CHICKEN BREASTS WITH CURRY
Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy. It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and curry powder. Blend that together in a food processor until it forms a thick sauce, then combine with chicken breasts that have been lightly browned. Simmer until heated through, and enjoy with a snowy pile of rice. It beats takeout curry by a mile.
Provided by Pierre Franey
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
- Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
- Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
- Sprinkle chicken with salt and pepper.
- Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
- Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 731 milligrams, Sugar 8 grams, TransFat 0 grams
MAMA'S CHICKEN CURRY
I love western food but I would always treasure my mums food. The best Asian food in the WORLD! Hope u guys like this!
Provided by SabbyAz
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken into portions, as desired. Marinade with salt and a whole lemon. Set aside for about 1/2 hour.
- Put about 10 tbsp of Oil into a deep pot and allow it to heat. Add the fenugreek, curry leaves, the garlic, ginger and cardamom mixture, green chilie, rampa and onion. Stir for about 3 minutes, then add the tomatoes.
- When the ingredients are a golden brown colour, start adding the spices, starting with: Chilie powder then followed by Masala, Turmeric and Curry powder. Stir well.
- When the mixture is almost a shade of dark red, put the chicken in, including the marinade.
- Raise the fire to let the curry boil. Add about 1/4 cup of water if necessary (or if you want more curry). Lower the heat and cook for about 20 minutes or until chicken is tender.
Nutrition Facts : Calories 218, Fat 13, SaturatedFat 3.5, Cholesterol 53.5, Sodium 1867.5, Carbohydrate 12.8, Fiber 4.5, Sugar 4.5, Protein 15.2
MAMA ROY'S DAUGHTER'S CHICKEN CURRY
The hardest part about moving out on your own is missing your mom's home cooking. In college, I was a short 2-hour drive away, so it was easy to get in my car, zone out to some choice tunes, and then BAM - I was in my parents' driveway. Now I'm a 3.5 hour flight away and as great as my job is, I'm not making that hop-on-a-plane-any-random-weekend money. Any Bengali household you visit will have some version of this curry and everyone thinks their own mom's version is the best. I still haven't been able to recreate this exactly the way my mother makes it; my mother always gives me the basics when I ask her, but forgets to mention the little additions she has made throughout the years. It may never taste exactly like her cooking, but whenever I make this, I am reminded of the times I hovered over her shoulder, trying to figure it all out, and having her shoo me away because I slowed her down.
Provided by Soma R.
Categories Curries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 1) Peel and cut up onions into 6-8 pieces each (something that will fit into a food processor or a blender). Peel garlic and ginger.
- 2)Put onions, garlic, and ginger into food processor or blender with a spoon of water. Blend/grate into a rough paste. Does not need to be super smooth.
- 3) Prep the chicken - take skins off if you bought chicken with the skin on. Rinse the chicken with water and pat dry. Create slits in the pieces randomly with a knife so that the spices can get into the meat.
- 4) Take about 4 spoons of the onion, garlic, ginger paste and the spices (Indian chili powder, turmeric, cumin) and coat the chicken with it all. Add the salt as well. NOTE RE SPICES: we never measure these spices, but ratios help. For this part of the recipe, smaller amounts of each chili powder, cumin, and turmeric are fine - let's say one spoon of each, more of the chili powder if you want it spicy.
- 5) Place a 6-8 quart pot on medium-high heat. Add a turn or two of canola oil, enough to evenly coat the bottom of the pot. When the oil is heated through, add cloves, cardamom (try to open them up a bit), and cinnamon bark. Stir the whole spices around a little until fragrant.
- 6) Once you start smelling the whole spices, add the rest of your onion/garlic/ginger paste. Cook until the paste starts to take on a slightly reddish color. Add larger amounts of the spices now. I will do two generous shakes of the chili powder (I like my curries spicy), one shake of ground cumin, and one shake of turmeric. If it looks too brown, I will add some turmeric and chili powder because I want it to be a little brighter.
- 7) Add the chicken after the paste and spices incorporate. Stir frequently so the chicken does not stick to the pot. Once all the chicken turns opaque on the outside, cover with a lid, lower the heat to medium and let everything cook together for about 20 minutes.
- 8) After 20 minutes, check the pot to see if any liquid has come out. This is the curry! If it looks dry, add some a couple cups of hot water to the pot, but only if it looks totally dry. Stir the chicken and recover the pot, lower the heat a little more, and let it all simmer/stew together for another 20 minutes.
- 9) 15 minutes into the second 20 minutes, add the Thai chilies. Make sure they are washed. If you want more of the heat to come out of the chilies, make one diagonal slit in each chili. Adding the chilies is optional.
- 10) At the end of the 20 minutes, check your pot. There should be ample curry. Give it all a final stir and check the chicken to make sure it is all cooked through. It should be by now, but you can never be too careful! Have some cooked rice handy and serve with some saag bhaji (another recipe!). This recipe is easy to scale up or down and if you have leftovers, you can eat this up to 4 days after you make it, at least.
Nutrition Facts : Calories 689, Fat 41.6, SaturatedFat 11.6, Cholesterol 276.2, Sodium 2889.2, Carbohydrate 13.2, Fiber 2.4, Sugar 6.3, Protein 62.9
MAMA BRAUN'S CHICKEN CURRY
Categories Chicken
Number Of Ingredients 9
Steps:
- Saute curry in oil
- Add onions and garlic
- If using raw chicken, saute cut-up pieces of chicken
- Add tomatoes, saute 2 minutes
- Add tomato sauce and coconut milk
- If using pre-cooked chicken, add cut-up pieces
- Simmer at least 30 minutes
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