Gonna be curried chicken tonight.

[jpshaw]

Ever since scubalaydee sent me her recipe for sweet curried apples I've been on a curry craze. So I found a recipe for curried chicken that's low enough in sodium for me and I'm about to throw it into the Crockpot. Since it is a Rival I can safely use the term Crockpot. Lunch will be the leftover steak and gravy from last night. That steak and gravy was all Ricks fault. This forum is great. I can blame someone else for all my weaknesses.

[ricksrealpitbbq]

Glad I could help

[shirlwc48]

Hello, I was wondering could you repost the recipe for curry chicken

thanks

[jpshaw]

Be forewarned all my recipes are for "low sodium" so you might want to add salt to anything I post.

Slow cooker curried chicken - From Dick Logues book.

1 Lb boneless chicken breast, cubed
5 medium potatoes, diced
1 green bell pepper, coarsely chopped
1 medium onion, chopped
1 can "No Salt Added" diced tomatoes
1 Tbs coriander
1 1/2 Tbs Paprika
1 Tbs ground ginger
1/4 tsp cayenne pepper
1/2 tsp turmeric
1/4 tsp cinnamon
1/8 tsp cloves
1 cup low sodium chicken broth (I use Herb-Ox)
2 Tbs cold water
4 Tbs cornstarch

Place veggies in slow cooker, chicken on top. Mix tomatoes, spices and chicken broth and pour over chicken. Cook on low for 8 hours. Remove meat and veggies. Turn heat to high. Stir cornstarch into the water and add to slowcooker. Cook until slightly thickened, about 15- 20 minutes.

[scubalaydee]

Rick is a dear, why would you blame him

[scubalaydee]

Curried Chicken originated from India

Here is my spicy recipe

Bear in mind you can add anything you like to your curry instead of just eating curried meat, and you can curry any meat of your preference

Additions, chick peas, egg plant, potatoes, cabbage, ochra, all beans except split pea or lentil, zuchini, string beans, cauliflower, brussel sprouts,

Meats, chicken, goat, beef, duck, pork,turkey, lamb, veal, fish, shrimps, conch.

Carribbean Curried Chicken

1 whole chicken cut up to your desire
chop these seasoning ingredients to add flavor
1 tomato
1 green pepper
5 heads of fresh garlic
3 or 4 scallions
1 large onion
Thyme
parsley
1 1/2 Tbs Paprika
1/4 tsp hot red pepper
2 tablespoon Curry powder

Chop all above seasoning together with a tablespoon of curry powder and add to the chicken, mix thoroughly into the chicken, In a bowl measure 1/3 cup of water, add 1 tablespoon of curry powder, season the curry by adding some chopped seasoning, Put 3 tablespoons of olive oil in skillet, add chopped garlic until golden brown, add the seasoned curry to the golden garlic, stir until thickened, add seasoned chicken and stir, add 1/3 cup of water, Turn heat to low, simmer until the meat is cooked thoroughly, the meat should be partially coming off the bone. When completed, the curried sauce should be thick all over the chicken. Serve with white or brown rice or roti

[Mama Mangia]

THINK SPRING! How about a nice spring time dish?

Curried Chicken Salad with Pecans and Apples

6 boneless/skinless chicken breast halves cooked and then cubed
1/2 cup diced red unpeeled apple
2 to 3 tablespoons raisins
1/4 cup coarsely chopped pecans
1 teaspoon curry powder
1/2 teaspoon salt
1 teaspoon cider vinegar
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper
1 cup mayonnaise or to taste

Using a large bowl, combine all ingredients.
Cover and refrigerate until you are ready to serve

[Mama Mangia]

Chicken Curry

1 1/2 lb skinless boneless chicken thighs (about 3 to 4)
1 teaspoon salt
2 tablespoons vegetable oil
3 garlic cloves, smashed and chopped
2 teaspoons curry powder (preferably Madras)
1/4 teaspoon cayenne
1 (13- to 14-oz) can unsweetened coconut milk
1 (14 1/2-oz) can stewed tomatoes
1/4 cup dried currants
1 (10-oz) package frozen whole baby okra
1/2 cup unsalted roasted cashews (3 oz), chopped

Pat chicken dry and sprinkle with 1/2 teaspoon salt.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate. Stir garlic, curry, and cayenne into fat in skillet, then add coconut milk, tomatoes with their juice, currants, and remaining 1/2 teaspoon salt and bring to a simmer. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes. Sprinkle with cashews.

Serve with jasmine or basmati rice.

Makes 4 servings.

[Mama Mangia]

Curried Spinach-filled Chicken Breasts

Serves: 6

2 Tblsp Oil
1 Cup Chopped onions
1 Tsp. Minced garlic
9 Ounce -Fresh Frozen Spinach,-thawed, drained
2/3 Tsp. Salt
1/2 Tsp. Cumin
1/2 Tsp. Coriander
1/2 Tsp. Turmeric
1/2 Tsp. Cayenne
-----CHICKEN ROLLS-----

6 Boneless, skinless-chicken breast halves
1 Tblsp Lime juice
1 Tblsp Butter, melted
1/4 Tsp. Turmeric
-----RICE & GARNISHES-----
3 Cup Hot cooked rice
2 Tblsp Lime juice
2 Tblsp Up to ...
4 Tblsp Chopped fresh cilantro
Additional fresh cilantro
Lemon & lime slices

Heat oven to 350 degrees. Lightly grease 8 x 8" or 12 x 8"
baking dish. Heat oil in medium skillet over medium-high heat
until hot. Add onions and garlic; cook and stir 2 minutes.
Reduce heat to medium. Add spinach and remaining filling
ingredients; cook and stir 5 minutes. Remove from heat; set
aside. Place one chicken breast half, boned side up, between 2
pieces of plastic wrap. Working from center, lightly pound
chicken with rolling pin or flat side of mallet until about 1/4"
thick; remove wrap. Repeat with remaining chicken breasts. In
small bowl, combine 1 T lime juice, butter and 1/4 t turmeric;
mix well. Brush smooth side of each chicken piece with lime
juice mixture; turn each piece over and spread unseasoned side
evenly with 3 T filling. Starting with short side of chicken
breast, roll up tightly. Place, seam side down, in greased
dish. Bake for 30 to 40 minutes or until chicken is no longer
pink. Cool 5 minutes. Cut crosswise into 1/2" slices. Place
cooked rice on serving platter & arrange chicken slices,
slightly overlapping on rice. Sprinkle 2 T lime juice and
chopped cilantro over chicken and rice. Garnish with fresh
cilantro, lemon and lime slices.