Best 2 Dinner Party Chicken Curry Recipes
Tantalize your taste buds with a culinary journey to India, where the aromatic blend of spices and the richness of coconut milk come together in a symphony of flavors. Discover the secrets of creating a mouthwatering Chicken Curry dish perfect for a dinner party. Our collection of recipes offers a range of options, from the classic creamy and mild Korma to the fiery and bold Vindaloo. Whether you prefer a fragrant and nutty dish like Chicken Tikka Masala or a tangy and refreshing Chicken Makhani, we have something to suit every palate. Embark on this culinary adventure and impress your guests with an unforgettable dining experience.
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CURRY CHICKEN DINNER
This chicken dish was originated by a woman from our town, Mrs. W.L. Bullard, for a special party in honor of President Franklin D. Roosevelt. I really enjoy treating out-of-town relatives and friends to this dish when they come to visit.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Dust chicken with flour. In a Dutch oven over medium heat, brown the chicken in shortening. Remove chicken and set aside. Saute onions, peppers and garlic in drippings for 3-4 minutes or until tender. Add curry powder, salt and pepper; mix well. Return chicken to the pan. Add tomatoes, parsley, thyme, and water. Cover and bake at 375° for 45-50 minutes or until chicken is tender. Stir in raisins. Serve over rice; sprinkle with almonds if desired.
Nutrition Facts :
DINNER PARTY CHICKEN CURRY
Adapted from a 1974 Woman's Day magazine clipping tucked into my Great Aunt's recipe files. The clipping is splotched and well worn, a good sign that this was tried & enjoyed. This recipe has instructions designed for a dinner party - you prepare the curry earlier in the day, keep it ready in the fridge until shortly before your guests arrive (the earlier in the day part takes about and hour to cook, the final cooking takes 1 hours and 15 minutes, plus the time it takes to preheat your oven).
Provided by HeatherFeather
Categories Curries
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Melt half of the butter in a large pot or Dutch oven, then brown the chicken parts in batches; remove with tongs to a paper towel lined plate to drain.
- Drain fat from the pan, then add water and chicken bouillon powder, whisking to blend, and bring to a boil.
- Add chicken pieces back to the pan, lower the heat, cover, and simmer 20 minutes or until chicken is tender.
- Remove chicken pieces to a 3 quart casserole.
- Measure out 2 cups of the chicken broth from the pot, adding water if needed to get the correct amount; set aside for now.
- Melt remaining butter and saute onions and garlic in the butter until tender, about 5 minutes; remove from heat.
- Mix together flour, salt, and all seasonings, then sprinkle over the onions, stirring to coat well.
- Gradually mix in the 2 cups hicken brot until the mixture is smooth.
- Add tomatoes, crushing them slightly with your hands first.
- Bring to a boil, lower heat, cover, and let simmer 15 minutes, sitrring occasioanlly (should be thick).
- Grate the zest from the lime and measure out 2 tsp, then squeeze the juice and measure out 2 Tbsp- add both to the curry sauce, along with the yogurt.
- Pour sauce over the chicken, turning over the chicken pieces to coat evenly.
- Let cool 15 minutes, then cover and chill.
- Before your guests have arrived, preheat oven to 350 F and take the casserole out of the fridge, stirring once.
- Cover with foil and bake 35 minutes.
- While it is cooking, combine rice, bouillon powder,and oil in a 2 quart casserole; pour boiling water over rice and stir with a fork.
- Once the chicken casserole has been in the oven for the 35 minutes, add the rice casserole to the oven as well and cook both for 40 minutes.
- Fluff rice with a fork before serving.
- Serve portions of rice topped with chicken pieces and the sauce ladled over the top.
Tips:
- Use skinless, boneless chicken breasts or thighs for a leaner curry.
- To make the curry ahead of time, cook the chicken and sauce according to the recipe. Let cool completely, then store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat over medium heat until warmed through.
- Serve the curry with basmati rice, naan bread, or roti.
- Garnish the curry with cilantro, mint, or chopped nuts before serving.
- For a spicier curry, add more chili powder or cayenne pepper to taste.
- If you don't have any garam masala on hand, you can make your own by combining ground cumin, coriander, cardamom, cloves, cinnamon, and nutmeg.
Conclusion:
This easy chicken curry recipe is perfect for a dinner party because it is flavorful, easy to make, and can be prepared ahead of time. The combination of spices and coconut milk creates a rich and creamy sauce that is sure to please everyone at your table. Serve with basmati rice, naan bread, or roti for a complete meal.
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