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Curry Chicken Recipe

Indian-inspired chicken curry includes a variety of aromatic spices simmered in a coconut milk-based sauce.


Here is a Curry Chicken Recipe that I love to cook in my kitchen. My great aunt asked me to find her the best Curry Chicken Recipe that is tasty. Also you should check out dinner ideas.

Chicken Curry Casserole
2 cups broccoli florets
2-4 large boneless, skinless chicken breasts
2 cans (10 oz.) Cream of Chicken Soup
1/2 cup mayonnaise
2 tsp. curry powder
1/4 tsp. Black Pepper
1 pkg (8 oz.) shredded cheddar cheese
Cook chicken (I usually boil mine). Shred or dice. Cook broccoli florets until tender.
In a separate bowl combine soup, mayonnaise, curry, and pepper and mix well.

Place chicken on bottom, place broccoli on top of the chicken, then the mix over the top of the broccoli. (For larger casseroles I repeat with a second layer of chicken, broccoli, and the curry mix.)

Place shredded cheddar cheese over top of the casserole.

Cook in oven at 350°F for 25-30 minutes, or until cheese has completely melted.

Curry Grilled Chicken Skewers

These Mediterranean style kebabs are a healthy way to grill but you'll never know it by the full flavored results of marinating for just a few hours. You and your guests will be impressed by the colorful presentation made by combining baby tomatoes and onions with the spicy and tender chicken.
If you don't have one or more of the seasonings listed, don't worry; the taste will be different but will still be good. Feel free to mix and match or use your own substitutions, or add more or less spices to your taste.

1 pound boneless, skinless chicken breast, cut into 1-inch cubes
3 cloves garlic, minced
pepper, to taste
1 teaspoon coriander seeds
1/2 teaspoon paprika
1/2 teaspoon cumin seed
1/2 teaspoon thyme
1/4 teaspoon crushed red pepper
1/2 to 1 teaspoon curry powder (or to taste)
3 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/2 pint cherry tomatoes
1/2 pint pearl onions, peeled
8-10 bamboo or metal skewers
Using the side of a knife, press and scrape the garlic with a pinch of salt to make a paste.
In a hot skillet, toast the seeds, paprika, herbs, seasonings, and curry powder for 30-45 seconds (do not use oil). Toss and stir to heat evenly. Grind seasonings to a fine powder in a spice grinder, blender or mortar and pestle.

In a Zipper plastic bag, combine the garlic, spices, olive oil, lemon juice, parsley, salt and pepper. Add chicken coat completely and marinate in refrigerator for several hours, mixing occasionally. Press the marinade through the chicken and turn several times during the marination process.

Dip or brush the cherry tomatoes and pearl onions in olive oil.

Note: If using bamboo skewers, soak in water for 30 minutes prior to grilling to keep from burning.

Skewer the chicken, then thread on a cherry tomato, then a pearl onion, and another piece of chicken, etc. Continue until all ingredients are skewered. Brush or spray with olive oil and sprinkle lightly with garlic powder.

Grill until chicken is no longer translucent pink and has become an opaque color and is cooked through the center. Spray with olive oil spray while cooking, if desired.

Makes 12 skewers (4 servings, 3 skewers each)

Jamaican Curry Chicken
1/2 chicken (cleaned, with skin removed)
4 stems fresh thyme
1 onion
1 tbsp. curry
2 cloves garlic
1 tsp. all purpose seasoning
1 tsp. black pepper
1 tsp. chicken seasoning (less if it contains salt)
3 white potatoes (peeled, cut in cubes)
1 lemon
1 tbsp. vegetable oil
2 tbsp. butter
2 c. water
1/2 Scotch bonnet pepper
Wash chicken with lemon and cut into bite size pieces. Season with all dry ingredients.
Chop all herbs and add to chicken (use hands to rub in seasonings, and let sit in refrigerator for 1/2 hour).

Place chicken, water and oil in a pot, stir, and cook on high till it comes to a boil, stir, lower heat until chicken is almost cooked. Add potatoes and butter. Cook until water is reduced and potatoes are tender. Serve over steamed white rice.

Serves 4.

Note: The original recipe called for 5 tbsp. of curry plus 1 tbsp. chicken seasoning, but we found this to be too spicy; we have reduced the curry to 1 tbsp. and the chicken seasoning to 1 tsp. (you might even use less if your chicken seasoning contains salt). We recommend seasoning by starting off with small amounts; taste and adjust according to your own preferences.

Curry Chicken Mandalay

1 lb chicken, cut into chunks
1 cup water chestnuts
1 cup baby corn
1 cup bean sprouts
1 cup diced potato or apple
2 1/2 cups coconut milk
2 teaspoons red curry paste
3 cups Jasmine rice
Cut chicken into chunks (about walnut-sized). Add coconut milk, baby corn, water chestnuts, bean sprouts, and potatoes to a large cooking pot.
Stir in curry paste and chicken. In a separate pot, boil rice. Cook curry for 10-15 mintues, stirring occasionally.

Let sit 3-5 minutes, then serve over rice.

Also good with popadums.

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