Best Ginger Curry Chicken Recipes

INDIAN-STYLE CHICKEN WITH GINGER AND CURRY

Steps:

• Mix first 6 ingredients in 8 x 8 x 2-inch glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
• Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. Transfer chicken and sauce to platter. Serve with yogurt, if desired.

GINGER-CURRY CHICKEN TACOS

Steps:

• In a small bowl, combine the cucumber, mango, red onion, serrano pepper, 2 tablespoons lime juice, 1/8 teaspoon salt and dash of pepper. In another small bowl, combine the yogurt, ginger, curry powder, remaining lime juice, and remaining salt and pepper., In a large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with curry, salt and pepper. Cook chicken until no longer pink, 6-8 minutes. Serve in naan halves with mango slaw, yogurt sauce and mint. Garnish with lime wedges.

CROCK POT MANGO CHICKEN WITH GINGER CURRY TOPPING

Steps:

• Peel mango and remove flesh from seed and mash.
• Stir in lemon juice, honey, garlic, paprika, salt and pepper.
• Rinse and dry the chicken.
• Place chicken in slow cooker.
• Spoon mango mix over chicken.
• Cover and cook low for about 4 hours or until chicken is tender.
• While chicken cooks, make topping: Combine topping ingredients together in a small bowl and refrigerate.
• To serve, arrange chicken on serving dish and spoon mango drippings over chicken.
• Top each serving with a spoon of ginger curry topping.

COLD CHICKEN CURRY WITH TOASTED ALMONDS AND CRYSTALLIZED GINGER

Steps:

• Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.

GINGER CURRY CHICKEN

Steps:

• Sprinkle chicken pieces with lemon juice and let stand 30 minutes; pat dry.
• Mix flour, salt and pepper; dredge chicken pieces to coat evenly.
• In a heavy skillet with a tight lid, heat oil and butter.
• Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides.
• Remove from skillet and set aside.
• Add onion and cook until golden.
• Add curry powder and cook for 2 minutes.
• Add curry powder and cook for 2 minutes.
• Gradually beat in water and cream, cook until thickened.
• Add chicken stock base and ginger, stir, and return chicken to skillet.
• Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender.
• Transfer to heated platter and surround with lime wedges.
• Serve with rice.

BLACK PEPPER AND GINGER CHICKEN TACO WITH RED CURRY-PEANUT SAUCE AND PEANUT RELISH

Steps:

• For Chicken Marinade: Whisk together soy sauce, oil, ginger, garlic and black pepper in a medium shallow baking dish. Add the chicken breast and turn to coat. Cover and marinate in the refrigerator for at least 4 hours. Heat a large grill pan over high heat until smoking. Remove chicken from marinade and season with salt to taste. Grill for 4 to 5 minutes on each side until just cooked through. Let rest 5 minutes, slice each breast on the bias into 6 slices.
• For the Red Curry Peanut Sauce: Heat peanut oil in a medium saucepan over high heat. Add the curry paste and saute for 3 to 4 minutes. Add the soy sauce, coconut milk and lime juice and bring to a simmer. Whisk in the peanut butter and cook for 5 minutes. Season with salt and pepper to taste.
• For the Peanut Relish: Combine all ingredients in a small bowl and season with salt and pepper.
• To Assemble: Preheat oven to 375 degrees F. Lay tortillas out on a flat surface. Divide both of the cheeses among the tortillas. Top the cheese with 3 slices of the chicken, some of the red onion and cilantro. Fold the tortillas over to form a half moon and brush the tops with peanut oil. Place on a lightly oiled baking sheet and bake for 5 to 7 minutes, until the cheese melts. Serve 2 on a plate, drizzle with the red curry-peanut sauce and sprinkle with peanut relish and cilantro.

CHICKEN CURRY WITH GINGER

Steps:

• Mix first 6 ingredients in glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
• Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper.
• Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side.
• Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes.
• Transfer chicken and sauce to platter. Serve with rice and plain yogurt on the side, if desired.

ORANGE GINGER CHICKEN CURRY WITH CARROTS

Steps:

• 1. Heat olive oil in cast iron skillet on medium high. Add cumin, cumin seed, corriander seed, garam masala, ground mustard, oregano, cinnamon, turmeric and paprika. Bloom for 30 seconds or so until fragrant, stirring constantly. 2. Add garlic, ginger and jalapeño, sautée for 1-2 minutes stirring often. 3. Add onion and carrots, stirring often until onions are translucent. Deglaze with a little orange juice to prevent burning the spices if necessary. 4. Add orange juice, water, cilantro, bay leaves and chicken pieces. Cover and reduce heat to medium-low or medium for 30-40 minutes. Add butter to finish and serve.

CURRY-GINGER CHICKEN KEBABS WITH OKRA

Steps:

• Preheat a grill to medium high. Combine the yogurt, cilantro, serrano, ginger, lime juice, 1/2 teaspoon salt and a few grinds of pepper in a blender and puree until smooth. Toss half the sauce with the chicken thighs and curry powder in a medium bowl until coated. Set aside the remaining sauce for serving.
• Thread the chicken onto 4 metal skewers, leaving a little space between each piece. Thread the okra onto 4 more skewers. Brush the kebabs all over with the melted butter and season with salt and pepper.
• Grill the okra and chicken, turning occasionally, until lightly charred and cooked through, 6 to 8 minutes for the okra and 12 to 15 minutes for the chicken. Grill the naan until lightly charred, about 1 minute per side.
• Divide the naan, chicken and okra among plates. Add the tomatoes to the plates and season with salt. Serve with the reserved yogurt sauce.

GINGER CURRY CHICKEN WITH LENTILS AND LEEKS

Steps:

• Skin chicken, if desired. Sprinkle chicken with 1 tablespoon curry powder and salt. Brown chicken pieces, half at a time if necessary, in 4-quart Dutch oven in hot oil over medium-high heat. Remove from pan. Add ginger, leeks, orange wedges, and remaining curry powder. Cook and stir 2 to 3 minutes or until leeks are tender. Stir in lentils, broth, and wine. Return chicken pieces to pan. Bring to boiling; reduce heat. Cook, covered, for 55 to 60 minutes or until chicken is tender and no longer pink (170 degrees F). Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve. Makes 4 to 6 servings.

GINGER-CURRY CHICKEN TACOS

Steps:

• In a small bowl, combine the cucumber, mango, red onion, serrano pepper, 2 tablespoons lime juice, 1/4 teaspoon salt and dash of pepper. In another small bowl, combine the yogurt, ginger, curry powder, remaining lime juice, and remaining salt and pepper., In a large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with curry, salt and pepper. Cook chicken until no longer pink, 6-8 minutes. Serve in naan halves with mango slaw, yogurt sauce and mint. Garnish with lime wedges.