Campbell's Kitchen | Curry Chicken, Rice & Veggie Bake
Classic chicken divan gets an ethnic twist with the addition of curry powder. Basmati rice, chicken and veggies are layered with a creamy curry sauce then topped with cheese and crispy breadcrumbs. See the full recipe:
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Chicken Curry cooked 100% in the airfryer ???? | Ep 1 Air Fryer Recipes
An easy weeknight curry done in the air fryer. We just add in the ingredients at different stages and it all comes together beautifully. Plus it's all ready in 30 minutes! I like to serve this in a big bowl sprinkled with fresh coriander and chillies, alongside some naan bread or rice.
The key to making saucy recipes in the air fryer is to use a cake barrel with a handle that is suitable for your air fryer. You'll need to measure the inside diameter of your air fryer basket to figure out which size cake barrel will fit your air fryer.
I use the following (these are affiliate links):
This 8-inch cake barrel is the perfect size for my air fryer.
My air fryer is the Ninja Air Fryer Max.
This size tin is large enough to make a medium-sized curry that serves 4 people (about a cup and a half per person).
Don't forget, when you're lifting the cake barrel out of the air fryer, the handle will be hot! So be sure to use a tea towel to protect your hands.
Free printable recipe is available on our site:
Ingredients:
▢5-6 green or red birds-eye chillies
▢1 tbsp sunflower oil or ghee
▢2 chicken breasts - - approx 350g/12.3 oz chopped into bite-size chunks
▢1 large onion - - peeled and chopped into chunky wedges
▢1 red bell pepper - chopped into chunky pieces
▢Pinch of salt and pepper
▢2 heaped tbsp of your favourite curry paste – I’m using balti. - *see note 1
▢2 cloves garlic - minced
▢2 tsp minced ginger
▢1 crumbled chicken stock cube
▢2 tbsp tomato puree/paste
▢300 ml 10.5 oz passata
▢300 ml 10.5 oz tin full fat coconut milk
▢1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry - *optional*
To serve:
▢Rice
▢Fresh coriander
▢Air fried chillies (or use sliced fresh chillies)
Instructions:
1. If you'd like to serve the curry topped with the blistered birds-eye chillies, place the chillies in the air fryer basket and air fry for 3-4 minutes at 200c/400f, until starting to blister (shake half-way through the cooking time). Then remove and put to one side for later.
2. Add the oil to the air fryer cake-barrel, along with the chopped chicken, onion and red pepper. Sprinkle on a pinch of salt and pepper, then mix together to coat the chicken and onion in the oil and seasoning.
3. Place the cake barrel in the airfryer basket and air fry for 10 minutes at 190c/375f, shaking the basket once, halfway through cooking.
4. Add in the curry paste, garlic and ginger. Stir together and place back in the airfryer for 2 minutes.
5. Add the crumbled stock cube, tomato puree, passata and coconut milk. Stir together so everything is combined.
6. Place back in the airfryer for 10 minutes, stirring once, halfway through cooking.
7. Remove from the air fryer, stir again. Check that the sauce is piping hot and the chicken is cooked though (slice open a piece of chicken and ensure it's no longer pink in the middle).
8. If you want to thicken the sauce, stir in the cornflour slurry.
1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry - *optional*
9. Serve on top of rice, topped with fresh coriander and chillies
✎ NOTES
Note 1: Don't want to use curry paste?
If you prefer not to use curry paste, use a mixture of 1 tbsp sunflower oil/ghee mixed with 2 tbsp mild curry powder (- go hotter if you prefer, 1 tbsp ground coriander, ½ tbsp ground cumin, 1 tsp paprika, ½ tsp ground cinnamon, ½ tsp salt, ½ tsp black pepper)
Can I make it ahead?
Yes, this recipe can be made ahead, then cooled, covered and refrigerated for up to 3 days.
Reheat in in a pan, over a medium heat, stirring occasionally, until piping hot throughout.Alternatively, reheat in the air fryer using the cake barrel, at 190c/375f for 10-12 minutes, stirring occasionally, until piping hot throughout.
Can I freeze it?
Yes, make the recipe, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat, as per the make-ahead instructions above.
Ingredient swaps
Swap the balti curry paste for your favourite. Korma and Tikka Masala sauce are great if you like it mild. Use Madras for a hotter curry.
Add mushrooms, green beans and/or chunks of chopped tomato (add in at the same time as the chicken).
Don't want to use coconut milk? replace the 300ml (10.5 floz) coconut milk with 160ml (⅔ cup) chicken stock plus 120ml (½ cup) double (heavy) cream.
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The EASIEST & MOST DELICIOUS Chicken Curry Recipe IN THE OVEN (You Will Be Amazed)
The Easiest & Most Delicious Chicken Curry Recipe In The Oven - How To Make Chicken Curry In The Oven - Oven Recipe
You will be amazed how you can make the most delicious chicken curry in the oven. No browning of onions required, no stirring required but all the magic will happen in that oven. Just mix some basic spices, marinate and put it in the oven and you have this most delicious chicken curry ever, ready to be served.
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Ingredients required for making this easy chicken curry recipe -
* chicken - 650 gm / 1.4 lb. Bone in skinless chicken thighs or drumsticks or a combination of both.
* Onion - 1 medium to large
* Ginger - 1 inch length and thickness
* Garlic - 6 large cloves
* Tomato Paste (optional) - 1 tablespoon (can even use tomato puree)
* Plain Unflavored Yogurt (curd) - 1/2 cup. Taste your yogurt before adding. If it seems too sour then add only 1/4th cup.
* Kashmiri red chilli powder - 2 teaspoons. You can even use paprika if you do not get kashmiri red chili powder or a combination of paprika and cayenne pepper. Adjust the proportion according to your preference.
* Curry Powder - 2 teaspoons heaped
* Garam Masala Powder - 1/2 teaspoon
* Dry Bay Leaves - 2
* Freshly Ground Black Pepper
* Salt - to taste. Please keep in mind that store bought curry powders have added salt in them so add salt according to the curry powder you are using.
* Sugar - 2 teaspoons (optional). Sugar balances the sharpness coming from those bold spices.
* Raw Cashew Nuts - 8 whole or a tablespoon of broken cashews. Soak the cashews in hot water for about an hour. Of you forget soaking them then boil them in little water for 10 minutes. Remove the water before putting in the blender. Or if you have a powerful blender then don't even bother soaking them.
* Oil - 2 tablespoons
* Coriander leaves (Cilantro) - as preferred
* Water - 1 cup to start with then add depending on how much gravy you want. Remember that adding too much will dilute the flavors.
* You can even add some cream before serving.
*** Baking temperature and time - Bake in a preheated 400 degrees F/ 200 degrees C oven for 1 hour & 45 minutes. Remove the aluminum foil after 50 minutes, then bake uncovered for the rest of the time. Oven temperatures vary so please check your chicken before the above mentioned time. It may take much less time in your oven. The goal here is to cook the chicken and potatoes till they are tender and falling off the bones soft (if you like it that way) or to cook the chicken till it registers 175 - 180 degrees F in an instant read thermometer.
Serve this with hot steamed rice, chapati or naan.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
HOW TO MAKE CHICKEN CURRY SAUCE - @SisiYemmieTV
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Welcome to the SISIYEMMIE Channel; One dedicated to Nigerian Food, Nigerian Recipes, Nigerian Fusion Recipes (and other recipes my family likes). My name is Yemisi and I'm a Nigerian Food and Lifestyle Blogger documenting bits of every other day in my life with my Family of Five living in Lagos Nigeria.
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Chicken Casserole with Cream Of Chicken Soup - Chicken Divan
CHICKEN CASSEROLE WITH CREAM OF CHICKEN SOUP - Chicken Divan
This is a favorite dish of mine, Chicken Casserole With Cream Of Chicken Soup. As you'll see in this video, it's easy to prepare & it's likely you have the ingredients on hand. The part I like best about this is that it doesn't take a million ingredients nor much time to prepare. Not to mention, it's a great way to get the kids to enjoy Broccoli!
This recipe for Chicken casserole with cream Of Chicken Soup or Chicken Divan as it's also known, is something I learned to prepare many years ago. I've served it to the family at least two to three a month, by request! I could serve it more and the family would love it, however, please be aware, it's rich! It's not exactly a diet dish, if you get my drift.
I should mention that one could use precooked chicken cubes in place of the chicken breasts and that would speed up the process even more! Also, one should use 8 to 9 ounces of Mayo. In the video I neglected to mention the proper amount.
In a Hurry? Need something fast but yet tasty? Try Chicken casserole with cream of chicken soup or I've always know it, Chicken Divan. I suspect you will be very happy with it and your family will love it. I have some pretty finicky eaters at my house and this is A dish I could count on to satisfy everyone every time!
By the way, if you'd like to save money and earn CASH BACK on your groceries and/or other every day items, go here and check this out. I saved a lot!
YELLOW CURRY BAKED CHICKEN CASSEROLE | Blue Elephant Royal Thai Cuisine
To get the full recipe :
Yellow curry baked chicken casserole (serves 6 )
Looking for a recipe to please the whole family ? Nothing is easier than a generous baked casserole to simplify your meal prep to 1 single pot. Today we put an exotic twist to your usual sunday bake by adding a touch of our creamy Blue Elephant yellow curry sauce, flavorful yet mild !
5 ingredients and 5 minutes prep time only and you are good to go ! Success guaranteed !
Learn more about our All Natural ready-to-heat Yellow curry sauce :
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