Time 1h25m Yield 6 Number Of Ingredients 21 Steps:
Heat the olive oil in a skillet over high heat. Stir in 1/3 of the onion; cook and stir until the onion is golden brown and crisp, about 5 minutes. Season with salt. Remove the onion from the oil and drain on a paper towel-lined plate. Set aside. Place the remaining 2/3 of onion and the bay leaf into the same skillet over high heat. Cook and stir until the onion has turned golden brown, about 5 minutes. Stir in 1 tablespoon of water, then add the turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high and continue to cook and stir until the liquid has reduced, then stir in another tablespoon of water. Place the chicken and tomato slices into the onion mixture. Season with salt and sugar. Stir in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cover and simmer on low until the liquid has reduced, 30 to 35 minutes. Stir in the coriander. Simmer until the liquid has evaporated. Sprinkle with cilantro and reserved fried onions before serving.
Time 1h15m Yield 6 Number Of Ingredients 4 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!)
Time 35m Number Of Ingredients 13 Steps:
Cut chicken into 1 inch cubes. In large skillet saute chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice For the rice: Cook Basmati rice according to package directions
Time 25m Yield 6 servings Number Of Ingredients 14 Steps:
Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering. Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice. Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.
Time 1h30m Yield 4 to 6 servings Number Of Ingredients 17 Steps:
Season the chicken all over with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the chicken in a single layer and brown 3 to 4 minutes per side. Remove to a plate. Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds. Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds. Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Return the chicken and any juices to the pot. Stir in 1 1/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the chicken is almost cooked through and the sauce has thickened slightly, about 12 minutes. Tuck the potatoes among the chicken pieces, submerging them as much as possible; season with 1/2 teaspoon salt. Cover and simmer until the chicken is tender and the potatoes are just cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes, until the curry is thickened, 8 to 10 minutes. Thin the curry with water, if necessary; season with salt. Serve with rice and top with cilantro.
Yield 6 servings Number Of Ingredients 19 Steps:
In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator. Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant. Add the curry powder and stir well, cooking for 3-4 minutes more. Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken. Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper. Add the chicken broth to the pot and stir. Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy. Garnish with cilantro. Enjoy!
Time 35m Yield 8 Number Of Ingredients 11 Steps:
Melt butter in large skillet over medium-high heat. Add onion and curry powder; saute until tender, about 5 minutes. Stir flour, salt, sugar, and ginger into the onion mixture; cook until smooth and bubbling, about 5 minutes. Pour chicken broth and milk into the skillet, stir, and bring to a boil; cook at a boil for 1 minute. Stir chicken and lemon juice into the broth to cover completely; cook until the chicken is heated through, about 5 minutes.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 18 Steps:
Place chopped onions into a pan. Add in the 2 tbls of oil and cook on medium high heat until onions are transparent. Once onions are transparent put in either diced chicken or beef and cook for 6 minutes. Mix in the coconut milk and water with the onions and chicken. Add the spices and veggies to the milk mixture. Simmer for at least 20-30 minutes. Stirring occasionally. Server over steamed Basmati rice.
Time 50m Number Of Ingredients 11 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.
Time 40m Yield 6 servings. Number Of Ingredients 9 Steps:
In a saucepan, saute chicken and onion in oil until chicken is browned. Stir in the tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until chicken juices run clear. Serve over rice.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Mix curry powder, seasoned salt, and onion powder in a bowl; add chicken and toss to coat chicken in seasoning mix. Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes; add chicken, potato, and spinach and stir. Pour coconut milk over the mixture and stir. Place a lid on the skillet, bring the mixture to a simmer, and cook, stirring occasionally, until the potato is tender and the chicken is no longer pink in the center, about 30 minutes.
Yield 4 servings Number Of Ingredients 15 Steps:
Cut the chicken into bite-size pieces. Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well. Heat oil in a pot over a medium heat. Add the chicken and cook until brown. Add the chili, chopped tomatoes, water, salt, and pepper. Mix well and bring to a boil. Simmer for 1 hour, until the sauce has thickened. Serve with rice and chopped coriander. Enjoy!
More about “chicken chicken curry recipes”
Time 30m Yield 2 servings Number Of Ingredients 10 Steps:
Heat up 2 tablespoons of oil on low to medium heat. Sear the chicken until the outside turns golden brown. Season with salt and pepper. Take out the chicken, make sure you don’t clean the pot or you’d wipe away some deliciousness! Add another tablespoon of oil, fry the onions, carrots, and potatoes until soften. Add the chicken back in with the water. Bring to a boil then simmer for 10 minutes with the lid on. Add in the peas and curry paste, stir well. Serve with rice. Enjoy!
