Best Curry Chicken Dinner Recipes

SHEET-PAN CHICKEN CURRY DINNER

Sheet-Pan Chicken Curry Dinner image

This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it's healthy to boot! Serve it with a side of jasmine rice. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 pounds sweet potato, peeled and cubed
2 cups fresh cauliflowerets
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons curry powder, divided
1-1/4 teaspoons salt, divided
1 teaspoon lemon-pepper seasoning, divided
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
1 teaspoon smoked paprika
1/4 cup chicken broth

Steps:

Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.

Nutrition Facts : Calories 409 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 686mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

CURRY CHICKEN DINNER

Curry Chicken Dinner image

This chicken dish was originated by a woman from our town, Mrs. W.L. Bullard, for a special party in honor of President Franklin D. Roosevelt. I really enjoy treating out-of-town relatives and friends to this dish when they come to visit.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

8 boneless skinless chicken breast halves (about 2 pounds)
1/2 cup all-purpose flour
1/4 cup shortening
2 medium onions, chopped
2 medium green peppers, chopped
1 garlic clove, minced
2 to 3 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon white pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 teaspoon chopped fresh parsley
1/2 teaspoon dried thyme
1 cup water
3 tablespoons raisins or dried currants
Hot cooked rice
1/4 cup slivered almonds, toasted, optional

Steps:

Dust chicken with flour. In a Dutch oven over medium heat, brown the chicken in shortening. Remove chicken and set aside. Saute onions, peppers and garlic in drippings for 3-4 minutes or until tender. Add curry powder, salt and pepper; mix well. Return chicken to the pan. Add tomatoes, parsley, thyme, and water. Cover and bake at 375° for 45-50 minutes or until chicken is tender. Stir in raisins. Serve over rice; sprinkle with almonds if desired.

Nutrition Facts :

DINNER PARTY CHICKEN CURRY

Dinner Party Chicken Curry image

Adapted from a 1974 Woman's Day magazine clipping tucked into my Great Aunt's recipe files. The clipping is splotched and well worn, a good sign that this was tried & enjoyed. This recipe has instructions designed for a dinner party - you prepare the curry earlier in the day, keep it ready in the fridge until shortly before your guests arrive (the earlier in the day part takes about and hour to cook, the final cooking takes 1 hours and 15 minutes, plus the time it takes to preheat your oven).

Provided by HeatherFeather

Categories Curries

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 20

Ingredients

2 (2 1/2 lb) whole chickens, cut into serving size pieces
1/2 cup butter or 1/2 cup margarine
2 cups water
2 teaspoons chicken bouillon powder
2 cups diced onions
1/4 cup all-purpose flour
2 garlic cloves, minced
1 tablespoon curry powder
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 (16 ounce) can whole tomatoes, drained
1 large lime
1 (8 ounce) container plain yogurt
1 1/2 cups raw long-grain white rice
3 teaspoons chicken bouillon powder
3 tablespoons canola oil
3 1/2 cups boiling water

Steps:

Melt half of the butter in a large pot or Dutch oven, then brown the chicken parts in batches; remove with tongs to a paper towel lined plate to drain.
Drain fat from the pan, then add water and chicken bouillon powder, whisking to blend, and bring to a boil.
Add chicken pieces back to the pan, lower the heat, cover, and simmer 20 minutes or until chicken is tender.
Remove chicken pieces to a 3 quart casserole.
Measure out 2 cups of the chicken broth from the pot, adding water if needed to get the correct amount; set aside for now.
Melt remaining butter and saute onions and garlic in the butter until tender, about 5 minutes; remove from heat.
Mix together flour, salt, and all seasonings, then sprinkle over the onions, stirring to coat well.
Gradually mix in the 2 cups hicken brot until the mixture is smooth.
Add tomatoes, crushing them slightly with your hands first.
Bring to a boil, lower heat, cover, and let simmer 15 minutes, sitrring occasioanlly (should be thick).
Grate the zest from the lime and measure out 2 tsp, then squeeze the juice and measure out 2 Tbsp- add both to the curry sauce, along with the yogurt.
Pour sauce over the chicken, turning over the chicken pieces to coat evenly.
Let cool 15 minutes, then cover and chill.
Before your guests have arrived, preheat oven to 350 F and take the casserole out of the fridge, stirring once.
Cover with foil and bake 35 minutes.
While it is cooking, combine rice, bouillon powder,and oil in a 2 quart casserole; pour boiling water over rice and stir with a fork.
Once the chicken casserole has been in the oven for the 35 minutes, add the rice casserole to the oven as well and cook both for 40 minutes.
Fluff rice with a fork before serving.
Serve portions of rice topped with chicken pieces and the sauce ladled over the top.