CHICKEN CURRY IN A HURRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
- Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
- Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.
CHICKEN CURRY IN A HURRY
Watch out or you might get pulled over for a speeding ticket in the kitchen! Ready in 20 minutes. :)
Provided by PalatablePastime
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
- Heat oil in a large skillet over medium-high heat.
- Add chicken and cook until lightly browned; then add curry powder and toss to coat.
- Remove from pan.
- Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.
- Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
- Garnish with cilantro and a dollop of yogurt.
- Serve with quick cooking minute rice, if desired.
CHICKEN CURRY IN A HURRY
Provided by Bon Appétit Test Kitchen
Categories Food Processor Chicken Onion Sauté Quick & Easy Low Cal Dinner Lunch Curry Healthy Simmer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in processor; blend to paste. Transfer spice paste to large bowl; add cut-up chicken pieces and rub to coat well, then sprinkle generously with salt and pepper.
- Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken pieces and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; sauté until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken pieces to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once, about 25 minutes. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve.
22-MINUTE COCONUT CHICKEN CURRY
This 22-minute South Indian-inspired chicken dinner is based on takeout versions served at Manhattan's Curry Row.
Provided by Rhoda Boone
Categories 22-Minute Meals Curry Dinner Quick & Easy Chicken Coconut Ginger Cashew Spinach Garlic Takeout at Home
Yield Serves 4
Number Of Ingredients 13
Steps:
- Toss chicken with curry powder, salt, and pepper in a medium bowl.
- Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
- Purée coconut milk, ginger, and garlic in a blender until very smooth.
- Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
- Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Immediately transfer mixture including the oil to a small bowl.
- Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.
- Editor's note: This article has been updated as a part of our archive repair project.
CHICKEN CURRY
Accompany curry with pappadams and chutney. This particular combination of spices, which includes cardamom and cinnamon, gives a mild heat and rich fragrance to the dish. You can adjust the spices to suit your taste.
Provided by - Carla -
Categories Curries
Time 1h47m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes.
- Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder.
- Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper.
- Add chicken, and toss to coat. Heat peanut oil in a large pot over medium-high heat. Add chicken, cooking until browned, 3 to 5 minutes.
- Remove chicken.
- Set aside. Reduce heat, and add ginger, garlic, and onions.
- Cook until softened and deep-brown in color, 8 to 10 minutes.
- Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes.
- Add tomatoes, chicken stock, and cooked chicken.
- Raise heat to medium high, and cook until liquid is reduced, about 15 minutes.
- Meanwhile, toast pappadams.
- Reduce heat to low, and stir in yogurt and raisins.
- Cook until warmed throughout; add cilantro.
- Serve with basmati rice, and garnish with cashews.
Nutrition Facts : Calories 360.1, Fat 10.7, SaturatedFat 4.9, Cholesterol 93.2, Sodium 1251.6, Carbohydrate 38, Fiber 4.6, Sugar 23.5, Protein 31.1
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