Best Little Grandmas Easy Curry Recipes

QUICK CHICKEN CURRY

Quick chicken curry image

Quick chicken curry is an easy, one-pan recipe that's ready in just 15 minutes!

Provided by Kathryn

Time 15m

Number Of Ingredients 13

Ingredients

2 teaspoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 14.5 oz. can diced fire-roasted tomatoes, drained
1/3 cup low-sodium chicken broth (see notes)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper, optional
1 1/2 cups cooked chicken, chopped (from a rotisserie or leftover, see notes)
3/4 cup plain Greek yogurt (non-fat, 2% or 5% fat are all OK)
Chopped fresh parsley or cilantro
Chopped peanuts (optional)

Steps:

Heat olive oil in a large skillet over medium heat.
Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
Stir in chicken until warmed through, 1-2 more minutes.
Turn off the heat and stir in the Greek yogurt until just combined.
Serve hot with fresh chopped parsley or cilantro and chopped peanuts.

Nutrition Facts : Calories 225 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 21 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 487 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

LITTLE GRANDMA'S EASY CURRY

Little Grandma's Easy Curry image

Make and share this Little Grandma's Easy Curry recipe from Food.com.

Provided by Sunny Yukon

Categories Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 ounce) can cream of mushroom soup or 1 (10 ounce) can cream of chicken soup
1 onion, chopped
1 cup mushroom, sliced
1 tablespoon curry powder (or to taste)
1 cup chicken (great way to use leftovers) or 1 cup tuna (great way to use leftovers)
4 cups cooked rice

Steps:

Combine all ingredients except rice in a large pot.
Heat thoroughly, stirring often to keep from scorching.
Serve over rice.
Optional: mix in veggies of your choice.

Nutrition Facts : Calories 389.4, Fat 5.8, SaturatedFat 1.2, Cholesterol 119.6, Sodium 1037, Carbohydrate 62.9, Fiber 1.7, Sugar 2.6, Protein 19.5

KORMA MURG CURRY (KORMA-STYLE CHICKEN CURRY)

Korma Murg Curry (Korma-Style Chicken Curry) image

The spices used in the sauce lend the chicken a lovely warmth, while cashews and onions bring creaminess. Make this Indian recipe in just 30 minutes!

Provided by Chetna Makan

Time 30m

Yield Serves 4

Number Of Ingredients 16

Ingredients

2 tablespoons sunflower oil
1 cinnamon stick, broken up into small pieces
2 onions, roughly chopped
1 green chile, roughly chopped
2 garlic cloves, roughly chopped
1-inch piece of fresh root ginger, peeled and roughly chopped
50g (⅓ cup) cashew nuts (about 28 cashews)
1 tablespoon white poppy seeds (see headnote)
100ml (3 1⁄2 fl oz) water
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon chile powder
200ml (7fl oz) boiling water
650g (1lb 7oz) boneless, skinless chicken thighs, cut into 5cm (2 inch) pieces
1 tablespoon heavy cream
¾ cup fresh cilantro leaves, finely chopped

Steps:

Heat the oil in a pan and add the cinnamon. Once it starts to sizzle, add the onions with the green chile and cook over a medium heat for 5 minutes until they start to color.
Add the garlic, ginger and cashew nuts and cook over a medium heat for 5 minutes until lightly golden. Stir in the poppy seeds and then pour in the measured water.
Transfer the mixture to a blender and blitz until smooth, then return to the pan.
Stir in the salt, ground spices and measured boiling water then add the chicken pieces. Cover and cook over a medium heat for about 10 to 15 minutes, until the chicken is cooked through.
Add the cream and cilantro, then serve.