Curried Chicken Breast Recipes

CURRY CHICKEN BREASTS

Steps:

• In a large skillet, brown chicken on both sides in oil. Combine the Worcestershire sauce, chili sauce, curry powder, garlic salt and hot pepper sauce. Pour over chicken. Add onion. Reduce the heat; cover and simmer for 9-11 minutes or until a thermometer reads 170°. Serve with rice.

CURRIED CHICKEN BREAST

Steps:

• Heat oil in a saucepan and add ginger and garlic. Cook briefly, stirring, and add curry powder or paste. Cook, stirring, about 1 minute.
• Add tomatoes and yogurt and cook, stirring often, 5 minutes.
• Cut chicken into 1-inch cubes and add to the sauce.
• Cook, stirring often, about 2 minutes.
• Cover the saucepan and let simmer 15 minutes.
• Add cream, salt and pepper and simmer 2 minutes. Stir in the coriander leaves and serve.

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!)

CURRIED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees. Put chicken breast halves into an 8-inch square baking dish.
• In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble.
• Pour over chicken; bake until chicken is cooked through, about 30 minutes.

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.

CHICKEN BREASTS WITH CURRY

Steps:

• Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
• Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
• Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
• Sprinkle chicken with salt and pepper.
• Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
• Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.

CURRIED CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
• Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.