Best 6 Chicken In Curry Sauce Recipes

CHICKEN WITH GREEN CURRY SAUCE

Steps:

• Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown.
• In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. Spread couscous onto a serving platter, top with chicken and garnish with cilantro.

CURRY STAND CHICKEN TIKKA MASALA SAUCE

Steps:

• Heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
• Stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
• Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. Transfer chicken and any pan juices into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.

VERY EASY CHICKEN CURRY SAUCE

Steps:

• Fry the flour and the butter on a frying pan or in a sauce pan.
• Brown only a bit.
• Pour in the chicken consommé and beat to smooth.
• Pour the sauce to a bowl and fry the chicken strips on the pan.
• Pour in the sauce and cook over a low heat about 5 minutes.
• Serve with rice.
• You can add almost any spice you like to this, and the amounts of curry, white pepper and cumin can vary a lot.
• These amounts are only approximate, I never measure them.
• This is best with long-grain rice first fried a little with onions and butter and then boiled in chicken consomme (with a cinnamon stick and curry).

CHICKEN WITH CURRY SAUCE

Steps:

• Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.

CHICKEN WITH CURRY SAUCE

Steps:

• Cut the chicken into bite-size pieces, season with salt and freshly ground white pepper and dust with cornstarch.
• Heat a wok over a high heat, and add half of the peanut oil. Add the chicken and stir-fry for about 6 minutes, until golden brown. Remove and set aside.
• Rinse out and dry the wok, and heat the remaining oil. Add the garlic, ginger and chili and stir-fry for 40 seconds or so. Stir in the onion and stir-fry for a further 40 seconds.
• Tip in the carrot and broccoli florets and fry for 1 minute.
• Pour in the chicken stock, and add the star anise, turmeric, curry powder and brown sugar - bring to the boil.
• Mix the cornstarch and water together to make a smooth paste and stir into the curry sauce. Cook for 2-3 minutes, until thickened.
• Return the chicken to the sauce and cook for 3-4 minutes, until the chicken is warmed through. Garnish with scallion and serve with jasmine rice.

CHICKEN WITH CURRY DILL SAUCE

Steps:

• In a saucepan over medium heat, melt butter. Add the flour, salt and pepper; stir until smooth. Gradually add milk and bring to a boil. Boil and stir for 2 minutes. Remove from the heat. Add the mayonnaise, dill and curry; stir until smooth. Set aside. In a skillet over medium heat, brown chicken in oil. Place in a greased shallow 3-qt. baking dish. Pour sauce over chicken. Bake, uncovered, at 350° for 50-60 minutes or until meat juices run clear.