Curried Country Chicken Recipes

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CURRIED COUNTRY CHICKEN

Cornmeal dumplings are the crowning touch to a simple stovetop supper for two.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 2

Number Of Ingredients 11



Curried Country Chicken image

Steps:

  • In 3-quart nonstick saucepan, cook chicken over medium-high heat 3 minutes, stirring occasionally, until no longer pink in center. Stir in onion and bell pepper. Cook about 2 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, raisins, curry powder, salt and nutmeg. Heat to boiling.
  • Meanwhile, in small bowl, stir Bisquick mix, cornmeal and milk until soft dough forms.
  • Drop dough by 4 spoonfuls onto hot chicken mixture. Reduce heat to medium-low. Cover; cook 10 to 12 minutes or until dumplings are dry.

Nutrition Facts : Calories 450, Carbohydrate 65 g, Cholesterol 70 mg, Fat 1/2, Fiber 4 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 22 g, TransFat 0 g

2 boneless skinless chicken breasts (about 1/2 lb), cut into 1-inch pieces
1/4 cup chopped onion (1 small)
1/4 cup chopped green bell pepper
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup golden raisins
1/2 to 1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2/3 cup Bisquick Heart Smart® mix
3 tablespoons cornmeal
1/3 cup fat-free (skim) milk

CURRY CHICKEN

This dish is traditionally served with white rice and chutney, and tastes even better the day after its made. Try adding 1/2 cup of shredded coconut before serving for a twist.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 12



Curry Chicken image

Steps:

  • Rinse the chickens with water and pat them dry with paper towels. Cut the chickens into serving pieces and place in a large bowl, reserving the backs, necks, and wing tips for stock or another use. Juice the limes and add the juice to the chicken along with the grated lime rind, coating the chicken with the juice.
  • In a large skillet, heat 1/4 cup of the oil and 1 tablespoon of the butter, if using, over high heat until very hot. Pat the chicken dry again and carefully add half of the pieces to the skillet. Fry on one side for 3 to 4 minutes, shaking and tilting the skillet a little to distribute the fat. Turn the chicken over and fry for 3 minutes more, or until golden brown. Remove the chicken to a large platter and set aside.
  • Pour out the old fat, wipe the skillet, and add the remaining 1/4 cup oil and 1 tablespoon butter, if using. Repeat the frying procedure with the remaining chicken pieces and then set aside.
  • Discard all but 2 tablespoons of oil, reduce the heat to medium, and add the onions and garlic to the skillet. Cook, stirring, for 1 minute (be careful not to burn the garlic). Add the curry powder and fry for 1 minute, scraping the bottom.
  • Add the tomatoes, whole Scotch bonnet pepper and slices, salt, and black pepper. Stir thoroughly while scraping the bottom of the pan. Add the water and mix until well blended. Return the chicken to the pan. Bring to a boil and reduce the heat to a simmer. Cover and cook for 45 minutes, or until the chicken is tender.

2 3-pound chickens
2 limes, juice and grated rind
1/2 cup vegetable oil
2 tablespoons butter (optional)
3 small onions, chopped
4 cloves garlic, minced
4 tablespoons curry powder
3 tomatoes, chopped, or 1/4 cup tomato sauce
1 Scotch bonnet pepper (any color), plus 2 to 4 slices (any color)
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 cups water

EASY CHICKEN CURRY

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Provided by Aurelie Stalnaker

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 6

Number Of Ingredients 4



Easy Chicken Curry image

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
  • Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

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



Creamy Curried Chicken image

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.

1-1/2 cups uncooked instant rice
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 tablespoon canola oil
1 can (13.66 ounces) coconut milk
2 tablespoons tomato paste
3 cups fresh baby spinach
1 cup chopped tomato

CARIBBEAN CURRIED CHICKEN

Having grown up in the Virgin Islands, I've eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It's delicious served over rice. -Sharon Gibson, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 8 servings.

Number Of Ingredients 9



Caribbean Curried Chicken image

Steps:

  • Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.

Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 514mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

1 tablespoon Madras curry powder
1 teaspoon garlic powder
1 teaspoon pepper
8 boneless skinless chicken thighs (about 4 ounces each)
1 medium onion, thinly sliced
1-1/2 cups Goya mojo criollo marinade, well shaken
2 tablespoons canola oil
2 tablespoons all-purpose flour
Optional: Hot cooked rice, green onions and fresh cilantro leaves

CURRIED CHICKEN

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4

Number Of Ingredients 12



Curried Chicken image

Steps:

  • Mix curry, garlic and onion with water. Add to pot with hot oil. Fry for about 2 minutes, then add meat. Fry for a little while. Then add pepper, chives and 1 tomato diced. Fry for a little while again and then add coconut milk. Simmer for about 20 minutes. Keep turning. Have a kettle of boiling water, and add some to pot to make gravy. Sprinkle with ground cumin.
  • This meal is usually served with white rice or roti skins.

1 tablespoons curry powder
3 cloves garlic
1 small onion, sliced
2 tablespoons water
2 tablespoons oil
1 (3- pound) chicken, cut into 10 pieces
Small piece scotch bonnet pepper
2 tablespoons chives, minced
1 tomato diced
1/4 cup coconut milk
1 cup water
Sprinkle with ground cumin

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