CHICKEN CURRY WITH TOMATOES RECIPES

EASY CHICKEN CURRY | SAINSBURY'S RECIPES

Easy chicken curry | Sainsbury's Recipes image

A great curry doesn't have to take forever to make, as demonstrated in this easy recipe

Provided by Sarah Randell

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 14

Ingredients

onion, roughly chopped
ground coriander
ground cumin
ground turmeric
oil
x 390g cartons chopped tomatoes
sugar
piece root ginger, peeled and finely chopped
cloves garlic, finely chopped
red chillies, deseeded and finely chopped
400ml tin reduced-fat coconut milk
bone-in and skinless chicken thighs
Juice of ½ lime
chopped coriander

Steps:

Whizz the onion in a food processor with the coriander, cumin, turmeric and 100ml water, until a paste is formed.

Heat the oil in a large sauté pan or shallow casserole dish. Add the onion paste, tomatoes, sugar and 1 tsp salt. Simmer together for 5 minutes, stirring.

Stir in the ginger, garlic, chopped chilli and coconut milk. Bring to a simmer, then add the chicken thighs. Cover and gently simmer for 15 minutes.

Remove the lid, increase the heat and simmer for a further 5-10 minutes or until the sauce has thickened. Stir in the lime juice and coriander. Serve with rice.

Nutrition Facts : Calories 724 calories, FatContent 48.9 grams, SaturatedFatContent 23.0 grams, SugarContent 12.5 grams, SodiumContent 400.0 milligrams salt, CarbohydrateContent 14.8 grams, FiberContent 4.3 grams, ProteinContent 54.2 grams

CHICKEN MASSAMAN CURRY RECIPE | ALLRECIPES

Chicken Massaman Curry Recipe | Allrecipes image

This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.

Provided by pct2

Categories Thai Recipes

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
3 tablespoons curry paste
1 (3/4 inch thick) slice ginger, minced
1 ¼ pounds skinless, boneless chicken breast meat - cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
⅓ cup peanut butter
3 cups peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice

Steps:

Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

Nutrition Facts : Calories 689.6 calories, CarbohydrateContent 47.3 g, CholesterolContent 73.3 mg, FatContent 41.2 g, FiberContent 5.5 g, ProteinContent 38.1 g, SaturatedFatContent 22.4 g, SodiumContent 1220.7 mg, SugarContent 14.2 g

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PRESSURE-COOKER CHICKEN CURRY RECIPE: HOW TO MAKE IT

I came up with this pressure-cooker chicken curry after searching for a flavorful chicken dinner. Making it in a pressure cooker, like an Instant Pot, means it's easy to whip up on weeknights. Plus, leftovers taste great for lunch. —Jess Apfe, Berkeley, California
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Reviews 4
Total Time 15 minutes
Category Dinner
Calories 278 calories per serving

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, garlic, ginger, sugar, chicken and salt. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes. , Serve in shallow bowls with rice or naan. Sprinkle with cilantro.

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