Medium Chicken Curry Recipes

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EASY CHICKEN CURRY



Easy chicken curry image

This easy chicken curry recipe can be made in less than 30 minutes and delivers big on flavor. The ideal weeknight dinner served with rice.

Provided by Alida Ryder

Categories     Dinner

Time 30m

Number Of Ingredients 12

500 g (1lb) boneless chicken thighs
2 tbsp plain yogurt
1 tbsp spices (any combination of coriander, cumin, cardamom, chilli, turmeric or Garam Masala.)
1 onion (finely chopped )
4 garlic cloves (crushed )
1 tsp ginger (crushed )
1 tbsp spices (The same mixture you used for the marinade )
1 cup tomato Passata ((or use 1 can chopped/crushed tomatoes) )
1 tsp salt
½ tsp pepper
pinch of sugar
1 cup cream

Steps:

  • Chop the chicken into bite-size chunks and place in a mixing bowl.
  • Add the yogurt and half of the spices (the other half will be used in the curry sauce), salt and pepper and mix well.
  • Cover and allow to marinate for at least 10 minutes but up to 24 hours in the fridge.
  • In a large, deep braiser/pan, heat a splash of oil then brown the chicken on both sides in batches.
  • Remove from the pan then add the onion, garlic and ginger to the pan and cook until soft and fragrant.
  • Add a splash of water to lift the "fond" left over from the chicken from the bottom of the pan.
  • Add the remaining spices and cook for 1 minute then pour in the tomatoes.
  • Bring to a simmer then season with salt, pepper and sugar.
  • Add the chicken back in to the sauce and pour in the cream.
  • Reduce the heat and allow to simmer for 15 minutes until the sauce has thickened slightly and the chicken is cooked through.
  • Serve with yogurt, coriander/cilantro, rice and roti or naan bread.

Nutrition Facts : Calories 285 kcal, Carbohydrate 13 g, Protein 30 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 114 mg, Sodium 760 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

INDIAN CHICKEN CURRY II



Indian Chicken Curry II image

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

Provided by Amanda Fetters

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 16

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
½ teaspoon grated fresh ginger root
½ teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
¾ cup coconut milk
½ lemon, juiced
½ teaspoon cayenne pepper

Steps:

  • Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  • Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g

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