what is a good recipe for curried chicken?? i want to use red curry..?

Answer 1

Red Curried Chicken

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Indian cooking features a vast array of herbs, spices and chiles, often combined in richly flavored curry dishes. You can easily bring these exotic flavors to your table with McCormick Gourmet Collection Red Curry Powder, a medley of many aromatic spices.
Makes 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

1 pound boneless chicken breasts, cut in 1-inch cubes
3 tablespoons flour
1 tablespoon McCormick Gourmet Collection Red Curry Powder
1 teaspoon McCormick Gourmet Collection Garlic Salt
3 tablespoons vegetable oil
1 1/2 cups all-purpose apple (Golden Delicious), cut in cubes
1 cup chopped onion
2 tablespoons packed brown sugar
1 teaspoon McCormick Gourmet Collection Garam Masala
1 can (14 ounces) light coconut milk

1. In large self-closing plastic bag, combine flour, red curry powder and garlic salt. Add chicken; shake to coat.
2. Heat oil in large nonstick skillet. Add chicken cubes; sauté until well browned. Reduce heat. Add apple and onion; cook 2 to 3 minutes. Stir in brown sugar, garam masala and coconut milk.
3. Cover and simmer 10 minutes, stirring occasionally. Serve over rice with condiments such as: chopped pistachios or peanuts, golden raisins, sliced green onions, flaked coconut, and mango chutney.

Substitution: May substitute 1 teaspoon ground cumin and 1/4 teaspoon ground allspice for 1 teaspoon garam masala.

Nutrition Information per 1 serving
Calories: 366 Sodium: 426 mg
Fat: 18 g Carbohydrates: 28 g
Cholesterol: 51 mg Fiber: 3 g
Protein: 23 g

Jennifer on 08/24/2006
delicious

DEBBIE from Pittsburgh on 03/18/2006

A McCormick.com visitor on 11/25/2005
A great dish to bring to a pot luck. Several people always ask for the recipe. Delicious and easy to make.
http://www.mccormick.com/recipedetail.cfm?ID=983&CMP=KNC-ITF1103

Answer 2

LAUREN'S CURRY CHICKEN

1 lb chicken, cut into chunks
1 cup water chestnuts
1 cup baby corn
1 cup bean sprouts
1 cup diced potato or apple
2 1/2 cups coconut milk
2 teaspoons red curry paste
3 cups Jasmine rice

Cut chicken into chunks (about walnut-sized). Add coconut milk, baby corn, water chestnuts, bean sprouts, and potatoes to a large cooking pot.

Stir in curry paste and chicken. In a separate pot, boil rice. Cook curry for 10-15 mintues, stirring occasionally.

Let sit 3-5 minutes, then serve over rice.

Also good with popadums.

Answer 3

Curried Chicken Breasts



4 - 6 skinless, boneless chicken breast halves

2 - 4 cloves garlic, finely chopped

1 cup (250 ml) plain yogurt

1/2 cup (125 ml) lemon or lime juice

2 tsp (10 ml) grated ginger

2 tsp (10 ml) ground coriander

2 tsp (10 ml) curry powder

1 tsp (5 ml) grated lemon or lime zest

1 tsp (5 ml) cayenne, or to taste

Salt and freshly ground pepper to taste



Combine all ingredients in a large, nonreactive bowl and toss to

thoroughly combine the ingredients and coat the chicken breasts with

the mixture. Marinate overnight in the refrigerator. Broil or grill

until cooked through. Serves 4 to 6.


Curried Chicken Fingers on a Stick

Ingredients:

1 lb. Of chicken breast, boneless, skinless, cut into strips
1 doz. Bamboo skewers
Half of a small onion, minced
2 cloves of garlic, minced
1 tbsp. grated fresh gingerroot
1 tbsp. red curry paste
1 can of coconut milk
2 tbsp. rice vinegar
1 tbsp. soy sauce
2 tbsp. sugar
Pinch of cayenne
Pinch of salt

Thread the chicken strips onto your skewers and cut off the pointed ends of the
skewer.

Combine the remaining ingredients in a very large ziplock bag and shake to blend
thoroughly. Now add the skewers with no sharp points left on them, into the bag
and refrigerate for 3-4 hours.

Grill until just done and serve with a spicy peanut sauce on the side. Garnish
with chopped cilantro.

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Spicy Peanut Sauce

Ingredients:

2 tbsp. fresh cilantro/corriander leaves, chopped
3 tbsp. warm water
3 tbsp. chunky peanut butter, room temperature
1 tsp. brown sugar
1 good pinch of red pepper flakes, crushed between your fingers
1/2 tsp. soy sauce

Combine all ingredients in a bowl and whisk briskly.

CURRIED CHICKEN & PASTA

8 ounces fettuccine -- uncooked
1/2 cup chicken broth
2 cups broccoli flowerets
2 cups cauliflower flowerets
1 medium carrot -- cut into julienne strips
1/2 cup half and half -- or light cream
14 ounces coconut milk
2 cups cooked chicken -- diced
1 teaspoon salt
1 teaspoon curry powder
2 tablespoons cornstarch

Cook fettuccine according to package directions. Drain. Meanwhile, in a
12-inch nonstick skillet, place broth. Cook over high heat until broth comes
to a boil (1 to 2 minutes). Add broccoli, cauliflower, and carrot. Continue
cooking until mixture comes to a boil. Reduce heat to medium. Cover and cook
until vegetables are crisp-tender (about 10 minutes). Add 1/4 cup of half
and half, coconut milk, chicken, salt, and curry powder. Continue cooking
until heated through. Meanwhile, in small bowl, stir together remaining half
and half and cornstarch. Stir into chicken mixture. Continue cooking until
slightly thickened. Spoon over hot cooked fettuccine. Yield: 4 servings.