Best 6 Curry Chicken With Pearl Onions Recipes

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Curry chicken with pearl onions is an incredibly flavorful and delectable dish that tantalizes the taste buds with its aromatic blend of spices and succulent textures. Originating from the vibrant culinary traditions of India, this dish seamlessly marries tender chicken pieces with a rich and creamy curry sauce, accented by the delicate sweetness of caramelized pearl onions. The result is a harmonious symphony of flavors that offers a delightful balance between warmth and comfort, making it an ideal choice for both casual gatherings and special occasions.

Here are our top 6 tried and tested recipes!

15-MINUTE INDIAN CURRY WITH CHICKEN AND PEAS



15-Minute Indian Curry with Chicken and Peas image

This one-pan dinner comes together faster than it would take for Indian take-out to get to your door. Chicken tenders need only a few minutes to cook in a flavorful sauce spiced with garam masala and curry powder. We serve it with store-bought naan, but it would be just as delicious served over fragrant basmati rice.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 small yellow onion
2 tablespoons canola oil
Kosher salt
2 cloves garlic
2 tablespoons tomato paste
1 1/2 teaspoons curry powder
1 1/2 teaspoons garam masala
1 1/2 cups chicken stock
1 pound chicken tenders
1 cup frozen peas, thawed
1/2 cup full-fat plain Greek yogurt
4 pieces naan bread, warmed (see Cook's Note)

Steps:

  • Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
  • Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan bread.

EASY CHICKEN CURRY



Easy Chicken Curry image

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Provided by Aurelie Stalnaker

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
  • Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g

WINE-BRAISED CHICKEN WITH PEARL ONIONS



Wine-Braised Chicken with Pearl Onions image

This is a family favorite handed down from my grandmother in London. She made it for every family gathering. It was always the first food to go on the table and the first one to disappear. -Wayne Barnes, Montgomery, Alabama

Provided by Taste of Home

Categories     Dinner

Time 7h10m

Yield 4 servings.

Number Of Ingredients 10

8 boneless skinless chicken thighs (about 2 pounds)
1 package (14.4 ounces) pearl onions, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup white wine or chicken broth
2 teaspoons minced fresh parsley
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
Hot cooked rice or pasta
Minced fresh parsley, optional

Steps:

  • Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.

Nutrition Facts : Calories 444 calories, Fat 22g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 990mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 44g protein.

CURRY CHICKEN WITH PEARL ONIONS



Curry Chicken with Pearl Onions image

Make and share this Curry Chicken with Pearl Onions recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

10 ounces white pearl onions, peeled
4 boneless skinless chicken breasts
1 tablespoon curry powder
8 fluid ounces no-salt-added tomato sauce
2 fluid ounces white wine
1/2 teaspoon red chili paste
1/4 teaspoon garlic
1 fluid ounce olive oil

Steps:

  • Sauté the chicken breasts in the olive oil.
  • When they are cooked through, remove the breasts and slice them thinly.
  • Sauté the onions in the same pan, adding the chilipaste, garlic and curry.
  • Sauté until the onions are translucent.
  • Then return the sliced chiscken to the pan and stir in the tomato sauce and wine.
  • Allow to simmer for 15 minutes and serve hot.

CHICKEN RAGOûT WITH LENTILS AND PEARL ONIONS



Chicken Ragoût with Lentils and Pearl Onions image

Categories     Chicken     Onion     Sauté     Lentil     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

3 cups canned low-salt chicken broth
3 cups water
2 cups dried lentils
2 cups diced carrots
1 large onion, chopped
2 teaspoons dried thyme
1 bay leaf
1 teaspoon olive oil
3/4 pound skinless boneless chicken thighs, cut into 2-inch pieces
1 pound pearl onions, peeled
1/2 cup dry red wine
2 tablespoons Sherry wine vinegar or red wine vinegar
Chopped fresh parsley

Steps:

  • Combine first 7 ingredients in heavy medium saucepan. Simmer until lentils are just tender, about 25 minutes (mixture will be soupy). Remove from heat.
  • Heat oil in large deep nonstick skillet over medium-high heat. Add chicken to skillet; cook until brown on both sides, about 5 minutes. Transfer to plate. Add pearl onions to skillet; sauté until golden, about 5 minutes. Transfer to plate with chicken. Add wine to skillet; boil until reduced by half, about 3 minutes. Add lentil mixture, chicken, onions and vinegar. Cover and simmer until chicken is cooked through, about 15 minutes. Season with salt and pepper. Garnish with parsley and serve.

SHERRY CHICKEN CURRY



Sherry Chicken Curry image

Outside of an Oriental restaurant, this is one of the best!

Provided by Rebecca Swift

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 13

2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into chunks
½ cup cornstarch
3 cloves garlic, crushed
1 large onion, cut into chunks
salt and pepper to taste
½ cup cooking sherry
2 cubes beef bouillon
½ cup creamy peanut butter
3 tablespoons curry powder
water to cover
½ teaspoon ground ginger
1 cup coconut milk

Steps:

  • Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.
  • Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 30 minutes, then lastly stir in coconut milk and serve hot.

Nutrition Facts : Calories 606.7 calories, Carbohydrate 34.3 g, Cholesterol 60.9 mg, Fat 38.3 g, Fiber 5 g, Protein 33.7 g, SaturatedFat 16 g, Sodium 822.1 mg, Sugar 5.9 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your curry. Opt for organic, free-range chicken and fresh, vibrant vegetables.
  • Don't be afraid to adjust the heat level. If you like your curry mild, use less chili powder or cayenne pepper. If you want a more fiery dish, add more. Just be sure to taste-test as you go so that you don't over-spice it.
  • Cook the chicken thoroughly. Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. This will ensure that it is safe to eat and will prevent it from becoming dry and tough.
  • Don't overcrowd the pan. If you try to cook too much chicken at once, it will not cook evenly and will likely end up stewing instead of browning. Cook your chicken in batches if necessary.
  • Use a good quality curry powder. This is the key ingredient in your curry, so make sure you choose one that has a rich, flavorful aroma. Look for a curry powder that contains a variety of spices, such as cumin, coriander, turmeric, and ginger.
  • Don't skimp on the onions. Onions add a lot of flavor and sweetness to curry. Use at least one large onion, and feel free to add more if you like.
  • Be patient. A good curry takes time to simmer. Let it cook for at least 30 minutes, or longer if you have the time. This will allow the flavors to develop and deepen.

Conclusion:

Curry chicken with pearl onions is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its rich, flavorful sauce, tender chicken, and sweet onions, this curry is sure to please everyone at the table. Be sure to adjust the heat level to your liking, and serve with your favorite rice or naan bread.

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