CUMIN-SCENTED CHICKEN CURRY
This curry improves if you make it ahead, it gives the flavours time to mingle
Provided by Roopa Gulati
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 14
Steps:
- Pull the skin off the chicken using kitchen paper to get a good grip. Set the chicken aside. Heat the oil in a large pan over a medium heat - a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on until the onions are soft and squidgy, but not yet starting to colour - 10 mins.
- Scatter in the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika. Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn russet brown. Add a splash of water if they start to catch on the bottom of the pan.
- Stir the tomato purée into the yogurt, turn down the heat a fraction and swirl the yogurt into the pan followed by 125ml/4fl oz cold water. Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender, stirring in a little more water if the sauce becomes dry - it should thicken and take on a warm reddish tinge. Add salt if you want to. (Will keep in the fridge for up to 2 days.) Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.
Nutrition Facts : Calories 810 calories, Fat 59 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 60 grams protein, Sodium 0.76 milligram of sodium
PULLED CHICKEN TACOS WITH SEASONED TACO SHELLS
Provided by Ayesha Curry
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Diced avocado, crumbled cotija, diced white onion, sliced radishes and shredded cabbage, for topping
- Heat the olive oil in a straight-sided skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and green chiles, and cook until sizzling, about 1 minute. Add the chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.
- Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes.
- Fill the Seasoned Taco Shells with the chicken mixture and top with avocado, cotija, onions, radishes and shredded cabbage.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, combine the cumin, chile powder, coriander and 1/2 teaspoon salt.
- Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.
GINGER-CURRY CHICKEN TACOS
I love tacos (who doesn't?), but I wanted to put my own unique twist on them by incorporating some Indian flavors. These ginger-curry versions hit the spot! -Michael Cohen, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine the cucumber, mango, red onion, serrano pepper, 2 tablespoons lime juice, 1/8 teaspoon salt and dash of pepper. In another small bowl, combine the yogurt, ginger, curry powder, remaining lime juice, and remaining salt and pepper., In a large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with curry, salt and pepper. Cook chicken until no longer pink, 6-8 minutes. Serve in naan halves with mango slaw, yogurt sauce and mint. Garnish with lime wedges.
Nutrition Facts : Calories 335 calories, Fat 8g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 768mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic exchanges
THAI-STYLE COCONUT CURRY CHICKEN TACOS
This weeknight chicken dish takes advantage of super flavorful jarred curry paste and pairs it with silky coconut milk to create a meal that comes together in just 20 minutes. Each step in this deceptively simple dish coaxes maximum flavor out of relatively few ingredients: Toasting the curry paste in the pan concentrates its taste, searing the chicken in the mixture ensures it's properly coated, and simmering in creamy coconut milk tenderizes the meat. A splash of lime juice and a spoonful of pico de gallo brighten and lighten the rich curry. Fold the mixture into tacos or try the curry chicken as a topping for grain bowls, cauliflower rice, sautéed broccoli or leafy greens.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, tacos, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a large nonstick skillet over low heat. Add the curry paste and garlic and cook, stirring occasionally, until the garlic is softened, about 3 minutes. Add the remaining 1 tablespoon oil and the chicken, season with salt and pepper, and cook over medium heat, stirring, until no longer pink, 2 or 3 minutes.
- Stir in the coconut milk and simmer until the sauce is thickened and the chicken starts to caramelize, about 15 minutes. Stir in 2 tablespoons lime juice.
- Meanwhile, in a medium bowl, make the pico de gallo: Toss the tomato, onion, cilantro and the remaining 2 tablespoons lime juice; season with salt and pepper.
- Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 733 milligrams, Sugar 4 grams, TransFat 0 grams
COCONUT CURRY CHICKEN TACOS
Grilled tortillas filled with coconut curry chicken, green apple and Thai basil. Topped with mango chile sauce and crunchy peanuts.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix coconut milk and 1 tablespoon plus 2 teaspoons red curry paste until well blended. Reserve 1/4 cup mixture in separate container for brushing on chicken when grilling. Add chicken to bag; toss to coat. Refrigerate about 15 minutes.
- Meanwhile, in blender or food processor, place Mango Sauce ingredients. Cover; blend on high until smooth. Place in bowl until ready to serve. Place Thai Fresh Salsa ingredients in separate bowl.
- Drain chicken, keeping as much marinade as possible on meat. Place chicken on grill over medium heat. Cook chicken 5 to 8 minutes on each side until cooked through, brushing with reserved coconut milk mixture halfway through cooking. Heat tortillas on grill.
- Cut chicken into thin strips. Fill tortillas with chicken, salsa, sauce and peanuts. Serve with lime wedges.
Nutrition Facts : Calories 250, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 3 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Taco, Sodium 400 mg, Sugar 9 g, TransFat 1 g
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