Best Spicy Curried Chicken Recipes

SPICY CURRIED CHICKEN FRIED RICE

Spicy Curried Chicken Fried Rice image

Zesty curry powder and chili oil meet sweet corn and red bell pepper in this colorful chicken fried rice.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 large egg, beaten
2 boneless, skinless chicken thighs, cut into 1/2-inch pieces
Kosher salt
1/2 cup diced red bell pepper
1/2 cup frozen corn kernels, thawed
1 teaspoon curry powder
1 teaspoon finely grated fresh ginger
3 cups cold cooked long-grain white rice
3 tablespoons thinly sliced scallions
1 1/2 teaspoons Asian chili oil, or to taste

Steps:

Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
Add the chicken to the skillet, season with 1/4 teaspoon salt and stir-fry until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the bell pepper, corn, curry powder, ginger and 1/4 teaspoon salt and stir-fry until crisp-tender, 2 to 3 minutes.
Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and chili oil and serve.
Copyright 2016 Television Food Network, G.P. All rights reserved

SWEET AND SPICY CURRIED CHICKEN

Sweet and Spicy Curried Chicken image

Provided by Jacques Pepin

Categories dinner, weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon unsalted butter
1 tablespoon vegetable oil
6 large chicken legs (about 4 pounds total), skin removed and legs split to separate the drumstick from the thigh
3/4 pound onions, peeled and diced (2 1/2 cups)
1 tablespoon flour
2 tablespoons curry powder
1 teaspoon cumin powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons salt
1 cup water
5 cloves garlic, peeled, crushed and coarsely chopped (1 tablespoon)
1 unpeeled Granny Smith apple (about 1/2 pound), unpeeled and cut in half, seeded, and cut into 1-inch dice (about 1 1/2 cups)
1 banana (about 1/2 pound), peeled and cut into 1/2-inch slices
1 large tomato, cut into 1-inch cubes (1 cup)
2 tablespoons shredded fresh mint or 1 teaspoon dried mint

Steps:

Heat butter and oil in a large skillet. When hot, add chicken and saute (in a couple of batches, if necessary, to avoid crowding) over medium to high heat for a total of 6 to 7 minutes, until brown on all sides. Transfer chicken to a large casserole or Dutch oven and discard all but 2 to 3 tablespoons of the accumulated fat in the skillet.
To the hot fat in the skillet add onions and saute for 2 to 3 minutes over medium heat, stirring, then add flour, curry powder, cumin powder, cayenne pepper, black pepper, salt and garlica and mix well with the onions. Add the water, stir, bring to a boil and pour mixture over chicken.
Add apple, banana and tomato, bring to a boil, cover, reduce heat and simmer gently for about 25 to 30 minutes. Sprinkle mint on top and serve immediately with brown rice and onion pilaf.

Nutrition Facts : @context http, Calories 621, UnsaturatedFat 20 grams, Carbohydrate 21 grams, Fat 33 grams, Fiber 5 grams, Protein 58 grams, SaturatedFat 9 grams, Sodium 916 milligrams, Sugar 10 grams, TransFat 0 grams

SPICY CURRIED CHICKEN

Spicy Curried Chicken image

In Westmoreland, Tennessee, Daucia Brooks brings a little heat to supper time with this speedy meal-in-one. "Not all of my family members like to eat low-fat foods," she notes, "but they regularly request the dish."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

2 medium green peppers, chopped
1 medium onion, chopped
2 teaspoons canola oil
1-1/2 teaspoons curry powder
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 can (28 ounces) diced tomatoes, undrained
2 cups cubed cooked chicken breast
1-1/2 teaspoons lemon juice
Hot cooked pasta, optional

Steps:

In a large nonstick skillet, saute peppers and onion in oil until tender. Add the curry, garlic, cumin, salt, ginger, paprika and cayenne; saute 1 minute longer. , Add tomatoes and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Stir in lemon juice. Serve with pasta if desired.

Nutrition Facts :