Dads Curried Chicken Recipes
DAD'S SPICY CHICKEN CURRY
From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good. This recipe was submitted to Phyllis by Tom & Sue Ruth from Lancaster, PA.
Provided by ElizabethKnicely
Categories Curries
Time 33m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in a large slow cooker. Cover with water.
- Cover. Cook on High 2 hours, or until tender.
- Drain chicken. Remove from slow cooker. Cool briefly and cut or shred into small pieces. Return to slow Cooker.
- Add remaining ingredients.
- Cover. Cook on Low 4 to 6 hours, or until potatoes are tender.
- Serve on rice. Accompany with fresh mango slices or mango chutney.
- Variation: Substitute 5 tsp curry powder for the garlic, ginger, cumin, coriander, and pepper.
Nutrition Facts : Calories 384.9, Fat 22.4, SaturatedFat 6.7, Cholesterol 107.5, Sodium 1024.5, Carbohydrate 16.2, Fiber 3.3, Sugar 3.6, Protein 29.7
DAD'S CURRY
Curry, you can use chicken thighs, cubed pork or anything else you desire. My wife and kids (aged 3 and 6) love this and we are not Indian. You can make it mild to hot but make lots because it goes fast!
Provided by Sean 72
Categories Curries
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large pot.
- Add green onions, green pepper, ginger, cilantro and stir for 10 minutes over medium heat.
- Then add salt, turmeric, curry powder (mild -hot, it's your call!), red pepper (cayenne).
- After about 5 minutes (before the butter rises).
- Add masala (garam masala works well), and tomato soup.
- Cook sloooowly for 10 minutes and add chicken thighs (cut in half is best, whole is fine too!) or 3+ cups of cubed pork butt (make sure the pork has some fat in it or it will dry out).
- Simmer for 1 1/2 hours on top of stove!
- Serve over basmati rice.
Nutrition Facts : Calories 563.9, Fat 50, SaturatedFat 30.2, Cholesterol 190.1, Sodium 1335.5, Carbohydrate 13, Fiber 2.3, Sugar 6.8, Protein 18.4
DAD'S CURRIED CHICKEN
This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.
Provided by Ramin Ganeshram
Categories Dinner Curry Chicken Hot Pepper Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Garlic Herb
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
- Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
- Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
- Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.
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