Crunchy Curried Chicken Breasts Recipes

QUICK CHICKEN CURRY

Steps:

• Heat olive oil in a large skillet over medium heat.
• Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
• Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
• Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
• Stir in chicken until warmed through, 1-2 more minutes.
• Turn off the heat and stir in the Greek yogurt until just combined.
• Serve hot with fresh chopped parsley or cilantro and chopped peanuts.

CRISPY CURRY CHICKEN - FRIED CURRY CHICKEN RECIPE

Steps:

• In a large bowl, whisk together all-purpose flour, bread crumbs, Argo® Corn Starch​, curry powder and seasonings. Keep aside.
• In another big bowl, whisk an egg.
• Now take each chicken breast and coat it evenly on both sides with egg mixture.
• Place the egg coated chicken breast in the flour mixture and coat both sides evenly.
• Lift the flour-coated chicken breast and shake it to remove any extra flour.
• Place the coated chicken breast on a place.
• Similarly, coat all the remaining chicken breasts with egg mixture and flour mixture.

CRUNCHY CURRY CHICKEN

Steps:

• Rinse the chicken and pat dry with paper towels.
• Next, rub the chicken all over with the vinegar.
• In a small bowl, combine curry powder, salt and pepper (if you think you may need more than one tablespoon of curry, go ahead and add more).
• Rub the curry mixture all over the chicken.
• Place the flour in a medium-sized bowl and gradually add the warm water, stirring, until a paste the consistency of yogurt forms (could need to add more water).
• Heat a skillet on medium-high heat for 2-3 minutes and add vegetable oil until it is about 1/8 inch deep (this is a shallow frying recipe).
• When the oil is hot, dip the chicken into the flour batter, completely coating it.
• Add the chicken to the pan, frying on both sides for 4-5 minutes (per side) or until outside coating is golden and crispy.
• Add a bit of lime juice before serving.

CRISPY CHICKEN CURRY

Steps:

• Preheat oven to 475°F.
• Place chicken in the center of a large rimmed baking sheet; season the outside with curry powder, salt, and pepper. Scatter carrots around chicken. Roast until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165°F, 35 to 45 minutes.
• Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper. Add rice; return to a boil. Stir, and reduce heat to low. Cover, and simmer 18 to 20 minutes. Remove from heat, and scatter lime zest over rice. Cover pan, and let steam 5 to 10 minutes.
• Transfer chicken to a plate. Sprinkle lime juice over carrots (still on hot baking sheet); toss, scraping up and incorporating any browned bits. Fluff rice gently with a fork; serve with chicken and carrots.

CURRIED CHICKEN BREAST

Steps:

• Measure spices into a small bowl.
• Place garlic, ginger and onion in another bowl.
• Place skillet over medium heat, add oil and butter. Wait for the butter to melt.
• Add the spices; stir and cook for a minute or two until the spices become fragrant.
• Add onion, ginger and garlic. Cook, stirring frequently, until softened, about 5 minutes.
• Cut the chicken in half crosswise, so you have 6 evenly sized pieces.
• Add the chicken and cook 3 minutes, flipping the chicken occasionally.
• Add potatoes, tomatoes with it's juice and cilantro.
• Reduce heat if necessary and simmer 20 - 30 minutes until chicken is cooked through.
• Remove from heat. Stir sour cream into sauce.
• Serve immediately with hot rice and garnished with raisins.

CURRIED CHICKEN BREAST

Steps:

• In a large skillet, heat 1 tablespoon of oil and butter.
• When hot, saute onions and garlic till soft, remove onions and garlic.
• Add more oil if needed and brown 4 boneless chicken breast.
• Add to chicken cream of mushroom soup and 1/2-cup water.
• Return onions and spices back to pan with chicken mixture; cover and simmer until done.
• If you'd like you can top with Gourmet crispy fried onions (Chirag) Found in the Indian food section.