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EASY INDIAN CHICKEN CURRY RECIPE - HOW TO MAKE BEST ...



Easy Indian Chicken Curry Recipe - How to Make Best ... image

This easy chicken curry recipe comes together faster than it takes the takeout guy to get to you.

Provided by Rian Handler

Categories     gluten-free    low sugar    nut-free    easy chicken    weeknight meals    dinner    main dish    poultry

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 16

2 tbsp.

extra-virgin olive oil

1

medium yellow onion, chopped

2 lb.

boneless skinless chicken breasts, cut into 1" pieces

3

cloves garlic, minced

1 tbsp.

minced ginger

1 1/2 tsp.

paprika

1 1/2 tsp.

ground turmeric

1 1/2 tsp.

ground coriander

1 tsp.

ground cumin

1

(15-oz.) can crushed tomatoes

1 1/2 c.

low-sodium chicken broth

1/2 c.

heavy cream

Kosher salt

Freshly ground black pepper

Basmati rice or naan, for serving

1 tbsp.

freshly chopped cilantro, for garnish

Steps:

  • In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute. Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 15 to 20 minutes.  Serve over rice or with naan, garnished with cilantro.

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

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

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