Best Curry Glazed Golden Chicken Recipes
GOLDEN CHICKEN
This chicken dish combines elements from three of my favorite chicken recipes: chicken curry, chicken tagine, and a Creole-style smothered chicken. The braising liquid is rich and delicious, getting its yellow golden color from turmeric and saffron and its intense flavor from a low-and-slow simmer. Serve over buttery mashed potatoes, rice, or noodles. Ladle the sauce over top, and garnish with sliced green onions and minced jalapeños.
Provided by Chef John
Categories Chicken Legs
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
- Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
- Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
- Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
- Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
- Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
- Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
- Taste the braising liquid and adjust seasoning if needed before serving.
Nutrition Facts : Calories 707.2 calories, Carbohydrate 8.5 g, Cholesterol 282.5 mg, Fat 45.2 g, Fiber 1.9 g, Protein 63.3 g, SaturatedFat 12.2 g, Sodium 1478.1 mg
CHICKEN WINGS WITH CURRY-YOGURT GLAZE
Categories Chicken Appetizer Bake Yogurt Curry Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine first 7 ingredients in a large bowl. Season to taste with salt and pepper. Set aside 1/2 cup marinade, turning to coat well. Cover with plastic, refrigerate 4 hours or overnight.
- Preheat oven to 350°F. Transfer chicken to baking sheet. Season with salt. Bake until tender and crusty, turning and basting with reserved marinade, about 1 hour.
CURRY GRILLED CHICKEN
"Chicken marinated in this fuss-free mixture comes out tender and tangy," informs Nancy Ode of Sherman, South Dakota. "Its mild curry flavor is equally good on pork," she assures, "but I marinate it for an hour or two longer for the best results."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 1-2 hours. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6 minutes on each side or until a thermometer reads 179°.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 294mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.
GOLDEN GLAZED CHICKEN
Make and share this Golden Glazed Chicken recipe from Food.com.
Provided by Tebo3759
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spread onions on bottom of 13x9-inch greased dish.
- Add chicken breasts (remove skin if desired).
- Season with salt and pepper to taste.
- Combine honey, mustard, lemon juice, oil and curry; pour over chicken.
- (Can prepare to this point and refrigerate up to 8 hours).
- Bake uncovered at 375 for 40-50 minutes.
- Baste 2 or 3 times during cooking.
Nutrition Facts : Calories 434.5, Fat 21.1, SaturatedFat 4.8, Cholesterol 92.8, Sodium 272.2, Carbohydrate 30.7, Fiber 2, Sugar 25.9, Protein 31.8
GRILLED CHICKEN WITH CURRY GLAZE
I made this as an experiment to have something different then BBQ sauce. It is very sticky with a nice spicy sweet taste. Serve it with some grilled sliced pineapple, onions, bell peppers, and tomatoes for a one grill meal with a tropical flair.
Provided by Karen From Colorado
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 10 ingredients in a small sauce pan.
- Cook over med heat, stirring constantly to a boil.
- Stir and cook 2 minutes more; remove from heat and set aside.
- Season chicken with salt and pepper.
- Grill meat until nearly done.
- Brush curry sauce on the meat during the last part of the cooking time.
- Turn and coat the other side.
- Keep turning and adding sauce until the sauce is used up, allowing 1 or 2 minutes between turns to allow the sauce to cook onto the meat. (you can also make this in the oven).
- Serve with lots of napkins.
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