Best Curry Chicken With Pearl Onions Recipes

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

CURRY CHICKEN WITH PEARL ONIONS

Curry Chicken with Pearl Onions image

Make and share this Curry Chicken with Pearl Onions recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

10 ounces white pearl onions, peeled
4 boneless skinless chicken breasts
1 tablespoon curry powder
8 fluid ounces no-salt-added tomato sauce
2 fluid ounces white wine
1/2 teaspoon red chili paste
1/4 teaspoon garlic
1 fluid ounce olive oil

Steps:

Sauté the chicken breasts in the olive oil.
When they are cooked through, remove the breasts and slice them thinly.
Sauté the onions in the same pan, adding the chilipaste, garlic and curry.
Sauté until the onions are translucent.
Then return the sliced chiscken to the pan and stir in the tomato sauce and wine.
Allow to simmer for 15 minutes and serve hot.

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