Curry Chicken Celebration Recipes

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TRADITIONAL CHICKEN CURRY



Traditional Chicken Curry image

This is a traditional North Indian (Punjabi) chicken curry dish. Serve with basmati rice or fresh Indian roti or naan.

Provided by Simmi G

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 6

Number Of Ingredients 20

1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon fresh lemon juice
salt and pepper to taste
3 tablespoons olive oil
1 teaspoon cumin seed
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 (8 ounce) can peeled, chopped tomatoes
1 teaspoon chili powder
½ teaspoon ground turmeric
1 teaspoon garam masala
½ teaspoon ground cumin
1 pinch ground coriander
½ teaspoon paprika
3 tablespoons plain yogurt
2 medium potatoes, peeled and cut into 1 inch cubes
1 ½ cups water
1 (5.5 ounce) can tomato juice
fresh chopped cilantro, for garnish

Steps:

  • In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
  • Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
  • Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.

Nutrition Facts : Calories 234.3 calories, Carbohydrate 19.8 g, Cholesterol 43.6 mg, Fat 9.2 g, Fiber 3.2 g, Protein 18.8 g, SaturatedFat 1.6 g, Sodium 182.4 mg, Sugar 4.2 g

EASY CHICKEN CURRY



Easy Chicken Curry image

Recipe video above. This is a Western style curry, and it's the easiest chicken curry I know how to make with the least ingredients possible without sacrificing tastiness! Very mild, not spicy at all (assuming curry powder is mild).

Provided by Nagi

Categories     Mains

Time 28m

Number Of Ingredients 11

1.5 tbsp oil ((vegetable, canola))
2 garlic cloves (, minced)
2 tsp ginger (, grated)
1/2 onion (, finely chopped)
500g / 1lb chicken thighs, sliced ((Note 1))
2.5 tbsp curry powder ((Note 2))
270 ml / 1.25 cups coconut milk (, full fat (9 oz) (Note 3))
1.5 cups (375 ml) chicken stock low sodium
1/2 tsp salt
3/4 cup frozen peas
1/4 cup coriander / cilantro leaves (, chopped)

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!

Nutrition Facts : Calories 383 kcal, Carbohydrate 10 g, Protein 29 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 118 mg, Sodium 295 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

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

JAMAICAN CURRY CHICKEN



Jamaican Curry Chicken image

I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!

Provided by camsmum

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 50m

Yield 6

Number Of Ingredients 16

¼ cup curry powder, divided
2 tablespoons garlic powder
1 tablespoon seasoned salt
1 tablespoon onion powder
2 teaspoons salt
1 sprig fresh thyme, leaves stripped
1 pinch ground allspice, or more to taste
salt and ground black pepper to taste
2 ¼ pounds whole chicken, cut into pieces
3 tablespoons vegetable oil
3 cups water
1 potato, diced
½ cup chopped carrots
2 scallions (green onions), chopped
1 (1 inch) piece fresh ginger root, minced
1 Scotch bonnet chile pepper, chopped, or to taste

Steps:

  • Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
  • Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
  • Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 13.8 g, Cholesterol 102.5 mg, Fat 20.3 g, Fiber 3.1 g, Protein 27.8 g, SaturatedFat 4.7 g, Sodium 1353.2 mg, Sugar 2.1 g

EASY CHICKEN CURRY



Easy Chicken Curry image

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Provided by Aurelie Stalnaker

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

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!)

Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g

CURRY CHICKEN CELEBRATION



Curry Chicken Celebration image

This is made with canned apricots. Don't let that scare you away. It is delicious! My DH (who hates fruit in main dishes) likes this dish. Oh well! I've never added the dried, chopped apricots and it tastes just fine.

Provided by WI Cheesehead

Categories     Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 cup wine or 1 cup chicken stock
1 medium onion, diced
2 tablespoons olive oil
2 teaspoons curry powder
1 (8 1/4 ounce) can apricots in syrup, drained
1/2 cup light mayonnaise
1/2 cup light sour cream
1/4-1/2 teaspoon salt, to taste
6 -8 dried apricots, chopped

Steps:

  • Gently poach the chicken in a covered heavy bottomed pan in the liquid for about 10 minutes. Remove and let rest.
  • Add the onions and oil to the pan and increase the heat to medium. The pan will sizzle as the liquid reduces and the onions saute. (This may take awhile.) Stir in the curry powder and drained, canned apricots. It will form a thick paste.
  • Cool a little and then use a blender to puree the apricots with the mayo and sour cream to yield a creamy, vibrant yellow sauce.
  • Slice the reserved chicken and add to the sauce (in a serving bowl), then finish by adding chopped dried apricots.

Nutrition Facts : Calories 417.4, Fat 21.4, SaturatedFat 4.8, Cholesterol 89, Sodium 487.6, Carbohydrate 27.1, Fiber 2.5, Sugar 19.8, Protein 29.5

BAKED CHICKEN CURRY



Baked Chicken Curry image

Flavorful and moist baked chicken breasts with Indian spices like curry powder. Great with brown rice. Serve over rice (brown basmati rice is quite tasty, but white or basmati would work well also). Doubling the recipe for the sauce ensures you'll have a ton to go over the rice.

Provided by WEESHEBEAST

Categories     Main Dish Recipes     Curries     Chicken

Time 8h45m

Yield 3

Number Of Ingredients 11

3 (5 ounce) skinless, boneless chicken breasts, cut into 2-inch strips
4 tablespoons lemon juice, divided
1 teaspoon sea salt
2 tablespoons nonfat plain yogurt
2 tablespoons vegetable oil
2 tablespoons distilled white vinegar
4 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon ground ginger
2 large green bell peppers, chopped
2 large sweet onions, chopped

Steps:

  • Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
  • Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
  • Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.

Nutrition Facts : Calories 324.6 calories, Carbohydrate 19.8 g, Cholesterol 80.7 mg, Fat 13.5 g, Fiber 5.1 g, Protein 32.5 g, SaturatedFat 2.7 g, Sodium 679.8 mg, Sugar 8.2 g

CELEBRATION CHICKEN



Celebration Chicken image

Make and share this Celebration Chicken recipe from Food.com.

Provided by Judikins

Categories     Chicken Breast

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 large boneless skinless chicken breasts
3 cups instant rice
1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can cream of chicken soup

Steps:

  • In 9x13" oblong pyrex baking dish mix rice and soups together.
  • (Do not add any water or milk.) When thoroughly mixed, even out in pan and place chicken on top.
  • Bake covered at 275 degrees F.
  • for 3 hours.
  • Remove the cover the last 1/2 hour for browning.

Nutrition Facts : Calories 568.2, Fat 12.1, SaturatedFat 2.9, Cholesterol 74.5, Sodium 1730, Carbohydrate 74.3, Fiber 1.9, Sugar 3.6, Protein 38.2

THE QUEEN'S GOLDEN JUBILEE CHICKEN (OFFICIAL RECIPE)



The Queen's Golden Jubilee Chicken (Official Recipe) image

In 1953, Coronation Chicken was invented by chefs Constance Spry and Rosemary Hume of Le Cordon Bleu School in London as a delicacy to mark Queen Elizabeth II's coronation. In 2002, to mark The Queen's Golden Jubilee, royal chefs at Buckingham Palace created a new chicken dish which the queen tasted and approved. This recipe is from the official website of the British Royal Family.

Provided by D. Todd Miller

Categories     Chicken Breast

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 16

18 ounces chicken breast fillets (approximate)
salt
fresh ground black pepper
freshly grated nutmeg
2 tablespoons olive oil
1 bunch flat leaf parsley
1 lime, quartered
half lime, juiced and zest grated
1 in piece fresh gingerroot, peeled and grated
1 clove crushed garlic
1 shallot, finely chopped
2 tablespoons olive oil
3 fluid ounces creme fraiche
6 tablespoons mayonnaise
half lime, juice and zest grated
2 in piece fresh gingerroot

Steps:

  • Mix the marinade ingredients together in a shallow dish. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 2-3 hours.
  • To make dressing, place creme fraiche, mayonnaise, lime juice and zest in a bowl. Peel and grate the ginger, then twist in a piece of muslin, or press through a sieve to extract the juice. Add 2 tsp of the juice to the dressing. Stir, cover and chill to allow the flavors to develop.
  • Scrape marinade from the chicken and pat dry with kitchen paper. Season the chicken with salt, pepper and nutmeg, and place in a roasting pan. Drizzle over olive oil.
  • Roast in oven at 375 degrees F for 25 minutes, baste occasionally until the chicken is cooked through. Leave to cool completely, then cut into bite-sized pieces.
  • Combine the chicken and dressing, adjust the seasoning, and refrigerate. Serve with a pasta salad, lime quarters and chopped flat leaf parsley.

Nutrition Facts : Calories 469.7, Fat 32.8, SaturatedFat 8.9, Cholesterol 118, Sodium 333.8, Carbohydrate 15.4, Fiber 1.8, Sugar 2.1, Protein 29.8

CELEBRATION CHICKEN II



Celebration Chicken II image

A simple but tasty chicken dinner. Not sure where the recipe came from originally but my mom has made it for years. Terrific over white or brown rice. You may want to double up on the sweet sauce.

Provided by Beth E

Categories     Whole Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 whole chicken, cut up (or which ever pieces are your favourite)
1 (1 1/4 ounce) package onion soup mix (no name works great)
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup water

Steps:

  • put chicken pieces in roaster.
  • mix sauce and pour over chicken,
  • seal with foil and bake 350 degrees for 1 hour.

Nutrition Facts : Calories 829.4, Fat 53.5, SaturatedFat 15.2, Cholesterol 244.3, Sodium 1284, Carbohydrate 26.3, Fiber 0.7, Sugar 21.8, Protein 58.4

GRILLED CURRY CHICKEN BREASTS



Grilled Curry Chicken Breasts image

Plan ahead to let the chicken breasts marinate in a yogurt-based curry marinade.

Provided by thedailygourmet

Time 8h20m

Yield 8

Number Of Ingredients 9

1 tablespoon ground coriander
1 ½ teaspoons mild yellow curry powder
1 teaspoon garam masala
½ teaspoon granulated garlic
½ teaspoon salt
⅛ teaspoon ground black pepper
¾ cup plain yogurt
2 tablespoons distilled white vinegar
2 pounds skinless, boneless chicken breast halves

Steps:

  • Mix together coriander, curry powder, garam masala, garlic, salt, and pepper in a glass bowl. Add vinegar and yogurt and mix to combine. Transfer mixture to a large resealable plastic bag. Add chicken breasts to mixture, coat well, cover, and marinate for 8 hours, or overnight, in a refrigerator.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Discard marinade and cook until chicken breast is no longer pink in the center and the juices run clear, about 5 minutes per side. Grill time will depend on thickness of chicken breast. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 146 calories, Carbohydrate 2.6 g, Cholesterol 66 mg, Fat 3.3 g, Fiber 0.7 g, Protein 25 g, SaturatedFat 1 g, Sodium 218.7 mg, Sugar 1.6 g

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