One Wok Curry Chicken Recipe Epicuriouscom

Steps:

• Toss chicken with curry powder, salt, and pepper in a medium bowl.
• Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
• Purée coconut milk, ginger, and garlic in a blender until very smooth.
• Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
• Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Immediately transfer mixture including the oil to a small bowl.
• Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.
• Editor's note: This article has been updated as a part of our archive repair project.

Steps:

• Make rempah:
• In medium bowl, combine chiles and cold water to cover. Soak until softened, about 30 minutes. Drain and blot dry. Set aside.
• In dry medium skillet over moderate heat, toast coriander, cumin, and fennel seeds and cinnamon stick until fragrant but not burned, 4 to 5 minutes. Transfer to spice grinder or mortar and pestle and process to fine powder.
• In mortar and pestle, food processor, or blender, combine spice powder, soaked chiles, macadamia nuts, shallots, ginger, garlic, turmeric, and 2 tablespoons water. Purée until mixture becomes smooth paste.
• Cook chicken:
• Cut off and discard top of each lemongrass stalk, leaving 6-inch stalk, then smash stalks with side of large heavy knife. Cut each stalk into 1-inch pieces.
• In large saucepan over moderate heat, heat oil. Add rempah and sauté, stirring frequently, until thickened, darker, and very aromatic, about 5 minutes. Sprinkle chicken pieces with salt and add to pan. Sauté chicken, stirring occasionally, until opaque, about 5 minutes.
• Add lemongrass and coconut milk and bring to boil. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until chicken is just cooked through, 35 to 40 minutes. (If sauce separates during cooking, stir in water, 1 tablespoon at a time, to bring sauce back together.)
• Serve:
• Transfer chicken to serving bowl and sprinkle with coconut. Serve rice and lime wedges alongside.

Steps:

• Season drumsticks on all sides with 2 tsp. salt and 1 tsp. black pepper.
• Heat oil in a large deep-sided skillet over medium-high. Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total. Transfer to a plate.
• Add onion, cinnamon, and turmeric to fat in skillet and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add 1 1/4 cups hot water, scraping up browned bits from pan, then stir in chickpeas, dried fruit (if using), red pepper (if using), and remaining 1/2 tsp. salt. Nestle chicken back into skillet and bring liquid to a boil. Immediately reduce heat to low, cover, and cook until rice is tender and chicken is cooked through, 20-25 minutes.
• Remove from heat and let sit 5 minutes. Fluff rice with a fork, then scatter herbs over.

Steps:

• Pat chicken dry and sprinkle with 1/2 teaspoon salt.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate. Stir garlic, curry, and cayenne into fat in skillet, then add coconut milk, tomatoes with their juice, currants, and remaining 1/2 teaspoon salt and bring to a simmer. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes. Sprinkle with cashews.

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and sauté until golden, about 15 minutes. Add ginger and garlic; sauté 1 minute. Add curry, cumin and cinnamon; sauté until fragrant, about 1 minute. Add flour, then yogurt and tomato paste, whisking until sauce is smooth, about 1 minute. Add broth and applesauce. Bring to boil. Reduce heat; simmer until sauce thickens slightly, stirring occasionally, about 30 minutes. (Can be made 1 day ahead. Cool slightly. Cover and chill. Bring to simmer before continuing.)
• Add chicken and peas to sauce. Simmer until chicken is almost cooked through, about 3 minutes. Add sour cream and coconut milk. Reduce heat to medium-low. Stir until chicken is cooked through and sauce thickens enough to coat spoon, about 3 minutes (do not boil). Season with salt and pepper. Transfer to bowl. Garnish with cilantro sprigs.
• Place rice, chutney, bananas, mangoes, coconut and peanuts in separate bowls. Serve alongside curry.

Steps:

• Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.
• While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.

Steps:

• Purée garlic, ginger, and 3 tablespoons water in a blender. Transfer to a large bowl and whisk in yogurt, 1/2 teaspoon salt, turmeric, and chili powder until combined. Add chicken and turn to coat well, then marinate, covered, at room temperature 30 minutes.
• While chicken is marinating, finely grind cardamom pods, cloves, and cinnamon in grinder.
• Heat oil in a 12- to 14-inch heavy skillet (2 to 3 inches deep) over moderate heat until hot but not smoking, then cook onion with bay leaves, stirring occasionally, until deep golden, 8 to 10 minutes. Add chicken with marinade and ground spices and cook, turning chicken and stirring occasionally, until almost all of marinade is evaporated, 5 to 7 minutes. Stir in remaining 1 cup water and 3/4 teaspoon salt and simmer, covered, until chicken is cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and boil sauce, stirring occasionally, until reduced to about 1 cup, 8 to 10 minutes. Discard bay leaves and pour sauce over chicken.
• *Available at Indian markets and Kalustyan's (800-352-3451).

Steps:

• Melt butter with oil in heavy large skillet over medium heat. Add chicken and brown on both sides, about 5 minutes. Transfer to plate. Add onion and garlic to skillet and sauté until translucent, about 6 minutes. Stir in curry powder. Return chicken to skillet. Add apple, apricots and raisins. Add enough broth to just cover mixture. Season with salt. Cover and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to platter. Keep warm. Continue simmering fruit mixture until fruit is tender and sauce thickens, about 5 minutes. Spoon over chicken and serve with rice.

Steps:

• Heat oven to 450°F. Grease 16x11-inch roasting pan or 15x10x1-inch pan with 1 tablespoon ghee, coconut oil or olive oil.
• Arrange cauliflower, carrots, bell pepper and gingerroot in pan. Sprinkle with 2 teaspoons of the curry powder and 1 teaspoon of the salt; toss.
• Season chicken thighs with remaining 2 teaspoons curry powder and 1 teaspoon salt. Arrange chicken over vegetables.
• Roast 20 minutes. Remove pan from oven; add green onions, tossing to mix. Return to oven; roast 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Just before serving, sprinkle chicken and vegetables with cilantro.

Steps:

• Combine 2 tablespoons fish sauce, garlic, sugar and pepper in medium bowl. Add chicken. Refrigerate 1 hour.
• Heat 1 tablespoon oil in medium saucepan over medium heat. Add curry paste; sauté until fragrant, about 2 minutes. Stir in coconut milk, stock, sugar and 2 tablespoons fish sauce. Simmer until flavors blend and sauce thickens slightly, about 10 minutes. Keep warm.
• Cook spinach in pot of boiling water until soft, about 3 minutes. Drain well. Cool spinach and squeeze dry. Transfer spinach to blender. Add 1/4 cup sauce and basil; puree mixture.
• Using electric mixer, beat egg whites, cornstarch, flour and 1/4 cup water in large bowl until smooth. Drain chicken; add to batter, stirring to coat. Pour enough oil into heavy large pot to reach depth of 3 inches. Heat to 350°F. Working in batches, add chicken to pot and deep-fry until cooked through and golden, turning frequently, about 2 minutes. Using tongs, transfer chicken to paper towels.
• Add spinach puree to sauce. Bring to boil. Remove from heat. Place chicken atop steamed rice. Pour sauce over; serve.