Best Chicken With Turnip Curry Recipes

SHEET-PAN PAPRIKA CHICKEN WITH POTATOES AND TURNIPS

Sheet-Pan Paprika Chicken With Potatoes and Turnips image

Think of this as the sheet-pan dinner version of a Hungarian chicken paprikash, ruddy with paprika and sweet tomato paste. Roasting the chicken at high heat instead of braising it lets it singe at the edges, and allows the potatoes and turnips to turn golden beneath their coating of duck fat (or olive oil). Feel free to double this; just use two large sheet pans instead of the smaller pans.

Provided by Melissa Clark

Categories dinner, easy, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 tablespoons sweet paprika
1 tablespoon tomato paste
2 teaspoons kosher salt
1/2 teaspoon smoked hot Spanish paprika (pimentón)
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
Finely grated zest of 1 lemon
1 clove garlic, finely grated or minced
2 pounds bone-in, skin-on chicken legs, separated into drumsticks and thighs
2 medium Yukon gold potatoes (about 12 ounces), peeled and cut into 1/2-inch chunks
1 large or 2 medium turnips (about 12 ounces), peeled and cut into 1 1/2-inch chunks
3 tablespoons duck fat, melted (or olive oil)
2 to 3 Persian (mini) cucumbers or 1 large cucumber, peeled if desired, thinly sliced crosswise and kept refrigerated
Chopped dill or parsley, for serving
Sour cream, for serving (optional)

Steps:

In a medium bowl, combine oil, sweet paprika, tomato paste, 1 1/2 teaspoons salt, smoked paprika, 1/2 teaspoon pepper, cumin, lemon zest, and garlic.
Place chicken on a quarter-size rimmed sheet pan (or use a regular rimmed sheet pan) and rub the chicken all over with the paprika mixture. Cover and let rest at least 30 minutes at room temperature or up to 24 hours in the refrigerator.
Heat oven to 450 degrees. Toss potatoes, turnips, duck fat, 1/2 teaspoon salt and 1/4 teaspoon pepper together on a quarter-size rimmed sheet pan or a 9-by-13-inch pan.
Slide both baking pans into the oven. Roast chicken until cooked through, 25 to 30 minutes. Roast vegetables, tossing after 15 minutes. When you remove the chicken from oven, turn up heat to 500 degrees and continue cooking the vegetables until they are golden brown, another 5 to 10 minutes longer. (Tent chicken with foil and let rest while vegetables finish cooking.)
Place the chilled cucumber in a bowl and sprinkle with salt and herbs. Serve with chicken and vegetables, garnished with herbs. Pass the cucumbers and sour cream (if using) at the table.

Nutrition Facts : @context http, Calories 722, UnsaturatedFat 32 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 1220 milligrams, Sugar 8 grams, TransFat 0 grams

CHICKEN WITH TURNIP CURRY

Chicken With Turnip Curry image

Make and share this Chicken With Turnip Curry recipe from Food.com.

Provided by roja khan

Categories < 60 Mins

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

250 g skinless chicken
300 g turnips (peeled and cut into big cubes)
1 large onion, sliced
2 tomatoes, chopped
4 green chilies
6 garlic cloves (peeled)
1/2 inch gingerroot, minced
1/4 tablespoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
salt
2 tablespoons oil

Steps:

Boil turnips in 5-6 cups water. mashed it with water when its turn tender .
Cut the chicken into 2-3inch pieces.Put the onions,garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook.
Add oil ,tomatoes and green chillies and cook for 5 to 10 minutes.
then add mashed turnips with water.
and cook for 10 to 15 minutes .then sprinkle Garam Masala.

Nutrition Facts : Calories 319.5, Fat 12.8, SaturatedFat 2.3, Cholesterol 70.8, Sodium 145.5, Carbohydrate 23.1, Fiber 4.8, Sugar 11.3, Protein 29.8

CHICKEN WITH TURNIP CURRY

Chicken With Turnip Curry image

Make and share this Chicken With Turnip Curry recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

250 g skinless chicken
300 g turnips (peeled and cut into big cubes)
1 large onion, sliced
2 tomatoes, chopped
4 green chilies
6 garlic cloves (peeled)
1/2 inch gingerroot, minced
1/4 tablespoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
salt
2 tablespoons oil

Steps:

Boil turnips in 5-6 cups water. mashed it with water when its tender .
Cut the chicken into 2-3inch pieces.Put the onions,garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook.
Add oil ,tomatoes and potatoes and cook for 5 to 10 minutes.
then mashed turnips with water.
and cook for 10 to 15 minutes .then sprinkle Garam Masala.

Nutrition Facts : Calories 319.5, Fat 12.8, SaturatedFat 2.3, Cholesterol 70.8, Sodium 145.5, Carbohydrate 23.1, Fiber 4.8, Sugar 11.3, Protein 29.8

TRADITIONAL CHICKEN CURRY

Traditional Chicken Curry image

This is a traditional North Indian (Punjabi) chicken curry dish. Serve with basmati rice or fresh Indian roti or naan.

Provided by Simmi G

Categories World Cuisine Recipes Asian Indian

Time 1h5m

Yield 6

Number Of Ingredients 20

Ingredients

1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon fresh lemon juice
salt and pepper to taste
3 tablespoons olive oil
1 teaspoon cumin seed
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 (8 ounce) can peeled, chopped tomatoes
1 teaspoon chili powder
½ teaspoon ground turmeric
1 teaspoon garam masala
½ teaspoon ground cumin
1 pinch ground coriander
½ teaspoon paprika
3 tablespoons plain yogurt
2 medium potatoes, peeled and cut into 1 inch cubes
1 ½ cups water
1 (5.5 ounce) can tomato juice
fresh chopped cilantro, for garnish

Steps:

In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.

Nutrition Facts : Calories 234.3 calories, Carbohydrate 19.8 g, Cholesterol 43.6 mg, Fat 9.2 g, Fiber 3.2 g, Protein 18.8 g, SaturatedFat 1.6 g, Sodium 182.4 mg, Sugar 4.2 g

ONE-POT JAPANESE CURRY CHICKEN AND RICE

One-Pot Japanese Curry Chicken and Rice image

Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.

Provided by Kay Chun

Categories dinner, grains and rice, one pot, poultry, vegetables

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 pounds bone-in, skin-on chicken thighs (about 6 large thighs)
2 tablespoons canola oil
Kosher salt and black pepper
3 tablespoons unsalted butter
1/2 cup finely chopped white or yellow onion
3 tablespoons Madras curry powder
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3/4 teaspoon ground nutmeg
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 large baking potato (about 1 pound), such as russets, white or Idaho, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
3 medium carrots, sliced 1/2-inch-thick (1 1/2 cups)
3 1/2 cups low-sodium chicken broth
2 tablespoons Worcestershire sauce
Chopped scallions, pickles, kimchi and/or hot sauce, for serving

Steps:

Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.