TWO CURRY CHICKEN
This is not authentic or a copycat of any kind. This is my compilation of various chicken curry recipes, which suits our tastes and that I can make quickly with ingredients I'm likely to have on hand. I'm posting it here for safe-keeping and nutritional info.
Provided by RedWonder
Categories Curries
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice according to package directions.
- Heat both oils in large fry pan or wok on med-high heat.
- Add garlic and red curry paste and cook for 3 minutes on med-high heat.
- Lightly salt and pepper chicken and add chicken to pan.
- Stir chicken to coat with curry-garlic mixture.
- Add Worcestershire and lime juice.
- Allow chicken to brown, turning occasionally.
- Once chicken is browned, but not cooked all the way through, add chicken stock to pan.
- Bring to a boil, then reduce heat to simmer.
- Add curry powder and coconut milk to pan and heat through.
- Add peanut butter, stirring until all "lumps" are melted.
- Add veggies, and allow to heat through.
- Serve with sauce over rice.
Nutrition Facts : Calories 473.7, Fat 23.8, SaturatedFat 13.7, Cholesterol 25.2, Sodium 296.4, Carbohydrate 47.9, Fiber 6.9, Sugar 7.3, Protein 20.9
CHICKEN CURRY FOR TWO
I love to try new recipes for my husband and me, and I actually have cookbooks and recipes from all over the world. When I find a recipe that's well-received, I make a copy and put it in a protective sleeve in a loose-leaf binder. I now have quite a few huge binders!
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Place onion and 1 tablespoon water in a microwave-safe bowl. Cover and microwave on high until crisp-tender, 1 to 1-1/2 minutes., In a 1-1/2-qt. slow cooker, combine the chicken, apple, raisins, garlic, curry, ginger, salt and onion. Combine the flour, bouillon and remaining water; pour over chicken mixture. Cover and cook on low until chicken juices run clear, 3 to 3-1/2 hours., Bring sour cream to room temperature. Remove chicken mixture to a bowl; keep warm. Transfer juices to a small saucepan. Combine cornstarch and sour cream until smooth; add to juices. Cook and stir over medium heat until thickened. Pour over chicken mixture; toss to coat. Sprinkle with green onion and serve with rice.
Nutrition Facts : Calories 354 calories, Fat 13g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 647mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 3g fiber), Protein 26g protein.
INDIAN CHICKEN CURRY II
This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.
Provided by Amanda Fetters
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
- Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g
QUICK AND EASY CHICKEN CURRY FOR 2
Make and share this Quick and Easy Chicken Curry for 2 recipe from Food.com.
Provided by Chef Dudo
Categories Curries
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onion in the oil for 2-3 minutes.
- Add chicken breast and fry for 2-3 minutes.
- Add all other ingredients except the spinach and simmer for 10 minutes.
- Add a little water if it is too dry.
- Stir in the spinach, cook for 2 minutes.
Nutrition Facts : Calories 379.1, Fat 21.3, SaturatedFat 5, Cholesterol 93.1, Sodium 562.1, Carbohydrate 13.2, Fiber 4.3, Sugar 4.5, Protein 34.9
CURRY CHICKEN SOUP FOR TWO
Don't be overwhelmed by the ingredient list-this soup is quick and easy to make. And it's a fantastic way to get your veggies. -Jane Hacker, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan coated with cooking spray, cook chicken in 1/2 teaspoon oil for 4-5 minutes or until juices run clear. Remove chicken and set aside., In the same saucepan, saute the onion, carrot, celery and green pepper in remaining oil for 4 minutes. Add apple; cook 2 minutes longer. Combine flour and salt. Sprinkle over vegetable mixture; cook and stir for 1 minute. Gradually stir in broth and tomato paste. Bring to a boil; cook and stir 1-2 minutes longer or until slightly thickened., Stir in the curry, ginger and pepper flakes. Return chicken to saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with parsley.
Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 728mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
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- Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
- Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
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- Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.
- Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
- Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
- Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
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