Best 3 Creamy Chicken Or Prawn Curry Recipes

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Tantalize your taste buds with a culinary journey to India, where aromatic spices dance with succulent chicken or prawns in a creamy coconut curry. Indulge in the richness of this classic dish, now presented with two delectable variations: a traditional creamy chicken curry and a seafood delight featuring succulent prawns. Both recipes promise an explosion of flavors, with tender chicken or prawns enveloped in a velvety coconut sauce infused with fragrant herbs and spices. Prepare to embark on a sensory adventure as you explore the depths of Indian cuisine with these two creamy curry masterpieces.

Let's cook with our recipes!

CREAMY CHICKEN (OR PRAWN) CURRY



Creamy Chicken (Or Prawn) Curry image

This is based on an Australian Weight Watchers recipe. It's very healthy and low fat but tastes like it isn't! I often double the sauce and use it to cook up a 500g bag of defrosted frozen prawn meat. I also change up the veggies ... use whatever you have on hand. I like to throw in a handful of baby spinach right at the end. I have often thought it might be nice with a small tin of pineapple and a tsp of coconut extract ... let me know if you try this!

Provided by Gingernut

Categories     Curries

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

300 g boneless skinless chicken breasts, cut into strips or 300 g prawns, peeled and tails removed
1 teaspoon minced garlic
2 teaspoons mild curry powder (such as Keen's, see note below)
1 small onion, chopped
2 carrots, chopped
1/2 red capsicum, chopped (AKA red bell pepper)
150 ml evaporated low-fat milk
2 teaspoons chicken stock powder
2 teaspoons cornflour (AKA cornstarch)
1/3 cup water

Steps:

  • Cook chicken in a hot pan coated with cooking spray till brown and tender. (If using prawns, you can stirfry them at this point till they turn pink, or you can wait till the end and just cook them in the sauce for a few minutes.) Remove from the pan and keep warm.
  • Saute the garlic, curry powder, carrots, onion and capsicum for 4 - 5 minutes.
  • Combine cornflour and water in a small bowl.
  • Turn the heat way down low and stir in the milk, stock and cornflour/water mixture. Stir until sauce thickens. Return chicken to the pan and coat with the curry sauce.
  • Serve over rice.
  • NOTE: After a review stating this was "bland" I realised that Keen's Curry Powder (available in Australia) may be quite different from brands available overseas. Keen's brand curry powder has a fairly high salt content. You may need to add salt to this recipe if your curry powder is low in salt.

Nutrition Facts : Calories 236.8, Fat 4.5, SaturatedFat 1, Cholesterol 96, Sodium 245.3, Carbohydrate 14.4, Fiber 3.8, Sugar 5.7, Protein 33.6

CREAMY COCONUT CURRY WITH SHRIMP



Creamy Coconut Curry with Shrimp image

My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.

Provided by Lori Lyn

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon butter
1 pound large shrimp, peeled and deveined
1 cup chopped onion
1 cup chopped red bell pepper
3 tablespoons all-purpose flour
1 tablespoon curry powder
¼ teaspoon freshly ground black pepper
⅛ teaspoon salt, or more to taste
1 cup chicken broth
1 cup coconut milk
hot cooked rice

Steps:

  • Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
  • Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
  • Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 35.7 g, Cholesterol 181.7 mg, Fat 16.7 g, Fiber 3.1 g, Protein 23.7 g, SaturatedFat 12.9 g, Sodium 594.6 mg, Sugar 3.7 g

CREAMY PRAWN CURRY



Creamy Prawn Curry image

Make and share this Creamy Prawn Curry recipe from Food.com.

Provided by tomoko matsunaga

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

500 g tiger shrimp
1 1/2 tablespoons lemon juice
3 tablespoons oil
1/2 onion, finely chopped
1/2 teaspoon ground turmeric
1 cinnamon stick (5 cm piece)
4 cloves
7 cardamom pods
5 indian bay leaves
2 cm gingerroot, grated
3 garlic cloves, chopped
1 teaspoon chili powder
50 g creamed coconut, mixed with
2/3 cup water or 2/3 cup coconut milk

Steps:

  • Peel and devein the prawns, leaving the tails intact.
  • Put them in a bowl, add the lemon juice, then toss together and leave the for 10 minutes.
  • Rinse the prawns under running cold water and pad dry with paper towels.
  • Heat the oil in a heavy based frying pan and fry the onion until lightly browned.
  • Add the turmeric, cinnamon, cloves cardamom, bay leaves, ginger and garlic, and fry for 1 minute.
  • Add the chili powder, creamed coconut or coconut milk, and salt, to taste, and simmer for 2 minutes.
  • Add the prawns, return to the boil, then reduce the heat and simmer for 5 minutes, or until the prawns are cooked through and the sauce is thick.

Nutrition Facts : Calories 322, Fat 21.2, SaturatedFat 9.6, Cholesterol 190, Sodium 197.9, Carbohydrate 7, Fiber 0.6, Sugar 0.8, Protein 26.4

Tips:

  • Mise en place: Before starting to cook, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling during the cooking process.
  • Fresh ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. This includes using fresh chicken or prawns, vegetables, and herbs.
  • Seasoning: Don't be afraid to adjust the seasoning to your taste. If you like a spicier curry, add more chili powder or cayenne pepper. If you prefer a milder curry, reduce the amount of chili powder or cayenne pepper.
  • Don't overcrowd the pan: When cooking the chicken or prawns, don't overcrowd the pan. This will prevent them from cooking evenly.
  • Cook the curry until the sauce has thickened: Simmer the curry for at least 15 minutes, or until the sauce has thickened. This will help develop the flavors and create a rich, creamy sauce.
  • Serve with your favorite sides: Serve the creamy chicken or prawn curry with your favorite sides, such as rice, naan, or roti.

Conclusion:

This creamy chicken or prawn curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is made with a blend of spices, coconut milk, and fresh vegetables, and it is simmered until the sauce is rich and creamy. The chicken or prawns are cooked until they are tender and juicy, and they are served with a side of rice or naan.

This curry is a great way to enjoy the flavors of Indian cuisine. It is a versatile dish that can be adapted to your own taste preferences. For example, you can add more vegetables to the curry, or you can adjust the level of spiciness by adding more or less chili powder.

No matter how you choose to make it, this creamy chicken or prawn curry is sure to be a hit with your family and friends.

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