Sweet Chicken Curry Recipes

SWEET CHICKEN CURRY

This is an adaptation of my mother's curry recipe. It produces a delightfully mild (depending on your curry mix) and sweet stew. This mixture makes enough mild, sweet curry to feed six unashamedfly hungry people, and freezes well.To lose the syrupy/sweet aspect, use plain coconut cream instead of the colada mix. If you can't find coconut milk, use some plain yogurt and brown sugar or honey instead.

Provided by Denise2

Categories Chicken Breast

Time 35m

Yield 48 serving(s)

Number Of Ingredients 10

Sweet Chicken Curry image

Steps:

In a pot, brown the meat, onions and garlic in oil (Chicken should be skinned). Generously sprinkle curry powder on meat (commercial preparations are fine on their own or cut with some homemade).
Mix your stock and thickener in a cup.
Add stock mixture, coconut milk and cream to the chicken.
If you don't want to break the bank over one meal, forage in your refrigerator for any questionable vegetables you want to use up and start dicing potatoes and throw them in now.
Season to taste. Simmer for at least 10 minutes- thickening your sauce to desired consistency, though feel free to torment your family and/or guests by cooking this for a few hours.
Serve with rice, thick pita bread, salad and your fave condiments.
Suggested condiments include corn kernels, peanuts (or other nuts), raisins, chopped hard-boiled eggs, sliced banana in lemon or lime juice, sliced cucumber in yoghurt (or in a cream dressing- we like garlic), dried coconut, raisins and other dried fruits, and chutney.

Ingredients

3 tablespoons olive oil
3 -4 medium onions, quartered
2 -3 cloves garlic, sliced
3 -7 tablespoons curry powder
to taste hot chili pepper (optional)
1/2 cup chicken stock
2 -4 tablespoons bisto or 2 -4 tablespoons other thickener
1 can coconut cream pina colada mix
1 can low-fat coconut milk
5 -6 lbs vegetables or 5 -6 lbs potatoes, cubed

CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK

I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you? Then one day my mother set me straight. It's one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety. You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles. Or substitute your favorite part, be it wings or legs or bone-in breasts. The bright, spicy and gently sweet flavors work well with any pieces of fowl in the pot. When the chicken in this recipe is nearly done braising, you can fry up the liver, then coat it in some of the luscious sauce. If your mother is anything like mine, she'd be proud.

Provided by Melissa Clark

Categories dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

Chicken Curry With Sweet Potatoes and Coconut Milk image

Steps:

Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.

Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 83 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 42 grams, Sodium 1476 milligrams, Sugar 5 grams, TransFat 0 grams

Ingredients

1 (3 1/2 pound) whole chicken, cut into 8 pieces
2 1/2 teaspoons kosher salt, more as needed
Black pepper, as needed
2 tablespoons peanut, safflower or vegetable oil
1/4 cup finely chopped scallion
1 1/2 inches fresh ginger, peeled and grated (1 1/2 tablespoons)
3 garlic cloves, finely chopped
1 to 2 jalapeno or Serrano chiles, to taste, seeded and finely chopped
2 tablespoons red curry paste
1 (15 1/2-ounce) can coconut milk
2 medium sweet potatoes (1 pound), peeled and cut into 1 1/2-inch chunks
3/4 cup coconut flakes
1 tablespoon black or brown mustard seeds
Fresh cilantro leaves
Lime wedges

SWEET 'N' SOUR CURRY CHICKEN

A little mango chutney goes a long way in adding a zesty twist to chicken. I also add some curry powder to give the dish flair. -Carol Conrad, Edmonton, Alberta

Provided by Taste of Home

Categories Dinner

Time 4h45m

Yield 4 servings.

Number Of Ingredients 8

Sweet 'n' Sour Curry Chicken image

Steps:

In a 3-qt. slow cooker, combine the chicken, tomatoes, green pepper, onion, chutney and curry powder. Cover and cook on low for 4-5 hours or until chicken is no longer pink., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until thickened.

Nutrition Facts : Calories 314 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 583mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 3g fiber), Protein 25g protein.

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 large green pepper, cut into 1-inch pieces
1 large onion, sliced
1/2 cup mango chutney
1-1/2 teaspoons curry powder
2 tablespoons cornstarch
1/4 cup cold water

SWEET AND SOUR CHICKEN CURRY

This is going to be a new dish for some of you, The chicken is cooked in a spice and mango chutney sauce. The dish is Balti in origin and should be cooked in a wok. Stun your friends with this one.

Provided by Brian Holley

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Sweet and Sour Chicken Curry image

Steps:

In a large bowl mix together the tomato puree with the yogurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar.
Heat the oil in a wok, pour in the spice mix, stir, reduce the heat and cook for 2 minutes.
Add the chicken, stir to coat all of the pieces and add the water.
Cook for 6 mins till the meat is tender.
Add half of the chillies and cream, cook 2 minutes.
Serve garnished with the remaining chillies and the chopped coriander leaves.

Ingredients

1 1/2 lbs skinless chicken, and cubed
3 tablespoons tomato puree
2 tablespoons plain yogurt
1 1/2 teaspoons garam masala
1 teaspoon chili powder
1 garlic clove, chopped
2 tablespoons mango chutney
1 teaspoon salt
1/2 teaspoon sugar
5 tablespoons oil
5 ounces warm water
2 fresh green chilies, chopped
2 tablespoons fresh coriander leaves, chopped
3 tablespoons single cream

SWEET CURRY CHICKEN

The sweetness of brown sugar and honey collide with the smokey flavor of curry and the tang of soy sauce to make the most incredible, moist chicken you'll ever eat. I got this recipe from a friend and just recently tried it out on my boyfriend. (With modesty), I'll say it was fantastic! When I made this, I only used two chicken breast but used the same amount of sauce that is called for here. We love sauce, and there was still a little too much. I think this amount of sauce would be great for 4 breasts. Also, I'm sure the amount of butter can be adjusted with no real effect on the taste. This is my first posting, so I hope you enjoy!! O.K. This is an update. It seems as if the mediocre reviews are mostly due to the sweetness. I'll admit, it's very sweet. You can try to make it without the brown sugar, or maybe halving it like another reviewer suggested. (I wouldn't change the honey thought, you need that to get the right sauce consistency.) Next time I make it, I will try the same. Hope this helps!

Provided by JennyLynn99

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Sweet Curry Chicken image

Steps:

Cut the chicken into strips or chunks ( I did 1 inch strips then cut them in half).
Mix flour, salt, and cayenne in a big ziploc bag, add chicken and toss until fully coated.
Melt half of the butter and spread it in a 13 by 9 casserole dish.
Add chicken and coat with the butter as much as you can.
Cook, uncovered at 350 degrees for 20 minutes.
While it cooks, mix the brown sugar, honey, soy sauce, curry, and remaining butter with a whisk.
After it cooks for 20 minutes, take it out and pour the sauce over the chicken.
Cook an additional 30 minutes (uncovered).
Enjoy!

Nutrition Facts : Calories 894.6, Fat 48.1, SaturatedFat 29.6, Cholesterol 190.4, Sodium 2083, Carbohydrate 87.2, Fiber 1.6, Sugar 61.6, Protein 32.3

Ingredients

4 boneless skinless chicken breasts
1 cup flour
2 teaspoons salt
1 teaspoon cayenne pepper
1 cup butter (half is for the first cooking part, half for the glaze)
1/2 cup brown sugar
1/2 cup honey
2 tablespoons soy sauce
3 teaspoons curry powder

SWEET & SOUR CHICKEN CURRY (HOT, SOUR & SWEET!)

Originally this was a recipe was from Feb 2007 Gourmet,but I DRASTICALLY changed it to a sweet+sour curry. I used tiny shells(cooled) to mix with the curry,+IT TURNED TASTING GREAT!

Provided by larry 2

Categories Curries

Time 1h5m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 16

Sweet & Sour Chicken Curry (Hot, Sour & Sweet!) image

Steps:

Cook shells.
In a separate large pot, combine mincemeat, vinegar, ginger, garlic, tomato paste, curries, lime juice, raisins and briskly simmer.
Add chicken, all vegetables, and simmer 20 minutes; taste and correct seasonings.
When done, let cool and then mix in cooked COOLED pasta WITH IT.

Nutrition Facts : Calories 597.3, Fat 28.1, SaturatedFat 19.7, Cholesterol 34.5, Sodium 367.5, Carbohydrate 68.6, Fiber 8.2, Sugar 23.3, Protein 23.8

Ingredients

2 lbs chicken, cut in small chunks
15 ounces small shell pasta, cooked
1/2 cup white vinegar
1 (12 ounce) can tomato paste
6 garlic cloves, chopped
6 teaspoons hot curry paste
1 tablespoon hot curry powder
1/2 teaspoon cayenne
1 (28 ounce) can tomatoes, blended
1/4 cup raisins
3 lbs broccoli florets, defrosted
1 lb peas, defrosted
2 teaspoons lime juice
2 tablespoons grated fresh ginger
1/2 cup mincemeat or 1/2 cup sweet chutney
4 1/2 cups coconut milk

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Sweet Chicken Curry Recipes

SWEET CHICKEN CURRY

CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK

SWEET 'N' SOUR CURRY CHICKEN

A little mango chutney goes a long way in adding a zesty twist to chicken. I also add some curry powder to give the dish flair. -Carol Conrad, Edmonton, Alberta

SWEET AND SOUR CHICKEN CURRY

This is going to be a new dish for some of you, The chicken is cooked in a spice and mango chutney sauce. The dish is Balti in origin and should be cooked in a wok. Stun your friends with this one.

SWEET CURRY CHICKEN

SWEET & SOUR CHICKEN CURRY (HOT, SOUR & SWEET!)

Originally this was a recipe was from Feb 2007 Gourmet,but I DRASTICALLY changed it to a sweet+sour curry. I used tiny shells(cooled) to mix with the curry,+IT TURNED TASTING GREAT!

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