CHICKEN WITH CURRY POWDER RECIPES

Name: Easy Chicken Curry
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 tablespoons canola, corn or other neutral oil; 2 large onions, peeled and sliced; Salt and freshly ground black pepper to taste; 2 teaspoons curry powder; 1 can unsweetened coconut milk (1 1/2 to 2 cups); 1 1/2 pounds peeled shrimp or boneless chicken, cut into 3/4- to 1-inch chunks; 1 cup peeled, seeded and diced tomato (canned is fine; cut up and drain before using); Chopped basil or mint for garnish (optional)

EASY CHICKEN CURRY RECIPE - NYT COOKING

Easy Chicken Curry Recipe - NYT Cooking image

Weeknight cooking doesn't get any easier than this endlessly adaptable five-ingredient, 30-minute curry from Mark Bittman. Sauté a pile of chopped onions in a little oil, then stir in curry powder (or red curry paste for Thai flavors). Pour in a can of coconut milk and swirl to combine. Add chicken, simmer until it's cooked through and finish with some chopped tomatoes. And dinner is served! This recipe lends itself to experimentation, so change it up. Be generous with spices. Toss in chopped bell pepper or carrots with the onions. Add a can of drained chickpeas or a generous handful of fresh spinach with the tomatoes. Instead of chicken, try shrimp, duck, turkey, firm fish, tofu, lump crab meat or beef. Just watch the cooking time: Fish, shrimp and crab cook faster than other meats. Also, don't forget to season as you go with salt and pepper.

Provided by Mark Bittman

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons canola, corn or other neutral oil
2 large onions, peeled and sliced
Salt and freshly ground black pepper to taste
2 teaspoons curry powder
1 can unsweetened coconut milk (1 1/2 to 2 cups)
1 1/2 pounds peeled shrimp or boneless chicken, cut into 3/4- to 1-inch chunks
1 cup peeled, seeded and diced tomato (canned is fine; cut up and drain before using)
Chopped basil or mint for garnish (optional)

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.

Nutrition Facts : @context http//schema.org, Calories 423, UnsaturatedFatContent 9 grams, CarbohydrateContent 15 grams, FatContent 30 grams, FiberContent 3 grams, ProteinContent 27 grams, SaturatedFatContent 20 grams, SodiumContent 1048 milligrams, SugarContent 5 grams, TransFatContent 0 grams

CHINESE CHICKEN CURRY RECIPE - BBC GOOD FOOD

Chinese chicken curry recipe - BBC Good Food image

Cook an easy, healthy curry with just 15 minutes preparation. Serve this replica of your favourite takeaway dish with fluffy rice for a wholesome family meal

Provided by Lulu Grimes

Categories Dinner, Main course

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 13

Ingredients

4 skinless chicken breasts, cut into chunks (or use thighs or drumsticks)
2 tsp cornflour
1 onion, diced
2 tbsp rapeseed oil
1 garlic clove, crushed
2 tsp curry powder
1 tsp turmeric
½ tsp ground ginger
pinch sugar
400ml chicken stock
1 tsp soy sauce
handful frozen peas
rice to serve

Steps:

Toss the chicken pieces in the cornflour and season well. Set them aside.
Fry the onion in half of the oil in a wok on a low to medium heat, until it softens – about 5-6 minutes – then add the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute, then add the stock and soy sauce, bring to a simmer and cook for 20 minutes. Tip everything into a blender and blitz until smooth.
Wipe out the pan and fry the chicken in the remaining oil until it is browned all over. Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes. Add a little water if you need to thin the sauce. Serve with rice.

Nutrition Facts : Calories 264 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 40 grams protein, SodiumContent 0.7 milligram of sodium

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