Time 15m Yield 4 servings Number Of Ingredients 7 Steps:
Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two. Meanwhile, season both sides of the chicken slices with salt and pepper and sprinkle it with the remaining curry powder. Remove onions to a plate, add a bit more oil to the pan and add the chicken in one layer. Cook about 2 minutes per side over medium heat; remove to a plate. Return onions to the pan and add sour cream. Stir into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.
Time 35m Yield 4 Number Of Ingredients 13 Steps:
Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely. Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute. Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes. Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Mix curry powder, seasoned salt, and onion powder in a bowl; add chicken and toss to coat chicken in seasoning mix. Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes; add chicken, potato, and spinach and stir. Pour coconut milk over the mixture and stir. Place a lid on the skillet, bring the mixture to a simmer, and cook, stirring occasionally, until the potato is tender and the chicken is no longer pink in the center, about 30 minutes.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
Time 35m Yield 4 servings. Number Of Ingredients 10 Steps:
Place the chicken in a greased 8-in. square baking dish. Top with broccoli and cauliflower. Combine the soup, mayonnaise, cheese, lemon juice, curry and cayenne; spoon over vegetables. Sprinkle with almonds. , Bake, uncovered, at 375° for 25-30 minutes or until chicken juices run clear and vegetables are tender. Stir before serving.
Time 50m Number Of Ingredients 11 Steps:
Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute. Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.
More about “fast creamy chicken curry recipes”
Time 45m Yield Serves 8 Number Of Ingredients 0 Steps:
Place the chopped chicken into a bowl with the half the corriander, garlic, ginger, chili powder, lemon juice and a little oil, season and set aside. Meanwhile, place the chilli, onions and taumeric into a pan with a little oil and saute until softened and translucent. Add the chicken mixture and fry lightly until browned. Add the cream and coconut and stir until the coconut is melted. Add the cooked potatoes and cook until thickened slightly and the chicken is thoroughly cooked. At the end, add the remaining corriander and check for seasoning. Serve with Tilda basmati and wild rice cooked in chicken stock with a couple of bay leafs, garlic and corriander naans, popodoms and my corriander and mint raita. Oh, and dont forget the beer!
