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Healthier yellow chicken curry
- 2 teaspoons coconut oil
- 70g (1/4 cup) yellow curry paste
- 2 tablespoons finely chopped fresh coriander root and stem, plus leaves, to serve
- 3 teaspoons finely grated fresh ginger
- 1 stick lemongrass, white part only, finely chopped
- 270ml can coconut milk
- 250ml (1 cup) salt-reduced chicken stock
- 1 tablespoon coconut sugar
- 1 tablespoon fish sauce
- 1 red onion, cut into thin wedges
- 600g butternut pumpkin, skin on, cut into 5cm-long wedges
- 500g chicken breast, thinly sliced
- 200g green beans, trimmed, halved
- 1 lime, halved
- 90g bean thread vermicelli noodles, cooked, to serve
- Step 1Heat the oil in a large saucepan over medium-high heat. Add the curry paste, coriander root and stem, ginger and lemongrass. Cook, stirring, for 1 minute or until aromatic.
- Step 2Add the coconut milk. Cook, stirring, for 3 minutes or until oil separates. Stir in the stock, sugar and fish sauce. Add the onion and pumpkin. Bring to a simmer. Reduce heat to low. Cook, covered, for 7 minutes. Add the chicken. Cook, covered, for 5 minutes or until chicken is just cooked through. Add the beans. Cook, covered, for 2 minutes or until vegetables are just tender.
- Step 3Squeeze over the juice of half a lime. Cut the remaining lime half into wedges. Sprinkle curry with the coriander leaves and serve with lime wedges and noodles.
Thai chicken pumpkin curry
- 2 teaspoons peanut oil
- 500g chicken thigh fillets, trimmed, chopped
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons Thai red curry paste
- 400g sweet potato, peeled, cut into 3cm pieces
- 1 tablespoon fish sauce
- 535g can creamy pumpkin soup
- 165ml can coconut milk
- 1/2 cup chicken stock
- 300g broccoli, cut into small florets
- 100g green beans, halved
- Steamed jasmine rice, to serve
- Fresh coriander leaves, to serve
- Fried shallots, to serve
- Step 1Heat oil in a wok over medium-high heat. Add chicken. Cook, stirring, for 5 minutes or until browned. Transfer to a bowl. Cover to keep warm. Add onion and garlic. Cook for 3 to 4 minutes or until onion is softened. Add curry paste. Cook for 1 minute or until fragrant.
- Step 2Add potato, fish sauce, soup, coconut milk and stock. Bring to the boil. Return chicken to wok. Reduce heat to low. Simmer for 15 minutes or until potato is just tender and sauce has thickened slightly.
- Step 3Add broccoli and beans. Simmer for 3 to 5 minutes or until vegetables are tender.
- Step 4Divide rice among serving bowls. Spoon over curry. Top with coriander and fried shallots. Serve.
Green chicken curry filo pie
- 1 tbs peanut oil
- 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 3cm pieces
- 300g pumpkin, peeled, seeded, cut into 1cm pieces
- 1/3 cup (100g) green curry paste
- 2 tbs plain flour
- 400ml coconut milk
- 100g green beans, trimmed, halved crossways
- 2/3 cup (80g) frozen peas
- 1/4 cup chopped coriander
- 6 sheets filo pastry
- 2 tbs sesame seeds
- Step 1Preheat oven to 200°C. Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook, stirring, for 3 mins or until browned. Add the pumpkin and cook, stirring, for 2 mins or until pumpkin is browned.
- Step 2Add the curry paste to the pan and cook, stirring, for 1 min or until aromatic. Add the flour and cook, stirring, for 1 min or until combined. Stir in the coconut milk and bring to the boil. Reduce heat to medium-low and simmer, stirring, for 2 mins or until the sauce thickens. Stir in the beans and peas. Remove from heat. Stir in the coriander. Season.
- Step 3Spoon the chicken mixture into a 25cm (top measurement), 6-cup (1.5L) round baking dish.
- Step 4Place 1 filo sheet on a clean work surface. Gently scrunch and place over the chicken mixture in the dish. Repeat, in batches, with remaining filo. Lightly spray the filo with olive oil spray and sprinkle with the sesame seeds. Bake for 20 mins or until the filo is golden brown and chicken is cooked through.
Speedy three pea green chicken curry
- Rice bran oil spray
- 1 red onion, roughly chopped
- 1 tablespoon finely chopped washed coriander roots and stems
- 1/4 cup green curry paste
- 1 teaspoon finely grated lime rind
- 1 tablespoon lime juice
- 1 teaspoon honey
- 400ml can light coconut milk
- 350g chicken breast fillets, thinly sliced
- 1 cup frozen peas
- 100g snow peas, trimmed
- 100g sugar snap peas, trimmed
- 1 teaspoon fish sauce
- 450g packet 2 1/2 minute microwave brown rice
- Finely chopped coriander leaves, to serve
- Step 1Spray a medium saucepan with oil. Heat pan over medium-high heat. Add onion, coriander root and stems, and curry paste. Cook, stirring, for 5 minutes or until onion starts to soften. Add rind, juice, honey and coconut milk. Bring to a simmer.
- Step 2Add chicken. Simmer for 7 minutes, adding peas in the last 4 minutes or until peas are bright and tender and chicken is cooked through. Stir in fish sauce.
- Step 3Heat rice following packet directions.
- Step 4Divide rice among serving bowls. Spoon over curry. Top with reserved coriander leaves. Serve.
Healthy chicken and coconut curry
- 1 large red onion
- 2 garlic cloves, chopped
- 2 teaspoons grated fresh ginger
- 3 long fresh red chillies, chopped
- 1 stick lemongrass, white part only, chopped
- 1/4 cup chopped coriander stems and leaves, plus extra leaves to serve
- Finely grated zest and juice of 1 lime
- 3 teaspoons macadamia oil
- 500g chicken breast fillets, coarsely chopped
- 250ml (1 cup) light coconut milk
- 125ml (1/2 cup) salt-reduced chicken stock
- 350g peeled pumpkin, cut into 2cm pieces
- 200g green beans, halved
- 200g snow peas, halved diagonally
- 1 teaspoon fish sauce
- 300g (2 cups) cooked quinoa, to serve
- Step 1Coarsely chop half the onion. Thinly slice the remaining half. Process the chopped onion, garlic, ginger, chilli, lemongrass, coriander, lime zest and 2 teaspoons of the oil in a food processor until a coarse paste forms.
- Step 2Heat the remaining oil in a large saucepan over medium heat. Add the sliced onion and cook, stirring, for 2-3 minutes or until aromatic. Add the curry paste and cook, stirring for 1- 2 minutes or until aromatic. Add the chicken and cook, stirring, for 3-4 minutes or until browned. Add the coconut milk, stock and pumpkin and bring to the boil. Partially cover and reduce heat to low. Simmer gently for 10 minutes or until the pumpkin is almost tender.
- Step 3Add the beans and snow peas to the saucepan and simmer, partially covered, for 2-3 minutes or until tender. Stir through the fish sauce and lime juice to taste. Serve with the quinoa, sprinkled with extra coriander leaves.
White chicken korma curry
- 75g raw cashews
- 400ml chicken stock
- 1 brown onion, coarsely chopped
- 3 long fresh green chillies, deseeded, coarsely chopped, plus extra, sliced, to serve
- 4 large garlic cloves, finely chopped
- 1 tablespoons finely grated ginger
- 1kg chicken thigh fillets, cut into 4cm pieces
- 1/4 cup (60ml) grapeseed oil
- 50g butter
- 10 saffron threads
- 1 1/2 tablespoons poppy seeds
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon cardamom seeds
- 100g almond meal
- 1 strip lemon zest
- 4 whole cloves
- 200ml crème fraîche
- 1/2-1 teaspoon caster sugar, to taste
- Saffron rice, to serve
- Fresh mint sprigs, to serve
- Step 1Place the cashews in a heatproof bowl. Heat 100ml of the stock in a small saucepan over low heat until just comes to the boil. Pour over the cashews and set aside.
- Step 2Place the onion, chilli, garlic and ginger in a small food processor and blend until finely chopped.
- Step 3Place the chicken in a glass or ceramic bowl. Place the onion mixture on a piece of muslin and, holding over the bowl, twist hard to squeeze the juices over the chicken. Reserve the onion pulp. Toss the chicken to coat. Set aside for 10 minutes to marinate.
- Step 4Heat 2 tbs of oil in a large stock pot over medium heat. Add the reserved onion pulp and cook, stirring constantly, for 3 minutes or until aromatic. Move the onion mixture to 1 side of the pot and add the butter to the other side. Once melted, add the saffron, poppy seeds, coriander, cumin and cardamom seeds. Cook, stirring, for 1 minute or until aromatic then stir together. Transfer the mixture to a bowl and set aside.
- Step 5Place almond meal, soaked cashews and stock they’ve been soaking in into a blender. Process gradually, adding 100ml of the remaining stock while the motor is running, until the mixture is a wet paste.
- Step 6Heat the remaining oil in the pot over medium-high heat. Add the chicken and any juices, and cook, stirring occasionally, for 5 minutes or until the chicken starts to change colour. Add the reserved onion mixture and cook, stirring, for 1 minute or until well combined. Add the nut mixture and stir to combine. Stir in the remaining stock and bring to the boil.
- Step 7Stud the strip of lemon zest with the cloves and add to the pot. Reduce heat to low and gently simmer for 15 minutes or until the chicken is cooked through. Discard the lemon zest and cloves. Add the crème fraîche and stir for 2 minutes or until just heated through. Stir in the sugar, to taste and season. Serve with saffron rice, topped with the mint and extra sliced chilli.