CHICKEN CURRY IN A HURRY WITH BASMATI
The best thing about this quick chicken curry is the homemade curry mix. Though you can always use store bought, making your own spice blend gives you the chance to experiment with your own curry flavor.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Gather your ingredients.
- For the curry spice: Add to a small skillet: cumin, coriander, mustard seed, fennel seed, fenugreek, black peppercorns, cinnamon stick, curry leaves and cardamom. Heat and toast about 2 minutes over medium heat. Transfer to a spice mill, zap it up and grind spices. Add turmeric and red pepper flake or powder and zap again. Reserve any extra in an airtight container.
- For the chicken and vegetables: Place a medium pot on stove with 2 quarts water and bring to boil.
- Heat a griddle pan or large cast-iron skillet over medium-high heat for bread.
- Place a bowl on the counter. As you work, transfer your ingredients to a bowl. Trim the top and roots of leek and split it lengthwise. Fan it under cold running water to release grit. Leave on cloth to dry. Peel and chop onion. Slice chile peppers if using. Peel garlic. Rub skin off the ginger with the tip of a spoon. Peel apple then cut 1/4-inch slices around the core in slabs. Stack and chop into about 1/4-inch dice. Split the halved leek again lengthwise and slice 1/4 inch.
- Place a deep skillet over medium to medium-high heat and melt butter. Add the vegetables and stir. Grate garlic and ginger and add along with curry spice and curry leaves if using. Cover and cook 5 minutes, stirring occasionally. Add the flour and stir a minute or so. Whisk in broth, bring to a boil and reduce, 5 to 8 minutes.
- Add rice to the boiling water. Boil 12 minutes, then rinse in a strainer under HOT water to serve.
- While the curry thickens, peel chicken of the skin and cut away meat. Pull into bite-size pieces.
- Stir chutney into sauce to combine, then add chicken. Adjust salt if necessary.
- Add a splash of water to griddle pan or skillet and place naan bread on to char both sides, 1 to 2 minutes. Remove bread from griddle and cut into quarters.
- Pull cilantro and chop scallions, whites and greens.
- Serve curry in shallow bowls or dishes with a lip on or beside rice, with naan strips alongside. Garnish with scallions and cilantro.
HURRY CURRY CHICKEN
This is a recipe that I ate a lot when we lived in Tehran, Iran. Now my family enjoys it. It was from an American Women's Club cookbook.
Provided by Chef TraceyMae
Categories Chicken
Time 13m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook onion and apple in curry powder and butter until onion is transparent (do not brown).
- Stir in soups and chicken; heat thoroughly.
- Add parsley and sour cream; heat (do not boil).
- Serve over rice.
- Garnish with sliced almonds.
Nutrition Facts : Calories 611.5, Fat 28.2, SaturatedFat 11, Cholesterol 101.5, Sodium 1153.3, Carbohydrate 58, Fiber 2.3, Sugar 6, Protein 30.3
CHICKEN CURRY IN A HURRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
- Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.
- Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.
SHEET PAN CURRIED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Position a rack in the lower third of the oven and preheat to 450 degrees F.
- In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
- Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
- Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
- Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
- Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
- Serve with rice, yogurt and lime wedges.
CHICKEN HURRY
This is a quick and easy dish to make. Great for potlucks, family dinners, or cold the next day with salad for a picnic. This sauce is also great on pork spare ribs. Serve hot with rice and salad.
Provided by MOM2112
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish.
- In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered.
- Cover dish and bake in the preheated oven for 1 hour.
Nutrition Facts : Calories 554.7 calories, Carbohydrate 16.9 g, Cholesterol 170.3 mg, Fat 34.3 g, Fiber 0.3 g, Protein 42.9 g, SaturatedFat 9.8 g, Sodium 796.9 mg, Sugar 13.7 g
CHICKEN CURRY IN A HURRY
Make and share this Chicken Curry In A Hurry recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside.
- Place the chicken in a medium bowl.
- Combine the paprika and pepper.
- Sprinkle over the chicken and toss until coated.
- Spray an unheated, large no-stick skillet with no-stick spray.
- Heat the skillet over medium-high heat.
- Add the chicken.
- Cook and stir for 3 to 4 minutes or until the chicken is no longer pink.
- Stir in the yogurt mixture.
- Cook and stir for 2 minutes.
- Serve over the rice.
Nutrition Facts : Calories 282.1, Fat 3.3, SaturatedFat 0.8, Cholesterol 69.6, Sodium 339.2, Carbohydrate 31.1, Fiber 3, Sugar 4.9, Protein 30.6
CHICKEN CURRY IN A HURRY
A quick and easy main dish. You can adjust the amount of curry to your taste. I serve this over rice and just add a veggie.
Provided by Judith
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into bite size pieces.
- Saute chicken, mushroom and onion in oil in large skillet until chicken is lightly browned on all sides and completely cooked, about 10 minutes.
- Stir in flour, salt, and curry powder.
- Add apple and parsley.
- Stir in milk and broth.
- Simmer, stirring constantly for three minutes or until apple pieces are crisp tender.
- Serve over rice.
CHICKEN CURRY IN A HURRY
Watch out or you might get pulled over for a speeding ticket in the kitchen! Ready in 20 minutes. :)
Provided by PalatablePastime
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
- Heat oil in a large skillet over medium-high heat.
- Add chicken and cook until lightly browned; then add curry powder and toss to coat.
- Remove from pan.
- Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.
- Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
- Garnish with cilantro and a dollop of yogurt.
- Serve with quick cooking minute rice, if desired.
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- Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in processor; blend to paste. Transfer spice paste to large bowl; add cut-up chicken pieces and rub to coat well, then sprinkle generously with salt and pepper.
- Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken pieces and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; sauté until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken pieces to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once, about 25 minutes. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve.
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