Sunshine Curry Chicken Recipes

SUNSHINE CHICKEN

Steps:

• Combine curry powder, 1/2 teaspoon salt and the pepper; rub over both sides of chicken. In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt. Add chicken pieces; bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 20-25 minutes. , Remove from the heat and let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with parsley.

PANANG CURRY WITH CHICKEN RECIPE FOR WHOLE30

Steps:

• Melt the coconut oil over medium heat, add chicken and cook until brown.
• While chicken is cooking, mix the Panang curry paste into the coconut milk and set aside.
• After chicken is browned, add the curry, coconut milk mixture to the chicken and stir.
• Add the tomato and mix well. Add the cumin, turmeric, salt, and pepper, and stir.
• Add the Sweet Potato first and cook mixture covered for two to three minutes. Add the remaining vegetables, stir well, cover and cook for eight minutes or until vegetables are tender stirring mixture every two to three minutes.
• Serve in bowls

THAI CHICKEN COCONUT CURRY

Steps:

• To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
• Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
• Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
• Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
• Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
• Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

SUNSHINE CURRY CHICKEN

Steps:

• Combine curry powder with 1/2 tsp. of salt and pepper.
• Sprinkle/rub this mixture onto chicken.
• In skillet, combine juice, rice, water, sugar, mustard and rest of salt.
• Arrange chicken over this mixture.
• Bring to a boil.
• Cover and simmer for 20-30 minutes.
• Remove from heat and let stand 5 minutes.
• Adjust seasonings.
• You may add more curry for desired spice.

ORANGE CURRY CHICKEN

Steps:

• Place rice and 2 cups water in a medium saucepan, and bring to a boil. Mix in margarine and parsley. Reduce heat, cover, and simmer 15 to 20 minutes.
• Heat oil in a medium skillet over medium heat, and stir in the onion and chicken. Cook, stirring occasionally, 25 minutes, or until chicken is no longer pink and juices run clear.
• Mix curry powder, Worcestershire sauce, and 1/2 cup water into the skillet with the chicken. Reduce heat, and simmer about 5 minutes. Stir in the orange zest. Continue cooking until most of the water has been reduced. Mix in the rice to serve.

SUNSHINE CHICKEN WITH RICE

Steps:

• 1. Combine curry powder, 1/2 tsp. salt and pepper. Sprinkle over chicken and set aside.
• 2. In a 10" skillet, combine orange juice, water, rice, brown sugar, dry mustard and rest of salt; mix well.
• 3. Arrange chicken pieces over the rice mixture. Bring to a boil. Cover and simmer for 20 minutes and chicken is cooked through. Remove from heat and let stand until liquid is absorbed. Garnish with fresh parsley and serve.