MY MOTHER'S CHICKEN CURRY
Though my family imported their curry powder from Malaysia, you can use any kind you like. Each curry powder is different because there are so many different spices in it, usually 14 or more. Though the flavors are complex, it is a fast and easy meal to prepare.
Provided by Anita Lo
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large, heavy-bottomed pot over medium heat. Add the oil and onion and cook until the onions are soft and translucent, about 5 minutes. Add the curry powder and cook until fragrant, stirring constantly.
- Add the chicken, bay leaf, and enough water to cover the chicken. Season with salt and bring to a boil. Reduce the heat and simmer until the chicken is cooked and tender, about 30 minutes.
- Add the potatoes and coconut milk to the pot and simmer until the potatoes are tender, 5-10 minutes.
- Season with salt and pepper. Serve with white rice. The curry can be stored in an airtight container in the refrigerator for up to 3 days.
MOM'S CHICKEN CURRY
We love this dish. It is fast and easy, too! My mom would usually serve it with a variety of condiments to go on top like coconut, pineapple, raisins, bacon, peanuts, etc.
Provided by SweetsLady
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in butter with curry powder.
- Blend in flour and other seasonings.
- Cook on low until smooth.
- Stir in broth and milk slowly with whisk to make sure to get all the lumps out.
- Bring to boil. Boil for one minute or until thickened while stirring.
- Stir in chicken and lemon juice.
- Serve over rice.
- Enjoy!
MY MOTHER'S LEMONY CHICKEN WITH BROCCOLI
My mom used to make super succulent chicken with broccoli for our family in Montana. The few lucky guests invited for supper could not stop raving. -Jessy Drummond, Springfield, Tennessee
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess., In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.
Nutrition Facts : Calories 304 calories, Fat 15g fat (8g saturated fat), Cholesterol 122mg cholesterol, Sodium 716mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 3g fiber), Protein 28g protein.
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