I need recipes for curry chicken and jerk chicken?

Answer 1

Curried Chicken

3 lbs cut-up chicken (or about 5 skinless chicken breasts, if you prefer skinless)
2 tablespoons butter or margarine
1 can chicken broth
4 cloves garlic, minced
2 medium onions, chopped
1/2 teaspoon ginger
2 teaspoons curry
2 tablespoons tomato paste
2 teaspoons cornstarch
2 tablespoons cold water
salt
parsley (to garnish)

Melt butter in large frying pan and cook chicken until brown on both sides.
Remove chicken and place aside.
Sautee onions until almost brown.
Then place garlic and curry and cook for 1 minute.
Then place ginger and tomato paste, along with the can of chicken broth and mix thoroughly.
Place chicken back into pan, spooning some of the sauce over the chicken and simmer for 45 minutes.
When done, mix cornstarch with the cold water and stir it into the sauce until sauce thickens slightly.
Garnish with parsley and serve with rice.

http://www.recipezaar.com/38130

Jerk Chicken

For an even more fiery dish, use additional habanero chiles with their seeds, or add a teaspoon or two of habanero hot sauce. Jerk seasoning is native to Jamaica. Serve with sautéed okra and tomatoes.

Ingredients
Chicken:
1/3 cup diced yellow onion
1/4 cup finely chopped green onions
2 tablespoons cider vinegar
2 teaspoons brown sugar
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
3/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
2 garlic cloves, chopped
1 habanero pepper, quartered
6 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
Cooking spray

Plantains:
2 soft black plantains (about 1 pound)
1/2 cup light coconut milk
1 tablespoon butter
1/4 teaspoon salt


Preparation
To prepare chicken, combine first 10 ingredients in a food processor; pulse 30 times or until finely chopped. Spoon onion mixture into a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning bag occasionally.
Prepare grill.

Remove chicken from bag; discard marinade. Sprinkle chicken with 1/2 teaspoon salt. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done.

To prepare plantains, peel plantains, and cut into 1-inch pieces. Cook plantains in boiling water 20 minutes or until tender; drain. Combine plantains, coconut milk, butter, and 1/4 teaspoon salt in a medium bowl; mash to desired consistency. Place 1/3 cup plantain mixture on each of 6 plates, and top each serving with 1 chicken breast half.

Yield
6 servings

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1611666

Answer 2

I don't have a recipe for curried chicken since I invent one every time. I am lactose intolerant so I use light coconut milk for a great sauce along with grilled onions, red peppers and various curries and cumin. I can curry anything without a recipe as these are made for innovation, whatever vegetables you have on hand whether potatoes, peas, carrots, onions, etc., can stretch out many chicken dishes.

I had to serve 20-30 hungry Indian students every night for 7 years.....so I curried everything.

Answer 3

jerk chicken:
Ingredients
1/2 cup chopped green onions
2 habanero chile peppers, seeded and chopped*
2 garlic cloves, pressed
1 tablespoon chopped fresh or 2 teaspoons dried thyme
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
3 tablespoons red wine vinegar
2 tablespoons lime juice
1 tablespoon orange juice
1 teaspoon vegetable oil
1 (4-pound) whole chicken, cut up**


Preparation
Combine first 13 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 24 hours.
Remove chicken from marinade, discarding marinade.

Prepare fire by piling charcoal or lava rocks on 1 side of grill, leaving the other side empty. Place rack on grill. Arrange chicken over empty side, and grill, covered with grill lid, over medium-high heat (350° to 400°) 25 minutes. Place chicken in a 13- x 9-inch baking dish.

Bake, covered, at 350° for 30 minutes or until done.


*1 tablespoon habanero hot sauce may be sustituted for habanero chile peppers.

**4 pounds chicken pieces may be sustituted for whole chicken.
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curry chicken
Ingredients
1 oven bag (large size -- 14- x 20-inch)
1 tablespoon all-purpose flour
1 tablespoon curry powder, divided
2 cups uncooked quick-cooking rice
1 (7.2-ounce) jar roasted red bell peppers, drained and sliced
1 (14 1/2-ounce) can chicken broth
1 large yellow onion, chopped
1/2 cup raisins
1 teaspoon chicken bouillon granules
4 split chicken breasts, skinned


Preparation
Preheat oven to 350°. Place oven bag in a 13- x 9-inch baking dish. Add flour to oven bag; twist end of bag, and shake.
Add 2 teaspoons curry powder, rice, and next 5 ingredients to oven bag; squeeze bag to blend ingredients.

Sprinkle chicken with remaining 1 teaspoon curry powder; arrange in an even layer on top of rice mixture.

Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.

Bake at 350° for 45 to 50 minutes or until chicken is done.

Answer 4

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