Best Dads Curried Chicken Recipes

Dad's Curried Chicken image

Provided by Ramin Ganeshram

Yield 6-8 servings

Number Of Ingredients 11

1 (4-pound) chicken, cut into 8 pieces, skin removed
1 tablespoon freshly squeezed lime juice
2 tablespoons Green Seasoning
1 teaspoon coarse salt
1 Scotch bonnet pepper or other hot red chili pepper, finely chopped
2 cloves garlic, crushed
¼ cup Trinidad Curry Powder
2 tablespoons canola oil
1 medium onion, chopped
1 cup chicken stock or water
Roti or white rice, for serving

Steps:

Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.

Dad's Spicy Chicken Curry image

Provided by ElizabethKnicely

Categories Curries

Time 33m

Yield 8 serving(s)

Number Of Ingredients 17

4 lbs chicken pieces, with bones
2 onions, diced
10 ounces frozen chopped spinach, thawed and squeezed dry
1 cup plain yogurt
2 -3 diced red potatoes
3 teaspoons salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon pepper
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1 teaspoon red pepper flakes
3 teaspoons turmeric

Steps:

Place chicken in a large slow cooker. Cover with water.
Cover. Cook on High 2 hours, or until tender.
Drain chicken. Remove from slow cooker. Cool briefly and cut or shred into small pieces. Return to slow Cooker.
Add remaining ingredients.
Cover. Cook on Low 4 to 6 hours, or until potatoes are tender.
Serve on rice. Accompany with fresh mango slices or mango chutney.
Variation: Substitute 5 tsp curry powder for the garlic, ginger, cumin, coriander, and pepper.

Nutrition Facts : Calories 384.9, Fat 22.4, SaturatedFat 6.7, Cholesterol 107.5, Sodium 1024.5, Carbohydrate 16.2, Fiber 3.3, Sugar 3.6, Protein 29.7

Curried Chicken (Easy) image

Provided by Andi Longmeadow Farm

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken pieces
1 tablespoon olive oil
1 teaspoon butter (optional)
1 small apple, chopped fine
1/4 cup onion, chopped fine
1 garlic clove, minced fine
1 teaspoon curry powder
1/4 teaspoon salt (optional)
1/4 teaspoon pepper
1 (10 1/2 ounce) can mushroom soup (I use low sodium)
1/2 cup half-and-half (I use skim)
1 pinch paprika

Steps:

Preheat oven to 350 degrees.
Spray baking dish with cooking spray.
Heat oil, (and butter if using) in a small skillet.
*Optional step*~I brown the chicken in this skillet first, on each side.
Remove chicken if browning and put in baking dish.
Or if you didn't brown chicken, just place salt and peppered chicken pieces in baking dish.
Add onion and apple, cook until soft over med/high heat.
Add garlic, cooking for 30 seconds.
Add curry powder, salt, and pepper.
Add soup and half and half, and cook until heated.
Ladle sauce over chicken, covering chicken.
Place in oven, bake, uncovered~for 1 hour, or until completely done. Chicken temp should be 160 degrees internally.