CHICKEN AND RICE CURRY RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

ONE-PAN CHICKEN RICE CURRY RECIPE: HOW TO MAKE IT



One-Pan Chicken Rice Curry Recipe: How to Make It image

I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. —Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter, divided
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour
3 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked instant rice
Chopped fresh cilantro leaves, optional

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.

Nutrition Facts : Calories 300 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 658mg sodium, CarbohydrateContent 27g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat

CHICKEN CURRY RECIPES - BBC GOOD FOOD



Chicken curry recipes - BBC Good Food image

Make a warming chicken curry for the perfect Friday night fakeaway. From creamy chicken korma and katsu to spicy tomato-based jalfrezi and madras, we've got something for the whole family.

Provided by Good Food team

Number Of Ingredients 1

More about "chicken and rice curry recipes"

CAPE MALAY CHICKEN CURRY WITH YELLOW RICE - BBC GOOD FOOD
Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice
From bbcgoodfood.com
Total Time 1 hours 50 minutes
Category Dinner, Main course
Cuisine African
Calories 605 calories per serving
  • About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.
See details


CURRY CHICKEN AND RICE RECIPE: HOW TO MAKE IT
I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. —Denise Klibert, Shreveport, Louisiana
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Dinner
Cuisine Asia, Indian
Calories 500 calories per serving
  • In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, the contents of its seasoning packet, and curry powder. Return to a boil. Reduce heat; simmer, covered, 15 minutes., Stir in chicken, tomatoes and peas. Cook, covered, 8-10 minutes longer or until liquid is almost absorbed and rice is tender. Sprinkle with cashews.
See details


CHICKEN CURRY WITH COCONUT RICE RECIPE | BOBBY FLAY | FOO…
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 45 minutes
Category main-dish
  • To serve: Spoon the rice into bowls and ladle some chicken curry over.
See details


CHICKEN KATSU CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 885 calories per serving
    1. Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
    2. When the time’s up, sprinkle the breadcrumbs on to a tray. Remove the chicken from the buttermilk, shake off the excess, then turn in the breadcrumbs, pressing down to make them stick and flatten them a little more. Keep in the fridge until you’re ready to cook.
    3. For the sauce, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks (reserving the leaves).
    4. Fry in a large pan on a medium low heat with 1 tablespoon of olive oil and the spices for 15 minutes, or until starting to caramelize, stirring regularly.
    5. Stir in the flour, then the mango chutney. Pour in 800ml of boiling water and leave to blip away for 15 minutes, or until reduced to a nice sauce consistency, stirring occasionally. Taste, season and add more mango chutney, if needed.
    6. Meanwhile, place 1 mug of rice in a medium pan with 2 mugs of boiling water and a good pinch of salt. Break in the creamed coconut and mix together. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off and leave with the lid on.
    7. Make a quick pickle by peeling and very finely slicing the red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. Deseed and finely slice the chilli and add to the bowl, then mix up.
    8. Just under half fill a large sturdy pan with vegetable oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
    9. Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
    10. Alternatively, drizzle 2 tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for 10 minutes, or until golden and cooked through, turning after 6 minutes and drizzling with an extra 2 tablespoons of oil as you turn.
    11. To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and the coriander leaves.
See details


EASY CHICKEN CURRY RECIPES - OLIVEMAGAZINE
Try one of our curries, from our popular low-calorie chicken saag to the most indulgent chicken katsu, chicken korma and plenty of Thai favourites
From olivemagazine.com
See details


EASY CHICKEN CURRY RECIPES - OLIVEMAGAZINE
Try one of our curries, from our popular low-calorie chicken saag to the most indulgent chicken katsu, chicken korma and plenty of Thai favourites
From olivemagazine.com
See details


CHICKEN AND LENTIL CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
Easy-to-make, mild and healthy, this chicken curry recipe is an Oliver family favourite.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 245 calories per serving
    1. Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
    2. Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
    3. Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
    4. Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
    5. Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
    6. When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
    7. Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.
See details


MEERA SODHA’S CHICKEN CURRY RECIPE - NYT COOKING
This simple curry serves as a fine introduction to the Indian home cooking of Meera Sodha, a British cookbook author whose “Made in India: Recipes From an Indian Family Kitchen” was released in 2015. The recipe for this curry, her "ultimate comfort food,'' derives from the one her Indian-born mother cooked for Sodha when she was growing up in Lincolnshire and for which she pined for during her college years in London. It provides a thick, gingery, garlic-flecked tomato sauce with deep notes of cinnamon and cumin, and a low flame of chile heat, surrounding small chunks of skinless chicken thigh, with slivered almonds scattered over the top at the end.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine indian
Calories 694 per serving
  • Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through. Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Serve with basmati rice or naan, and the additional yogurt.
See details


COCONUT CHICKEN CURRY RECIPE - NYT COOKING
Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from “Burma Superstar” by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There’s plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine asian
  • If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.
See details


CURRY CHICKEN AND RICE RECIPE | ALLRECIPES
I seasoned my chicken really well adding celery, onion, Jamaican curry, black pepper, garlic powder, olive oil, Himalayan sea salt and a bottle of Korma Curry from Trader Joe's. I topped brown rice with the curry chicken.
From allrecipes.com
See details


LOW-CARB CURRY CHICKEN, CAULIFLOWER RICE - RECIPE - DIE…
Nov 19, 2015 · Low-carb curry chicken with cauliflower rice. Instructions Curry chicken. Melt butter or coconut oil in a large pan. Add onion, ginger and chili pepper and fry until they become fragrant and softened, about 5 minutes. ... Whether you’re looking for high-protein, strict keto, or liberal low-carb recipes…
From dietdoctor.com
See details


INDIAN CHICKEN CURRY II RECIPE | ALLRECIPES
However some suggestions: 1. use Muchi Curry 2. leave out the tomato sauce (makes it bitter) 3. use Thai brand coconut milk 4. use 1 teaspoom tumeric for color and taste 5. when curry mixture is boiling drop chicken …
From allrecipes.com
See details


10 BEST SIMPLE CHICKEN CURRY RECIPES - YUMMLY
Feb 01, 2022 · basmati rice, curry powder, chicken, lemon, water, salt, peeled tomatoes and 13 more Simple Saucy Red Madras Curry Chicken Bursting with Flavor MiyaS curry paste, curry, minced garlic, chicken …
From yummly.com
See details


REALLY EASY INSTANT POT CHICKEN CURRY - RECIPES FROM A PANTRY
Sep 26, 2020 · Ingredient Notes. Chicken – this recipe uses boneless chicken breasts but you can use skinless chicken thighs.; Onion – use white, yellow or red onion. Small diced onions will cook quickly. Spices – flavorings include minced garlic, minced ginger, curry …
From recipesfromapantry.com
See details


KATSU CURRY (JAPANESE CURRY WITH CHICKEN CUTLET ...
Dec 21, 2021 · Chicken Cutlet (Japanese version of chicken schnitzel) brings the Japanese curry up to the next level. It’s so delicious and filling. It is not an exaggeration to say that Japanese curry rice (カレーライス, pronounce it as ‘karē raisu’) is the national home cooking dish. When Japanese people say ‘having a curry …
From japan.recipetineats.com
See details


JAPANESE CHICKEN CURRY チキンカレー • JUST ONE COOKBOOK
Oct 27, 2021 · Tender pieces of chicken, carrots, and potatoes cooked in a rich savory curry sauce, this Japanese version of curry is a must-have for your family meal. This may come as a surprise, but Japanese Curry aka Curry Rice …
From justonecookbook.com
See details


30-MINUTE CHICKEN CURRY - ONCE UPON A CHEF
This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done! In this family-friendly chicken curry dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry …
From onceuponachef.com
See details


CHICKEN AND RICE RECIPES - BBC FOOD
Chicken and rice is a combination beloved by food cultures all around the world. If you're looking for something truly comforting and delicious, have a scroll through these recipes.
From bbc.co.uk
See details


INSTANT POT JAPANESE CHICKEN CURRY | TESTED BY AMY + JACKY
Aug 08, 2017 · Make this Easy Weeknight Instant Pot Japanese Chicken Curry Recipe (Pressure Cooker Japanese Chicken Curry) with simple ingredients. Satisfy your cravings for hearty & comforting sweet-savory Japanese Curry Rice in less than an hour! Super easy & quick cure for Japanese Curry …
From pressurecookrecipes.com
See details


THAI-STYLE RED CHICKEN CURRY - ONCE UPON A CHEF
This red chicken curry is case in point: a one-pan dish of tender chicken simmered in a rich, red curry-infused coconut milk sauce, it comes together in just 30 minutes with minimal prep work. In developing the recipe, the biggest challenge was determining the best way to cook the chicken.
From onceuponachef.com
See details


JAMAICAN CURRY CHICKEN - CHILI PEPPER MADNESS
Jan 20, 2021 · This Jamaican curry chicken recipe is the ultimate Caribbean comfort food of chicken seasoned with Jamaican curry powder and simmered in creamy curry sauce. It’s so easy to make! We’re cooking up a wonderfully comforting and spicy curry …
From chilipeppermadness.com
See details


INSTANT POT JAPANESE CHICKEN CURRY | TESTED BY AMY + JACKY
Aug 08, 2017 · Place the remaining potato chunks in an oven-safe bowl (to avoid them from going mushy), then layer it on top of the carrots. *Pro Tip: Half batch of potatoes (photo above) is layered on top of chicken thighs to enhance flavor and acts as a natural thickener for the chicken curry…
From pressurecookrecipes.com
See details


THAI-STYLE RED CHICKEN CURRY - ONCE UPON A CHEF
This fragrant Thai chicken curry is a one-pan dish that comes together in just 30 minutes. I love cooking Thai-style food at home because there are so many recipes that you can create with just a few …
From onceuponachef.com
See details


JAMAICAN CURRY CHICKEN - CHILI PEPPER MADNESS
Jan 20, 2021 · This Jamaican curry chicken recipe is the ultimate Caribbean comfort food of chicken seasoned with Jamaican curry powder and simmered in creamy curry sauce. It’s so easy to make! We’re cooking up a wonderfully comforting and spicy curry …
From chilipeppermadness.com
See details