Chicken Curry With Onions Recipes

EASY CHICKEN CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
• Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

CHICKEN CURRY AND POTATOES

Steps:

• Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
• Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to chicken and broth.
• Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

EASY CHICKEN CURRY

Steps:

• Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
• Add chicken and cook until it it changes from pink to white.
• Add curry powder and cook for 2 minutes.
• Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
• Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
• Serve over rice, noodles or mashed potato!

EASY CHICKEN CURRY WITH VEGETABLES

Steps:

• Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

CARAMELIZED ONION CHICKEN CURRY

Steps:

• Marinate the chicken with ½ teaspoon salt, cumin powder, coriander powder, fennel powder and turmeric powder. Leave it aside for minimum 4 hours or overnight for best flavor.
• When you are ready to prepare the curry, start by slicing the onion very thinly.
• Place a heavy bottom pan on medium high heat and pour 1 tablespoon of oil. Scatter the sliced onion, sprinkle ½ teaspoon salt and the sugar. Sauté for about 30 minutes or until it changes to golden brown in color. Take it off the pan and let it cool before you blend it to into a paste.
• Pour the caramelized onion paste in the marinated chicken and mix it around.
• Place the same pan on medium heat and pour rest of the oil. Drop the cinnamon stick, cardamom and bay leaves along with the fresh ginger garlic. Sauté it around for a few seconds and then, drop the chopped tomato. Cook for 2 minutes and drop the marinated chicken. Stir it around to mix everything, let it sizzle for 5 minutes.
• Give it a stir and pour 1 cup of water along with the remaining ½ teaspoon salt. Cover the pan and continue cooking for 10 minutes.
• The chicken should be cooked by now, unless you have very large pieces. If the chicken is not cooked through, continue at simmer for another 5 minutes.
• Next, sprinkle the garam masala powder, stir around, check for salt and add any, if needed. Cook for 3 more minutes.
• Sprinkle fresh lemon juice, scatter finely chopped fresh cilantro and serve it warm with your choice of bread!