Very Quick Low Gi Chicken Curry Recipes

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)

VERY QUICK LOW GI CHICKEN CURRY

Make and share this Very Quick Low Gi Chicken Curry recipe from Food.com.

Provided by Perfect Pixie

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Very Quick Low Gi Chicken Curry image

Steps:

You also need basmati rice or naan bread to serve.
Heat a little oil in a deep non-stick frying pan(with a lid) and add the onion.
Fry for about 3 minutes until tender.
Then stir in the curry paste and fry for 1 minute.
Add the chicken and tomatoes and a splash of water, cover and cook for 15-20 minutes until cooked through.
Stir in spinach until it just wilts.
Then stir in the yoghurt and coriander, season.
Serve with rice, naan bread or salad.

Nutrition Facts : Calories 166.8, Fat 7.2, SaturatedFat 1.6, Cholesterol 59.3, Sodium 132, Carbohydrate 10, Fiber 2.7, Sugar 5.3, Protein 16.4

Ingredients

1 tablespoon oil (for frying)
1 onion, chopped
2 tablespoons curry paste
4 tomatoes, chopped
4 skinless chicken thighs or 4 chicken thigh fillets
100 g Baby Spinach
4 tablespoons plain yogurt
40 g coriander leaves, a handful

EASY CHICKEN CURRY

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt

Provided by Esther Clark

Categories Dinner, Main course

Time 50m

Number Of Ingredients 11

Easy chicken curry image

Steps:

Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium

Ingredients

2 tbsp sunflower oil
1 onion, thinly sliced
2 garlic cloves, crushed
thumb-sized piece of ginger, grated
6 chicken thighs, boneless and skinless
3 tbsp medium spice paste (tikka works well)
400g can chopped tomatoes
100g Greek yogurt
1 small bunch of coriander, leaves chopped
50g ground almonds
naan breads or cooked basmati rice, to serve

EASY CHICKEN CURRY

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Provided by Aurelie Stalnaker

Categories World Cuisine Recipes Asian Indian

Time 1h15m

Yield 6

Number Of Ingredients 4

Easy Chicken Curry image

Steps:

Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g

Ingredients

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

More about "very quick low gi chicken curry recipes"

30-MINUTE CHICKEN CURRY - ONCE UPON A CHEF

Web Aug 14, 2019 Instructions. Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder. Heat 1½ …
From onceuponachef.com
Cuisine Indian
Total Time 30 mins
Category Dinner
Calories 361 per serving

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.

Very Quick Low Gi Chicken Curry Recipes

EASY CHICKEN CURRY

VERY QUICK LOW GI CHICKEN CURRY

Make and share this Very Quick Low Gi Chicken Curry recipe from Food.com.

EASY CHICKEN CURRY

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt

EASY CHICKEN CURRY

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

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