Best Chicken Curry With Goats Milk Recipes

JAMAICAN CURRY CHICKEN

Jamaican Curry Chicken image

This authentic and traditional Jamaican Curry Chicken is the perfect combination of rich flavors in one dish. It's the perfect dish to make when you want a taste of the islands.

Provided by Tanya

Time 2h

Number Of Ingredients 13

Ingredients

2 lbs boneless and skinless chicken thighs (chopped into 2-inch pieces)
2.5 Tablespoon curry powder (separated (see note))
1 teaspoon all-purpose seasoning
1 yellow onion (chopped)
3 green onions (chopped)
½ green pepper (chopped)
4 garlic cloves (chopped)
1 scotch bonner pepper (chopped, seeds removed (optional))
3 sprigs fresh thyme (stems removed)
3 Tablespoon olive oil
¼ cup water
1 large russet potato (chopped)
Salt and pepper to taste

Steps:

Add chicken thighs, all-purpose seasoning, 1 Tbsp of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight.
One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.
Heat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 Tbsp of water.
Add chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes.
When there is about 15 minutes remaining, stir in potato and continue to cook covered.
Once chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste.

Nutrition Facts : Calories 441 kcal, Carbohydrate 17 g, Protein 46 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 215 mg, Sodium 219 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

INDIAN CHICKEN CURRY II

Indian Chicken Curry II image

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

Provided by Amanda Fetters

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
½ teaspoon grated fresh ginger root
½ teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
¾ cup coconut milk
½ lemon, juiced
½ teaspoon cayenne pepper

Steps:

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g