The New Exotic Marigold Curry Chicken Recipes

EXOTIC CHICKEN

A delicious one dish meal with chicken, potatoes, peas, and herbed mushroom cream sauce. From my Grandma Andersen.

Provided by akgrown

Categories One Dish Meal

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 16

Exotic Chicken image

Steps:

Rub paprika over chicken pieces. Place garlic and green onions in the bottom of a 9x13 baking dish.
Place chicken pieces on top of onions and garlic. Place potatoes on top of the chicken pieces.
Heat Sauce ingredients in a saucepan until it just starts to boil. Pour sauce over potatoes and chicken.
Cover and bake at 375* for 1 hour and 15 mins or until potatoes are tender. Uncover and add peas. Recover and bake 15 more minutes.

Nutrition Facts : Calories 406.2, Fat 15.2, SaturatedFat 4.6, Cholesterol 43.3, Sodium 1002.7, Carbohydrate 49.7, Fiber 6.4, Sugar 4.8, Protein 19.1

Ingredients

1 whole roasting chicken, rinsed and cut-up
1 -2 teaspoon paprika
1/3 cup green onion, chopped
2 garlic cloves, minced
1 cup frozen peas
6 medium potatoes
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
10 1/2 ounces water
1 tablespoon soy sauce
1/2 teaspoon rosemary
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 cup parmesan cheese, grated
1/2 lb fresh mushrooms

MEERA SODHA'S CHICKEN CURRY

This simple curry serves as a fine introduction to the Indian home cooking of Meera Sodha, a British cookbook author whose "Made in India: Recipes From an Indian Family Kitchen" was released in 2015. The recipe for this curry, her "ultimate comfort food,'' derives from the one her Indian-born mother cooked for Sodha when she was growing up in Lincolnshire and for which she pined for during her college years in London. It provides a thick, gingery, garlic-flecked tomato sauce with deep notes of cinnamon and cumin, and a low flame of chile heat, surrounding small chunks of skinless chicken thigh, with slivered almonds scattered over the top at the end.

Provided by Sam Sifton

Categories weeknight, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

Meera Sodha's Chicken Curry image

Steps:

Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors, then add the onions. Cook, stirring occasionally, until they are golden, approximately 15 to 20 minutes.
Meanwhile, put the ginger, garlic and peppers into a mortar and pestle with a pinch of salt, and smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.)
Add the paste to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, then add the tomato paste, ground cumin, ground turmeric and another pinch of salt, and stir to combine.
Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through. Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Serve with basmati rice or naan, and the additional yogurt.

Nutrition Facts : @context http, Calories 694, UnsaturatedFat 30 grams, Carbohydrate 20 grams, Fat 50 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 15 grams, Sodium 1008 milligrams, Sugar 9 grams, TransFat 0 grams

Ingredients

2 tablespoons unsalted butter or ghee
1 tablespoon neutral oil, like canola
1 teaspoon cumin seeds
2 cinnamon sticks, approximately 2 inches long
2 large white or yellow onions, peeled and finely chopped
1 2 1/2-inch piece of ginger, peeled and grated or minced
6 cloves of garlic, peeled and crushed
2 green cayenne or jalapeño peppers, stemmed, seeded and cut into half-moons
Kosher salt, to taste
3/4 cup plus 2 tablespoons puréed tomatoes
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
3 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal
1 3/4 to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
3 tablespoons slivered almonds
1 teaspoon garam masala
Pinch ground cayenne pepper, or to taste.

CARIBBEAN CURRIED CHICKEN

Having grown up in the Virgin Islands, I've eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It's delicious served over rice. -Sharon Gibson, Hendersonville, North Carolina

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 8 servings.

Number Of Ingredients 9

Caribbean Curried Chicken image

Steps:

Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.

Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 514mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

Ingredients

1 tablespoon Madras curry powder
1 teaspoon garlic powder
1 teaspoon pepper
8 boneless skinless chicken thighs (about 4 ounces each)
1 medium onion, thinly sliced
1-1/2 cups Goya mojo criollo marinade, well shaken
2 tablespoons canola oil
2 tablespoons all-purpose flour
Optional: Hot cooked rice, green onions and fresh cilantro leaves

EASY CHICKEN CURRY

Weeknight cooking doesn't get any easier than this endlessly adaptable five-ingredient, 30-minute curry from Mark Bittman. Sauté a pile of chopped onions in a little oil, then stir in curry powder (or red curry paste for Thai flavors). Pour in a can of coconut milk and swirl to combine. Add chicken, simmer until it's cooked through and finish with some chopped tomatoes. And dinner is served! This recipe lends itself to experimentation, so change it up. Be generous with spices. Toss in chopped bell pepper or carrots with the onions. Add a can of drained chickpeas or a generous handful of fresh spinach with the tomatoes. Instead of chicken, try shrimp, duck, turkey, firm fish, tofu, lump crab meat or beef. Just watch the cooking time: Fish, shrimp and crab cook faster than other meats. Also, don't forget to season as you go with salt and pepper.

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Easy Chicken Curry image

Steps:

Place oil in a large skillet; turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so.
Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you use shrimp, keep in mind that it cooks a little faster than chicken; if you are in doubt about whether chicken is done, cut into a piece.)
Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 30 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 20 grams, Sodium 1048 milligrams, Sugar 5 grams, TransFat 0 grams

Ingredients

2 tablespoons canola, corn or other neutral oil
2 large onions, peeled and sliced
Salt and freshly ground black pepper to taste
2 teaspoons curry powder
1 can unsweetened coconut milk (1 1/2 to 2 cups)
1 1/2 pounds peeled shrimp or boneless chicken, cut into 3/4- to 1-inch chunks
1 cup peeled, seeded and diced tomato (canned is fine; cut up and drain before using)
Chopped basil or mint for garnish (optional)

JAMAICAN STYLE CURRY CHICKEN

This is a recipe that I have put together over some various websites, verbal consultations and just experimenting on my own and with my family. Rich and hearty with a great flavor when you can't get the real thing in the islands. Try a variety of hot peppers to change the flavor - even sweet bell peppers give a different taste. Use fresh thyme to really bring out the fresh taste.

Provided by Ed G II

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 10

Jamaican Style Curry Chicken image

Steps:

Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 6.2 g, Cholesterol 30.4 mg, Fat 15.4 g, Fiber 2 g, Protein 12.5 g, SaturatedFat 2.6 g, Sodium 322.2 mg, Sugar 2.3 g

Ingredients

¼ cup vegetable oil
1 onion, chopped
1 tomato, chopped
1 garlic clove, chopped
2 tablespoons Jamaican-style curry powder
2 slices habanero pepper
¼ teaspoon ground thyme
2 skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
1 cup water
½ teaspoon salt, or to taste

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The New Exotic Marigold Curry Chicken Recipes

EXOTIC CHICKEN

A delicious one dish meal with chicken, potatoes, peas, and herbed mushroom cream sauce. From my Grandma Andersen.

MEERA SODHA'S CHICKEN CURRY

CARIBBEAN CURRIED CHICKEN

Having grown up in the Virgin Islands, I've eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It's delicious served over rice. -Sharon Gibson, Hendersonville, North Carolina

EASY CHICKEN CURRY

JAMAICAN STYLE CURRY CHICKEN

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