Best 3 Nadias Quick Chicken Curry Recipes
Embark on a culinary adventure with Nadia's Quick Chicken Curry, a symphony of flavors that will tantalize your taste buds. This delectable dish, hailing from the heart of Indian cuisine, combines the richness of chicken with a vibrant blend of spices, creating a harmonious balance of flavors. As you delve into this culinary masterpiece, you'll encounter an array of spectacular recipes that cater to diverse dietary preferences. Nadia's original recipe offers a gluten-free and dairy-free option, ensuring inclusivity for those with dietary restrictions. For a tantalizing twist, explore the variations section, where you'll find a vegetarian adaptation that substitutes tofu for chicken, a testament to the recipe's versatility.
Indulge in the step-by-step guide that simplifies the cooking process, making it accessible to home chefs of all skill levels. With Nadia's expert guidance, you'll master the art of creating an aromatic curry base, incorporating a delightful medley of spices like turmeric, cumin, and coriander. Discover the secrets of achieving perfectly cooked chicken, succulent and tender, complemented by a vibrant array of vegetables. Embark on this culinary journey and savor the delightful flavors of Nadia's Quick Chicken Curry, a dish that promises to leave you craving for more.
QUICK SOUTH EAST ASIAN CHICKEN CURRY
This is a really easy yet super tasty chicken curry. It's a tried and true recipe that can be made quickly and is always a big hit - I've had many people say it's the best curry they've ever had!
Provided by Nadia Lim
Categories Main
Number Of Ingredients 19
Steps:
- Heat oil in a large pot or fry pan on medium heat. Fry onion and garlic for about 3 minutes until soft.
- Add ground cumin, coriander, lemongrass, kaffir lime leaves, curry paste, sugar and about 1/4 cup of the coconut cream. Cook for 1-2 minutes, stirring with a wooden spoon, so the paste does not stick to the bottom of the pan.
- Add remaining coconut cream, stock, canned tomatoes and potatoes. Bring to the boil, then lower heat and simmer, partially covered, for 15-20 minutes until potatoes are almost cooked through. Stir curry occasionally while cooking.
- Add chicken and continue to cook for a further 5-10 minutes until potatoes and chicken are cooked all the way through. In the last 3 minutes of cooking time add beans to cook briefly.
- Serve curry in a large bowl, garnished with coriander. Serve with steamed brown rice and fresh cucumber and tomato on the side.
Nutrition Facts : Calories 465 kcal, ServingSize 1 serving
NADIA'S QUICK CHICKEN CURRY
Nadia is my thirteen year old daughter and this is her recipe. She loves to cook this for lunch, simple and quick!
Provided by Angela Sara
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cut potaoes into small cubes (about the size of a sugar cube).
- Peel and chop onion.
- Cook onion in olive oil over a medium heat until softened, not brown.
- Add potatoes to the same pan and mix them with the onion.
- Keep stirring for about a minute.
- Add the water, salt and pepper.
- Cover the pan and let it cook over a gentle heat.
- When the water disappears the potatoes should be done.
- Just before the potatoes are too soft add the cooked chicken and curry powder.
- Stir gently so that the potatoes keep their'cubed' shape.
EASY CHICKEN CURRY
Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.
Provided by Aurelie Stalnaker
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
- Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)
Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g
Tips:
- For a creamy curry sauce, use coconut milk instead of water.
- Add a squeeze of lime juice or a dollop of yogurt for a tangy flavor.
- If you like spicy food, add a teaspoon of chili powder or a chopped chili pepper.
- To make the curry a bit sweeter, add a tablespoon of honey or brown sugar.
- Serve the curry with rice, naan, or roti for a complete meal.
Conclusion:
Nadia's Quick Chicken Curry is a flavorful and versatile dish that can be easily customized to your taste. With its simple ingredients and quick cooking time, this curry is a perfect weeknight meal that the whole family will enjoy. So next time you're looking for a quick and easy curry recipe, give Nadia's Quick Chicken Curry a try. You won't be disappointed!
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