Chicken Curry Recip

Chicken Curry Recipe


* 1 tablespoon canola oil
* 3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
* 1/2 teaspoon salt
* 2 cups green bell pepper strips (about 1 large)
* 2 tablespoons fresh lime juice
* 2 tablespoons less-sodium soy sauce
* 2 tablespoons red curry paste
* 1 teaspoon sugar
* 1 (14-ounce) can light coconut milk
* 3 cups hot cooked long-grain rice
* Lime wedges (optional)


1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.
Nutritional Information

Calories: 402
Fat: 10.2g (sat 5.2g,mono 2.6g,poly 1.5g)
Protein: 34.7g
Carbohydrate: 42.4g
Fiber: 1.4g
Cholesterol: 74mg
Iron: 3.1mg
Sodium: 806mg
Calcium: 33mg

Easy chicken curry

1 chicken, about 1.5 kg, jointed into 4 pieces
salt and freshly ground black pepper
1½ tablespoons vegetable oil
2 large onions, finely chopped
3 garlic cloves, finely chopped
1½ tablespoons curry powder or paste
2 cups chicken stock
1 tablespoon tomato paste
½ teaspoon white sugar
1½ tablespoons Greek-style yoghurt

chopped fresh coriander leaves
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Preparation method
1. If you like, remove the skin from the chicken joints. Season the pieces with salt and pepper.
2. Heat the oil in a deep frying pan or flameproof casserole dish over a moderate heat. Add the chicken pieces and brown on all sides for 6–8 minutes. Remove from the pan and set aside on a plate.
3. Cook the onions in the pan for 15 to 20 minutes until golden brown, stirring regularly. Add the garlic and curry powder or paste and cook, stirring, for 1 minute.
4. Add the stock, tomato paste, sugar and salt and pepper to taste. Mix well and add the chicken. Bring to the boil, then reduce the heat, cover and simmer for 45 minutes, or until tender, turning the chicken pieces halfway through cooking.
5. Lift the chicken pieces into a serving dish using a slotted spoon. Heat the sauce over a high heat for 2–3 minutes until reduced and thickened. Take the pan off the heat and stir in the yoghurt. Pour the sauce over the chicken. Scatter with the chopped coriander before serving.

Coconut chicken curry

Ingredients (serves 4)

* 2 tablespoons vegetable oil
* 750g chicken thigh fillets, trimmed, cut into thirds
* 1 brown onion, cut into thin wedges
* 2 garlic cloves, finely chopped
* 1 teaspoon ground turmeric
* 2 tablespoons red curry paste
* 1 lemongrass stem, trimmed, bruised, thinly sliced
* 1 small red chilli, deseeded, thinly sliced
* 400ml can coconut milk
* 15 fresh curry leaves
* 1 cup coriander leaves
* 1/2 lime, juiced
* steamed jasmine rice, coriander sprigs and lime wedges, to serve

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Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.
Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass and chilli. Cook, stirring, for 1 minute or until aromatic.
Stir in coconut milk and curry leaves. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice. Spoon over rice and top with coriander sprigs. Serve with lime wedges