How To make Curried Chicken
3 ea Chicken breasts, halved
3 tb All purpose flour
1 1/2 c Sliced onion
1 tb Water
1 ea Apple, peeled, chopped
1/4 ts Curry powder
1/8 ts Ground ginger
1/8 ts Ground tumeric
1/2 ts Salt
1/8 ts Pepper
1 c Chicken broth
1/3 c Raisins
Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray a large non stick skillet with vegetable spray; heat over medium high. Add chicken and cook just until brown; turn and brown other side. Put chicken in a medium size shallow casserole. In skillet over low heat, cook onion in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken; sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until tender. Add raisins and cook 5 minutes longer. Cal: 214; Fat 4 g.
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Jamaican Curry Chicken Tutorial
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Jamaican Curried Chicken | Lesson #3 | Morris Time Cooking
CLICK HERE FOR A LIST OF TOOLS & EQUIPMENT I USE IN MY KITCHEN:
This video will teach you how to prepare and cook Jamaican style curry chicken from start to finish! It's a Jamaican dish that everyone will love!
Ingredients:
4 Chicken Leg quarters
3 Tbsps Curry Powder
4 Tbsps All Purpose Seasoning
1/2 Tsp Dried Thyme
Pinch of Ginger Powder
1 Clove Garlic
1/2 Tsp Sea Salt
1/2 Tsp Black pepper
5 Grains Pimento Seeds
2 Stalks Fresh Thyme
1 Scotch Bonnet Pepper
1 Small White Onion
1 Small Carrot
2 Medium Potatoes
1 Tsp Cornstarch
2 Cups Water
1 Tbsp Olive Oil
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TASTY PINOY STYLE CREAMY CHICKEN CURRY! EASY TO COOK!
This is a creamy version of chicken curry that is very easy to cook and the ingredients are very simple and easy to find.
Chicken Curry Ingredients:
1 kilo chicken your choice of cuts (e.g. legs, wings or thigh) or 1 whole dressed chicken
2 large onions quartered
3 pcs red and green bell peppers cut into strips
3 stalks celery cut 1 inch long
3 pcs medium sized potatoes cut into large cubes and fried
2 Tbsp. curry powder
1/2 tsp. ground pepper
1 tsp. MSG or granulated seasoning optional
1 Tbsp. patis
1 tsp. salt
4 cloves garlic crushed
1 cup coconut milk or evaporated milk
1/2 cup water
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How To Make Trini Curry Chicken | Foodie Nation
Chef Jason teaches Kezzianne how to make Trinbagonian-style Curried Chicken:
Yield: 8 Portions
INGREDIENTS
Marinade for Chicken:
3 Lb Whole Chicken, cut into 12 pieces
1 ½ Tsp Salt
½ Tsp Black Pepper
½ Tsp Chief Brand Curry Powder
¼ Tsp Geera (Cumin) Powder
2 Tbsp Fresh Green Seasoning
2 Tbsp Fresh Chopped Chives
To Cook Chicken:
3 Tbsp Vegetable Oil
½ Tsp Whole Geera (Cumin) Seeds
¼ Cup Julienned Onions
1 Tbsp Minced Garlic
1 Tbsp Pimento Peppers/Jalapeños, chopped
2 Tbsp Chief Brand Curry Powder
1 Tbsp Geera (Cumin) Powder
¾ Tbsp Garam Massala Powder
¾ Tbsp Turmeric Powder
1 ¾ Cup Water
1 Tbsp Chadon Beni (Culantro) minced
Salt and Pepper to taste
METHOD
1. After cutting up chicken into pieces, place in a medium mixing bowl and season with the marinade ingredients specified. Ensure to massage and rub all the spices into the chicken parts. Let marinate for at least 2 hrs to overnight.
2. Place a medium high sided iron pot on high heat and add the oil.
3. When heated, sprinkle in the geera seeds to toast for 10 seconds followed by the addition of the onions and garlic into the hot oil and sauté for two minutes until fragrant.
4. Place the garlic, onions and pimentos into the hot oil and sauté for two minutes until fragrant.
5. Add the curry powder, cumin, garam massala and turmeric. Stir spices in the hot oil to parch and cook the powders for approximately 2 minutes.
6. Add 1 cup of the water and stir the spices to dissolve the grains of the curry in the water. Let cook for about 2 minutes until the liquid reduces by half and a semi thick curry paste develops.
7. Add the seasoned chicken to the hot pot and turn pieces to evenly coat the chicken with the curry mixture. Cover pot and let cook for 6 - 8 minutes to allow chicken to spring its natural water.
8. Remove cover and add the reserved ¾ cup of water. Stir and bring to a boil and then reduce heat to simmer. Cover and let cook for 20 minutes stirring once or twice.
9. After cooking period; remove the cover, add the chadon beni and season to taste with salt and pepper as per your taste preference.
10. Remove from heat and serve with rice, roti or even boiled provisions and dumplings.
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More How To's:
Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu
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Gordon Ramsay Shows How To Make An Easy Curry At Home | Ramsay in 10
Gordon was back at it this weekend attempting to make another dish in 10 minutes...well almost 10 minutes. This time it was a delicious Butternut Squash Curry! Did he make in 10 minutes? Not quite, but he had reasons including a bonus Roti bread that you can make in under 2 minutes flat. Be sure to share your dish on the Community tab as well as Instagram, Facebook and Twitter by tagging Gordon!
Full Recipe here:
INGREDIENTS:
2 Chicken Breasts Diced
Butternut Squash
Red Onion
Ginger
Spinach
Peas
Canned Tomatoes
Coconut Milk
Curry Powder
Chicken or Vegetable Stock
Red Chili (optional)
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Jamaican Curry Chicken With Homemade Roti | Quarantine Cooking
Andre Fowles, chef and CEO of Everything Food Hospitality, is at home making chicken curry with roti, a quintessential Jamaican meal. Andre’s curry is made with chicken thighs and is packed with strong flavors like the scotch bonnet pepper, crushed allspice, and ginger. Andre creates a stew with the chicken, herbs, and potatoes, while showing how to make a quick and easy roti bread.
Check out the recipe here:
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