Curry Chicken Fast Easy Recipes

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
• Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

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:

• Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
• Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
• Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

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:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

Steps:

• In a large pot heat up cooking oil add chopped garlic and onion lightly fry.
• Add curry powder and stir together quickly, DO NOT BURN then add 1/4 cup of the water bringing to a light simmer.
• Stir in chicken until it's completely covered and all mixed together in the curry and is starting to lightly cook, 3-5 minutes.
• Add in balance of water and salt and bring to boil.
• Turn heat down to med & lightly simmer for 45 minutes covered.
• Add in potatoes, then continue to simmer until potatoes are done (30 minutes).
• Put on a bed of rice or eat this as a stew.
• This simply is the best curry you'll ever eat that comes out of your own kitchen.

Steps:

• Melt butter over low heat in a heavy bottomed saucepan.
• Sauté onion and curry power in melted butter for 2-3 minutes to bring out flavors in curry powder.
• Blend in flour, salt, sugar and ground ginger. Cook over low heat until mixture is smooth and bubble.
• Remove saucepan from heat and whisk in chicken broth and milk.
• Bring mixture to a boil, stirring constantly. Boil for 1 minute until mixture thickens.
• Add chicken and lemon juice.
• Heat to warm the chicken.
• Spoon Chicken Curry over the cooked rice and serve with accompaniments on the side so everyone can top as desired.
• Curry Accompaniments:.
• Chutney, tomato wedges, raisins, slivered almonds, chopped salted peanuts, sautéed onion rings, pineapple, chopped hard cooked eggs, crispy bacon bits, pickles (sweet or sour), flaked coconut, sliced avocado.
• You can also use this recipe to make shrimp curry. Replace the cooked chicken with 2 cups of cooked, cleaned shrimp.