CHICKEN, SWEET POTATO & COCONUT CURRY
Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry
Provided by Lesley Waters
Categories Dinner, Main course
Time 35m
Yield Serves 2 adults and 2 children
Number Of Ingredients 8
Steps:
- Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
- Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.
Nutrition Facts : Calories 291 calories, Fat 14 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24.5 grams carbohydrates, Fiber 3.6 grams fiber, Protein 19 grams protein, Sodium 0.57 milligram of sodium
SWEET POTATO & CHICKEN CURRY
Chicken thighs are good value and tasty, just right for this healthy, versatile curry
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Cook the sweet potatoes in boiling, salted water for 5-7 mins until just tender. Drain well, then set aside. Meanwhile, heat the oil in a large frying pan, then add the chicken and onion. Cook for 5-6 mins until the chicken is browned and cooked through. Stir in the curry paste, cook for 1 min, add the tomatoes, then cook for another min.
- Pour in 100ml boiling water and mix well. Simmer for 5 mins, add the spinach, then cook for 2 mins until wilted. Fold in the potatoes and heat through. Serve with rice and naan breads.
Nutrition Facts : Calories 281 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.75 milligram of sodium
SWEET 'N' SOUR CURRY CHICKEN
A little mango chutney goes a long way in adding a zesty twist to chicken. I also add some curry powder to give the dish flair. -Carol Conrad, Edmonton, Alberta
Provided by Taste of Home
Categories Dinner
Time 4h45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a 3-qt. slow cooker, combine the chicken, tomatoes, green pepper, onion, chutney and curry powder. Cover and cook on low for 4-5 hours or until chicken is no longer pink., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until thickened.
Nutrition Facts : Calories 314 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 583mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 3g fiber), Protein 25g protein.
CREAMY CURRIED CHICKEN
The is one of my favorite recipes. My fiancee has me make this for quite often!
Provided by vakatik
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
- Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
- Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
- Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 9.6 g, Cholesterol 59.5 mg, Fat 6.6 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.2 g, Sodium 723.1 mg, Sugar 3.1 g
SWEET CURRY CHICKEN
The sweetness of brown sugar and honey collide with the smokey flavor of curry and the tang of soy sauce to make the most incredible, moist chicken you'll ever eat. I got this recipe from a friend and just recently tried it out on my boyfriend. (With modesty), I'll say it was fantastic! When I made this, I only used two chicken breast but used the same amount of sauce that is called for here. We love sauce, and there was still a little too much. I think this amount of sauce would be great for 4 breasts. Also, I'm sure the amount of butter can be adjusted with no real effect on the taste. This is my first posting, so I hope you enjoy!! O.K. This is an update. It seems as if the mediocre reviews are mostly due to the sweetness. I'll admit, it's very sweet. You can try to make it without the brown sugar, or maybe halving it like another reviewer suggested. (I wouldn't change the honey thought, you need that to get the right sauce consistency.) Next time I make it, I will try the same. Hope this helps!
Provided by JennyLynn99
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken into strips or chunks ( I did 1 inch strips then cut them in half).
- Mix flour, salt, and cayenne in a big ziploc bag, add chicken and toss until fully coated.
- Melt half of the butter and spread it in a 13 by 9 casserole dish.
- Add chicken and coat with the butter as much as you can.
- Cook, uncovered at 350 degrees for 20 minutes.
- While it cooks, mix the brown sugar, honey, soy sauce, curry, and remaining butter with a whisk.
- After it cooks for 20 minutes, take it out and pour the sauce over the chicken.
- Cook an additional 30 minutes (uncovered).
- Enjoy!
Nutrition Facts : Calories 894.6, Fat 48.1, SaturatedFat 29.6, Cholesterol 190.4, Sodium 2083, Carbohydrate 87.2, Fiber 1.6, Sugar 61.6, Protein 32.3
SWEET CHICKEN CURRY
This is an adaptation of my mother's curry recipe. It produces a delightfully mild (depending on your curry mix) and sweet stew. This mixture makes enough mild, sweet curry to feed six unashamedfly hungry people, and freezes well.To lose the syrupy/sweet aspect, use plain coconut cream instead of the colada mix. If you can't find coconut milk, use some plain yogurt and brown sugar or honey instead.
Provided by Denise2
Categories Chicken Breast
Time 35m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- In a pot, brown the meat, onions and garlic in oil (Chicken should be skinned). Generously sprinkle curry powder on meat (commercial preparations are fine on their own or cut with some homemade).
- Mix your stock and thickener in a cup.
- Add stock mixture, coconut milk and cream to the chicken.
- If you don't want to break the bank over one meal, forage in your refrigerator for any questionable vegetables you want to use up and start dicing potatoes and throw them in now.
- Season to taste. Simmer for at least 10 minutes- thickening your sauce to desired consistency, though feel free to torment your family and/or guests by cooking this for a few hours.
- Serve with rice, thick pita bread, salad and your fave condiments.
- Suggested condiments include corn kernels, peanuts (or other nuts), raisins, chopped hard-boiled eggs, sliced banana in lemon or lime juice, sliced cucumber in yoghurt (or in a cream dressing- we like garlic), dried coconut, raisins and other dried fruits, and chutney.
SWEET AND SPICY CURRIED CHICKEN
Provided by Jacques Pepin
Categories dinner, weekday, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat butter and oil in a large skillet. When hot, add chicken and saute (in a couple of batches, if necessary, to avoid crowding) over medium to high heat for a total of 6 to 7 minutes, until brown on all sides. Transfer chicken to a large casserole or Dutch oven and discard all but 2 to 3 tablespoons of the accumulated fat in the skillet.
- To the hot fat in the skillet add onions and saute for 2 to 3 minutes over medium heat, stirring, then add flour, curry powder, cumin powder, cayenne pepper, black pepper, salt and garlica and mix well with the onions. Add the water, stir, bring to a boil and pour mixture over chicken.
- Add apple, banana and tomato, bring to a boil, cover, reduce heat and simmer gently for about 25 to 30 minutes. Sprinkle mint on top and serve immediately with brown rice and onion pilaf.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 20 grams, Carbohydrate 21 grams, Fat 33 grams, Fiber 5 grams, Protein 58 grams, SaturatedFat 9 grams, Sodium 916 milligrams, Sugar 10 grams, TransFat 0 grams
SWEET AND SOUR CHICKEN CURRY
This is going to be a new dish for some of you, The chicken is cooked in a spice and mango chutney sauce. The dish is Balti in origin and should be cooked in a wok. Stun your friends with this one.
Provided by Brian Holley
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl mix together the tomato puree with the yogurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar.
- Heat the oil in a wok, pour in the spice mix, stir, reduce the heat and cook for 2 minutes.
- Add the chicken, stir to coat all of the pieces and add the water.
- Cook for 6 mins till the meat is tender.
- Add half of the chillies and cream, cook 2 minutes.
- Serve garnished with the remaining chillies and the chopped coriander leaves.
SHEET-PAN CHICKEN CURRY DINNER
This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it's healthy to boot! Serve it with a side of jasmine rice. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.
Nutrition Facts : Calories 409 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 686mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
SWEET & SOUR CHICKEN CURRY (HOT, SOUR & SWEET!)
Originally this was a recipe was from Feb 2007 Gourmet,but I DRASTICALLY changed it to a sweet+sour curry. I used tiny shells(cooled) to mix with the curry,+IT TURNED TASTING GREAT!
Provided by larry 2
Categories Curries
Time 1h5m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 16
Steps:
- Cook shells.
- In a separate large pot, combine mincemeat, vinegar, ginger, garlic, tomato paste, curries, lime juice, raisins and briskly simmer.
- Add chicken, all vegetables, and simmer 20 minutes; taste and correct seasonings.
- When done, let cool and then mix in cooked COOLED pasta WITH IT.
Nutrition Facts : Calories 597.3, Fat 28.1, SaturatedFat 19.7, Cholesterol 34.5, Sodium 367.5, Carbohydrate 68.6, Fiber 8.2, Sugar 23.3, Protein 23.8
CHICKEN & SWEET POTATO CURRY
This Indian spice pot flavoured with korma paste is mild enough for kids- the sweet potato stretches it a little further
Provided by Good Food team
Categories Dinner
Time 55m
Number Of Ingredients 9
Steps:
- Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. Increase the heat slightly, add the chicken pieces and brown.
- Stir in the curry paste and garlic, cooking for 2 mins before adding 100ml water, the sweet potatoes and chopped tomatoes. Simmer for 20-30 mins until the chicken is cooked through and the sweet potato is tender - add a splash more water if it starts to look dry. Season to taste and add the spinach, removing the pan from the heat and stirring until the spinach has wilted. Serve with basmati rice.
Nutrition Facts : Calories 373 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 1.9 milligram of sodium
CREAMY CURRIED CHICKEN
This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.
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