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
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
KATHLEEN'S CHICKEN CURRY
This is a pretty simple chicken curry I made based on having read four or five today and figuring out what I could do with my resources. I thought it was good enough record so I might be able to duplicate the results which we liked a lot.
Provided by KWB5015
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate chicken pieces several hours with 2 cloves minced garlic, 1 inch piece minced ginger, juice of 1 lemon, 1 Tbsp curry powder, 1/2 Tbsp garam marsala, 2 Tbsp vegetable oil. Add water, if necessary to make sure the chicken pieces are well coated.
- Working in batches, brown chicken on high in large saute pan/fry pan. Remove to plate.
- To the same pan add the onion, bell peppers, remaining ginger, and saute until tender (5 minutes). Adjust the heat to prevent browning (I didn't need to, but my cookware bows a little on the burner).
- Next add remaining garlic, curry powder, garam marsala, salt and saute another minute or so.
- Then add the chicken back in and the cream or coconut milk. Turn heat to low and let simmer until chicken is cooked through.
- Squeeze remaining lemon juice and chopped parsley over chicken just before serving.
- Notes: I really just eye-balled my spice measurements, so these quantities are 'guestimates'; so please don't be intimidated by the ingredient list indicating divided measures, just do what looks good to you. A sprinkling of raisins or diced apple would be a nice addition. This would work with boneless, skinless chicken breasts, too, but perhaps would be a bit dry.
- Serving suggestion: With brown rice, plain yogurt and a green salad with tahini-sesame dressing (tahini, cider vinegar, olive oil, garlic, garam marsala, sugar, salt and sesame seeds).
Nutrition Facts : Calories 582.9, Fat 44.9, SaturatedFat 13.9, Cholesterol 143.6, Sodium 717.9, Carbohydrate 23.6, Fiber 6.6, Sugar 5, Protein 27.3
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