Cream Curry Chicken Recipes

Steps:

• Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

Steps:

• Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
• Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
• Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
• Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

Steps:

• Melt margarine in nonstick frying pan.
• Add chicken to pan, cover, cook for 15 minutes over low heat.
• Combine whipping cream with curry powder in small bowl, set aside.
• Turn chicken over, pour curry mix over chicken.
• Cover and cook an additional 20 minutes.
• Serve over cooked brown rice.

Steps:

• 1. Heat the butter in pan until melted, add ginger, garlic, onion and tomato. Saute 10 min, until onions are browned.
• 2. Meanwhile, in a seperate pan, fully cook diced chicken.
• 3. Add coconut milk and sour cream to onion/tomato mixture. Add curry, cumin, sage, salt and pepper. Bring to rolling boil, stirring occasionally.
• 4. Add chicken to sauce and simmer 15-20 minute.
• 5. Remove from heat and let sit 5-10 min to thicken.
• 6. Serve over rice (see instructions below).
• My Brown Rice Instructions: Put brown rice and water together in a small pot. I use 3 cups rice with 4.5 cups water. Set the heat to high, and bring the rice/water to a boil uncovered. Then put the tight lid on pot (steam valve closed, if applicable), reduce the heat to low. Let the rice simmer for 20 minutes. Turn off the heat, let rice sit in covered pot for 10-20 minutes.

Steps:

• For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
• For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
• Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
• Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
• Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Steps:

• Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 TBS of oil in a bowl.
• Stir and set aside.
• Heat a large shallow pan.
• Tip in the chicken and the marinade and fry for about 6 to 8 minutes, stirring occasionally.
• Heat the remaining oil in another pan and fry the onion and chili for 3 to 4 minutes, just until soft.
• Add the turmeric and stir fry for 1 minute.
• Lower the heat, pour in the cream and simmer for 2 to 3 minutes.
• Add the chicken and simmer for 5 minutes, or until cooked.
• Season and stir in the lemon juice.

Steps:

• Preheat oven to 400.
• Combine sour cream, mayonnaise, lemon juice, curry, sugar, salt and pepper in small bowl. Stir until well blended.
• Coat a 9" pie pan with cooking spray.
• Arrange chicken pieces in pan, and spoon sour cream mixture evenly over all.
• Sprinkle with breadcrumbs.
• Bake 35-45 minutes, or until chicken is no longer pink in center.
• Note: To lighten this up you can use lite or no fat mayonnaise and sour cream.

Steps:

• Set oven to 375 degrees.
• Grease an 8 x 8-inch baking dish.
• In a frypan, saute the onion, garlic, salt and curry for about 4 minutes.
• Whisk in flour.
• Add in half and half (1/4-cup at a time) bring to a boil then reduce the heat immediately, and continue cooking whisking frequently for about another 5 minutes, or until sauce thickens.
• In a bowl combine cooked rice, peas, carrots, red bell pepper, lemon juice and cooked chicken, and add in to the sauce in the frypan; toss to combine.
• Season with black pepper to taste.
• Transfer the mixture to prepared baking dish.
• Cover with foil and bake for about 20 minutes.
• Remove foil and bake for another 10 minutes longer.

Steps:

• Heat dressing in large skillet on medium heat. Add onions and garlic; cook 1 min. Add potatoes and pepper strips; cook 5 min. Stir in chicken, broth, curry powder and black pepper. Bring to boil; cover.
• Simmer on medium-low heat 10 min. or until potatoes are tender and mixture is heated through.
• Stir in sour cream; cook 1 min., stirring constantly. Serve topped with cilantro.

Steps:

• Chicken:.
• Cut chicken into 1 inch (bite size pieces).
• Season the chicken pieces with salt and pepper and curry powder.
• Add the oil to a preheated pan on med-high, then add the chicken pieces and cook until done,.
• Remove from heat and set aside to make the sauce.
• Sauce:.
• In a sauce pan, add the oil and chopped onions. Cook on medium heat until tranlucent.
• In a medium mixing bowl, add the stock, corn starch, curry powder, salt and pepper. Whisk will to combine. (This would be the time to add any other additional spices you like in curry, if you just like curry powder, do not add any other spices).
• Add mixture to onions and heat over med-med/low heat until thick. Stirring often.
• In another mixing bowl, add the yogurt and whisk smooth.
• Temper the yogurt with the starch mixture and add back to the pan. (add a small amount of the hot liquid to the yogurt and mix well, continue until about half of the hot liquid is mixed into the yogurt. Then add that mixture to the hot and mix will). Turn heat to low and cook until sauce is hot.
• Look online for "how to temper an egg," if you are not familliar with this procedure.
• Service:.
• Once the sauce is hot add chicken to the sauce and let cook 1-2 minutes. Then top the sauce over rice and enjoy.

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:

• Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil.
• Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes.
• Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.

Steps:

• Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.
• Meanwhile, season both sides of the chicken slices with salt and pepper and sprinkle it with the remaining curry powder. Remove onions to a plate, add a bit more oil to the pan and add the chicken in one layer. Cook about 2 minutes per side over medium heat; remove to a plate.
• Return onions to the pan and add sour cream. Stir into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.

Steps:

• Place the chopped chicken into a bowl with the half the corriander, garlic, ginger, chili powder, lemon juice and a little oil, season and set aside. Meanwhile, place the chilli, onions and taumeric into a pan with a little oil and saute until softened and translucent. Add the chicken mixture and fry lightly until browned. Add the cream and coconut and stir until the coconut is melted. Add the cooked potatoes and cook until thickened slightly and the chicken is thoroughly cooked. At the end, add the remaining corriander and check for seasoning. Serve with Tilda basmati and wild rice cooked in chicken stock with a couple of bay leafs, garlic and corriander naans, popodoms and my corriander and mint raita. Oh, and dont forget the beer!

Steps:

• Directions:.
• For the chicken marinade, mix all ingredients together, add in chicken and let marinade for few minutes. Then put chicken pieces on a baking tray covered with foil, set oven to 375°F and cook for 30 minutes or till the chicken is cooked.
• Sauce:.
• In large sauce pan on medium heat, add olive oil and onions, fry the onions till they become translucent.
• Then add garlic, ginger cook for a few minutes (stirring constantly).
• Add tomato paste, turmeric, garam masala, chili powder, stirring, you will notice the sauce is getting dry/thick and starting to stick to the pan, add ¼ cup of water (stirring).
• Remove the pan from the heat and put the sauce into the blender, add enough water to mixture so it'll move in the blender ( ¼ cup water), blend sauce on medium to high till it turns to a smooth consistency or until the chunks of onion or no longer visible.
• Then return the sauce to a deep size pot on medium heat, add about ½ cup of water and bay leaf. Stirring.
• Once you see the sauce bubbling, turn the heat on low and then slowly add the heavy cream, stirring, you will notice the sauce thickening and turn a creamy color.
• Add salt, pepper and butter. Stirring. Taste the sauce if more salt is needed, depending on if you used salted or unsalted butter.
• Lastly, add the cooked chicken breast from the oven to the sauce and garnish with Coriander. And Voila! You have Creamy Curry Chicken!
• To Serve, you can serve with side of Basmati rice, Nan bread or Raita. For lighter sides, there's whole wheat flat tortilla or brown rice. Enjoy!
• For low fat recipe, you can substitute the heavy cream with half/half cream or with yogurt and omit the butter. Mind you the flavor would be slightly different or just lighter.

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:

• Place the chicken in a greased 8-in. square baking dish. Top with broccoli and cauliflower. Combine the soup, mayonnaise, cheese, lemon juice, curry and cayenne; spoon over vegetables. Sprinkle with almonds. , Bake, uncovered, at 375° for 25-30 minutes or until chicken juices run clear and vegetables are tender. Stir before serving.