Best 9 Jennys Chicken Curry Recipes

EASY CHICKEN CURRY

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!)

BEST CHICKEN CURRY

Steps:

• Place chopped onions into a pan. Add in the 2 tbls of oil and cook on medium high heat until onions are transparent.
• Once onions are transparent put in either diced chicken or beef and cook for 6 minutes.
• Mix in the coconut milk and water with the onions and chicken.
• Add the spices and veggies to the milk mixture.
• Simmer for at least 20-30 minutes. Stirring occasionally.
• Server over steamed Basmati rice.

JENNIE'S HEAVENLY SLOW COOKER CHICKEN

Steps:

• Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

CHICKEN CURRY

Steps:

• Saute chicken pieces in butter until golden brown. Remove chicken and set aside.
• In same pan, gently saute onions, garlic and all remaining condiments for 2-3 minutes, stirring constantly.
• Place chicken parts in sauce. Add hot water and heavy cream. Simmer until chicken is tender and sauce is reduced to about half the original amount.
• Serve over white rice.

YUMMY CHICKEN CURRY

Steps:

• Mix together first 6 ingredients in a large bowl with a lid.
• Add chicken and cover.
• Place in fridge to marinate at least 3 hours- preferably over night.
• In a large, deep frying pan or electric skillet, heat cooking oil on medium.
• Add mustard seeds and cook until they pop (you may want to cover the pan during this).
• Add tumeric, garam masala, medium onion, tomato and tomato paste.
• Simmer 15 minutes, stirring occasionally.
• Add the chicken and sour cream mixture.
• Simmer on medium for 15 minutes.
• Add 1 cup water and salt.
• When mixture comes to a boil, cover and simmer on low for about 45 minutes.
• Serve chicken with the lovely gravy it is in over basmati rice and poori if available.

JENNY'S GRILLED CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.
• Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.

YUM YUM CHICKEN CURRY

Steps:

• Combine curry powder, coriander, turmeric, salt, pepper, cumin, and bay leaf in small bowl.
• Heat oil in large dutch oven over medium high heat. Add chicken to pan, and saute' til beginning to brown (stir frequently). Add onions, and continue to cook til onions tender and chicken is browning (still stirring). Add ginger and garlic, cook 1 minute stirring constantly. Add curry powder mixture, stir constantly, 2 minutes. Add broth, tomatoes, coconut milk, and potatoes; bring to a boil.
• Reduce heat and simmer for an hour, stirring occasionally. After an hour, begin water for rice, and add chickpeas and green peas to curry mixture. When rice is finished, remove curry from heat and add lemon.
• Serve over rice.

SUPER EASY CHICKEN CURRY

Steps:

• Brown off chicken breast with butter, set aside. Once the chicken cools off, cut into bite-sized pieces.
• Cook the onion down until it is translucent, using the same pan you cooked the chicken inches
• Add carrots and cook until softened.
• Add all of your spices and cook for another 3 minutes.
• Add flour and scrape the bottom of the pan, like you're making a rue for a gravy.
• Add the whole can of chicken broth, slowly. Return the chicken back into the pan.
• Stir and simmer for 15 minutes.
• Add frozen peas and cream and simmer for another 5 minutes or so, until peas are fully cooked.
• Serve with rice! Sometimes i even mix the rice in just before i eat. Im gonna mix it on my plate anyway! :).

JENNY'S CHICKEN CURRY

Steps:

• Heat oil in stockpot until smoking.
• Remove from heat and add sugar.
• Return to heat and caramelize to a golden.
• Add chicken to pot, brown stir. Add onion and garlic; stir and lower heat. Simmer approximately 8-10 minutes.
• Add other ingredients and potatoes.
• Mix curry powder with 2- 2 1/2 cups water, and add to pot.
• Add more water so that liquid just covers ingredients.
• Turn heat to high.
• When chicken cooked, and potatoes soft, mash down some of the potatoes to thicken sauce.
• Simmer for further 5 minutes.
• Serve hot in a bowl, OR place small amount in centre of a ROTI bread wrap, fold bottom over, then top down over bottom then both sides inches CONGRATULATIONS-- you've just made a chicken roti.