Creamy Curry Chicken Recipes

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CREAMY CURRIED CHICKEN



Creamy Curried Chicken image

The is one of my favorite recipes. My fiancee has me make this for quite often!

Provided by vakatik

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon all-purpose flour
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, chopped
2 ½ tablespoons curry powder
1 teaspoon coarse salt
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon ground coriander
¾ cup fat-free chicken broth
½ cup plain fat-free Greek yogurt

Steps:

  • Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
  • Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
  • Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
  • Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 9.6 g, Cholesterol 59.5 mg, Fat 6.6 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.2 g, Sodium 723.1 mg, Sugar 3.1 g

CREAMY CHICKEN CURRY SOUP



Creamy Chicken Curry Soup image

Coconut milk provides creaminess and just a touch of sweetness for this rich, flavorful soup. Leftover rotisserie chicken works perfectly in this recipe. Start off with a green salad and add some naan or other flatbread for a tasty and quick dinner.

Provided by Bibi

Time 55m

Yield 6

Number Of Ingredients 17

1 ½ teaspoons curry powder
1 teaspoon ground turmeric
½ teaspoon cayenne pepper, or to taste
1 teaspoon smoked paprika
1 teaspoon garam masala
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1 cup chopped onion
6 cloves garlic, minced
2 teaspoons minced fresh ginger
3 cups chicken stock
salt and ground black pepper to taste
1 cup cubed russet potatoes
2 cups chopped carrots
2 cups Chicken breast tenderloins, cooked, fried
1 (13.5 ounce) can Nuts, coconut milk, canned (liquid expressed from grated meat and water)
1 cup frozen French-cut green beans

Steps:

  • Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil.
  • Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes.
  • Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 17.4 g, Cholesterol 68.3 mg, Fat 22.5 g, Fiber 4.2 g, Protein 28.5 g, SaturatedFat 13.9 g, Sodium 444.8 mg, Sugar 4.3 g

FAST, CREAMY CHICKEN CURRY



Fast, Creamy Chicken Curry image

A blended curry powder is one of the original convenience foods, a venerable spice rub that can improve the flavor of almost anything. Even a good chicken breast is about as bland as meat can get, but spiced with a little curry, its flavor comes alive. In this dish, season sliced onions and chicken breast with the spice and finish the sauce with sour cream. The process is streamlined so that it takes no more than 25 minutes. Begin cooking white rice, the natural accompaniment, before cutting the onion. (After reading some of the reader comments on the original recipe, we decided to retest it, and we've made some changes and clarifications to the below recipe.)

Provided by Mark Bittman

Categories     dinner, easy, quick, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons canola, corn or other neutral-flavored oil, plus more as needed
1 medium onion, peeled and sliced
Kosher salt and freshly ground black pepper to taste
1 1/2 teaspoons curry powder, or to taste
1 pound boneless, skinless chicken breasts, sliced diagonally ½ -inch thick
1 cup sour cream
Minced cilantro or parsley leaves for garnish

Steps:

  • Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.
  • Meanwhile, season both sides of the chicken slices with salt and pepper and sprinkle it with the remaining curry powder. Remove onions to a plate, add a bit more oil to the pan and add the chicken in one layer. Cook about 2 minutes per side over medium heat; remove to a plate.
  • Return onions to the pan and add sour cream. Stir into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 8 grams, Sodium 481 milligrams, Sugar 3 grams, TransFat 0 grams

CREAMY CASHEW CHICKEN CURRY



Creamy Cashew Chicken Curry image

Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indian

Time 4h50m

Yield 8

Number Of Ingredients 20

2 teaspoons kosher salt, or more to taste
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 teaspoons garam masala
2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 yellow onion, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 cup chicken broth
2 cups cold water
¾ cup whole roasted cashews
⅓ cup sliced green onions
⅓ cup freshly chopped cilantro
1 lime, juiced

Steps:

  • Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
  • Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
  • Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
  • Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
  • Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
  • Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g

CREAMY CURRY CHICKEN



Creamy Curry Chicken image

I created this recipe over time, combining what I liked from a variety of curry chicken recipes I had tried until I found this winner! Included in the recipe is the curry chicken as well as my tried and true brown rice preperation, which you should prepare at the same time.

Provided by hoodphoto

Categories     Curries

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 cup onion, chopped
4 tablespoons butter
1 1/2 cups roma tomatoes, chopped
1 teaspoon ground ginger
1 1/2 tablespoons garlic, minced
1 1/2 lbs chicken breasts, diced
1 1/4 cups light sour cream
1 (8 ounce) can light coconut milk
2 teaspoons mild curry powder
1 teaspoon cumin
1/2 teaspoon sage
salt and pepper
4 cups cooked brown rice (see bottom of recipe)

Steps:

  • 1. Heat the butter in pan until melted, add ginger, garlic, onion and tomato. Saute 10 min, until onions are browned.
  • 2. Meanwhile, in a seperate pan, fully cook diced chicken.
  • 3. Add coconut milk and sour cream to onion/tomato mixture. Add curry, cumin, sage, salt and pepper. Bring to rolling boil, stirring occasionally.
  • 4. Add chicken to sauce and simmer 15-20 minute.
  • 5. Remove from heat and let sit 5-10 min to thicken.
  • 6. Serve over rice (see instructions below).
  • My Brown Rice Instructions: Put brown rice and water together in a small pot. I use 3 cups rice with 4.5 cups water. Set the heat to high, and bring the rice/water to a boil uncovered. Then put the tight lid on pot (steam valve closed, if applicable), reduce the heat to low. Let the rice simmer for 20 minutes. Turn off the heat, let rice sit in covered pot for 10-20 minutes.

Nutrition Facts : Calories 748.1, Fat 36.7, SaturatedFat 16.8, Cholesterol 163.6, Sodium 266.6, Carbohydrate 59.3, Fiber 5.5, Sugar 3.7, Protein 44.1

CREAMY CURRIED CHICKEN



Creamy Curried Chicken image

This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 cups uncooked instant rice
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 tablespoon canola oil
1 can (13.66 ounces) coconut milk
2 tablespoons tomato paste
3 cups fresh baby spinach
1 cup chopped tomato

Steps:

  • Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.

CREAM CURRY CHICKEN



Cream Curry Chicken image

My husband got this recipe from the Phil Donahue show years ago. It has become a great dish to serve for company because it's relatively quick to make and delicious to eat.

Provided by Debbie

Categories     Curries

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 4

6 -8 boneless skinless chicken breasts
1/2 cup margarine
12 ounces heavy whipping cream
1 -3 tablespoon curry powder (depending on how spicy you like it)

Steps:

  • Melt margarine in nonstick frying pan.
  • Add chicken to pan, cover, cook for 15 minutes over low heat.
  • Combine whipping cream with curry powder in small bowl, set aside.
  • Turn chicken over, pour curry mix over chicken.
  • Cover and cook an additional 20 minutes.
  • Serve over cooked brown rice.

CREAMY CURRY CHICKEN



Creamy Curry Chicken image

Creamy curry sauce with chicken breast pieces. A rich dish, often served at weddings or special occasions. If you decide to give the recipe a try, I hope you will enjoy it just as much as my family, friends and co workers! they wish I could make it more often. So here's the recipe!

Provided by Anjalina

Categories     Curries

Time 31m

Yield 4 serving(s)

Number Of Ingredients 21

3/4 lb boneless skinless chicken breast half (cubed)
1/2 cup yogurt
1 teaspoon garam masala
1/4 teaspoon turmeric
1/2 teaspoon olive oil
1 pinch salt
1 1/2 cups chopped onions
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon garam masala
1 teaspoon ginger paste
1 teaspoon finely chopped garlic
1 tablespoon tomato paste
1/2 teaspoon red chili powder (depends on how spicy you want it, add more or less)
1 teaspoon turmeric
1 cup water
1 cup fresh heavy cream
1 bunch of chopped coriander leaves (to garnish)
1/2 teaspoon black pepper
1/2 teaspoon salt
1 bay leaf

Steps:

  • Directions:.
  • For the chicken marinade, mix all ingredients together, add in chicken and let marinade for few minutes. Then put chicken pieces on a baking tray covered with foil, set oven to 375°F and cook for 30 minutes or till the chicken is cooked.
  • Sauce:.
  • In large sauce pan on medium heat, add olive oil and onions, fry the onions till they become translucent.
  • Then add garlic, ginger cook for a few minutes (stirring constantly).
  • Add tomato paste, turmeric, garam masala, chili powder, stirring, you will notice the sauce is getting dry/thick and starting to stick to the pan, add ¼ cup of water (stirring).
  • Remove the pan from the heat and put the sauce into the blender, add enough water to mixture so it'll move in the blender ( ¼ cup water), blend sauce on medium to high till it turns to a smooth consistency or until the chunks of onion or no longer visible.
  • Then return the sauce to a deep size pot on medium heat, add about ½ cup of water and bay leaf. Stirring.
  • Once you see the sauce bubbling, turn the heat on low and then slowly add the heavy cream, stirring, you will notice the sauce thickening and turn a creamy color.
  • Add salt, pepper and butter. Stirring. Taste the sauce if more salt is needed, depending on if you used salted or unsalted butter.
  • Lastly, add the cooked chicken breast from the oven to the sauce and garnish with Coriander. And Voila! You have Creamy Curry Chicken!
  • To Serve, you can serve with side of Basmati rice, Nan bread or Raita. For lighter sides, there's whole wheat flat tortilla or brown rice. Enjoy!
  • For low fat recipe, you can substitute the heavy cream with half/half cream or with yogurt and omit the butter. Mind you the flavor would be slightly different or just lighter.

Nutrition Facts : Calories 417.7, Fat 31.2, SaturatedFat 17.1, Cholesterol 142.5, Sodium 492, Carbohydrate 12, Fiber 2.1, Sugar 4.8, Protein 23.4

CREAMY CHICKEN CURRY



Creamy Chicken Curry image

A delicate curry sauce pairs well with tender chicken, colorful vegetables and crunchy almonds. Try serving spoonfuls of this tasty blend over rice.-Janis Vandervort, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

3/4 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1-1/2 cups broccoli florets
1-1/2 cups cauliflowerets
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
1 teaspoon lemon juice
1/2 to 1 teaspoon curry powder
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup slivered almonds

Steps:

  • Place the chicken in a greased 8-in. square baking dish. Top with broccoli and cauliflower. Combine the soup, mayonnaise, cheese, lemon juice, curry and cayenne; spoon over vegetables. Sprinkle with almonds. , Bake, uncovered, at 375° for 25-30 minutes or until chicken juices run clear and vegetables are tender. Stir before serving.

Nutrition Facts :

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