QUICK AND EASY CHICKEN CURRY FOR 2
Make and share this Quick and Easy Chicken Curry for 2 recipe from Food.com.
Provided by Chef Dudo
Categories Curries
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onion in the oil for 2-3 minutes.
- Add chicken breast and fry for 2-3 minutes.
- Add all other ingredients except the spinach and simmer for 10 minutes.
- Add a little water if it is too dry.
- Stir in the spinach, cook for 2 minutes.
Nutrition Facts : Calories 379.1, Fat 21.3, SaturatedFat 5, Cholesterol 93.1, Sodium 562.1, Carbohydrate 13.2, Fiber 4.3, Sugar 4.5, Protein 34.9
CHICKEN CURRY FOR TWO
I love to try new recipes for my husband and me, and I actually have cookbooks and recipes from all over the world. When I find a recipe that's well-received, I make a copy and put it in a protective sleeve in a loose-leaf binder. I now have quite a few huge binders!
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Place onion and 1 tablespoon water in a microwave-safe bowl. Cover and microwave on high until crisp-tender, 1 to 1-1/2 minutes., In a 1-1/2-qt. slow cooker, combine the chicken, apple, raisins, garlic, curry, ginger, salt and onion. Combine the flour, bouillon and remaining water; pour over chicken mixture. Cover and cook on low until chicken juices run clear, 3 to 3-1/2 hours., Bring sour cream to room temperature. Remove chicken mixture to a bowl; keep warm. Transfer juices to a small saucepan. Combine cornstarch and sour cream until smooth; add to juices. Cook and stir over medium heat until thickened. Pour over chicken mixture; toss to coat. Sprinkle with green onion and serve with rice.
Nutrition Facts : Calories 354 calories, Fat 13g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 647mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 3g fiber), Protein 26g protein.
THAI CHICKEN CURRY
Learn how to make an authentic-tasting Thai chicken curry with this easy step-by-step recipe
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Peel shallots or onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as 'woody' and white in the centre).
- Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
- Add chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.
- While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice.
Nutrition Facts : Calories 388 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 6.1 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 1.35 milligram of sodium
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EASY CHICKEN CURRY FOR TWO - BAKING MISCHIEF
From bakingmischief.com
5/5 (3)Total Time 35 minsCategory DinnerCalories 240 per serving
- In a medium bowl, stir together flour, salt, and pepper. Dredge chicken pieces in flour and set aside.
- In a medium skillet with a lid, heat 2 teaspoons of the oil over medium-high heat. Add flour-coated chicken pieces to the pan and cook until browned on all sides. Transfer chicken to a plate.
- Turn heat down to medium and add remaining teaspoon of oil to the pan. Add onion, bell pepper, curry powder, and thyme and cook until the edges of the onions begin to turn translucent, 3 to 4 minutes.
- Return chicken to the pan and add stewed tomatoes. Stir together, cover and bring to a simmer. Turn heat down to medium-low and cook at a simmer until tomatoes are saucy and chicken cooked through, 15 to 20 minutes.
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