Best Blue Ribbon Curry Chicken Recipes

EASY CHICKEN CURRY

Easy Chicken Curry image

Recipe video above. This is a Western style curry, and it's the easiest chicken curry I know how to make with the least ingredients possible without sacrificing tastiness! Very mild, not spicy at all (assuming curry powder is mild).

Provided by Nagi

Categories Mains

Time 28m

Number Of Ingredients 11

Ingredients

1.5 tbsp oil ((vegetable, canola))
2 garlic cloves (, minced)
2 tsp ginger (, grated)
1/2 onion (, finely chopped)
500g / 1lb chicken thighs, sliced ((Note 1))
2.5 tbsp curry powder ((Note 2))
270 ml / 1.25 cups coconut milk (, full fat (9 oz) (Note 3))
1.5 cups (375 ml) chicken stock low sodium
1/2 tsp salt
3/4 cup frozen peas
1/4 cup coriander / cilantro leaves (, chopped)

Steps:

Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
Add chicken and cook until it it changes from pink to white.
Add curry powder and cook for 2 minutes.
Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
Serve over rice, noodles or mashed potato!

Nutrition Facts : Calories 383 kcal, Carbohydrate 10 g, Protein 29 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 118 mg, Sodium 295 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

JAMAICAN CURRY CHICKEN

Jamaican Curry Chicken image

A healthy Jamaican curry chicken made with coconut milk, potatoes, and everyday spices you can find at any grocery store. Authentic flavor and easy prep!

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 55m

Number Of Ingredients 19

Ingredients

1 1/4 pounds boneless, skinless chicken breasts (cut into 1-inch pieces (about 2 breasts))
1 teaspoon kosher salt
2 tablespoons olive oil
1 medium yellow onion (finely chopped)
1 red bell pepper (very finely chopped*)
2 jalapeno peppers (very finely chopped*)
3 cloves garlic (minced (about 1 tablespoon))
1 teaspoon minced fresh ginger
3 1/2 tablespoons curry powder
1 teaspoon turmeric
3/4 teaspoon allspice
1/4 teaspoon cayenne pepper (plus additional to taste*)
2 medium Yukon gold potatoes (peeled and diced)
1 15-ounce can light coconut milk
1 tablespoon Worcestershire sauce
1 1/2 teaspoons white wine vinegar
1 teaspoon hot sauce (plus additional to taste*)
Chopped fresh cilantro
Prepared brown rice (quinoa, or cauliflower rice, for serving)

Steps:

Sprinkle the chicken with salt. Set aside.
In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
Add the chicken and sauté for 5 minutes, stirring often. It should look golden on the outside but does not need to be completely cooked through.
Add the potatoes. Cook, stirring often, for 3 minutes.
Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir to combine. Bring to a simmer. Continue to simmer, reducing the heat to low as needed, until the chicken is tender and cooked through, the potatoes are tender, and sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.
Taste and season with additional salt or hot sauce as desired. Serve hot over rice, with a big sprinkle of cilantro.

Nutrition Facts : ServingSize 1 (of 4), Calories 428 kcal, Carbohydrate 29 g, Protein 33 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 91 mg, Fiber 5 g, Sugar 4 g