Best 9 Chicken Curry With Artichoke Recipes

ARTICHOKE CHICKEN CASSEROLE

Steps:

• In a small bowl, combine the artichokes, oil and garlic. Transfer to a greased 2-1/2-qt. baking dish. Top with chicken. Combine the soup, mayonnaise, lemon juice and curry; pour over the chicken. Sprinkle with cheddar cheese. Combine the bread crumbs, cheese and butter; sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

ARTICHOKE CHICKEN

Steps:

• In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

CURRIED CHICKEN AND ARTICHOKE HEARTS CASSEROLE

Steps:

• Heat olive oil and saute garlic and drained artichoke hearts together.
• Put mixture in a greased 9 x 13 pan.
• Mix together mayonnaise, soup, lemon juice and curry powder and pour over the chicken and artichoke hearts.
• Top with bread cubes and cheese then drizzle melted butter over top.
• Bake at 350 for 25 minutes or until bubbly.

CHICKPEA AND ARTICHOKE MASALA

Steps:

• Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth.
• Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.
• Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro.
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

CHICKEN WITH ARTICHOKES AND LEMON

Steps:

• If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
• Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
• Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
• Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
• Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
• Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

CHICKEN-AND-ARTICHOKE-HEART POTPIE

Steps:

• Heat oven to 350 degrees. Place the chicken breasts on a baking sheet, and rub with olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place in oven, and roast until cooked through, 35 to 40 minutes. Remove from oven, and, when cool enough to handle, remove the meat from the bones and skin, and cut into 1-inch dice. Set aside.
• Combine the chicken stock and bouillon cubes in a medium saucepan, and heat, making sure bouillon cubes have dissolved. Set aside.
• Melt the butter in a large pot or Dutch oven set over medium heat. Add the onions, and saute until translucent, 10 to 15 minutes. Add the flour, and cook on low heat, stirring often, for 3 minutes. Add the reserved hot chicken stock, and let simmer, stirring often, until thickened, about 3 minutes more. Add the remaining 1 1/2 teaspoons salt, 1/2 teaspoon pepper, heavy cream, artichoke hearts, peas, whole onions, parsley, Parmesan cheese, and reserved chicken; mix well.
• Divide chicken mixture among six 5 1/2-inch ovenproof bowls; set aside to cool. Heat oven to 375 degrees. Roll out each piece of dough on a lightly floured surface to 1/8 inch thick. Cut three circles from each, making a round slightly larger than the top of each bowl. Brush outside rim of bowl with egg wash, place a round of dough over each bowl, fold the dough over the top, and trim edges about 1 inch below the top. Repeat until all the bowls are covered in dough.
• Brush the tops with egg wash; make two or three slits in the top of each with a sharp knife. Sprinkle tops with salt; bake until crust is golden brown and filling is bubbling, 1 to 1 1/4 hours.

WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS

Steps:

• Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
• Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
• Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
• Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
• Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.

APRICOT CHICKEN CURRY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
• Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
• Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
• Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
• Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.