FRAGRANT CHICKEN CURRY WITH CHICK PEAS
A low-fat curry that's packed with full, fragrant flavour - you can make it in one pot, too
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 13
Steps:
- Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
- Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
- Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.
Nutrition Facts : Calories 272 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.68 milligram of sodium
GREEN CURRY CHICKEN
Steps:
- Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
- Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
- Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.
FRAGRANT CHICKEN, CORIANDER & COCONUT CURRY
This Indian-style chicken will go well with basmati rice, naan bread or even rice noodles
Provided by Anjum Anand
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 28
Steps:
- Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
- Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
- Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.
- Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
- Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
- Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.
Nutrition Facts : Calories 438 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 0.69 milligram of sodium
FRAGRANT CHICKEN CURRY
I found this while looking for an easy curry recipe. I am putting it here to consolidate my recipes: From allrecipes SUBMITTED BY: USA WEEKEND columnist Pam Anderson
Provided by Teddys Mommy
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix spices in small bowl.
- Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.
- Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
- Remove from heat, sprinkle with cilantro and serve over rice.
- Pass chutney separately.
Nutrition Facts : Calories 329.3, Fat 19, SaturatedFat 4.6, Cholesterol 87.7, Sodium 463.4, Carbohydrate 9.3, Fiber 2.2, Sugar 3.9, Protein 29.9
FRAGRANT CHICKEN CURRY
If you cant manage to eat it all the leftovers make a great noodle salad. this is a cook once eat twice meal.
Provided by Pink Penguin
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and cook the shallots and garlic for a few mins until golden. Add the coconut milk, chicken stock lemongrass and curry paste and bring to the boil, stiring until the paste disolves.
- Add the chicken and aubergine to the pan and simmer gently for 15 mins until cooked
- through.Whilst this is simmering cook your rice.
- Divide your rice between two bowls, spoon the curry over, and pile the bean sprouts on top and serve with a wedge of limes for squeezing over.
Nutrition Facts : Calories 820.8, Fat 47.5, SaturatedFat 26, Cholesterol 143.8, Sodium 373.4, Carbohydrate 45.2, Fiber 5.8, Sugar 6.5, Protein 55.5
FRAGRANT CHICKEN CURRY
It's easy to buy a cooked hen, take the meat off the bone and use it in a 'wow' recipe. I especially like it for dishes like this curry that I might not have time to make from scratch.
Provided by Allrecipes Member
Categories Asian Recipes
Yield 6
Number Of Ingredients 15
Steps:
- Mix spices in small bowl. Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.
- Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
- Remove from heat, sprinkle with cilantro and serve over rice. Pass chutney separately.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 58 g, Cholesterol 83.1 mg, Fat 22.2 g, Fiber 3.2 g, Protein 32 g, SaturatedFat 6.2 g, Sodium 630.8 mg, Sugar 2.9 g
FRAGRANT GREEN CHICKEN CURRY
With the curry paste prepped ahead, this flavorful Thai-style curry comes together in just about 20 minutes.
Provided by Donna Hay
Categories HarperCollins Dinner Curry Chile Pepper Lemongrass Cilantro Chicken Cashew Coconut Lime Juice Quick & Easy
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the rice:
- Place the rice, water, and salt in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes or until just tender. Remove from the heat and allow to steam for 8 minutes. Fluff the grains with a fork to serve.
- Make the curry:
- Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2-3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer. Add the chicken, return to a simmer and cook for 5-8 minutes or until the chicken is cooked through. Add the fish sauce and stir to combine. Top the curry with the lime leaf, cilantro, cashews, and chile. Serve with the rice and lime wedges.
FRAGRANT CHICKEN
Make and share this Fragrant Chicken recipe from Food.com.
Provided by echo echo
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Coarsely process the 1st nine ingredients (onion through salt) with 2 Tbsp water in a blender or food processor.
- In a 12-inch skillet or sauté pan, saute sliced onion in oil over medium high heat until onion turns golden.
- Reduce heat to medium-low, add processed onion-seasonings mixture to pan and saute about 4 minutes, stirring constantly, scraping pan often to prevent from sticking and burning.
- Add chicken to pan, tossing to coat thoroughly, then add tomatoes, peas and 1/3 cup water.
- Increase heat to medium, cover pan, and let simmer 25 min; uncover and continue to cook until sauce is thickened and chicken is very tender.
- Fold in raisins and continue to cook just long enough to heat through.
- Spread a bed of rice on each of 4 plates or shallow bowls, pile chicken and sauce over rice, then spoon yogurt over the top.
Nutrition Facts : Calories 834.2, Fat 45.8, SaturatedFat 11.4, Cholesterol 191, Sodium 623.3, Carbohydrate 57.6, Fiber 7.2, Sugar 15.2, Protein 47.5
FRAGRANT CHICKEN CURRY
I have no idea how authentic this is, but it tastes good! I served with naan and steamed basmati rice. Next time, I will do some of the accompaniments. Make sure you have all of your ingredients ready to go before you start, this goes together quickly.
Provided by Snicklefritzie
Categories Curries
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix spices in small bowl.
- Heat oil in Dutch oven over medium-high heat.
- Add onion and saute until golden.
- Add garlic, saute about 30 seconds.
- Add spices, toast until fragrant, about 1 minute.
- Add chicken, stir until completely coated with spices.
- Add coconut milk, tomatoes and broth. Bring to a simmer and cook uncovered until flavors blend and stew is thickened, about 20 minutes or so.
- Remove from heat.
- Serve with basmati rice. I added a chopped apple.
Nutrition Facts : Calories 134.4, Fat 5.9, SaturatedFat 0.9, Cholesterol 22.8, Sodium 407.3, Carbohydrate 9.3, Fiber 2.2, Sugar 3.9, Protein 11.7
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FRAGRANT CHICKEN CURRY - HEALTHY FOOD GUIDE
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5/5 Total Time 45 minsCategory MEALCalories 563 per serving
- 1 If making your own curry paste, in a blender or food processor, blitz all 8 ingredients until smooth. Add a dash of hot water to help the mixture blend.
- 2 Spray a large lidded saucepan with oil and set over a medium-high heat. Add chicken pieces and cook until browned, turning over to brown both sides. Remove from saucepan and set aside. Reduce heat to medium-low.
- 3 Add curry paste to saucepan. Cook, stirring, for 2-3 minutes. Add coconut milk and stir to combine. Add 1 cup water. Bring to a simmer. Put chicken back in pan, along with chilli, sugar, cinnamon, star anise, if using, kaffir lime and turmeric, if using. Bring back to a simmer and cook, covered, for about 30 minutes, adding more water if needed. At a minute to go, add spinach leaves and cook until wilted.
- 4 Meanwhile, cook rice following packet instructions. In a frying pan, heat oil over high and cook winter greens for 2-3 minutes, until tender-crisp. Remove from heat.
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