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 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 4h55m Yield 6 servings. Number Of Ingredients 11 Steps:
Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker., Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.
Time 1h10m Yield 2-4 serving(s) Number Of Ingredients 5 Steps:
preheat oven to 350. heat butter, honey, dijon mustard, and curry together in a pan. place chicken in a baking dish and pour sauce over chicken. bake for 50-55 mins.
Number Of Ingredients 12 Steps:
Rinse the chickens with water and pat them dry with paper towels. Cut the chickens into serving pieces and place in a large bowl, reserving the backs, necks, and wing tips for stock or another use. Juice the limes and add the juice to the chicken along with the grated lime rind, coating the chicken with the juice. In a large skillet, heat 1/4 cup of the oil and 1 tablespoon of the butter, if using, over high heat until very hot. Pat the chicken dry again and carefully add half of the pieces to the skillet. Fry on one side for 3 to 4 minutes, shaking and tilting the skillet a little to distribute the fat. Turn the chicken over and fry for 3 minutes more, or until golden brown. Remove the chicken to a large platter and set aside. Pour out the old fat, wipe the skillet, and add the remaining 1/4 cup oil and 1 tablespoon butter, if using. Repeat the frying procedure with the remaining chicken pieces and then set aside. Discard all but 2 tablespoons of oil, reduce the heat to medium, and add the onions and garlic to the skillet. Cook, stirring, for 1 minute (be careful not to burn the garlic). Add the curry powder and fry for 1 minute, scraping the bottom. Add the tomatoes, whole Scotch bonnet pepper and slices, salt, and black pepper. Stir thoroughly while scraping the bottom of the pan. Add the water and mix until well blended. Return the chicken to the pan. Bring to a boil and reduce the heat to a simmer. Cover and cook for 45 minutes, or until the chicken is tender.
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 30m Yield 4 servings. Number Of Ingredients 11 Steps:
Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
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 30m Yield 4 servings Number Of Ingredients 8 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.
