One Wok Curry Chicken Recipes

Steps:

• In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

Steps:

• For the green seasoning: Put the cilantro, celery, chile, onions, oil, ginger, thyme leaves and garlic cloves in a blender. Process until a paste forms.
• For the marinade and chicken: Add the onion, chile, curry powder and chicken to a large bowl. Add the green seasoning and toss to combine. Cover the bowl or transfer to a resealable bag and refrigerate for at least 24 hours.
• Preheat the oven to 350 degrees F.
• Heat the oil in a large Dutch oven over medium-high heat until smoking. Working in batches, remove the chicken from the marinade, scraping off the onions. Sear the chicken until it's brown on all sides, about 5 minutes per side. Keep the rest of the marinade. Remove the chicken to a plate and set aside.
• Add the remaining marinade and a pinch of salt to the Dutch oven and cook, stirring occasionally and scraping up the brown bits that cling to the bottom, until the onions are softened and the brown bits on the bottom have been released, about 5 minutes. Add the chicken broth and the seared chicken, along with any juices, back to the pot. Cook for 35 minutes, stirring occasionally, then add the potatoes and cook until the chicken is tender and cooked through, the potatoes are tender and the liquid is reduced by half, 10 minutes more.
• For the rice: While the chicken is cooking, melt the butter in a medium saucepan over medium-high heat. Add the rice, stir to coat, and toast until translucent about 2 minutes. Add 1 1/2 cups water and a pinch of salt. Bring to a boil, then cover and place the saucepan in the oven, until the water is fully absorbed, about 18 minutes. Remove the lid and fluff the rice with a fork, then cover until ready to serve.
• Remove the Dutch oven from heat and add the lime juice and salt to taste. Serve the curry over the rice and garnish with the green onions.

Steps:

• Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
• In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
• Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
• Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
• Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.

Steps:

• 1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok. Cook undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high as the chicken browns. Then, using a metal spatula, turn the chicken over and pan-fry 3 to 4 minutes or until the chicken is browned on the other side but not cooked through. Remove to a plate, leaving the pan drippings.
• 2. Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened. Add the curry paste or powder and cook, stirring, 30 seconds or until fragrant. (With curry paste, the drippings may spatter a little; with curry powder, the ingredients become dry and the pan may begin to smoke.)
• 3. Return the chicken to the wok and stir until well combined with shallots. Add the coconut milk and broth and bring to a boil over high heat, uncovered. Add the potatoes, bell pepper, salt, and pepper and stir to combine. Cover, reduce the heat to medium-low, and simmer 15 minutes. Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender.