Yummy Chicken Curry In A Hurry Recipes

CHICKEN CURRY IN A HURRY

Steps:

• Cook the rice according to the package directions.
• Heat the oil in a skillet over medium-low heat. Add the onion and cook, occasionally stirring, for 7 minutes.
• Sprinkle with the curry powder and cook, stirring, for 1 minute.
• Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
• Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

CHICKEN CURRY IN A HURRY

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
• Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
• Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

CHICKEN CURRY IN A HURRY

Steps:

• In a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside.
• Place the chicken in a medium bowl.
• Combine the paprika and pepper.
• Sprinkle over the chicken and toss until coated.
• Spray an unheated, large no-stick skillet with no-stick spray.
• Heat the skillet over medium-high heat.
• Add the chicken.
• Cook and stir for 3 to 4 minutes or until the chicken is no longer pink.
• Stir in the yogurt mixture.
• Cook and stir for 2 minutes.
• Serve over the rice.

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

EASY CHICKEN CURRY IN A HURRY

Steps:

• Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
• Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.
• Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.
• Garnish with cilantro or parsley and serve with rice.

CHICKEN CURRY IN A HURRY

Steps:

• Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
• Heat oil in a large skillet over medium-high heat.
• Add chicken and cook until lightly browned; then add curry powder and toss to coat.
• Remove from pan.
• Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.
• Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
• Garnish with cilantro and a dollop of yogurt.
• Serve with quick cooking minute rice, if desired.

CHICKEN CURRY IN A HURRY

Steps:

• Cut chicken into bite size pieces.
• Saute chicken, mushroom and onion in oil in large skillet until chicken is lightly browned on all sides and completely cooked, about 10 minutes.
• Stir in flour, salt, and curry powder.
• Add apple and parsley.
• Stir in milk and broth.
• Simmer, stirring constantly for three minutes or until apple pieces are crisp tender.
• Serve over rice.