Traditional recipes

Light chicken curry

Light chicken curry

Preparation: Put onion, garlic and ginger and process in a food processor until you get a paste that we mix with curry. Pour the curry paste into a large pan with high edges, along with 3 tablespoons of oil and keep on high heat. 5 minutes until the flavors begin to release.

Add the chicken breast, 50 g of almonds, raisins. Mix and add the soup.

Mix everything very well, then cover and simmer for 10 minutes or until the chicken has penetrated. Remove the pan from the heat, add the yogurt, season and mix.

Sprinkle with parsley, the rest of the almonds and serve with basmati rice.

Delicious. Good appetite.


Chicken curry

It is a general feature of Southeast Asian cuisine (India, Indochina) to use many ingredients (about many, some will think) and many-many spices (too many, others would say). However, from time to time, it is worth trying, at least for the sake of diversification. That's the way it is with our chicken curry. Do you dare?


  • a large boned chicken breast (700 g-800 g)
  • 1 large onion
  • 3 cloves of garlic
  • a tablespoon of curry powder
  • 2 tablespoons soy sauce
  • 250 ml coconut milk
  • 250 ml chicken soup
  • 4 tablespoons sunflower oil
  • salt and pepper

Cut the chicken breast into cubes and lightly fry it in two tablespoons of olive oil, in a deep frying pan or wok. Remove the meat to a plate, add the remaining two tablespoons of oil and sauté the sliced ​​onion and sliced ​​garlic.

When the onion has become translucent, add the curry powder and harden a little more to leave its flavors. Then add the coconut milk and chicken soup, and after a few boils, put back in the pan and the chicken breast.

Let it boil over medium heat, without a lid until the sauce becomes thick, then add the soy sauce, salt and pepper to taste.

We boil another, two and put out the fire.
Before 10-15 minutes for the food to be ready, prepare the garnish. In a saucepan put the rice rinsed before under running water, add salt and pepper, the 450 ml of water and boil covered for about 10 minutes, until the rice absorbs all water.

Serve the chicken breast with rice garnish. Delicious, good appetite!

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First we prepare the chicken breast that we will wash and cut into cubes or strips (at will), then we take care of the rest of the vegetables.

We will wash the mango fruit well, peel it, then cut it into slices and cubes suitable to be easy to eat.

We cut the carrot, the bell pepper and the ginger root into thin sticks, with a knife or a special vegetable device.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Heat the oil in a high pan (preferably a Wok), add the chicken breast pieces stirring vigorously (everything will be done over high heat), then the vegetables, soy sauce, finely chopped hot pepper, powder of curry and sugar.

Mix everything to combine the flavors.

This chicken recipe with mango and curry sauce will be ready in about 20 minutes, then it can be served with a garnish of basmati rice or with an arugula salad.


Method of preparation

Put onion, garlic and ginger and process in a food processor until you get a paste that we mix with curry.

Pour the curry paste into a large pan with high edges, along with 3 tablespoons of oil and keep on high heat. 5 minutes until the flavors begin to release. Add the chicken breast, 50 g of almonds, raisins. Mix and put the soup. Mix everything very well, then cover and simmer for 10 minutes or until the chicken has penetrated. .

Remove the pan from the heat, add the yogurt, season and mix.

Sprinkle with parsley, the rest of the almonds and serve with basmati rice.

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Chicken curry

Heat the oil over medium heat in a wok. Cook the onion for 6-8 minutes, add the garlic and cook for another 1-2 minutes. Then add the spices: cumin and turmeric, 1 teaspoon curry powder, hot pepper flakes and 1 teaspoon salt and cook for another minute.

Add the tomato sauce (tomato paste) and incorporate it. Mix the chicken breast pieces with salt, pepper and the rest of the curry powder in a bag. Put everything in the wok and cook for another 5-6 minutes.

Pour the coconut milk and simmer for 7 minutes, stirring occasionally. If the sauce has reduced too much, add more water.

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Chicken curry: Delight your family with this easy-to-prepare recipe with just five ingredients

Cristina Popescu

Don't know what else to eat? Try this simple and quick chicken curry recipe. It is ideal for the whole family and is ready in a few minutes.

Ingredients

  • 2 tablespoons coconut oil
  • 450 g boneless and skinned chicken breast, cut into small cubes (as for a sip)
  • Canned coconut cream for cooking
  • 2 tablespoons currry
  • ½ package of rice pasta

How is it prepared

In a wok pan, add the oil and heat it. Add the chicken and cook, stirring constantly, until golden. Then add the coconut cream and curry and boil everything until the chicken is well penetrated. Season with salt and pepper to taste. If necessary, you can add a little water, if the sauce drops too much.

Separately, in a pot, add water and salt and bring to a boil. When it boils, boil the pasta according to the instructions on the package. When they are cooked, drain them and put them over the curry. Turn the heat to low and let them boil for two or three minutes until the taste enters the pasta, acasa.ro recommends.

When it is ready, put out the fire. Serve the curry in a bowl. You can decorate with parsley.


Light chicken curry

Curry powder is added to food from the beginning, when it browns in a little oil and we must be careful not to burn it, because it becomes bitter. After browning, the curry mixture is quenched with a little vegetable soup, chicken or coconut milk.

Preparation time: 1 - hours

Difficulty: low

Ingredients needed for chicken curry:

  • 4 pieces of chicken breast without skin and bone, cut into pieces
  • 1 piece of ginger as big as a thumb, chopped thumb
  • 300 ml chicken soup
  • 2 tablespoons curry
  • 1 chopped onion
  • 2 cloves garlic, chopped large
  • 100 g coarsely ground almonds
  • 4 tablespoons raisins
  • 300 g Greek yogurt
  • parsley
  • salt and pepper

How to prepare chicken curry:

Put onion, garlic and ginger and process in a food processor until you get a paste that we mix with curry.
Pour the curry paste into a large pan with high edges, along with 3 tablespoons of oil and keep on high heat. 5 minutes until the flavors begin to release. Add the chicken breast, 50 g of almonds, raisins. Stir and add the soup. Mix everything very well, then cover and simmer for 10 minutes or until the chicken has penetrated.
Remove the pan from the heat, add the yogurt, season and mix.
Sprinkle with parsley, the rest of the almonds and serve with basmati rice.


Chicken Curry - Indian Recipe

1. Heat the olive oil in a pan over medium heat.

2. Cook the onion until lightly browned. Add garlic, curry powder, cinnamon, paprika, bay leaves, ginger, sugar and salt. Boil for 2 minutes. Add the chicken pieces, tomato paste, yogurt and coconut milk. Bring to the boil, reduce heat and simmer for 20-25 minutes.

3. Remove the bay leaf and add lemon juice and cayenne. Let it simmer for another 5 minutes, then put it on the fire. Serve with Basmati rice.

You have to see it too.


Easy Chicken Curry - Recipes

Posted by Postolache Violeta on March 03, 2013 in chicken curry chicken in coconut milk asian recipes recipes with chicken curry sauce | Comments: 11

1 chicken breast
1 onion
4 cloves garlic
2 teaspoons curry
250 ml coconut milk
200 ml chicken soup
1 file
2 tablespoons soy sauce
1 tablespoon brown sugar

Method of preparation

Cut the chicken breast into cubes and lightly fry it in a few tablespoons of oil. We put it aside.

Heat sliced ​​onion and sliced ​​garlic. When they have softened, add the curry powder and fry it a little carefully so as not to burn it because it will change its taste, becoming bitter.