Yum Yum Chicken Curry Recipes

THAI YELLOW CHICKEN CURRY WITH POTATOES

Steps:

• Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
• Add the coconut cream and 1/2 cup water to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
• Stir in the fish sauce and brown sugar to really take it up a notch. Seriously - so good. Serve over rice.

COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE

Steps:

• Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
• Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
• Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
• Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.

YUM YUM CHICKEN CURRY

Steps:

• Combine curry powder, coriander, turmeric, salt, pepper, cumin, and bay leaf in small bowl.
• Heat oil in large dutch oven over medium high heat. Add chicken to pan, and saute' til beginning to brown (stir frequently). Add onions, and continue to cook til onions tender and chicken is browning (still stirring). Add ginger and garlic, cook 1 minute stirring constantly. Add curry powder mixture, stir constantly, 2 minutes. Add broth, tomatoes, coconut milk, and potatoes; bring to a boil.
• Reduce heat and simmer for an hour, stirring occasionally. After an hour, begin water for rice, and add chickpeas and green peas to curry mixture. When rice is finished, remove curry from heat and add lemon.
• Serve over rice.

HOLY YUM CHICKEN

Steps:

• Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
• In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
• Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
• Bake, uncovered, for 40 minutes.
• Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
• Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more.
• Sprinkle rosemary on top before serving.

YUMMY COCONUT CURRY CHICKEN

Steps:

• Season chicken pieces with salt and pepper. Prep and chop veggies.
• Heat oil and curry powder in a large skillet over medium-high heat for two minutes.
• Stir in onions and garlic, and cook 1 minute more.
• Add chicken, tossing lightly to coat with curry oil.
• Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.
• Cover and simmer, stirring occasionally, approximately 40 to 50 minutes.
• Add carrots and potatoes. Remove lid and cook uncovered for an additional 15-20 minutes, or until sauce has thickened up some.
• Serve over steaming jasmine rice and enjoy!