Curry In A Hurry Recipes

CHICKEN CURRY IN A HURRY

Steps:

• Cook the rice according to the package directions.
• Heat the oil in a skillet over medium-low heat. Add the onion and cook, occasionally stirring, for 7 minutes.
• Sprinkle with the curry powder and cook, stirring, for 1 minute.
• Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
• Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

CURRY IN A HURRY

Steps:

• Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
• Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.

EASY CHICKEN CURRY IN A HURRY

Steps:

• Heat butter and olive oil over medium heat in a saucepan. Add rice once butter has melted and cook, stirring frequently, until fragrant, 3 to 4 minutes. Pour in chicken broth and stir to combine. Bring to a boil. Reduce heat to low, cover, and cook until rice is tender and fluffy, about 20 minutes.
• While rice is cooking, heat a large saucepan over medium heat; add olive oil. Mix in onion and garlic and cook, 2 to 3 minutes. Add chicken and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from the pan and transfer onto a plate.
• Add tomatoes, coconut milk, cumin, curry powder, chili powder, and paprika to onion-garlic mixture. Cook for 5 minutes; add chicken back into mixture. Reduce heat to low, cover, and let simmer until rice has finished cooking. Serve rice with curried chicken mixture on top.

CURRY IN A HURRY

Steps:

• Combine water, tomatoes, coconut milk, red lentils, spinach, onion, tomato paste, curry powder, garlic, bouillon base, and cayenne pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir and let sit for 5 minutes before serving.

22-MINUTE COCONUT CHICKEN CURRY

Steps:

• Toss chicken with curry powder, salt, and pepper in a medium bowl.
• Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
• Purée coconut milk, ginger, and garlic in a blender until very smooth.
• Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
• Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Immediately transfer mixture including the oil to a small bowl.
• Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.
• Editor's note: This article has been updated as a part of our archive repair project.

CHICKEN CURRY IN A HURRY

Steps:

• Cut chicken into bite size pieces.
• Saute chicken, mushroom and onion in oil in large skillet until chicken is lightly browned on all sides and completely cooked, about 10 minutes.
• Stir in flour, salt, and curry powder.
• Add apple and parsley.
• Stir in milk and broth.
• Simmer, stirring constantly for three minutes or until apple pieces are crisp tender.
• Serve over rice.

CHICKEN CURRY IN A HURRY

Steps:

• Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
• Heat oil in a large skillet over medium-high heat.
• Add chicken and cook until lightly browned; then add curry powder and toss to coat.
• Remove from pan.
• Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.
• Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
• Garnish with cilantro and a dollop of yogurt.
• Serve with quick cooking minute rice, if desired.

CREAMY CHICKEN & MUSHROOM EGG NOODLES

Steps:

• Step 1Bring a large pot of water to a boil for the noodles.Step 2In a large skillet, melt the butter over medium-high heat. When it foams, add the mushrooms and cook, stirring often, until browned, 10 to 12 minutes.Step 3Meanwhile, shred or chop the chicken meat. (Reserve the skin and bones for stock.)Step 4Add the shallots, carrot, celery, thyme, rosemary, garlic, and bay leaf to the mushrooms; season with salt and pepper. Cook, stirring often, until the celery and shallots soften, 3 to 5 minutes. Sprinkle with the flour. Cook, stirring constantly, until the flour is mixed in, about a minute. Add the Marsala and stir until absorbed, about 3 minutes. Stir in the stock. Reduce heat to low. Stir in the cream. Mix in the chicken. Let the sauce simmer while you cook the noodles.Step 5Salt the boiling water and add the noodles. Cook until 1 minute shy of the package directions. Scoop out about 1/2 cup of the cooking water. Drain the noodles.Step 6Toss the egg noodles and half the herbs with the sauce. Add some of the reserved cooking water if the noodles are too dry. Divide among bowls or serve in a large bowl. Top with the remaining herbs.

CHICKEN CURRY IN A HURRY

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
• Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
• Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

CHICKEN CURRY IN A HURRY

Steps:

• Combine curry paste, white wine vinegar, ginger, cumin, and cardamom in processor; blend to paste. Transfer spice paste to large bowl; add cut-up chicken pieces and rub to coat well, then sprinkle generously with salt and pepper.
• Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add chicken pieces and any spice paste remaining in bowl to skillet; cook until well browned, about 3 minutes per side. Transfer chicken to bowl. Add onions to skillet; sauté until golden, adding water by tablespoonfuls if dry, about 5 minutes. Add diced tomatoes with juice; bring to simmer. Return chicken pieces to skillet. Spoon some of juices in skillet over chicken. Bring to simmer. Reduce heat to medium-low; cover and cook until chicken is cooked through, adding water by 1/4 cupfuls to thin juices, if desired, and turning chicken once, about 25 minutes. Transfer chicken pieces and juices to shallow bowl. Divide chicken equally among 4 plates; sprinkle each portion with chopped fresh cilantro and serve.

CURRY IN A HURRY

Steps:

• Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.
• Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.
• Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
• Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.