NUTTY CHICKEN CURRY
Make and share this Nutty Chicken Curry recipe from Food.com.
Provided by Panda Rose
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Fry the onions and salt together gently until soft.
- Add the ginger, garlic chillies coriander, cumin and turmeric and cook for another minute.
- Cut the chicken into strips, bruise the cardamom pods and add to the pan.
- Stir in the coconut milk and stock. Bring to the boil and simmer for 10 minutes.
- Lightly toast the cashew nuts in a dry frying pan. Add the sour cream and serve.
Nutrition Facts : Calories 767.7, Fat 58.9, SaturatedFat 28, Cholesterol 112.6, Sodium 377.5, Carbohydrate 20.4, Fiber 2.1, Sugar 5.1, Protein 43.9
NUTTY CHICKEN SATAY STRIPS
Keep these nutty chicken satay strips in the fridge for a healthy choice when you're peckish. The chicken is served with cucumber and sweet chilli sauce
Provided by Sara Buenfeld
Categories Lunch, Snack, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.
- Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
- Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
- Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.
Nutrition Facts : Calories 276 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
PALM NUT & CHICKEN CURRY
This Ghanaian palm nut and chicken curry is pepped up with a dose of scotch bonnet chilli. Serve with white rice balls for an authentic street food dish
Provided by Spinach Agushi
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 10
Steps:
- Blend the garlic, ginger, onion in a blender, then add it to a medium pan along with half the palm fruit concentrate and the chicken. Cover with water, add ½ tsp salt, then bring to the boil and simmer for 20 mins.
- Blend the tomatoes with the chilli in a blender or using a hand blender. Heat the oil in a separate pan and add the rest of the concentrate. Fry until golden brown, then add the tomatoes and 500ml of water. Simmer for 20 mins, or until the oil rises to the surface, stirring regularly.
- Drain most of the water from the chicken, but keep a little in the pan - the final sauce should be quite soupy. Add the contents of the tomato pan to the chicken pan, skim off any excess oil, then add the okra or aubergine and cook for an additional 15 mins. Serve with white rice balls.
Nutrition Facts : Calories 707 calories, Fat 54 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.9 milligram of sodium
SINGAPOREAN CHICKEN CURRY
In Singapore, there are countless versions of curry. Families have their own formulas depending on heritage, and this recipe comes from Shila Das, a second-generation Singaporean of Indian and Vietnamese descent. She makes it as an integral part of her nasi biryani for special occasions, including the Lunar New Year, when she brings the dish to a celebration with her best friend. Spices and aromatic pandan leaves infuse the sauce with lovely, complex flavors.
Provided by Clarissa Wei
Time 1h40m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Pat the chicken thighs dry with paper towels and combine with the lime juice, 1 tablespoon garlic, 1 tablespoon ginger, 1½ teaspoons white pepper, and 1 ½ teaspoons salt in a large bowl. Mix well, cover and refrigerate for 40 minutes.
- In a large wok or Dutch oven, heat the ghee over medium-high. When the ghee is hot and shimmering, wipe the marinade off the chicken and add the chicken in a single layer. Sear until light golden brown, 3 to 4 minutes on each side. Remove the chicken to a plate and set aside.
- Reduce the heat to medium-low and add the onion, remaining 1 tablespoon garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the cinnamon, cardamom, star anise and cloves, and cook, stirring, until fragrant, about 1 minute. Add the pandan leaves, chile powder, ground coriander, ground turmeric, ground fennel and remaining 1 teaspoon white pepper, and stir until it smells lovely, about 10 seconds.
- Add the chicken and stir until it is completely coated with the aromatics. Pour in the chicken broth, and bring the mixture to a near boil. Reduce the heat to low, cover and gently simmer until the chicken is tender and cooked through, 15 to 18 minutes. Stir in the coconut milk and simmer briskly to concentrate the flavors, 5 to 8 minutes. Add salt to taste. Turn off the heat and use the curry to prepare nasi biryani.
More about "nutty chicken curry recipes"
THAI CHICKEN CURRY – WELLPLATED.COM
From wellplated.com
4.8/5 (69)Calories 473 per servingCategory Main Course
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
- In a large, ovenproof skillet, melt the coconut oil over medium-high heat. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
- Reduce the heat to medium low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened. Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
- Place the skillet in the oven and cook for 25 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 165 degrees F and the juices run clear (my smaller breasts were done closer to the 15-minute mark). Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.
MALAYSIAN CURRY CHICKEN - SOUTHEAST ASIAN RECIPES
From nyonyacooking.com
Reviews 4Calories 594 per servingCategory Side
- Soak dried chillies until soft and remove the membranes to reduce the spiciness. Blend candlenuts, garlic, shallots, ginger and dried chillies with curry powder.
- Add chicken meat and mix well. Cook until the dish is slightly dry. Add water and cook over high heat.
IRRESISTIBLE CHICKEN CURRY - INSPIRED TASTE
From inspiredtaste.net
4.9/5 (8)Calories 330 per servingCategory Main
CROCK POT NUTTY CHICKEN CURRY {PALEO OPTIONAL}
From honeygheeandme.com
CHICKEN CURRY RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CHICKEN CURRY RECIPES
From allrecipes.com
CHICKEN CURRY RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
CHICKEN CURRY | RECIPETIN EATS
From recipetineats.com
COCONUT CHICKEN CURRY (QUICK & EASY) | KITCHN
From thekitchn.com
PANANG CURRY RECIPE (EASY, RICH, AND CREAMY) | KITCHN
From thekitchn.com
THAI COCONUT RED CURRY SALMON - RECIPE GIRL®
From recipegirl.com
HEALTHY CURRY CHICKEN RECIPES - EATINGWELL
From eatingwell.com
CHICKEN CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
NUTTY CHICKEN CURRY RECIPE - FOOD.COM
From food.com
30-MINUTE CHICKEN CURRY - ONCE UPON A CHEF
From onceuponachef.com
EASY CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MY TAKE ON NUTTY CHICKEN CURRY | COMMUNITY RECIPES
From nigella.com
CREAMY CASHEW INDIAN CHICKEN CURRY RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
CHICKEN AND CASHEW NUT CURRY RECIPE | OLIVEMAGAZINE
From olivemagazine.com
You'll also love