Chicken Curry Cooking Recipe

Name: Chicken Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Amarican, Pakistani, Indian
Ingredients: 2 tbsp. extra-virgin olive oil; 1 medium yellow onion, chopped; 2 lb. boneless skinless chicken breasts, cut into 1" pieces; 3 cloves garlic, minced; 1 tbsp. minced ginger; 1 1/2 tsp. paprika; 1 1/2 tsp. ground turmeric; 1 1/2 tsp. ground coriander; 1 tsp. ground cumin; 1 (15-oz.) can crushed tomatoes; 1 1/2 c. low-sodium chicken broth; 1/2 c. heavy cream; Kosher salt; Freshly ground black pepper; Basmati rice or naan, for serving; 1 tbsp. freshly chopped cilantro, for garnish

Cuisine: Amarican, Pakistani, Indian | Catagory: Dinner, Lunch

Posted on 16-09-2020, by sana
Rating:

Yields
6
Nutritions
1250 calories

Chicken Curry, Chicken Curry Cooking Recipe. Chicken Curry Cooking recipe

Preperation Time
10 min
Cook Time
35 min
Total Time
45 min

Chicken Curry Cooking Recipe Description:

Chicken Curry Cooking Recipe is simply a combination of various of ground spices, which are present in this recipe! This combination of spices will yield that familiar curry flavor, and it's on the milder side. If you're looking to kick up the heat, try stirring in some cayenne a little at a time.

Chicken Curry

Chicken curry is common to several countries including India, countries in Asia and the Caribbean (if you are looking for an Asian version I have that recipe HERE). My favorite of them though is this aromatic Indian Chicken Curry, I’m always just craving these flavors.

This is the perfect weeknight curry — it's primarily comprised of ingredients you probably already have on hand: chicken, onions, garlic, pantry spices, heavy cream, and canned tomatoes. Not a spice lover? All good; while there are a lot of warm ground spices that season the dish, this curry isn't spicy at all.

Wait, shouldn't there be curry powder in this curry?

Curry powder is simply a combination of various of ground spices, which are present in this recipe! This combination of spices will yield that familiar curry flavor, and it's on the milder side. If you're looking to kick up the heat, try stirring in some cayenne a little at a time.

What condiments should I serve with this?

Chutneys and lime or mango pickle are great accompaniments for curry. Their uses go way beyond curry, so you won't have any problem getting to the bottom of the jar.

How long will the leftovers last?

Kept in an airtight container, this curry can last up to 4 days.

And don't forget the homemade naan! Or check out our easy guide for how to cook rice and make yourself a perfect fluffy bowl of the good stuff.

Editor's Note: This introduction to this recipe was updated on September 15, 2020 to include more information about the dish.

INGREDIENTS	INSTRUCTIONS
INGREDIENTS 2 tbsp. extra-virgin olive oil 1 medium yellow onion, chopped 2 lb. boneless skinless chicken breasts, cut into 1" pieces 3 cloves garlic, minced 1 tbsp. minced ginger 1 1/2 tsp. paprika 1 1/2 tsp. ground turmeric 1 1/2 tsp. ground coriander 1 tsp. ground cumin 1 (15-oz.) can crushed tomatoes 1 1/2 c. low-sodium chicken broth 1/2 c. heavy cream Kosher salt Freshly ground black pepper Basmati rice or naan, for serving 1 tbsp. freshly chopped cilantro, for garnish	INSTRUCTIONS Add onion and cook until soft In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute. Add spices and cook until very fragrant. Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 15 to 20 minutes. Serve Serve over rice or with naan, garnished with cilantro.

INGREDIENTS

INSTRUCTIONS

INGREDIENTS

2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 lb. boneless skinless chicken breasts, cut into 1" pieces
3 cloves garlic, minced
1 tbsp. minced ginger
1 1/2 tsp. paprika
1 1/2 tsp. ground turmeric
1 1/2 tsp. ground coriander
1 tsp. ground cumin
1 (15-oz.) can crushed tomatoes
1 1/2 c. low-sodium chicken broth
1/2 c. heavy cream
Kosher salt
Freshly ground black pepper
Basmati rice or naan, for serving
1 tbsp. freshly chopped cilantro, for garnish

INSTRUCTIONS

Add onion and cook until soft
In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
Add spices and cook until very fragrant.
Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 15 to 20 minutes.
Serve
Serve over rice or with naan, garnished with cilantro.

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FAQs:

What exactly is a curry?

Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. ... The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric.

Is a chicken curry healthy?

Recent research has shown that curry could actually be good for you, easing arthritis and even protecting you from Alzheimer's. ... Not all curries are healthy. Avoid kormas, masalas and pasandras, which contain frightening amounts of cream. The average chicken tikka masala, for example, contains about 1,500 calories.

What nationality is the name Curry?

here is a rule of thumb that says Currie is Scottish while Curry is Irish in origin, but the spellings have been so interchanged that the rule counts for little. In Scotland Currie can be a variant of Corrie. It can also be an Anglicised form of the Gaelic MacMhuirich, 'son of Murdoch'.

Can you eat curry without rice?

Bulk your curries out with lentils, beans or potatoes to make a filling dinner in one pot. This delicious chicken massaman curry has a lot of ingredients but very few stages – the paste also makes enough for two curries.

Can I Use Chicken Thighs for this Chicken Curry?

Chicken thighs can be used in this recipe as well. You’ll want to trim excess fat from them, then increase the cooking time a bit, thighs take longer to cook than chicken breasts do.