Best Sunnys Lemon Curry Chicken Recipes
CREAMY CURRY LEMON CHICKEN
Created by Easy Home Cooking Magazine. This is a lovely recipe and something different to serve as a chicken dish. At reviewers request I upped the curry powder from 1 tsp. to 2 tsp. If you like really hot add 1 T.
Provided by Lindas Busy Kitchen
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Combine sour cream, mayonnaise, lemon juice, curry, sugar, salt and pepper in small bowl. Stir until well blended.
- Coat a 9" pie pan with cooking spray.
- Arrange chicken pieces in pan, and spoon sour cream mixture evenly over all.
- Sprinkle with breadcrumbs.
- Bake 35-45 minutes, or until chicken is no longer pink in center.
- Note: To lighten this up you can use lite or no fat mayonnaise and sour cream.
LEMONY CHICKEN WITH FRESH CORIANDER (MADHUR JAFFREY)
A stove-top method. Taken from the expanded new edition of her classic best-selling book, Madhur Jaffrey's Indian Cooking, this is the recipe that Jaffrey says took the spice out of a major city in England. As she explains it: "My new book was first published in England, by the BBC. Shortly after it came out, The Manchester Guardian ran a story which said that the city had run out of fresh spices: Everyone was making Lemony Chicken with Coriander!"
Provided by gailanng
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the ginger and 1/4 cups water into a blender or processor. Blend until you have a paste; set aside.
- Note: The original recipe doesn't call for seasoning the chicken prior to browning, but I prefer the way the salt and pepper penetrates at this level. Also, I cut the breasts in half. Proceede by putting the oil in a wide, heavy pan over medium-high heat. When the oil is hot, put in as many chicken pieces as the pan will hold in a single layer and brown on both sides. It's not necessary to deeply brown because of the additional cook time later and they may become dry. Remove the chicken pieces with a slotted spoon and put them in a bowl. Sear all the chicken pieces this way.
- Add the garlic to the hot oil. As soon as the pieces turn a medium-brown color, turn heat to medium and pour in the ginger paste. Stir-fry it for a minute. Add the fresh coriander, jalapeno, cayenne, cumin, coriander, turmeric and salt. Stir and cook for a minute.
- Put in all the chicken pieces as well as any liquid that might have accumulated in the chicken bowl. Add 2/3 cup water and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low and cook for 15 minutes.
- Turn the chicken pieces over. Cover again and cook another 10 to 15 minutes or until the chicken is tender. If the sauce is too thin, uncover the pan and boil some of it away over a slightly higher heat.
- Serve with basmati rice.
CHICKEN WITH LEMON CURRY SAUCE
This dish is excellent served with Basmati rice since there will be a little extra sauce to spoon over the chicken and to flavor the rice nicely. This recipe is courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print).
Provided by - Carla -
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients, except chicken and honey, in a medium skillet. Mix thoroughly.
- Place chicken in the pan and turn several times to coat. Cover and marinate for 30 minutes
- Turn on heat and simmer for 25 minutes, turning chicken every 10 minutes.
- Add honey, stir and cook for 10 minutes more, or until chicken is throughly cooked.
- Serve along side Basmati rice and enjoy!
Nutrition Facts : Calories 298.6, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 94.1, Carbohydrate 11.3, Fiber 1, Sugar 7, Protein 30.8
SUNNY'S LEMON CURRY CHICKEN
This is the best baked chicken you have ever had. Once you taste this, you will be hooked. The secret ingredient is the cornflake crumbs. A recipe from a friend's mom. I'm still saying thank you 15 years later.
Provided by Baby Kato
Categories Whole Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put first 7 ingredients in small covered container.
- Let sit overnight, at room temperature.
- Dip chicken pieces in egg.
- Next dip in cornflake crumbs.
- Place skin side down on a piece of tinfoil on pan. (easier for cleaning pan)
- Bake 400 degrees for 1/2 hour - turn and BASTE with sauce for another 1/2 hour or until chicken is tender.
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