CHICKEN CURRY WITH GINGER
This recipe has become a staple in my home. The crushed red pepper gives the dish some zing without being too spicy.
Provided by Grooved Pavement
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 6 ingredients in glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
- Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper.
- Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side.
- Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes.
- Transfer chicken and sauce to platter. Serve with rice and plain yogurt on the side, if desired.
Nutrition Facts : Calories 226.8, Fat 9.3, SaturatedFat 1.6, Cholesterol 68.4, Sodium 330.4, Carbohydrate 6.5, Fiber 0.7, Sugar 3, Protein 28.4
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Hassan Rashid
[email protected]This chicken curry is a delicious and affordable meal. It's perfect for a family on a budget.
That one Gay bixch
[email protected]I'm a vegetarian, so I substituted tofu for the chicken. The tofu absorbed all the delicious flavors of the curry.
Wecie Becie
[email protected]I made this chicken curry in my slow cooker. It turned out perfectly! The chicken was fall-off-the-bone tender.
Matthew S
[email protected]This chicken curry is a great way to get your kids to eat their vegetables. My kids love the sweet and savory flavor.
Kalaivanan Kalai
[email protected]I'm allergic to ginger, so I substituted it with turmeric. The chicken curry still turned out great!
Julie Adams
[email protected]This recipe is missing some important ingredients. It doesn't include any onions or garlic.
Maria Rodriguez
[email protected]I followed the recipe exactly, but my chicken curry turned out too watery. I'm not sure what I did wrong.
TsitsiMerjury Banguwangu
[email protected]I found this chicken curry to be a bit bland. I think it could use more ginger and curry powder.
Christina Marshall
[email protected]This chicken curry is a bit spicy for my taste, but it's still very good. I would recommend using less chili powder if you don't like spicy food.
Nora Mabunda
[email protected]I've never made chicken curry before, but this recipe made it so easy. I'm definitely going to be making it again.
Jozelyn Zhinin
[email protected]This chicken curry is a great way to use up leftover chicken. It's also a great recipe for meal prepping. I like to make a big batch on the weekend and then have it for lunch throughout the week.
Fares Menadi
[email protected]I'm not a huge fan of ginger, but I decided to try this recipe anyway. I'm so glad I did! The ginger is very subtle, and it really complements the other flavors in the curry.
Roblox Jada
[email protected]This chicken curry is a delicious and easy weeknight meal. I love that it can be made in one pot, and the cleanup is a breeze.
Roktim Islam
[email protected]I followed the recipe exactly, and my chicken curry turned out amazing! The ginger really shines through, and the curry is creamy and flavorful.
Terrance Junior
[email protected]This is the best chicken curry recipe I've ever tried. The ginger and curry flavors are perfectly balanced, and the chicken is cooked to perfection.
Sienna Davis
[email protected]I've made this chicken curry recipe several times now, and it's always a crowd-pleaser. It's easy to make, and the results are always delicious.
Sharon Placette
[email protected]This chicken curry recipe is a real winner! The ginger adds a lovely depth of flavor, and the curry is perfectly spiced. I served it with basmati rice, and it was a hit with my family.