Sherry Chicken Curry Recipes

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SHERRY CHICKEN CURRY

Outside of an Oriental restaurant, this is one of the best!

Provided by Rebecca Swift

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 13



Sherry Chicken Curry image

Steps:

  • Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.
  • Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 30 minutes, then lastly stir in coconut milk and serve hot.

Nutrition Facts : Calories 606.7 calories, Carbohydrate 34.3 g, Cholesterol 60.9 mg, Fat 38.3 g, Fiber 5 g, Protein 33.7 g, SaturatedFat 16 g, Sodium 822.1 mg, Sugar 5.9 g

2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into chunks
½ cup cornstarch
3 cloves garlic, crushed
1 large onion, cut into chunks
salt and pepper to taste
½ cup cooking sherry
2 cubes beef bouillon
½ cup creamy peanut butter
3 tablespoons curry powder
water to cover
½ teaspoon ground ginger
1 cup coconut milk

CHICKEN SHERRY (EASY AND SUPER DELICIOUS)

I created this very easy recipe many years ago that everyone has loved. Many years ago, for a short while, I was the chef at the Governor's Mansion in Atlanta for Governor and First Lady Busbee. Jackie Kennedy had been a dinner guest when I served this recipe, and she wanted to give it to her chef. I refused and Jackie was furious to say the least. She went to her grave never getting this recipe, and now that I am posting it on RecipeZaar, the entire world will have it. Even a beginner cook can make this recipe. If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Chicken Breast

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 12



Chicken Sherry (Easy and Super Delicious) image

Steps:

  • Preheat oven to 375 degrees F.
  • In a deep baking dish, place 4 cans cream of mushroom soup, 4 cups sour cream, 1/2 cup drinking or cream sherry, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon tarragon, 1/2 teaspoon granulated garlic powder, 1/2 teaspoon thyme, 1 teaspoon curry powder, 1/2 stick of melted butter, and mix well.
  • Bury the chicken breasts in the mix and then sprinkle with paprika. Bake in preheated oven, uncovered, at 375 degrees F. for 60 minutes.
  • (Use the sauce over the chicken breasts, and as a gravy over stuffing and/or mashed potatoes) (The left over gravy can also be frozen and used in the future as a gravy over any mashed potatoes, biscuits, toast, poultry or fish.).

6 -8 large chicken breasts (whole boned and skinned)
4 cups sour cream (real sour cream)
1/2 cup drinking sherry wine or 1/2 cup cream sherry
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (10 1/2 ounce) cans cream of mushroom soup
1/2 teaspoon dried tarragon
1/2 teaspoon granulated garlic powder
1/2 teaspoon dried thyme
1 teaspoon curry powder
1/4 cup butter
paprika

ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE

This garlic-kissed chicken is delicious, plain or fancy. It's an elegant entree for guests-and my husband and I love its leftovers in rice casseroles and hot, open-face sandwiches. -Sheri Sidwell, Alton, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11



Roasted Chicken with Garlic-Sherry Sauce image

Steps:

  • For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.

Nutrition Facts : Calories 534 calories, Fat 29g fat (12g saturated fat), Cholesterol 197mg cholesterol, Sodium 508mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 60g protein.

2 quarts water
1/2 cup salt
4 bone-in chicken breast halves (12 ounces each)
3/4 teaspoon pepper, divided
2 teaspoons canola oil
8 garlic cloves, peeled and thinly sliced
1 cup reduced-sodium chicken broth
1/2 cup sherry or additional reduced-sodium chicken broth
3 fresh thyme sprigs
1/4 cup butter, cubed
1 teaspoon lemon juice

CHINESE CURRY CHICKEN

Provided by Susan Bishop-Sauter

Categories     Chicken     Ginger     Potato     Stir-Fry     Quick & Easy     Curry     Bon Appétit     Massachusetts

Yield Serves 4

Number Of Ingredients 14



Chinese Curry Chicken image

Steps:

  • Heat 6 tablespoons oil in wok or heavy large skillet over medium-high heat. Add onion and stir-fry until translucent, about 5 minutes. Add tomatoes and next 6 ingredients and stir 4 minutes. Mix in potatoes, broth and wine. Cover and simmer 10 minutes. Add chicken; cover and cook until potatoes are tender and chicken is cooked through, about 10 minutes. Season to taste with salt and freshly ground pepper.

6 tablespoons oil
1 medium onion, chopped
2 tomatoes, chopped
2 tablespoons curry powder
2 tablespoons soy sauce
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 pound boiling potatoes, cut into 1-inch cubes
1 cup canned chicken broth
1 tablespoon dry white wine
2 pounds boneless skinless chicken breast halves, cut into 2-inch pieces
Salt and pepper

HONEY-GLAZED CHICKEN WITH SHERRY

The skin on this chicken is the best. It's sweet and crispy with it's unique flavor. This recipe was given to me by Jibril. I took the juices from the chicken afterwards and poured it on top of my buttered mashed potatoes. It was fantastic.

Provided by Chef Christine

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 3



Honey-Glazed Chicken with Sherry image

Steps:

  • preheat to 400 degrees.
  • combine sherry and honey in a cup.
  • brush the mixture on the chicken and under the skin, as well.
  • bake for 40 minutes or until chicken's juice comes clear from fork.

Nutrition Facts : Calories 550, Fat 28.7, SaturatedFat 8, Cholesterol 157.9, Sodium 146.1, Carbohydrate 35.7, Fiber 0.1, Sugar 35, Protein 32.6

4 chicken thighs
1/4 cup honey
1/4 cup sherry wine

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