, seasoned salt, and onion powder in a bowl; add chicken and toss to coat chicken in seasoning mix.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes; add chicken, potato, and spinach and stir. Pour coconut milk over the mixture and stir. Place a lid on the skillet, bring the mixture to a simmer, and cook, stirring occasionally, until the potato is tender and the chicken is no longer pink in the center, about 30 minutes.

Steps:

• Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
• Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
• Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
• Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
• Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
• Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

Steps:

• Slice chicken breast into strips.
• Add the curry powder, oil, pepper, and salt to the prepared chicken. Rub in the dry ingredients and make sure the chicken is evenly coated.
• Heat oil in a skillet over medium heat.
• Add the chicken and cook until partially done. Remove from skillet and place in a clean bowl.
• Add onions, ginger, and garlic to skillet. Cook until the onions are translucent.
• Add the diced tomato, curry powder, cayenne pepper, and chicken stock.
• Return the partially cooked chicken. Stir and cook until chicken is done.
• Stir in the chicken stock cornstarch slurry. Cook until the curry has thickened.
• Turn off the heat and stir in the Greek yogurt.
• Preheat oven to 450°F (230°C), place french fries on baking sheet, bake for 18 minutes (either from scratch or frozen).
• Pour chicken curry over french fries, garnish with cilantro, as desired.
• Enjoy!