Best Curried Chicken Breasts Recipes

CURRIED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees. Put chicken breast halves into an 8-inch square baking dish.
• In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble.
• Pour over chicken; bake until chicken is cooked through, about 30 minutes.

CHICKEN BREASTS IN CURRIED CREAM SAUCE

Steps:

• Cut chicken into strips 1/2 inch wide.
• Melt butter in skillet and add the chicken pieces when hot. Sprinkle with salt and pepper. Cook, stirring often, about 2 minutes.
• Sprinkle over chicken the shallots and curry powder. Stir well. Cook about 1 minute.
• Transfer chicken to a bowl.
• Add wine to skillet and cook over high heat about 3 minutes, until reduced to 1/4 cup. Add chicken juices from the bowl.
• Add cream to the skillet and cook over high heat about 4 minutes.
• Add chicken and stir to blend. Chicken should be hot through.
• Serve with rice and cucumber raita.

CRUNCHY CURRIED CHICKEN BREASTS

Steps:

• Rub the chicken all over with the vinegar.
• Combine salt, pepper& curry powder and rub this mixture into the chicken.
• Mix flour& water together to make a paste about the thickness of yogurt, coat the chicken pieces (dip the chicken into the batter).
• Heat the oil in a skillet and when it is hot add chicken pieces.
• Keep a good constant sizzle to the frying chicken but regulate the heat so it does not burn the chicken.
• After 2 minutes rotate the chicken (do not flip yet) so the pieces are getting even heat& crispness on all the edges.
• After another 2 minutes (4 minutes total) flip the chicken and continue cooking the other side.
• Sprinkle with a little juice or vinegar just before serving.

CHICKEN BREASTS WITH CURRIED MANGO SAUCE

Steps:

• Trim chicken of excess fat and sinew.
• Head oil and butter in pan; add chicken fillets.
• Cook over medium heat for 4 minutes on each side or until lightly browned and cooked through.
• Remove from pan, cover with aluminium foil.
• Keep warm.
• Add spring onions, garlic and curry powder to pan juices; stir over medium heat for 1 minute.
• Add mango, sour cream, mustard and stock to pan.
• Bring to boil, reduce heat; simmer 3 minutes until heated through, stirring occasionally.
• Season, pour over chicken and serve.

CURRIED PARMESAN ENCRUSTED BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 375.
• Take breasts out of refrigerator and allow to come to room temperature.
• Meanwhile, set up your "breading station". Using two pie plates, in one pie plate, beat eggs and 1 tablespoon milk well. Add 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon curry powder. Mix in well.
• In another pie plate, add bread crumbs and Parmesan cheese. Combine well.
• Cover breasts with plastic wrap and beat out to about 1/4" thick.
• Pat breasts dry and sprinkle lightly with very seasoning salt (chicken will get more salt from the Parmesan cheese, so don't overdo it). Using remaining salt and pepper, season both sides of breasts.
• Take remaining curry powder and coat both sides of breasts and rub into meat.
• Seasoning and breading can be done ahead of time and placed, covered, and placed in refrigerator. Just bring to room temp before proceeding with baking process. Recommend doing so to let the flavors infuse into the breasts.
• Take one breast at a time and dredge in egg mixture, allowing excess to drain off. Immediately lay in bread crumb mixture, coating all sides. Pat into breasts really well.
• Line large baking sheet with aluminum foil. Place seasoned and breaded breasts on sheet and dot with the 2 tablespoons of butter. This really helps the breasts brown up nicely.
• Bake at 375 for approximately 30 minutes. Test for doneness.

CURRIED CHICKEN BREASTS WITH BASMATI RICE

Steps:

• *Remove any excess fat from chicken breasts. Rinse & pat dry with paper towels. Slice crosswise into strips 1 inch wide. Place in a bowl, add the 2 tbsp lime juice, and toss to coat. Set aside for about 15 minutes. *In a saucepan (pref. nonstick), combine the water and the 1/2 teaspoon salt. Bring to a rapid boil and gradually add the rice. Reduce the heat to low, cover and barely simmer just until tender and the water is absorbed, 15 to 20 minutes. Remove from the heat and let stand, covered, for 5 minutes. Uncover, fluff with a fork, and re-cover until serving. *Dry the chicken pieces with paper towels. In a large saute pan or frying pan (pref. nonstick) over medium-high heat, warm 1 tbsp each of the butter and olive oil. When hot, add half the chicken, sprinkle with salt and pepper, and saute until golden, 2 to 3 minutes on each side. Transfer to a warm plate. Add the remaining 1 tbsp each butter and oil to the pan and cook the remaining chicken. Transfer to the plate. *Pour off most of the fat and place the pan over low heat. Add the onion and saute for 1 minute. Stir in the curry powder and saute for 2 minutes longer. Stir in the chicken stock, scraping up any browned bits stuck to the bottom; cover and simmer over low heat for 5 to 6 minutes. Stir in the coconut milk or cream and continue to cook, uncovered, stirring occasionally, until slightly thickened, 1 to 2 minutes. Stir in the remaining 1 teaspoon lime juice and salt and pepper to taste. Return the chicken to the pan, stir to coat well, and heat through. Adjust the seasoning with more lime juice or salt and pepper. *Toss the rice with the parsley. Arrange the rice in a ring around the edge of a warmed platter. Spoon the chicken and sauce into the center and serve.

CURRIED CHICKEN BREASTS

Steps:

• Prepare sauce: Melt 2 tablespoons butter. Add chopped garlic, shallots and 2 teaspons of grated ginger. Cook. Add 1/2 cup wine and 1/2 cup apple cider. Cook down. Add 1 tablespoon curry powder. Reduce then add 1/2 cup cream. Grated red apple optional. Saute 4 chicken breasts in 2 tablespoons olive oil in a cast iron skillet. Place in 350 degree oven for 15 to 20 minutes.

CURRIED STUFFED CHICKEN BREASTS

Steps:

• put raisinsin small bowl and add warm water to cover and plump Preheat oven to 450 Heat 1 TBSP butter in skillet and add onion, celery, garlic and bay leaf Cook till wiltedstirring often add apple and stir cook about 1 min add squeezed raisins and chutney Stir, remove from heat and cool Place breasts skin side down and pat with flat mallet sprinkle with salt and pepper Spoon equal portions onto breasts and fold into heat packages Add remaining 2 TBSP butter to a shallow baking dish transfer breasts to dish and brush with butter heeat about 1 min on top of stove Place dish in oven and bake about 10 mins Blend cream and curry powder an pour over breasts bake 10 mins longer , basting occasionally Serves 4