GINGER-CURRY CHICKEN TACOS
I love tacos (who doesn't?), but I wanted to put my own unique twist on them by incorporating some Indian flavors. These ginger-curry versions hit the spot! -Michael Cohen, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine the cucumber, mango, red onion, serrano pepper, 2 tablespoons lime juice, 1/8 teaspoon salt and dash of pepper. In another small bowl, combine the yogurt, ginger, curry powder, remaining lime juice, and remaining salt and pepper., In a large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with curry, salt and pepper. Cook chicken until no longer pink, 6-8 minutes. Serve in naan halves with mango slaw, yogurt sauce and mint. Garnish with lime wedges.
Nutrition Facts : Calories 335 calories, Fat 8g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 768mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic exchanges
GINGER CURRY CHICKEN WITH LENTILS AND LEEKS
All by itself, the cooking liquid -- chicken broth flavored with ginger, oranges, and leeks -- would be a great soup. Chicken, bok choy, and lentils make it a meal. Quick to throw together and not much attention needed after that. Recipe is from Better Homes and Gardens.
Provided by Pinay0618
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Skin chicken, if desired. Sprinkle chicken with 1 tablespoon curry powder and salt. Brown chicken pieces, half at a time if necessary, in 4-quart Dutch oven in hot oil over medium-high heat. Remove from pan. Add ginger, leeks, orange wedges, and remaining curry powder. Cook and stir 2 to 3 minutes or until leeks are tender.
- Stir in lentils, broth, and wine. Return chicken pieces to pan. Bring to boiling; reduce heat. Cook, covered, for 55 to 60 minutes or until chicken is tender and no longer pink (170 degrees F).
- Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve.
Nutrition Facts : Calories 1012.6, Fat 61.1, SaturatedFat 15.9, Cholesterol 286.6, Sodium 600.3, Carbohydrate 41, Fiber 7.7, Sugar 4.3, Protein 74.3
GINGER CHICKEN
This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
- Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
- Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.
Nutrition Facts : Calories 310 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.29 milligram of sodium
INDIAN-STYLE CHICKEN WITH GINGER AND CURRY
Steps:
- Mix first 6 ingredients in 8 x 8 x 2-inch glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
- Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. Transfer chicken and sauce to platter. Serve with yogurt, if desired.
CHICKEN CURRY WITH GINGER
This recipe has become a staple in my home. The crushed red pepper gives the dish some zing without being too spicy.
Provided by Grooved Pavement
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 6 ingredients in glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
- Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper.
- Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side.
- Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes.
- Transfer chicken and sauce to platter. Serve with rice and plain yogurt on the side, if desired.
Nutrition Facts : Calories 226.8, Fat 9.3, SaturatedFat 1.6, Cholesterol 68.4, Sodium 330.4, Carbohydrate 6.5, Fiber 0.7, Sugar 3, Protein 28.4
GINGER CURRY CHICKEN
Make and share this Ginger Curry Chicken recipe from Food.com.
Provided by Julesong
Categories Chicken
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle chicken pieces with lemon juice and let stand 30 minutes; pat dry.
- Mix flour, salt and pepper; dredge chicken pieces to coat evenly.
- In a heavy skillet with a tight lid, heat oil and butter.
- Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides.
- Remove from skillet and set aside.
- Add onion and cook until golden.
- Add curry powder and cook for 2 minutes.
- Add curry powder and cook for 2 minutes.
- Gradually beat in water and cream, cook until thickened.
- Add chicken stock base and ginger, stir, and return chicken to skillet.
- Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender.
- Transfer to heated platter and surround with lime wedges.
- Serve with rice.
INDIAN CHICKEN CURRY II
This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.
Provided by Amanda Fetters
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
- Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g
INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
Steps:
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
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