Chicken In Cardamon Yogurt Sauce Wred Bell Pepper And Shallot Curry Recipes

CHICKEN IN CARDAMOM-YOGURT SAUCE WITH RED BELL PEPPER AND SHALLOT CURRY

Steps:

• For chicken: Preheat overn to 375F. Whisk first 13 ingredients in 2qt baking dish. Add chicken. Stir to coat. Bake until cooked through, about 40mins. For Curry: Heat veg oil in heavy large skilled over med-hi heat. Add cumin ses and cook til aromatic. Add shallots and light parts of green onions. cook til golden brown, about 6mins. Add tomatoes, jalapenos, turmeric, paprika and mustard seeds to skillet. Simmer unti oil begins to separate, about 10mins. Add bell peppers and reduce heat to med-low. Cover and cook til peppers are soft, stirring frequently, about 10mins. Season w/salt and pepper. Stir in dark green parts of green onions. Top chicken with sauce over rice.

ONE-WOK CURRY CHICKEN

Steps:

• 1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok. Cook undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high as the chicken browns. Then, using a metal spatula, turn the chicken over and pan-fry 3 to 4 minutes or until the chicken is browned on the other side but not cooked through. Remove to a plate, leaving the pan drippings.
• 2. Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened. Add the curry paste or powder and cook, stirring, 30 seconds or until fragrant. (With curry paste, the drippings may spatter a little; with curry powder, the ingredients become dry and the pan may begin to smoke.)
• 3. Return the chicken to the wok and stir until well combined with shallots. Add the coconut milk and broth and bring to a boil over high heat, uncovered. Add the potatoes, bell pepper, salt, and pepper and stir to combine. Cover, reduce the heat to medium-low, and simmer 15 minutes. Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender.

CHICKEN WITH RED PEPPER SAUCE

Steps:

• For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
• For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
• Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
• Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
• When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
• Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

BAKED CHICKEN IN CARDAMOM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Heat 1 tablespoon of the oil in a sauté pan over medium heat; add the chicken breasts or thighs and brown for about 3 minutes per side until the chicken turns opaque.
• Remove and place the chicken in an ovenproof casserole dish or Dutch oven.
• Add the remaining oil, butter, and onion to the sauté pan; sauté until onion is wilted, about 5 minutes.
• Add the garlic, cardamom, coriander, black pepper and blanched sliced almonds; cook until the nuts are pale gold, about 3 minutes.
• Transfer the onion mixture to a blender (or food processor, but a blender will work a little better); add the yogurt or sour cream and puree until smooth.
• Season the sauce with salt to taste and pour over the chicken pieces in the casserole dish.
• Bake at 350 degrees for 50 minutes, or until the chicken is tender and juices run clear.
• Garnish with toasted almonds and serve with the sauce and rice.
• Note: if you've not made this dish before, I recommend starting with 1 teaspoon of cardamom; taste it when you season to taste with salt before pouring over the chicken to bake, and add more cardamom if you like.

CHICKEN IN CARDAMOM-YOGURT SAUCE WITH RED BELL PEPPER AND SHALLOT CURRY

Steps:

• Preheat oven to 375 F. Whisk first 13 ingredients in 2-quart baking dish. Add chicken; stir to coat. Bake until chicken is cooked through, about 40 minutes. Divide rice among bowls. Top with chicken thighs, then divide sauce among bowls. Top with Red Bell Pepper and Shallot Curry.