CHICKEN CURRY RECIPES - BBC GOOD FOOD
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
EASY CHICKEN CURRY RECIPE - NYT COOKING
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
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
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ONE-PAN CHICKEN RICE CURRY RECIPE: HOW TO MAKE IT
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
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- 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.
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- NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!
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EASY CHICKEN CURRY RECIPE - NYT COOKING
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.
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From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine indian
Calories 423 per serving
- Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.
See details
ONE-PAN CHICKEN RICE CURRY RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.6
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Reviews 4.6
Total Time 30 minutes
Category Dinner
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Calories 300 calories per serving
- 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.
See details
COCONUT CURRY THAI CHICKEN RECIPE - FOOD NETWORK
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Reviews 4.1
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Reviews 4.1
Total Time 50 minutes
Category main-dish
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- NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!
See details
CHICKEN CURRY RECIPES - BBC GOOD FOOD
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.
From bbcgoodfood.com
From bbcgoodfood.com
See details
EASY CHICKEN CURRY RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine indian
Calories 423 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine indian
Calories 423 per serving
- Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.
See details
ONE-PAN CHICKEN RICE CURRY RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner
Cuisine Asia, Indian
Calories 300 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner
Cuisine Asia, Indian
Calories 300 calories per serving
- 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.
See details
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Reviews 4.1
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Category main-dish
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Reviews 4.1
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Category main-dish
Cuisine asian
- NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!
See details
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