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Chicken breast in curry sauce

Chicken breast in curry sauce


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Very simple:

1. Wash the chicken breast and rub it with half a lemon and then with salt so that it has no smell, and wash and dry it with kitchen paper.

2. Put a low pan on the fire with a little olive oil and heat.

3. Cut the breasts of size 2 by 2 cm into cubes and place them in the pan in a pink pan, if it leaves a little juice, let it dry over a high heat.

4. When it has taken on a little color, add half of the very finely chopped onion and brown together.

5. Add a glass full of white wine and place the closed lid to enter the chicken, lower the heat and after the wine has entered the chicken add a little boiled water.

6. Add the tablespoon of curry and knorr with the aroma of thyme and rosemary. Let it be done with the lid closed. Taste and add the salt later.

7. After it dries, add a little more water and leave a little while we think it's better done and add the cream, let it dry a little and take it off the heat, let it rest for 5 minutes and in the meantime it will thicken. The sauce is served with bread or as a garnish for pilaf rice.

Great appetite.


Chicken breast and potatoes with curry sauce

Cut the chicken breast into pieces and place in a bowl, salt (not much) and pepper, add a tablespoon of curry sauce and grated lemon peel. Mix very well and leave to cool.

Meanwhile, we clean the potatoes, wash them and cut them according to preference (my potatoes were quite small and I cut them in half or left them whole), place them in a heat-resistant dish and sprinkle with chopped green parsley (as much as you want , I put 3 wires).

Remove the meat from the cold, place it over the potatoes, sprinkle with olive oil and place a piece of foil.

Bake in the preheated oven for 30 minutes, then take the foil and leave for another 15-20 minutes (depending on each oven)

I like spicy food and I served it with hot peppers in vinegar and freshly chopped parsley.


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Chicken breast in curry sauce - Recipes

I thought I'd cook you some chicken curry. But for this recipe is usually used cream, others even prefer butter. But I suggest a light version with natural yogurt. Chicken curry dishes are a plate with a low fat and calorie content. Carbohydrates do not significantly affect energy intake, while proteins are the predominant nutrients.

Serving Size 100g

Amount Per Serving Calories 97 % Daily Value * Total Fat 2.90g 5 % Saturated Fat 0.60g 3 % Cholesterol 33.50mg 12 % Total Carbohydrate 3.10g 2 % Dietary Fiber 0.40g 2 % Protein 14.90g 30 %

* Percent Daily Values ​​are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Cut the chicken breast into cubes. Pour everything into a bowl, adding a little olive oil, 1 tablespoon curry, half a lemon juice, pepper and salt.

Leave the chicken for at least an hour to leave it to flavor.

After the necessary time, heat a pan and brown the chicken cubes.

Did you know that . .
It is not necessary to add oil during cooking. In fact, the spice used for maceration is enough to get a rich taste plate.

After the chicken is browned, add the dry white wine and continue to cook on low heat for about 10-15 minutes.

Meanwhile, prepare the sauce: mix the yogurt a with a tablespoon of curry.

Once ready, lift the lid and allow any excess liquid to dry. Take the pan off the heat and spread the curry yogurt sauce directly over the chicken. Close with the lid to heat the sauce and for a successful flavor.


Chicken breast with curry sauce

Method of preparation: wash the meat well and cut the pieces. Chop the onion into scales and slice the garlic.

Heat the oil in which the onion and garlic are softened in a Teflon pan or pan. Stir and set the pan aside when the onion becomes glassy. Put a tablespoon of cornstarch over the meat and mix to cover completely. Starch absorbs water from meat and helps to fry evenly.

Pour the meat over the onion and put the pan back on low heat, stir until it changes color.

Add curry, soy sauce, pepper and salt if needed. Whoever has and wants can add a little grated ginger.

Mix well and quench with wine and warm water.

Put the lid on and let the flavors penetrate over low heat, during which time it is mixed from time to time. Before serving, add chopped green parsley. Serve with rice boiled in salted water.


Chicken with curry and coconut milk & # 8211 Ingredients:

  • 2 chicken breasts (about 750 g in total), cut into cubes
  • 400 ml coconut milk
  • salt
  • 1 tablespoon sunflower oil
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 3 cm piece of ginger, finely chopped
  • 1 hot pepper, cleaned of seeds and finely chopped
  • 3-4 dried hot peppers (optional)
  • 1 tablespoon curry powder mixture
  • 2 teaspoons turmeric, ground
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 cinnamon roll
  • white rice with long grain, boiled, for serving
  • fresh coriander leaves for garnish.

Chicken breast in curry sauce

Good appetite!
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Ingredients

Instructions

Step 1
Cut the chicken breast into cubes and lightly fry it in a few tablespoons of oil. We put it aside.

Step 2
Heat sliced ​​onion and sliced ​​garlic. When they have softened, add the curry powder and fry it a little carefully so as not to burn it because it will change its taste, becoming bitter.

Step 3
Add chicken soup, coconut milk and soy sauce. Add the chicken pieces. Add the lime juice and sugar.

Step 4
Cover with a lid and leave on the fire for about 15-20 minutes, until it turns into a very creamy sauce. It goes very well with plain rice.

Good appetite!
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Chicken with mustard and curry sauce is a special food that is prepared very quickly.

The chicken breast strips are marinated for 20 minutes in a sauce obtained from salt, pepper, a teaspoon of curry and a tablespoon of mustard.
While the meat is marinating, put the rice to boil in cold water.
Cut the pepper into strips and put them separately. When it starts to brown, add two cloves of chopped garlic. Quickly place the marinated chicken pieces on top.

After a few minutes when the meat starts to change color, pour over 100ml of water, a teaspoon of curry and 2 tablespoons of mustard. Leave the food on low heat for 10 minutes. Stir occasionally. and keep on the fire for about 10 minutes, stirring constantly. The boiled rice is strained and served hot.

Chicken with mustard and curry sauce is served on a plate with rice, over which soy sauce can be added optionally.
For cutting meat, a Twin Chef Zwilling knife from the Kitchen Shop would be useful.


Recipe of the day: Chicken breast with coriander and Thai curry sauce

Chicken breast with coriander and Thai curry sauce from: chicken breast, ginger, garlic, peanut butter, ginger, garlic, rice vinegar, soy sauce, sugar, Thai red curry sauce, chicken soup, pepper, peanut oil, coconut milk and coriander.

Chicken breast with coriander and Thai curry sauce

  • 4 pieces chicken breast
  • 2 tablespoons freshly chopped ginger
  • 1 tablespoon freshly chopped garlic
  • 1/2 cup peanut butter
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 teaspoon Thai red curry sauce)
  • 3 tablespoons chicken soup
  • fresh black pepper to taste
  • 2 tablespoons peanut oil
  • 1 cup unsweetened coconut milk
  • 4 tablespoons finely chopped coriander

Method of preparation:

Beat the chicken breast with a meat hammer. Combine in a ginger blender, garlic, peanut butter, rice vinegar, soy sauce, sugar, curry paste and chicken soup. Heat the oil in the pan.

Season the chicken with black pepper, then add the chicken to the pan and cook over medium heat for about 4 minutes on each side.

Remove the chicken to the plate and cover with foil. Reduce heat to low and add 1 cup coconut milk. After it has warmed up, add the mixture of combined ingredients to the blender.

Boil for a few minutes. At the end add chopped coriander. Serve the chicken breast with the hot sauce.


Chicken breast in curry sauce - Recipes

A recipe suitable for those who love curry in food. If you haven't tried it yet, you should do it and I'm sure you'll like it.

The word curry seems to derive from "kari" which means "sauce" in Tamil. However, the word is rarely used in India, where local names are preferred, the best known of which is "massala" which means & # 8220mix & # 8221. Another hypothesis is that this word is actually derived from the Old English word "for cooking", Cury.

Regardless of the origin of the word, curry is now the generic name adopted in the West to describe a series of dishes made with a mixture of spices, typical of Asian cuisine. The name was popularized by British settlers in India and was used to describe a range of local dishes with sauce.

There are several options for preparing curry, including ginger, garlic, onion, coriander, cardamom, cumin, cinnamon, turmeric (gives it a bright yellow color), hot peppers, fennel, cloves, salt, mustard seeds and so on

Attack Phase, Cruise (PP, PL), Consolidation, Definitive Stabilization

Ingredients

- 1 lg defatted Greek yogurt

Preparation

Cut the chicken breast into pieces and place in a heat-resistant dish. Season with salt and herbs. In a separate bowl, mix the cheese with the skim yogurt, mustard, lemon juice and curry. Homogenize the composition thoroughly and pour it over the chicken in a bowl. Put the dish in the oven heated to 180 degrees for about 50-60 minutes.

P.S. Those who are not on a diet or in consolidation can replace cheese and yogurt with cream (250 -300 ml) and can consume chicken with curry sauce together with a garnish of rice.


Video: Κοτόπουλο με Κάρι. Άκης Πετρετζίκης