SIMPLE CHICKEN CURRY
This is our family's favorite winter comfort meal.
Provided by Gerald Peeso
Categories Main Dish Recipes Curries Chicken
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in large skillet over medium-high heat. Add onion and curry powder; saute until tender, about 5 minutes.
- Stir flour, salt, sugar, and ginger into the onion mixture; cook until smooth and bubbling, about 5 minutes.
- Pour chicken broth and milk into the skillet, stir, and bring to a boil; cook at a boil for 1 minute.
- Stir chicken and lemon juice into the broth to cover completely; cook until the chicken is heated through, about 5 minutes.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 10 g, Cholesterol 83.6 mg, Fat 18.9 g, Fiber 0.6 g, Protein 20.5 g, SaturatedFat 8.7 g, Sodium 810.2 mg, Sugar 4.4 g
NOT YOUR SERIOUS CHICKEN CURRY
An easy curry, creamy and slightly sweet. My children loved this when they were young, my dad took the recipe back to Scotland and it became his staple chicken curry recipe. My mum still makes it, without the chicken, she just likes the sauce! Its versatile, feel free to adapt to your own taste. Its from Readers Digest, Quick & Thrifty Cooking
Provided by Karen Elizabeth
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter/margarine in a large heavy frying pan, over moderately high heat.
- Add the onion and apple, cook for 5 minutes, or until tender.
- Blend in the flour, add the chicken stock and cream, and cook, stirring constantly, until the sauce has thickened, about 10 minutes.
- Stir in the salt, curry powder, cayenne pepper and ginger.
- Add the chicken and cook, covered, over very low heat, for 10 minutes.
- Serve with rice.
- A sambal of chopped cucumbers, spring onions and radishes, moistened with a little white vinegar, is good with curry.
Nutrition Facts : Calories 462.9, Fat 30.5, SaturatedFat 15.9, Cholesterol 148.5, Sodium 681.7, Carbohydrate 15.2, Fiber 1.6, Sugar 5.7, Protein 31.7
INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
Steps:
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
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