Best 3 Denzel Washingtons Chicken Curry Recipes

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Tantalize your taste buds with Denzel Washington's tantalizing Chicken Curry, a culinary masterpiece that blends aromatic spices, succulent chicken, and creamy coconut milk. This delectable dish is a symphony of flavors, showcasing a harmonious balance of heat, sweetness, and tanginess. Chicken Curry is a versatile dish that can be tailored to your desired spice level, ensuring an enjoyable experience for both mild and adventurous palates. Accompanying this main course are three complementary recipes: Steamed Jasmine Rice, a fluffy and fragrant base to soak up the rich curry sauce; Cucumber Raita, a cooling and refreshing yogurt-based condiment that provides a soothing contrast to the spicy curry; and Mango Chutney, a sweet and tangy relish that adds a burst of fruity flavor to each bite. Prepare to embark on a culinary journey that will leave you craving more.

Here are our top 3 tried and tested recipes!

EASY CHICKEN CURRY



Easy Chicken Curry image

Weeknight cooking doesn't get any easier than this endlessly adaptable five-ingredient, 30-minute curry from Mark Bittman. Sauté a pile of chopped onions in a little oil, then stir in curry powder (or red curry paste for Thai flavors). Pour in a can of coconut milk and swirl to combine. Add chicken, simmer until it's cooked through and finish with some chopped tomatoes. And dinner is served! This recipe lends itself to experimentation, so change it up. Be generous with spices. Toss in chopped bell pepper or carrots with the onions. Add a can of drained chickpeas or a generous handful of fresh spinach with the tomatoes. Instead of chicken, try shrimp, duck, turkey, firm fish, tofu, lump crab meat or beef. Just watch the cooking time: Fish, shrimp and crab cook faster than other meats. Also, don't forget to season as you go with salt and pepper.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons canola, corn or other neutral oil
2 large onions, peeled and sliced
Salt and freshly ground black pepper to taste
2 teaspoons curry powder
1 can unsweetened coconut milk (1 1/2 to 2 cups)
1 1/2 pounds peeled shrimp or boneless chicken, cut into 3/4- to 1-inch chunks
1 cup peeled, seeded and diced tomato (canned is fine; cut up and drain before using)
Chopped basil or mint for garnish (optional)

Steps:

  • Place oil in a large skillet; turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so.
  • Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you use shrimp, keep in mind that it cooks a little faster than chicken; if you are in doubt about whether chicken is done, cut into a piece.)
  • Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 30 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 20 grams, Sodium 1048 milligrams, Sugar 5 grams, TransFat 0 grams

COCONUT CHICKEN CURRY



Coconut Chicken Curry image

Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from "Burma Superstar" by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There's plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping.

Provided by Genevieve Ko

Categories     dinner, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 1/2 pounds boneless, skinless chicken thighs
1 tablespoon ground paprika
1/2 teaspoon ground turmeric
2 teaspoons kosher salt, plus more as needed
1/3 cup canola oil
2 yellow onions, finely diced
4 garlic cloves, minced
1 (13-ounce) can unsweetened coconut milk
1 1/2 tablespoons fish sauce, plus more as needed
1 teaspoon Madras curry powder
1/2 teaspoon ground cayenne
Cooked rice or noodles, for serving
1 cup cilantro sprigs, for serving
1 lime or lemon, cut into wedges, for serving

Steps:

  • Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
  • In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
  • Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
  • Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
  • If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.

DENZEL WASHINGTON'S CHICKEN CURRY



Denzel Washington's Chicken Curry image

Our local news station collects favorite recipes of movie stars. I have not tried this but it looks yummy to me.

Provided by SB61287

Categories     Poultry

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

1 whole chicken breast, boneless skinless cut into 1 inch pieces
3 tablespoons olive oil
1 onion, chopped
3 garlic cloves, chopped
3 tablespoons curry powder
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon sugar
1/2 teaspoon ginger, fresh grated
1 bay leaf
1 plum tomato, seeded and chopped
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
2 tablespoons fresh lemon juice
1/2 teaspoon cayenne pepper
2 tablespoons cilantro, rough chopped

Steps:

  • Heat olive oil in a small dutch oven or fry pan over medium to medium high heat. Sauté onion until it just starts to soften. Add garlic and cook another minute. Stir in curry powder, paprika, cinnamon, sugar, ginger and bay leaf.
  • Move spices around pan cooking for about 2 minutes. Add a large pinch of salt. Add chicken, chopped tomato, tomato paste, yogurt and coconut milk.
  • Turn up heat and bring to a boil. Reduce heat and simmer for 25 minutes.
  • Add lemon juice and cayenne pepper and simmer another 5 minutes.
  • Remove bay leaf and serve over rice of choice.

Tips:

  • Use high-quality chicken: Opt for organic, free-range chicken for the best flavor and texture.
  • Marinate the chicken: Marinating the chicken in a flavorful blend of spices and yogurt helps infuse it with flavor and makes it more tender.
  • Don't overcrowd the pan: When searing the chicken, make sure not to overcrowd the pan. This will help ensure that the chicken cooks evenly and gets a nice golden-brown crust.
  • Use a variety of vegetables: The recipe calls for bell peppers, onions, and tomatoes, but you can also add other vegetables such as carrots, zucchini, or peas.
  • Adjust the heat level: If you prefer a milder curry, use less chili powder or cayenne pepper. For a spicier curry, add more.
  • Serve with your favorite sides: This curry is delicious served with rice, naan bread, or roti.

Conclusion:

Denzel Washington's chicken curry is a flavorful and aromatic dish that is perfect for a weeknight meal. The chicken is tender and juicy, the sauce is rich and creamy, and the vegetables add a pop of color and freshness. With a few simple tips, you can easily make this dish at home and enjoy a taste of Bollywood in your own kitchen.

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