Fast Fruity Chicken Curry The All American Way Recipes

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QUICK CHICKEN CURRY



Quick chicken curry image

Quick chicken curry is an easy, one-pan recipe that's ready in just 15 minutes!

Provided by Kathryn

Categories     Main dishes

Time 15m

Number Of Ingredients 13

2 teaspoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 14.5 oz. can diced fire-roasted tomatoes, drained
1/3 cup low-sodium chicken broth (see notes)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper, optional
1 1/2 cups cooked chicken, chopped (from a rotisserie or leftover, see notes)
3/4 cup plain Greek yogurt (non-fat, 2% or 5% fat are all OK)
Chopped fresh parsley or cilantro
Chopped peanuts (optional)

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.

Nutrition Facts : Calories 225 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 21 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 487 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

FAST FRUITY CHICKEN CURRY. (THE ALL AMERICAN WAY)



Fast Fruity Chicken Curry. (The All American Way) image

As it is not possible to buy all of the correct ingedients in the U.S. I have created a very simple and quick curry. No curry powder used, but an interesting flavour none the less. I've been cooking curry for almost 60 years, my wife says this is her favourite. Start to finish 20 mins, so good for those with hectic lives, even a child can cook this.

Provided by Brian Holley

Categories     Chicken

Time 23m

Yield 4 serving(s)

Number Of Ingredients 15

2 skinless chicken breasts, and cut into bite size pieces
1 tablespoon butter
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
4 fresh chili peppers, cut lenghtwise and seeds removed
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 (13 1/2 ounce) can coconut milk
1 tomatoes, diced
1 apple, cored and diced
1 banana, in chunks
2 tablespoons sultanas
2 tablespoons lemon juice
1 teaspoon garam masala
salt

Steps:

  • Heat butter in wok or deep pan, add onions, garlic, chillies, turmeric, and coriander. Stir fry 2 minutes.
  • Add chicken fry 1 min, add coconut milk, bring to boil. Lower heat and simmer 5 minutes.
  • Add tomato, apple and banana, and sultanas. Cook for 10 mins on low heat. Add lemon juice and garam masala stir well and serve over boiled rice.

Nutrition Facts : Calories 626.5, Fat 23, SaturatedFat 18.1, Cholesterol 83.2, Sodium 207.3, Carbohydrate 80.1, Fiber 4.5, Sugar 67.4, Protein 28.6

FAST CHICKEN CURRY WITH RED PEPPERS



Fast chicken Curry with Red Peppers image

I usually serve this over rice or pasta. By the time the rice or pasta is done, this stir-fry is ready to serve. I found this recipe in a Canadian Living magazine a couple years ago.

Provided by bert2421

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup chicken stock
2 teaspoons cornstarch
1/4 teaspoon salt
4 teaspoons vegetable oil
1 lb boneless skinless chicken breast, cut in thin strips
2 cloves garlic, minced
1 tablespoon minced gingerroot
1 tablespoon mild curry paste or 1 tablespoon mild curry powder
2 large sweet red peppers, cut in thin strips
4 green onions, sliced

Steps:

  • Combine stock, cornstarch and salt; set aside.
  • In large non-stick skillet, heat half of the oil over med-high heat; cook chicken stirring often, for 5 minutes or until no longer pink inside.
  • Transfer to plate.
  • Reduce heat to medium and add remaining oil; cook garlic, ginger and curry paste, stirring for 1 minute.
  • Add peppers; cook, stirring, for 2 minutes.
  • Stir stock mixture and pour into skillet; bring to a boil.
  • Cook, stirring, for 1 minute or until thickened.
  • Add chicken and onions; cook, stirring for 2 minutes or until heated through.

FRUITY CHICKEN CURRY



Fruity Chicken Curry image

This fruity chicken curry dish is sure to set the taste buds tingling. This recipe is ideal for entertaining, as preparing it the night before will make it taste even better!

Provided by English_Rose

Categories     Curries

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

8 chicken breast fillets, skinned, cubed
4 tablespoons malt vinegar
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1 garlic clove, crushed
1/2 inch ginger, minced
4 tablespoons brown sugar
4 tablespoons oil
2 large onions, sliced
6 ounces semi dried apricots, chopped
2 cloves
1/4 teaspoon peppercorn

Steps:

  • Mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together.
  • Add the chicken and mix. Leave to marinate for 20 minutes.
  • Heat the oil in a large pan and add the onions. Cook until beginning to colour golden.
  • Add the cloves and peppercorns and colour for 30 seconds.
  • Add the chicken and marinade into the pan with the onions and simmer for 30 minutes or until the chicken is cooked thoroughly.
  • Add the apricots, cover and cook for a further 15 minutes.
  • Serve with pilau rice and chutneys.

Nutrition Facts : Calories 164.2, Fat 7.2, SaturatedFat 1.1, Sodium 7.8, Carbohydrate 26, Fiber 2.8, Sugar 20.3, Protein 1.4

FAST CHICKEN CURRY



Fast Chicken Curry image

Make and share this Fast Chicken Curry recipe from Food.com.

Provided by Kiwi Kathy

Categories     Curries

Time 31m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

8 chicken thighs, boned and cut into strips
1 (400 g) can crushed tomatoes
1 onion, finely diced
4 tablespoons green curry paste
1 broccoli, cut into florets
100 ml coconut milk
3 tablespoons olive oil
salt and pepper

Steps:

  • Heat oil in a deep nonstick saucepan, add onion and cook for 3 minutes until soft.
  • Add the curry paste and cook while stirring for at least a minute.
  • Add the chicken, tomatoes, broccoli and coconut milk to the pan. Bring to the boil, then reduce the heat, cover and cook over a low heat for 15 - 20 minutes.
  • Remove from heat, season with salt and pepper and serve immediately over rice.

Nutrition Facts : Calories 630.8, Fat 45.1, SaturatedFat 14.3, Cholesterol 157.9, Sodium 329.6, Carbohydrate 20.7, Fiber 6.3, Sugar 3.8, Protein 39.2

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