Stretch your budget by using just a pound of chicken breasts to make these quick and delicious curried chicken dishes.
Fast Curry Chicken Recipe with Almonds and Apricots
A chicken curry recipe easy to prepare on busy weeknights.
Ingredients:
1 pound boneless skinless chicken breast
1 tbsp olive oil
1 large onion chopped
4 crushed garlic cloves
1 tbsp coriander
2 tsp cumin
1/2 tsp ground ginger
1/2 tsp cayenne pepper
1/4 tsp ground cardamon
1 cup low sodium Campbell’s Chicken Broth
1 cup slivered dried apricots
1 cup low-fat sour cream
1/2 tsp salt
1/2 cup slivered almonds
chopped fresh coriander
Method:
Cut chicken into cubes. Heat olive oil in a large, heavy bottomed frying pan over medium/high heat Brown chicken, stirring, for 2 – 3 minutes. Move chicken to sides of the pan and add onion and garlic. Lower heat to medium, and sprinkle seasonings into pan. Stir for 2 minutes, then add chicken broth and apricots. Cover and lower heat. Simmer for about 10 minutes, stirring occasionally. Add sour cream and warm through, but DO NOT BOIL! Add salt to taste. Serve over cooked basmati rice and garnish with slivered almonds and coriander.
This recipe makes four servings. Serve with a cucumber raita salad, and fresh fruit for dessert.
Goan Authentic Chicken Curry Recipe with Coconut and Eggplant
Ingredients:
2 tbsp olive oil
1 3/4 ounces red curry paste
1 cup thick coconut milk
2 cups thin coconut milk
1 1/2 pounds boneless skinless chicken breast
6 fresh lime leaves
1 eggplant cubed
4 whole fresh red chillies
4 whole fresh green chillies
fresh basil leaves
Method:
Cube chicken. Fry curry paste in oil in a heavy bottomed frying pan over medium high heat for 5 minutes. Carefully pour in 1 cup of thick coconut milk and cook until the coconut oil seperates. Add chicken and increase heat to high. Continue until chicken is cooked. Add 2 cups thin coconut milk and bring to a gentle boil. Reduce heat to low and simmer for 15 minutes.
Add fresh lime leaves and eggplant and simmer for an additional 10 minutes. Garnish with whole fresh chillies (be careful – they’re hot!) and basil leaves.
This recipe makes four servings.
Tomato Chicken Curry Recipe
Ingredients:
2 tbsp olive oil
1 pound boneless skinless chicken breasts
2 tbsp all-purpose flour
1 large onion, chopped
1/2 cup matchstick carrots
2 cloves garlic or 2 tsp chopped garlic in oil
1 cup Hunts Thick’n’Rich Tomato Sauce
1 cup frozen peas
1/2 cup Campbell’s Low Sodium Chicken Broth
1/2 tsp curry powder
1/2 tsp salt
1/4 tsp black pepper
a dash of red pepper (optional)
Method:
In a large ziploc freezer bag, combine chicken and flour. Seal and shake so every piece is covered. In a large heavy bottomed frying pan brown the chicken pieces in oil and set on a plate. Add onions, garlic and carrots to frying pan and cook until onions are translucent. Return cooked chicken and remaining ingredients, mix thoroughly and simmer uncovered until sauce thickens. Serve over hot rice or pasta. This recipe makes 4-6 portions. Serve with a dark mixed green salad and frozen yogurt and fresh fruit for dessert.