CURRY CHICKEN DINNER
This chicken dish was originated by a woman from our town, Mrs. W.L. Bullard, for a special party in honor of President Franklin D. Roosevelt. I really enjoy treating out-of-town relatives and friends to this dish when they come to visit.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
SHEET PAN CURRIED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Position a rack in the lower third of the oven and preheat to 450 degrees F.
- In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
- Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
- Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
- Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
- Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
- Serve with rice, yogurt and lime wedges.
ONE-PAN CURRIED CHICKEN DINNER
A mouth-watering one-pan meal that's ready in 40 minutes, our easy chicken curry is perfect served alongside basmati rice and naan bread.
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Grease 16x11-inch roasting pan or 15x10x1-inch pan with 1 tablespoon ghee, coconut oil or olive oil.
- Arrange cauliflower, carrots, bell pepper and gingerroot in pan. Sprinkle with 2 teaspoons of the curry powder and 1 teaspoon of the salt; toss.
- Season chicken thighs with remaining 2 teaspoons curry powder and 1 teaspoon salt. Arrange chicken over vegetables.
- Roast 20 minutes. Remove pan from oven; add green onions, tossing to mix. Return to oven; roast 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- Just before serving, sprinkle chicken and vegetables with cilantro.
Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 5 g, Protein 26 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 6 g, TransFat 0 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
CHICKEN CURRY
Accompany curry with pappadams and chutney. This particular combination of spices, which includes cardamom and cinnamon, gives a mild heat and rich fragrance to the dish. You can adjust the spices to suit your taste.
Provided by - Carla -
Categories Curries
Time 1h47m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes.
- Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder.
- Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper.
- Add chicken, and toss to coat. Heat peanut oil in a large pot over medium-high heat. Add chicken, cooking until browned, 3 to 5 minutes.
- Remove chicken.
- Set aside. Reduce heat, and add ginger, garlic, and onions.
- Cook until softened and deep-brown in color, 8 to 10 minutes.
- Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes.
- Add tomatoes, chicken stock, and cooked chicken.
- Raise heat to medium high, and cook until liquid is reduced, about 15 minutes.
- Meanwhile, toast pappadams.
- Reduce heat to low, and stir in yogurt and raisins.
- Cook until warmed throughout; add cilantro.
- Serve with basmati rice, and garnish with cashews.
Nutrition Facts : Calories 360.1, Fat 10.7, SaturatedFat 4.9, Cholesterol 93.2, Sodium 1251.6, Carbohydrate 38, Fiber 4.6, Sugar 23.5, Protein 31.1
DINNER PARTY CHICKEN CURRY
Adapted from a 1974 Woman's Day magazine clipping tucked into my Great Aunt's recipe files. The clipping is splotched and well worn, a good sign that this was tried & enjoyed. This recipe has instructions designed for a dinner party - you prepare the curry earlier in the day, keep it ready in the fridge until shortly before your guests arrive (the earlier in the day part takes about and hour to cook, the final cooking takes 1 hours and 15 minutes, plus the time it takes to preheat your oven).
Provided by HeatherFeather
Categories Curries
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Melt half of the butter in a large pot or Dutch oven, then brown the chicken parts in batches; remove with tongs to a paper towel lined plate to drain.
- Drain fat from the pan, then add water and chicken bouillon powder, whisking to blend, and bring to a boil.
- Add chicken pieces back to the pan, lower the heat, cover, and simmer 20 minutes or until chicken is tender.
- Remove chicken pieces to a 3 quart casserole.
- Measure out 2 cups of the chicken broth from the pot, adding water if needed to get the correct amount; set aside for now.
- Melt remaining butter and saute onions and garlic in the butter until tender, about 5 minutes; remove from heat.
- Mix together flour, salt, and all seasonings, then sprinkle over the onions, stirring to coat well.
- Gradually mix in the 2 cups hicken brot until the mixture is smooth.
- Add tomatoes, crushing them slightly with your hands first.
- Bring to a boil, lower heat, cover, and let simmer 15 minutes, sitrring occasioanlly (should be thick).
- Grate the zest from the lime and measure out 2 tsp, then squeeze the juice and measure out 2 Tbsp- add both to the curry sauce, along with the yogurt.
- Pour sauce over the chicken, turning over the chicken pieces to coat evenly.
- Let cool 15 minutes, then cover and chill.
- Before your guests have arrived, preheat oven to 350 F and take the casserole out of the fridge, stirring once.
- Cover with foil and bake 35 minutes.
- While it is cooking, combine rice, bouillon powder,and oil in a 2 quart casserole; pour boiling water over rice and stir with a fork.
- Once the chicken casserole has been in the oven for the 35 minutes, add the rice casserole to the oven as well and cook both for 40 minutes.
- Fluff rice with a fork before serving.
- Serve portions of rice topped with chicken pieces and the sauce ladled over the top.
SHEET-PAN CHICKEN CURRY DINNER
This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it's healthy to boot! Serve it with a side of jasmine rice. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.
Nutrition Facts : Calories 409 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 686mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
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