Whole Curried Chicken Elsies Chicken Recipes
QUICK CHICKEN CURRY
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
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
CROCKPOT CURRIED CHICKEN WITH GINGER AND YOGURT
This can be made mild or spicy, depending on the type of curry powder you use. Serve on steamed rice or your favorite cooked pasta.
Provided by Outta Here
Categories Curries
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and water.
- Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and the pepper.
- Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours.
- Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine.
- Serve with rice or pasta and sprinkle with the scallions.
Nutrition Facts : Calories 213.5, Fat 6.4, SaturatedFat 1.6, Cholesterol 125.9, Sodium 831.3, Carbohydrate 7.1, Fiber 1.9, Sugar 2.8, Protein 31.2
CHICKEN CURRY WITH WHOLE SPICES
A quick to cook tasty dish. This is a super curry that I learned to cook while in Sri Lanka. From start to finish in under one hour. Of all my chicken dishes this is my favourite.
Provided by Brian Holley
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a pan and fry the cumin seeds till they start to pop.
- Add the onions, ginger, garlic and red chillies, fry till onions are soft, do not brown them.
- Add the cinnamon, cloves, cardamoms and allspice stir and fry for 1 minute.
- Add the turmeric and paprika, stir and add the chicken. Fry for 5 mins over medium heat.
- Add water and salt, bring to boil, cover the pan and cook on low heat for 20 minutes.
- Add the tomatoes, green chilli and the ground almonds stir and cook a further 6 minutes.
- Stir in the coriander leaves and serve.
Nutrition Facts : Calories 756.2, Fat 27.9, SaturatedFat 5.4, Cholesterol 289.4, Sodium 263.2, Carbohydrate 13.2, Fiber 3.5, Sugar 6.3, Protein 108.6
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