White Cooked Chicken And Curry I Recipes

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.

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:

• curry paste:.
• Heat oil in a skillet or heavy bottom pan. Add sliced onion, ginger, garlic, all spices mentioned in the paste section, green chillies (seeds removed) and cashew nuts. Fry over medium heat until onions are soft and slightly brown. Let mixture cool and puree in a blender with the yoghurt to a fine paste.
• Cube the chicken breasts into 1 inch pieces. Put them into a bowl. Cover with the curry paste, mix well and leave to marinate in a cool place for at least 1 hour and up to 1 day.
• Heat oil in a skillet with a high rim, wok or heavy bottom pan. Add the laurel leaf, the star anise, the cloves and the cinnamon or cassia rind. Fry for 1-2 minutes. Add onion and fry over low heat until soft and translucent.
• Add chicken including marinade and the beans, fry over low-medium heat for 3-5 minutes. Add coconut milk and ginger stripes and simmer for 10-15 minutes or until the chicken is cooked. Remove immediately from heat when cooked.
• Before serving, add the fresh coriander leaves and the grated rind and juice of the lime.
• Serve with rice and garnish with coriander leaves and lime slices.

Steps:

• Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
• Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.

Steps:

• Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.

Steps:

• 1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Place in a saucepan. 2. Peel Chinese turnip. Cut turnip and cabbage in 2·inch cubes and add to pan, along with cold water. Bring to a boil then simmer, covered, 30 minutes. 3. Remove chicken and vegetables to a warm serving platter, leaving liquids in pan. 4. Blend cornstarch and remaining cold water to a paste then stir in curry powder. Add to liquids in pan and cook, stirring, to thicken. 5. Pour sauce over vegetables. Mince scallions then sprinkle over and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.