CHICKEN AND SPINACH CURRY
A wonderful way to use spinach, cooked with the chicken and flavoured with chillies and spices. My daughter eats this so often she has muscles like Popeye--it's good.
Provided by Brian Holley
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Cut the chicken so that the legs are separated from the thighs, cut each breast in two lengthwise.
- Mix together in a bowl the turmeric, fennel, coriander and chili powder with 3 tbsp water to make a paste.
- Heat the oil over medium heat and fry the onions, ginger and garlic, till the onions are brown, 5 minutes.
- Turn the heat to low and fry the spice paste stir and cook for 5 minutes To the bowl in which the spices were mixed add 3 tbsp water, stir to remove all traces of the spices and add the water to the pan. Stir and cook 3 minutes.
- Turn the heat to medium and add the chicken, stir and fry for 4 minutes, till the chicken changes colour.
- Add 1 tsp of the salt and the water, bring to the boil, cover with a lid, reduce the heat and simmer for 20 minutes.
- Melt the butter in a separate pan and add the garlic, curry leaves, cumin, fennel and red chillies. Stir and add the spinach and 1/2 tsp salt. Fry for 5 minutes.
- Add the spinach to the chicken mix well, cover the pan and cook for 20 minutes.
- Mix in the yogurt and garam masala stir well to blend the yogurt with the chicken and spinach . Cook uncovered 6 minutes, stirring frequently.
Nutrition Facts : Calories 1033.2, Fat 77.8, SaturatedFat 24.2, Cholesterol 287.6, Sodium 1320.7, Carbohydrate 14.5, Fiber 4.6, Sugar 4.8, Protein 68.8
QUICK CHICKEN CURRY WITH SPINACH AND PEAS
This easy Indian-inspired weeknight dinner comes together in under an hour. Save leftovers for lunch the next day, as the flavor only gets better.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 15
Steps:
- Season both sides of chicken with salt and pepper.
- In a large braising pan, melt butter over medium-high. Working in two batches, brown chicken until golden, about 8 minutes per batch. Transfer chicken to a plate.
- Reduce heat to low and add shallots and cinnamon stick. Cook, stirring often, until shallots are soft, 8 minutes. Add ginger, spices, and chile. Cook, stirring, until fragrant, 30 seconds. Add lemon juice and sugar and cook 30 seconds more. Stir in coconut milk, 1/4 cup water, chicken, and any accumulated juices. Season with salt and pepper. Bring just to a boil, then reduce heat and simmer on low, partially covered, until chicken is cooked through, 8 to 10 minutes. Remove from heat and add peas and spinach just to heat through. Serve over rice, topped with almonds and cilantro.
CURRIED CHICKEN AND BROCCOLI CASSEROLE
This chicken and broccoli casserole is my 13-year-old son's favorite dish and the one he requests for every one of his birthdays. It is very good and combines the creamy texture of the cheese sauce with the crunchy texture of the corn flakes. It is a standby meal and easy to make, freeze, and bake at a later date. You can freeze it up to 6 months. If frozen, bake uncovered for 1 hour.
Provided by Sean Greene
Categories Main Dish Recipes Curries Chicken
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
- Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the Cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
- Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.
Nutrition Facts : Calories 840.8 calories, Carbohydrate 27.6 g, Cholesterol 154.2 mg, Fat 61.1 g, Fiber 2 g, Protein 45.7 g, SaturatedFat 15 g, Sodium 1226.4 mg, Sugar 3.7 g
CURRY CHICKEN BREASTS WITH CHICKPEAS AND SPINACH
This entire dish is built for flavor - and ease. An ideal ingredient for quick weeknight meals, chicken breasts can be pounded thin, so they'll cook quickly and evenly. Here, the cutlets are dusted in flour to create a delicate, golden crust that seals in moisture, and flavored with Madras curry powder, an Indian spice blend featuring coriander, turmeric, chiles, cumin, fennel, garlic and ginger. Toasting it in oil brings out all its warmth and richness. The curried chickpeas make a wonderful side dish on their own, and would pair just as well with another meat or fish.
Provided by Kay Chun
Categories dinner, quick, weeknight, beans, poultry, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place flour on a plate. Season chicken with salt and pepper, then lightly dredge in flour until coated.
- In a large nonstick skillet, heat 1 tablespoon oil over medium. Add 2 chicken cutlets and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Repeat with 1 tablespoon oil and remaining cutlets, transferring cutlets to plates.
- Add remaining 2 tablespoons oil to the skillet, then curry powder and chickpeas. Season with salt and pepper and cook over medium heat, stirring frequently, until chickpeas are golden and starting to pop, about 3 minutes. Add butter, lime juice and spinach and stir just until spinach starts to wilt, about 30 seconds. Spoon chickpea mixture over chicken and top with cilantro, if using. Serve with lime wedges.
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