Cooking Light Express Curried Chicken Saute Recipes

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CURRIED CHICKEN

This is a very easy and delicious chicken recipe that goes well served with rice.

Provided by FatManWhoCooks

Categories     Main Dish Recipes     Curries     Chicken

Time 1h25m

Yield 6

Number Of Ingredients 9



Curried Chicken image

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).

Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g

1 whole chicken, cut into 8 pieces and skin removed
salt and ground black pepper to taste
1 tablespoon paprika, or to taste
1 tablespoon butter
1 apple, cored and chopped
1 onion, chopped
1 tablespoon curry powder, or more to taste
1 (10.75 ounce) can cream of mushroom soup
1 cup half-and-half cream

COOKING LIGHT EXPRESS CURRIED CHICKEN SAUTE

Entered for safe-keeping. From "Cooking Light Weeknight One-Dish Meals", with a short list of ingredients. Serving size: 3 ounces chicken, 1/2 cup pepper mixture, and 1 lime wedge. Serve with steamed long-grain rice.

Provided by KateL

Categories     One Dish Meal

Time 19m

Yield 4 serving(s)

Number Of Ingredients 10



Cooking Light Express Curried Chicken Saute image

Steps:

  • Heat a non-stick skillet over medium-high heat.
  • Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Add chicken to skillet and cook 5 minutes on each side or until done.
  • Remove chicken from pan; keep warm.
  • Add bell peppers and remaining 1/2 teaspoon curry powder to pan; saute 1 minute.
  • Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened.
  • Stir fresh lime juice and remaining 1/4 teaspoon salt into bell pepper mixture.
  • Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges.

Nutrition Facts : Calories 147.4, Fat 3.2, SaturatedFat 0.7, Cholesterol 72.6, Sodium 571.2, Carbohydrate 4.4, Fiber 1.5, Sugar 0.2, Protein 24.9

1 teaspoon curry powder, preferable Madras curry powder
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 lb boneless skinless chicken breast
1/2 teaspoon curry powder
1 (8 ounce) package frozen mixed peppers, in long strips and thawed or 8 ounces bell peppers, sliced in lengthwise strips
1 cup light coconut milk
1 tablespoon fresh lime juice
1/4 teaspoon salt
4 lime wedges

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