Curry Chicken..?

Question

Who has the best recipe for Curry Chicken???

10 points for the best tasting and floverful recipe!!

Answer 1

Chicken Coconut Curry
Serves 6

**After stirring in coconut milk, do not let the sauce boil or milk will separate.

1 lb. small red potatoes, halved or quartered
Coarse salt
1½ lbs. boneless, skinless chicken breasts, sliced crosswise into ¾” strips
1 Tbsp. curry powder
3 tsp. veg. oil
6 garlic cloves, minced
¼ tsp. red pepper flakes
¾ cup canned coconut milk
1 Tbsp. tomato paste
1 cup frozen peas, thawed
¼ cup dry roasted peanuts, chopped

In a medium saucepan, cover potatoes w/ slated water by 1”. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes. Drain.

Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp. salt. In a large, nonstick skillet, heat 1 tsp. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes. Transfer to a plate, repeat with other half of chicken.

Reduce heat to med-low. Cooke garlic and pepper flakes in remaining 1 tsp. oil, about 1 min. In small bowl, whisk together coconut milk, tomato paste, and ¼ cup water. Pour into pan, add peas, and stir until liquid just begins to simmer.

Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped withpeanuts.

--Everyday FOOD
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Curried Chicken Salad

1/4 cup walnuts, toasted
1 lb. boneless, skinless chicken breasts, poached, cut into ½” cubes
1 red onion,diced fine
1/4 cup dired currants
3 celery stalks, diced fine
1/4 cup mayonnaise
1/2 cup sour cream
1/4 cup Madras curry powder
2 Tbsp. honey
1 tsp. salt
1/2 tsp. ground black pepper

Break up the walnuts with your fingers, letting them drop into a big bowl. Add the chicken, celery, currants, and onion to the bowl as you cut them. Stir the sour cream, mayonnaise, curry powder, honey, salt, and pepper together in a small bowl. Pour this curry sauce into the bowl with the chicken mixture and toss with a wooden spoon until the chicken and vegetables are coated.

Side note... they are serving this on a warmed flour tortilla.

--Once Upon A Tart cookbook
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Exotic Chicken Salad

1 cup mayo
1½ tsp. curry powder
1 Tbsp. soy sauce
1 Tbsp. lemon juice (I have used lime, too)
Optional: ¾ cup Major Grey’s Chutney
4 cups chopped cooked chicken meat
1 (5 oz.) can sliced water chestnuts
1 cup finely chopped celery (about 2 stalks)
1 pound fresh seedless grapes, halved
1 cup toasted slivered almonds
1 (16 oz.) can pineapple chunks, drained

Mix first 4 ingredients together in large bowl w/ tight-fitting lid. Mix in chutney at this time, if so desired. Add remaining ingredients and toss gently. Refrigerate. Serves 8-10.

--River Road Recipes 2 cookbook

Answer 2

with cracked pepper