Yield 4 Number Of Ingredients 18 Steps:
Preheat oven to 350°F (175°C). Add oil to a 12 cup (3 L) casserole dish with cover. Heat over medium high heat on stove. Add chicken and brown on both sides. Remove chicken and set aside on plate. Add onion and garlic to casserole and cook until slightly browned and fragrant. Add curry powder and mix well to heat spice and release oils. Add canned tomatoes and tomato paste and mix well. Add raisins, lime juice, sugar, bay leaf and then chicken. Stir mixture to coat chicken. Cover casserole and place in oven for approximately 40 minutes. Prepare brown basmati rice as per package instructions. Remove casserole from oven and add apple. Cover and return casserole to oven for about another 15 minutes or until chicken is thoroughly cooked and the internal temperature reaches 165°F (74°C). Remove from oven and add cilantro. Replace cover and let sit for several minutes. Serve curry over basmati rice with a sprinkling of grated coconut, mango, almonds and a wedge of lime.
Time 1h20m Yield 4 servings Number Of Ingredients 15 Steps:
Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate. Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes. Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt. Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.
Time 4h45m Yield 4 servings. Number Of Ingredients 8 Steps:
In a 3-qt. slow cooker, combine the chicken, tomatoes, green pepper, onion, chutney and curry powder. Cover and cook on low for 4-5 hours or until chicken is no longer pink., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until thickened.
Time 35m Yield Serves 2 adults and 2 children Number Of Ingredients 8 Steps:
Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes. Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.
Time 35m Yield 48 serving(s) Number Of Ingredients 10 Steps:
In a pot, brown the meat, onions and garlic in oil (Chicken should be skinned). Generously sprinkle curry powder on meat (commercial preparations are fine on their own or cut with some homemade). Mix your stock and thickener in a cup. Add stock mixture, coconut milk and cream to the chicken. If you don’t want to break the bank over one meal, forage in your refrigerator for any questionable vegetables you want to use up and start dicing potatoes and throw them in now. Season to taste. Simmer for at least 10 minutes- thickening your sauce to desired consistency, though feel free to torment your family and/or guests by cooking this for a few hours. Serve with rice, thick pita bread, salad and your fave condiments. Suggested condiments include corn kernels, peanuts (or other nuts), raisins, chopped hard-boiled eggs, sliced banana in lemon or lime juice, sliced cucumber in yoghurt (or in a cream dressing- we like garlic), dried coconut, raisins and other dried fruits, and chutney.
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.
Time 55m Number Of Ingredients 9 Steps:
Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. Increase the heat slightly, add the chicken pieces and brown. Stir in the curry paste and garlic, cooking for 2 mins before adding 100ml water, the sweet potatoes and chopped tomatoes. Simmer for 20-30 mins until the chicken is cooked through and the sweet potato is tender - add a splash more water if it starts to look dry. Season to taste and add the spinach, removing the pan from the heat and stirring until the spinach has wilted. Serve with basmati rice.
Time 1h Yield 6 servings Number Of Ingredients 16 Steps:
Heat butter and oil in a large skillet. When hot, add chicken and saute (in a couple of batches, if necessary, to avoid crowding) over medium to high heat for a total of 6 to 7 minutes, until brown on all sides. Transfer chicken to a large casserole or Dutch oven and discard all but 2 to 3 tablespoons of the accumulated fat in the skillet. To the hot fat in the skillet add onions and saute for 2 to 3 minutes over medium heat, stirring, then add flour, curry powder, cumin powder, cayenne pepper, black pepper, salt and garlica and mix well with the onions. Add the water, stir, bring to a boil and pour mixture over chicken. Add apple, banana and tomato, bring to a boil, cover, reduce heat and simmer gently for about 25 to 30 minutes. Sprinkle mint on top and serve immediately with brown rice and onion pilaf.
More about “sweet chicken curry recipes”
Time 1h Yield 4 serving(s) Number Of Ingredients 9 Steps:
Cut the chicken into strips or chunks ( I did 1 inch strips then cut them in half). Mix flour, salt, and cayenne in a big ziploc bag, add chicken and toss until fully coated. Melt half of the butter and spread it in a 13 by 9 casserole dish. Add chicken and coat with the butter as much as you can. Cook, uncovered at 350 degrees for 20 minutes. While it cooks, mix the brown sugar, honey, soy sauce, curry, and remaining butter with a whisk. After it cooks for 20 minutes, take it out and pour the sauce over the chicken. Cook an additional 30 minutes (uncovered). Enjoy!
