0

Other recipe for chicken

Contents

The 5 Very Best Chicken Recipes You Have To Try

It’s pretty bold to come up with a recipe and call it the Best Ever, but that’s exactly what some talented cooks in our community have done. And, no huge surprise, the reviews back up this Best Ever label. Here’s 5 of the top-rated Best Ever chicken recipes you’re definitely going to want to make.

1) The Best Chicken Soup Ever

This is a wildly popular mashup of made-from-scratch broth made using a whole chicken, plus noodle soup mix, canned broth and bouillon cubes for extra flavor. Among the more than 200 rave reviews: “No, this is not your mother’s chicken soup. It is much, much better.”

Image zoom Photo by KGora

2) The Best Ever Chicken Nuggets

Who needs a trip to Mickey D’s when you can DIY? These golden gems received an average 4.5 stars from nearly 200 reviewers, many clucking about the crispy crunch delivered in each bite.

Image zoom Photo by Mixit

3) The Best Chicken Salad Ever

The secret to this winning version of everybody’s favorite summer salad? A combination of dressings — ranch, plus slaw dressing — add up to a salad that’s got a subtle note of sweetness. Serve on toast or, go Old School and break out the saltines.

Image zoom Photo by Snacking in the Kitchen

4) Best Ever Chicken

Sour cream and cornflakes might sound like a kooky combo, but it makes a breading that also keeps the meat extra juicy. Nearly 400 reviews weigh in with 3.5 stars on this main dish. Loads of cooks serve up their interesting variations from swapping out sour cream and using yogurt to adding soy sauce for extra flavor. So, maybe there is room for improvement even when something’s the Best Ever!

Image zoom Photo by Lauren M

5) Best Grilled Margarita Chicken… Ever!

This tequila-spiked bird might not have quite as many reviews as the previous recipes, but more than 60 cooks rate this one 4.5 stars, one beginner noting “this was super easy and really tasty!”

Image zoom Photo by Meredith

Still craving poultry perfection? We’ve got more than 5,000 Chicken Recipes to try.

Launch Gallery 15 Photos

If you love chicken but, you’re tired of fixing it the same old way. Or, maybe you’re looking for a special birthday or anniversary dish this week, then this post is for you! Because these 15 Awesome Chicken Recipes from Around the World are sure to bring some tasty inspiration to your table! I’m telling you, there’s something for everyone to love here. From crispy Southern fried chicken, to sweet and spicy Chinese, and succulent, creamy chicken dishes too. Whatever you crave, you’re sure to find something off the chart amazing in this collection where ALL the recipes are simply fantastic!

We all know that chicken is a great source of protein, and protein is really good for us. Well, I’m here to bring a little deliciousness to your weekly menu. So, go ahead and click through the gallery of beautiful chicken recipes, then surprise your family and friends with a meal that’s simply out-of-this-world AWESOME!

Other delicious posts you might also enjoy:

  • 19 Must See Recipes To Celebrate St. Patrick’s Day
  • 23 Lighter Pasta Dishes to Get Your Skinny On
  • 17 Cabbage Recipes You’ll Fall In Love With
  • 20 Mexican Dishes to Spice Up Your Life
  • 18 Family Favorite BEEFY Recipes You’ll Love

Heather Carter is a longtime baker, wife, mother and grandmother to the cutest little girl! She’s also the recipe developer and photographer for My Sweet Mission, which she started in 2012. She has a passionate mission to make your kitchen more delicious with tried & true sweet and savory recipes, helpful kitchen tips, beautiful food gift ideas and more! Visit her blog and follow along on Facebook or Pinterest for more amazing deliciousness!

Launch Gallery

Non Spicy Chicken Korma

Non Spicy Chicken Korma is my attempt at making a korma that addresses nut and spice allergies. I know a lot of folks who would like to try korma but are wary of the ingredients. To get the creamy texture, cashew nuts are usually added to korma. In addition to nuts, korma generally has spices like chili powder, garam masala, cumin etc which could set off allergies or simply cause heartburn that may bother people who are not used to spices. Of course if you also have dairy allergies I would not recommend this recipe for you. Dairy is the substitute used for nuts here.

This recipe is really mild but flavorful at the same time. Key ingredients that flavor this dish are turmeric (see picture), ginger, garlic, bay leaves and onions. Half and half adds creaminess to the recipe. The chicken is marinated with just turmeric and salt and set aside for a few minutes before cooking.

Once you have all ingredients ready this is a really simple dish to cook. As you can see from the instructions below, you need to start with sauteing onions, bay leaf, ginger garlic paste (for instructions on how to prepare ginger and garlic paste, click here). Add turmeric powder, chicken, salt and sauté for a bit before adding half and half. Mix well and cook for a bit more. Overall you should be done in about 20 minutes tops.

Why is this Healthy?

Chicken thigh meat is moister because it is a little higher in fat, but it also has more flavor and iron. Using skinless thighs, removing any excess fat and sautéing with very little olive oil makes this recipe delicious and healthy (reasonably low on calories).

Did you make this recipe? We’d LOVE to see your creations so click a photo and tag us on Instagram with the hashtag #healthyindian3 and please give a star (★) rating below. Follow us on Facebook, Twitter, Pinterest and Instagram

Are you one of those folks that love curry but can’t handle the spice? Well, here’s the answer! A simple, delicious, easy to cook chicken korma, ideal for those who cannot handle spices and are allergic to nuts. Goes great with flatbread, tacos, rotis, steamed rice or cauliflower rice. Also try it as a pizza topping. You’ll love it! Course Main Course Cuisine Indian Keyword Spices Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 2 People Calories 299kcal

  • 1/2 Pound Chicken Pasture-Raised, Boneless, Skinless Thighs, Small Pieces
  • 1 Tablespoon Yogurt Organic, Plain, Whole Milk
  • 1/3 Cup Half & Half or Cream
  • 1 Teaspoon Ginger & Garlic Paste
  • 1 Leaf Bay Leaves (Optional)
  • 1/4 Cup Onion Fine Cut
  • 1/2 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Sea Salt Or To Taste
  • 1 Teaspoon Olive Oil

  • Set IP to ‘suate’ mode, add oil. When the ‘hot’ sign come up add onions and cook for a couple of minutes. Now add ginger/garlic blend cook for 2- 3 minutes. Add turmeric and mix well
  • Add chicken (marinated with a pinch of salt and turmeric, set aside for 5 minutes before cooking) and mix well. Add 1/3rd cup half & half (or cream), salt and mix well. You can add a bay leaf here for extra flavor
  • Close lid and set on ‘steam’ mode for 10 minutes. Remove lid, set back to ‘saute’ mode and stir till the contents thicken
  • Serve hot with cauliflower rice.

Notes

Goes great with flatbread, tacos, rotis, steamed rice or cauliflower rice. Also use it as a pizza topping. *Use organic ingredients wherever possible. Use pasture-raised meats.

Nutrition

Calories: 299kcal | Carbohydrates: 5g | Protein: 22g | Fat: 21g | Cholesterol: 91mg | Sodium: 381mg | Potassium: 289mg | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1.4mg

Quick Chicken Curry – just 6 ingredients

Making Indian curry has never been simpler. This Quick chicken curry uses just 6 main ingredients and can be made in 20 minutes. A mild yet creamy curry spiced with Indian curry spice, aromatic ginger and garlic. It is a perfect meal on its own over white rice or with Indian Chapati or naan.

Quick Chicken Curry just 6 ingredients aka Easy chicken curry with few ingredients

Have you ever wanted to make simple chicken curry? Easy chicken curry? Quick chicken curry? Or maybe you want quick Indian dinner recipes but presume it’s either too much work or too many ingredients or too difficult?

What if I told you, you could make chicken curry in 20 minutes? I know!! My friend doesn’t believe it either. Most people just assume making Indian food takes forever. But trust me, there are plenty of Indian food recipes that are quick, simple and easy too. There are also many Indian recipes that take long to prepare and are difficult. And yet, today we aren’t discussing those. We want a simple chicken recipe with few ingredients.

Doesn’t that look delicious?

Guess what – it took only about 20 minutes to make and I used only six main ingredients (the others are standard). Also, I made steamed white rice at the same time too! Since steamed rice takes 15 mins to make, it means I actually have delicious Indian chicken curry with rice in less than 30 mins! If you are a busy mom like me, you know how awesome that is! To put delicious food on the table in less than 30 mins.

Quick Chicken Curry – Just six ingredients – easy chicken curry with few ingredients

About the Indian Spices

What is Curry powder?

This recipe uses curry powder, which is very commonly found in almost all grocery stores. You don’t even have to go to an Indian grocery store to find curry powder. Just have a look in your supermarket spice rack and you are bound to find one.

The most common ingredients found in curry powder are coriander, cumin, turmeric, cinnamon, bay leaf, cloves, cardamom, black pepper, chilly powder, and paprika.

If you love Indian food and plan to make it often, I highly recommend you try my recipe for homemade curry powder spice mix. It’s one you will love and always keep coming back for more. And yet, you don’t have to. You can buy ready-made curry powder.

Since there are so many different curry powder brands in the market, each one has its own recipe for making this mix of spices. Each uses more or less of a certain ingredient and that can make a huge difference. For example, extra cardamon and cumin can make the curry powder very hot – not spicy but very hot. Not everybody can handle that. Also, in my opinion, cinnamon does not belong in curry powder because it’s used in garam masala.

Therefore, my humble advice to you when choosing curry powder is – if you don’t like one brand try a different brand but don’t give up on making chicken curry. Because most often it’s not that you don’t like curry powder but rather that brand of curry powder does not suit your taste buds.

Garam masala

If you love warm spices like gingerbread and pumpkin spice, then you will love garam masala. A little goes a long way. This spice is meant to add flavor – but often people use it like curry powder in large amount, which makes the dish really hot, not spicy! If you’ve ever eaten a dish that makes you red in the face though it’s not spicy, the culprit often is too much garam masala. Whether you use a commercial brand or my homemade garam masala recipe – use it with caution. If you can’t handle hot – omit it and your dish will still be very much Indian.

Chicken, Indian Curry, six ingredients, Quick and Easy, Progress Pictures.

Spicy or non-spicy curry powder

Oh, you do get curry powders that have various different degrees of heat and spice. Some that are mild, spicy and hot. Usually, it refers to the amount of chilly added in – watch for that. Buy something you can handle. A little tip – if you ever add a bit extra curry powder and it turns spicy- add a cup of chopped and boiled potato. That usually help absorb some of the heat.

Quick Chicken Curry – Just six ingredients – easy chicken curry with few ingredients

Let’s talk ingredients and Substitutes (Save/Pin)

  • Chicken – I love using chicken thighs because I think it absorbs more flavor. And yet, chicken breast works just as well. So, use whatever chicken meat you have on hand. Also, turkey breast would also work beautifully in this recipe.
  • Onion – I can’t think of chicken curry without onions. Most of all, nicely sauteed onions. So, don’t skimp on cooking those until they are nicely translucent.
  • Ginger and Garlic – I always say the basic ingredients for good Indian food are these three: onion, ginger, and garlic! I call them the holy trinity of Indian cooking. These do justice to the wonderful Indian spices you add. Having said that, I highly recommend you either grate or make a paste of them because then they really dissolve and add flavor to the sauce. If you just cut them they become soft, while still can be tasted in the sauce. No one likes to bite into a piece of ginger or garlic. Right? So grate it and let is saute well.
  • Yogurt – You want to use plain yogurt – not the sweet variety. If possible, use the bio yogurt that is a bit sour!! Also, you can definitely use a homemade yogurt which I do very often. Yogurt really tenderizes the meat and adds that creaminess. But if you don’t like to add dairy or yogurt to your meat – you can also add coconut milk.
  • Indian spices – Curry powder and garam masala – I already said everything I had to say about curry powder and garam masala above, and here is my recipe for homemade curry powder spice mix and homemade garam masala spice mix, and yes, you will love these.

Quick Chicken Curry – Just six ingredients – easy chicken curry with few ingredients

Useful Tips & Tools

  • Use a heavy bottom pot when cooking with spices this helps prevent the spices from burning. Spices need to be cooked well in a little water and the heavy bottom skillet also works best to maintain even heat.
  • A sharp knife and chopping board for cutting the chicken. Always use a separate chopping board for just for meat or poultry and a different one vegetables.
  • Also, a wooden spoon works best to stir curries, and yet avoid using your favorite wooden spoon as some spices may lend their natural dye to the wooden spoons. Wooden spoons are porous.

How to make a quick chicken curry (6 ingredients) (Save/Pin)

Ingredients can be found in the recipe card below with unit conversions.

Method

  • Clean and cut chicken into bite-size pieces.
  • Saute onion, ginger, and garlic in oil until onions are nicely translucent.

Chicken, Indian Curry, six ingredients, Quick and Easy, Progress Pictures.

  • Add curry powder and a few tbsp of water to help the spices saute’.
  • Cook the spices on low adding a few tablespoons water until fragrant (30 secs).

Chicken, Indian Curry, six ingredients, Quick and Easy, Progress Pictures.

  • Add chicken and cook another minutes or two.

Chicken, Indian Curry, six ingredients, Quick and Easy, Progress Pictures.

  • Then add the yogurt, lemon juice, and fresh herbs – stir well to combine.

Chicken, Indian Curry, six ingredients, Quick and Easy, Progress Pictures.

  • Lastly, add water – stir well.
  • Season with salt and pepper.
  • Let come to a boil – cover the pan and simmer over medium heat for about 10 minutes.

Chicken, Indian Curry, six ingredients, Quick and Easy, Progress Pictures.

  • After 10 minutes check if the chicken is cooked and adjust seasoning.
  • Check consistency – add more water if needed. Let come to a boil again.
  • Once the chicken is cooked and you have the gravy you need – remove from heat.
  • I love to have this over white rice or chapati.
  • Enjoy!

Chicken, Indian Curry, six ingredients, Quick and Easy, Progress Pictures.

Frequently asked questions

Can I use other spices instead of this curry powder?

Yes, you sure can. If you don’t have the curry powder on hand you can use spices like coriander, cumin, turmeric, or garam masala. I have shared the recipe with you Quick and Easy Chicken Curry.

Can I use beef instead of chicken for this recipe?

Absolutely. This recipe will work with 800 grams (approx 2 lbs) of beef as well.

Can I make this curry in a slow cooker?

You can. I have a slow cooker chicken curry that might be a better guide if you want to use your crockpot.

Can I make this in an Instant pot? Can I make this in a Pressure cooker?

Yes, I have shown you how to make an Instant Pot chicken curry or Pressure Cooker chicken curry.

SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.

Chicken, Indian Curry, six ingredients, Quick and Easy,

Quick Chicken Curry with Just 6 Ingredients

Author: Veena Azmanov 5 from 12 votes Pin Prep Time: 5 mins Cook Time: 12 mins Total Time: 17 mins Calories: 171kcal $10 Adjust Servings Here: 8 servings

Description

Making Indian curry has never been simpler. This Quick chicken curry uses just 6 main ingredients and can be made in 20 minutes. A mild yet creamy curry spiced with Indian curry spice, aromatic ginger, and garlic. It is a perfect meal on its own over white rice or with Indian Chapati or naan.

Equipment /Tools

  • Saute pan 5 quarts (Calphalon)

Ingredients

For the Chicken Curry

Extra – which I didn’t count as an ingredient

ADJUST SERVINGS HERE – 8 servings

Instructions

  • Clean and cut chicken into bite-size pieces.
  • Saute onion, ginger, and garlic in oil until onions are nicely translucent.
  • Add curry powder and a few tbsp of water to help the spices saute’.
  • Cook the spices on low adding a few tablespoons water until fragrant (30 secs).
  • Add chicken and cook another minutes or two.
  • Then add the yogurt, lemon juice, and fresh herbs – stir well to combine.
  • Lastly, add water – stir well.
  • Season with salt and pepper.
    Add the garam masala now if you using it.
  • Let come to a boil – cover the pan and simmer over medium heat for about 10 minutes.
  • After 10 minutes check if the chicken is cooked and adjust seasoning.
  • Check consistency – add more water if needed. Let come to a boil again.
  • Once the chicken is cooked and you have the gravy you need – remove from heat.
  • I love to have this over white rice or chapati.
  • Enjoy!

Recipe Video

About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos

Nutrition Information

Nutrition Facts Quick Chicken Curry with Just 6 Ingredients Amount Per Serving (130 g) Calories 171 Calories from Fat 62 % Daily Value* Fat 6.9g11% Saturated Fat 1.2g6% Trans Fat 0g Polyunsaturated Fat 5.7g Monounsaturated Fat 0g Cholesterol 75mg25% Sodium 73mg3% Potassium 0mg0% Carbohydrates 2.8g1% Fiber 1g4% Sugar 1.1g1% Protein 23.4g47% Vitamin A 0IU0% Vitamin C 0mg0% Calcium 0mg0% Iron 0mg0% * Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – 6 ingredient chicken curry, 6 ingredients, chicken, Chicken curry, curry, Quick chicken curry Did you make this recipe? I’d love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

What do you serve with Indian Chicken Curry?

This curry goes well with any Indian bread, such as chapati or naan. Our family favorite is garlic butter naan or vegetable pilaf. And when I’m looking for a low carb option, I eat cauliflower rice. Since the no-fuss cauliflower rice works great for me in place of steamed rice. My kids also love the turmeric cauliflower rice or my mustard dill cauliflower rice.

Nigella Garlic Butter Naan Recipe Sweet potato chapati, sweet potato paratha Homemade Cauliflower Rice Steamed Cauliflower Rice (18) Quick One Pot Vegetable Rice Recipe

You may also like

  • Indian Lamb Biryani
  • Mince Beef Curry
  • Lamb Masala aka Mutton Masala
  • Chicken Malai Kebabs
  • Slow-cooked Beef curry
  • easy chicken curry in 15 mins
  • 6 ingredient chicken curry
  • Easiest Indian Chicken Biryani n 3 easy steps
  • Mango kulfi or lychee Kulfi

Instant Pot Chicken Curry7 Indian Mince Beef Curry (19) Aloo Gobi Masala Indian Spiced Cauliflower Potato Oven Baked Tandoori Chicken Recipe, Best Tandoori Chicken Recipe

Chicken curry recipe for beginners. This detailed post on how to make chicken curry at home will guide you to make the best dish using pantry staples. This chicken curry is one of the easiest that even a novice or a bachelor can cook with an amazing outcome. It not only tastes delicious but is also very flavorful with soft, tender & succulent pieces of chicken.

I have grown up eating many kinds of Indian chicken curries from various regions as my mom is a food enthusiast. We would get to eat them during the weekends with rice & jowar roti.

So making a good chicken curry is something I learnt from my mom. I have shared lot of chicken curry recipes on the blog which I make for my family.

But this post on a basic chicken curry was something I thought will be helpful for the newbies. I have kept the recipe very very simple & have not used any fancy ingredients like canned tomato puree, stock or any sort of cream. There is no blending & grinding work involved.

So even if you are a novice with just a basic kitchen set up, just go ahead and give this recipe a try. I am sure you will cook an awesome chicken curry!

The entire dish is slow cooked that is what makes this chicken curry uniquely delicious & flavorful.

Authentic Indian curry does not use

  • Canned tomato puree
  • Curry powder
  • Corn starch or
  • Any kind of stock or broth

So this recipe does not use any of the above mentioned ingredients & will give you a real Indian chicken curry with a burst of flavors & deliciousness.

Tips

1.Choosing chicken
You can make this curry with boneless or bone-in chicken. But bone-in chicken yields the best curry as the juices from the bones sweep to the curry. So bone-in chicken also thickens the curry without adding any thickener.

Most traditional Indian households use the whole chicken that is cut to equal sizes. The curry is made with all the pieces – thighs, breasts etc. But if you are choosy you can use whatever you like.

2. Whole spices
To begin with I do temper the whole spices like bay leaf, cinnamon, cloves & cardamom. If you do not have these you may skip. But the flavor from the whole spices is much more intense than the ground powders so I use them.

3. Garam masala – ground spice powder
Garam masala is an Indian spice blend made by dry roasting the spices & pounding them. For this chicken curry recipe you will need a very good spice powder.

I have use this homemade garam masala. However you can also use any store bought powder that is of good quality & aromatic.

Substitute: A good substitute to garam masala is a curry powder. You can again choose something good from a popular brand. But please note that a curry powder does not have the same aroma & spice level as the garam masala powder.

4. Taste enhancer or thickener
Traditionally chicken curry was made without any thickening agents. To enhance the taste, one of the ingredients like coconut, yogurt, nut paste or poppy seeds paste were used.

Back home in India, my mom would always use poppy seeds paste for the chicken curry. Since poppy seeds are banned in Singapore I either use yogurt or cashew paste here.

So feel free to use fresh curd or yogurt if you do not own a blender.

5. Cooking method
The specialty of this chicken curry is slow cooking. Do not rush or be in a hurry to finish up cooking quickly. A slow cooked dish will be worth the effort as it really stands out in taste & flavor.

A dish prepared on a high flame will yield you only a hotchpotch curry and not the one that you will really love & enjoy.

6. Onions & tomatoes
I have used chopped onions & tomatoes here. Some regions use them by grating or pureeing. However it is up to you to make a choice.

Serving suggestions

You can serve this chicken curry with plain rice , basmati rice, Jeera rice, ghee rice or even with roti, paratha or naan.

Can I make this chicken curry creamy?

Yes you can make this chicken curry creamy by adding 4 tbsps of cream or thick coconut milk towards the end.

More similar recipes,
Butter chicken recipe
Chicken korma
Chicken tikka masala
Methi chicken

Chicken curry recipe

Simple Indian chicken curry made delicious, spicy and hot with minimum ingredients. This is a basic recipe that can be tried even by beginners. It pairs great with rice, roti or paratha. Prep Time15 minutes Cook Time35 minutes Total Time50 minutes Servings3 people AuthorSwasthi

Ingredients (1 cup = 240ml )

  • ½ kg chicken or 500 grams or 1 pound (preferably bone-in)
  • 2 to 3 tbsp Oil
  • 1 cup onions or 3 medium onions (fine chopped or grated or paste)
  • 1 to 2 green chilies slit (skip for less spicy)
  • 1 tbsp ginger garlic paste or minced ginger garlic
  • ½ cup tomatoes finely chopped or puree (deseeded)(2 medium tomatoes)
  • salt as needed
  • ½ to 1 cup hot water or coconut milk
  • 2 tbsp coriander leaves chopped or mint or pudina

Spice powders (or use curry powder as needed)

  • ¼ tsp turmeric powder or haldi
  • ¾ to 1 tsp red chili powder or smoked paprika (½ tsp for less spicy)
  • 1 tsp garam masala (½ tsp more if needed, adjust to taste)
  • ¾ tsp coriander powder (optional)

Whole spices (skip if you don’t have)

  • 1 bay leaf small or tej patta or curry leaves
  • 4 cloves or laung
  • 2 inch cinnamon or dalchini
  • 3 green cardamom or elaichi

For taste (optional)

  • 2 to 3 tbsp curd or yogurt or 10 cashews or 3 tbsp poppy seeds (ground to smooth paste)

How to make the recipe

  • First heat oil in a deep pan, then add whatever whole spices you have – bay leaf, cinnamon, cloves & green cardamoms. Fry them till you get an aroma, just for a min.
  • Add chopped onions and chilies. Fry evenly stirring often till the onions turn deep golden in color.
  • Next add ginger garlic paste and saute till you get a nice aroma. This just takes about a minute.
  • Then add mashed tomatoes or puree, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
  • Pour yogurt or cashew paste, red chili powder, garam masala. coriander powder or just curry powder.
  • On a low heat cook until the mixture smells good and the raw smell goes away.
  • Add chicken and coriander or mint leaves. Fry till the chicken turns white or pale in color. This takes around 3 mins.
  • In a separate pot, heat up 1 cup water. Using cold water most times toughen the chicken so it is good to use hot water.
  • Pour hot water just enough to make a thick curry. Do not add too much water, chicken curry will become runny. Sometimes chicken lets out lot of moisture. So use only as needed.
  • Cover and cook on a medium to low flame till the chicken is soft cooked and the curry turns thick.
  • Taste the curry & add more salt if needed.
  • You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.
  • Cover and cook on a low flame for 3 to 5 mins. When the chicken is cooked completely it will fall off the bone easily.
  • Lastly add coriander leaves, cover and off the heat. Serve chicken curry with basmati rice, chapathi or jeera rice, ghee rice or pulao.

NUTRITION (estimation only)

Calories: 417kcal | Carbohydrates: 10g | Protein: 33g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 126mg | Sodium: 143mg | Potassium: 521mg | Fiber: 3g | Sugar: 3g | Vitamin A: 705IU | Vitamin C: 10.4mg | Calcium: 65mg | Iron: 2.7mg

  1. You can also skip the whole spices if you do not have. But using them will add a more intense flavor to the curry.
  2. Adding cold water to chicken sometimes makes it hard or tough. So use hot water.
  3. The chicken curry can be cooked in coconut milk instead of water. Do not pour cold coconut milk. Heat up and add.
  4. Please choose a good garam masala for the recipe especially if using store bought. Some brands sell really pungent garam masala. Use it with caution.
  5. You can also use 3 to 4 tbsps of cream or thick coconut milk if you prefer. Just add it towards the end and turn off.

If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.

3K Shares FOR MORE RECIPES

If you are using naatu kodi / kozhi (country chicken) you can make this chicken curry in a pressure cooker and cook for 4 whistles on a medium flame.

Preparation

1. Heat 2 tbsps of oil in a kadai or heavy bottom or nonstick pan. Saute cinnamon, small bay leaf, 4 cloves, 3 cardamoms in hot oil just for a min to turn them fragrant. You can also use shahi jeera or cumin if you like.

2. Add 1 cup very finely chopped onions and slit green chilies. You can also use onion paste or grated onions. Stir well and fry until the onions turn golden.

3. Make sure the onions turn golden before adding 1 tbsp ginger garlic paste. At this stage i used another tbsp of oil and this is optional.

4. Saute ginger garlic until the raw smell disappears completely.

5. Add deseeded finely chopped and mashed tomatoes along with turmeric and salt. You can also use tomato puree or grated tomatoes.

6. Next fry until the tomatoes turn completely mushy and the raw smell has gone.

7. Add ¾ to 1 tsp red chili powder and 2 tbsps thick curd (yogurt) or cashew paste from 10 cashew nuts. There are a few readers who mentioned in the comments section below they made without yogurt or cashew paste yet it turned out delicious.

So you may want to skip it. This time I have used cashew paste.

8. Saute on a medium flame until the mixture begins to leave the sides of the pan. Take care not to burn the mixture. At this stage the raw smell of the ingredients must go away completely.

How to make chicken curry

9. Add ½ kg chicken (about 1 lb), 1 tsp garam masala powder and handful of coriander or pudina leaves. I have used 1 tsp of this biryani masala and ½ tsp of this simple garam masala. You can use any readymade good masala.

10. Saute for 3 mins or until the chicken turns pale.

11. Cover and cook on a low flame for about 3 to 5 mins for the chicken to let out moisture. While it gets cooked, heat 1 cup water in a separate pot. You can also microwave the water in a cup for 1 min.

12. Pour hot water as needed. Using cold water may turn the meat tough or hard.

13. Make sure you use just enough water to partially cover the chicken. Cover and cook on a medium heat until soft tender. It took about 10 mins for me. This may vary depending on the age of the chickn or the size of the pieces.

Avoid cooking at high temperature. If using country chicken i.e naatu kozhi / kodi then add a small piece of betel nut. Pressure cook on a medium heat for 4 whistles.

14. Lastly check whether the chicken is done by pricking it with a fork. It must be soft and should fall off the bone easily. Taste the curry and adjust the salt. If needed add ½ tsp more garam masala if you feel the curry is low on flavor.

When the curry reaches a desired consistency switch off the stove. Add some coriander leaves. Keep covered until you serve.

Serve chicken curry with rice, jeera rice, ghee rice or chapathi. Also have a simple raita or onion wedges to go on the side.

How to Buy, Store, Prep, and Cook Chicken

Chicken is a popular and versatile ingredient that lends itself to all kinds of savory recipes. Get simple tips for buying, storing, freezing, thawing, prepping, and cooking this dinnertime favorite.

Image zoom Photo by Meredith

What’s not to love about chicken? It’s versatile, inexpensive, and a great source of protein. Read on for top-rated recipes and quick tips for how to cook chicken.

How to Buy, Store, and Freeze Chicken

  • At the grocery store, pick up your raw chicken last, just before you head to the check-out line. And have the checker wrap the chicken in a plastic bag in case the package leaks.
  • A whole cooked chicken can be kept in the refrigerator for 3 days; cut-up cooked chicken can be stored in the refrigerator for 2 days.
  • Never leave raw or frozen chicken at room temperature, which encourages the growth of bacteria like Salmonella and Listeria. Cooked chicken should not be left at room temperature for more than 2 hours.
  • Freeze any chicken that won’t be used right away. You can freeze it in its store packaging, but if you plan on storing it for longer than two months, unwrap the chicken and rewrap it in heavy duty aluminum foil and a plastic freezer bag. Chicken can be frozen as long as one year without sacrificing quality.

How to Thaw Chicken

Thaw frozen chicken slowly and safely. It will take anywhere from 24 hours to two days to thaw a whole chicken in the refrigerator, and about 2 to 9 hours for cut-up chicken parts (less for boneless pieces). You can thaw chicken more quickly in a cold water bath or by using the defrost cycle of the microwave. But never thaw frozen chicken by leaving it out at room temperature.

Cleaning and Prepping Chicken

Should you rinse your chicken before cooking it? The consensus opinion on rinsing raw chicken or other poultry is — don’t do it! That’s the recommendation of the U.S. Department of Agriculture. The reason is that rinsing your raw chicken doesn’t do anything to eliminate dangerous bacteria; instead, it’s likely to splash the bacteria around the sink and onto countertops, from where it can be spread all over the place and put you at risk of foodborne illness. The cooking process will kill the bacteria so long as the internal temperature reaches 165 degrees.

Keep a separate cutting board specifically for working with chicken. To prevent cross-contamination, thoroughly clean all surfaces, utensils, cutting boards, knives, and hands with hot soapy water for 20 seconds after handling raw poultry. The USDA also recommends that you prepare any food that will not be cooked, like some vegetables or salads, before handling raw poultry. In a recent study the USDA, 26 percent of people who washed poultry transferred bacteria from raw poultry to their salad lettuce.

Cutting up your chicken? Here’s how:

  • Cutting Up A Whole Chicken
  • Deboning a Chicken Thigh
  • Deboning a Chicken Breast

By the way, save those bones and you can make some delicious chicken stock.

How to Marinate Chicken

Marinating or brining? Always let the chicken marinate in the refrigerator, even for a short soak of 30 minutes. And never baste the cooked chicken with the same marinade that’s touched raw chicken: either make extra marinade and set aside a portion just for basting, or boil it for two to three minutes, enough time to kill any bacteria. See our collection of marinade recipes.

How to Cook Chicken

There are many ways to cook your chicken. You can bake or roast chicken, fry or sauté it, or BBQ or grill it. For loads of dinner ideas with chicken, check out our complete collection of Chicken Recipes.

How to Cook Chicken in the Oven: Baking & Roasting

What’s the difference between baking and roasting chicken? We cover that here. But spoiler alert: they’re kind of interchangeable. Explore our Baked and Roasted Chicken Recipes.

Image zoom Photo by Meredith

How do I roast a whole chicken?
For best results, set the bird on a roasting rack over a roasting pan. The chicken will cook more evenly and won’t be sitting in its own drippings, which will give you crispier skin. For easier cleanup, line the pan with aluminum foil. For a super-juicy roast chicken that cooks quicker, you can spatchcock or butterfly your whole chicken before roasting — here’s how you spatchcock it. For more tips, check out how to roast chicken.

How do I know when the chicken is done cooking?
The only way to tell if chicken is cooked properly is to use a meat thermometer — seeing if the juices run clear is not a reliable indicator of doneness. To test the internal temperature of a whole chicken, insert the thermometer into the thigh, taking care not to touch the bone. Chicken should reach 165 degrees F (75 degrees C).

The meat will continue to cook once removed from the heat. So if the temperature is a few degrees below the target — keep the thermometer in place for a moment; the temperature might climb to a safe heat.

How can I prevent my chicken from being dry?
Dry and/or tough chicken is most often caused by overcooking. Recipes often give cooking times, but these are really guidelines.

A few things can affect cooking time. For example, thin pieces of meat will cook more quickly than thick. Heat settings can vary from stove to stove. And even the size and shape of the pan can affect the cooking time. The best way to avoid overcooking is to check your chicken regularly as it cooks.

Image zoom Photo by Meredith

How to Braise Chicken

Braising chicken makes the meat wonderfully tender and moist, and delivers a sauce with flavors that build and build, slowly concentrating as the dish simmers. One key to a perfect braise is to start with a good sear on the chicken skin; don’t crowd the pan or cheat by removing the chicken before it’s developed a beautiful dark color. The second key is to loosen up the flavorful brown bits on the bottom of the pan by deglazing with wine or stock, beer, cider, or even water. You’ve built the ground floor of your sauce! Then it’s time for a nice slow simmer. Here are a few favorite braised chicken recipes:

  • Braised Chicken with Lemon and Carrots
  • Pollo al Ajillo (Chicken and Garlic)
  • Citrus Chicken

Image zoom Photo by Meredith

How to Fry Chicken

Frying chicken is a classic American preparation. Doing it right requires a certain touch. The oil can’t be too hot, it can’t be too cool. The choice of oil also matters. And there are so many “secret recipes” for perfect fried chicken. We break it all down for you in How to Fry Chicken.

See our collection of Fried Chicken Recipes.

Image zoom Photo by Meredith

How to BBQ and Grill Chicken

Grilling isn’t just for summer anymore. It’s a year-round tradition.

Chef John has the perfect method for making barbecue chicken on the grill. His technique produces beautiful grill marks without blackened burned parts. The key is to begin skin-side down, getting the nice grill marks first. Then you’ll flip the chicken and paint on the sauce. Then just close the lid and roast it, essentiallyGet the recipe for Chef John’s Barbecue Chicken.

Here’s a tip for grilling boneless, skinless chicken breasts on the grill: pound them out to a uniform thickness so they cook evenly. Why? On a hot grill, boneless, skinless chicken breasts cook fast. And you want the entire chicken breast to be done at the same time. If you don’t pound them out, you run the risk of thin parts being dry and overcooked while thicker parts are underdone.

For the lowdown on direct and indirect heat, preheating the grill, useful grilling tools, and more, explore our tips for grilling. And to find out cooking times for different cuts of chicken, check out cooking times for grilled chicken; it’s broken down by type of heat and strength of heat.

See our collection of BBQ’d and Grilled Chicken Recipes.

Stir-Frying Chicken

Stir-frying is like sautéing, with a few key differences. Stir-frying is typically performed at very high temperatures, traditionally in a wok — a cooking vessel with long, curved edges — and often uses flavorful peanut oil, which has a high smoke point, instead of olive oil or butter. You can certainly use a regular skillet for stir-frying.

With stir-frying, preparation pays off. Because the cooking time is mere minutes, ingredients should be sliced in advance into small, uniform pieces and lined up beside the hot wok or skillet. Then drop ingredients into the sizzling oil for a quick 1-2-3 finish.

Check out our collection of Stir-Fried Chicken Recipes.

Image zoom Photo by Meredith

Handling Leftover Chicken

Cooked chicken should not be left at room temperature for more than two hours. Package it up in an air-tight container and store it in the fridge for up to two days.

Look here for ideas on how to use your leftover chicken, featuring top-rated recipes for enchiladas, soups, stews, pizza, salads, and more.

10 One Pan Chicken Recipes

January 21, 2016 posted in round up // 12 Comments ”

Dinner just doesn’t get any easier with these ten one pot meals. Quick, convenient and clean up is a breeze. Win-win!

Winner Winner Chicken Dinner.

Really. With these one pot meals, chicken has never looked so stinking good.

1. One Pan Spanish Chicken – Chicken, sausage and potatoes. Done.

2. One Pan Honey Garlic Chicken and Veggies – Tender, juicy chicken breasts baked to perfection with potatoes and broccoli.

3. Chicken Zoodle Soup – Just like mom’s cozy chicken noodle soup but made with zucchini noodles instead. So comforting AND healthy. 227.3 calories.

4. Lemon Chicken and Potatoes in Foil – These foil packets will save your life. I promise.

5. Slow Cooker Maple Dijon Chicken and Broccoli – Sweet, tangy and packed with so much flavor, conveniently made right in your crockpot.

6. Honey Balsamic Chicken Breasts and Veggies – The best part about this recipe is how you can pack this with all sorts of veggies for a truly clean-out-the-fridge meal.

7. One Pan Garlic Ranch Chicken and Veggies – Crisp-tender chicken coated with Ranch Seasoning and baked with roasted baby carrots and potatoes. I mean, you just can’t go wrong with Ranch, right?

8. Creamy Chicken and Mushroom Soup – So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish. Boom.

9. Herb Chicken with Lemon Cream Sauce – This cream sauce is seriously out of this world. So tangy, buttery, creamy and just melt-in-your-mouth AMAZING.

10. Slow Cooker Honey Garlic Chicken and Veggies – Simply throw everything in and that’s it. No cooking, no sauteeing. SO EASY.

10157shares

  • Share
  • Pin
  • Email

We love this Easy and Healthy Chicken Breast with Mushroom Pan Sauce recipe! With just a quick sear and a few ingredients you have the most amazing dinner and mushroom pan sauce (aka: GRAVY!).

Busy cooks love the convenience of chicken but sometimes it can get a bit dullsville…Laughing Spatula to the rescue!

This is not your same old, same old boring chicken breast recipe. No siree. This beauty is full of flavor and only requires a few ingredients. As an added bonus it only takes about 25-30 minutes from pan to plate!.

We kept the ingredient list small so you could make this Easy Chicken Breast recipe anytime without a trip to the grocery store.

But don’t let that fool ya, this dish is full of flavor! I used my simple searing technique to keep the mess to a minimum. I’ve included instructions below to make it easy!

HOW TO SEAR CHICKEN BREASTS PERFECTLY!

Step 1: Pat dry your chicken. Add olive oil to the chicken itself and not to the pan. Sprinkle liberally with salt and pepper. This will help form a crust.

Step 2: Heat skillet to medium high heat. Place chicken into dry pan and leave it alone for 4-5 minutes. Your chicken will tell you when it wants to be turned by releasing from the pan easily. Chicken is so smart. If it is not releasing from the pan easily then it isn’t ready! Continue to cook for another minute or two and turn.

WHAT IS THE PERFECT TEMPERATURE FOR CHICKEN?

  • Chicken is done when it reaches 165 degrees.
  • We love this one from OXO. It’s cheap, cheerful and really durable!

Once your chicken is perfectly seared, remove to a plate and a cover with foil while you make the pan sauce.

HOW TO MAKE MUSHROOM PAN SAUCE:

Reduce heat to medium. Add the butter to the skillet. Toss in the sliced mushrooms. DO NOT SALT. Salt can stop your mushrooms from reaching their full browness potential 🙂

Add your garlic for a few minutes, then the flour. Time for the chicken stock. Cook until thick about 3 minutes and serve over your perfectly seared chicken!

Dinner done and everybody loves you! I love it when everybody loves you!

TIPS TO MAKE THIS EASY CHICKEN BREAST WITH MUSHROOM PAN SAUCE RECIPE:

  • Heat a non stick or cast iron skillet to medium high heat.
  • DO NOT add oil to the pan.
  • Pat dry chicken then rub your chicken with a few tablespoons of canola oil or extra light olive oil. ( extra virgin olive oil will work in a pinch but has a lower smoke point).
  • Sprinkle liberally with salt and pepper. This will help for a nice crust.
  • Place chicken into hot pan and leave it alone for 4-5 minutes. Your chicken will tell you when it wants to be turned by releasing from the pan easily. If it is still sticking then it isn’t ready!
  • After you have turned your chicken and it is cooked through. Remove to a plate. Sauté the mushrooms, garlic and a bit of butter in the same pan.
  • Add a the flour, and the chicken stock. Boom! Pan Sauce I.E. Gravy! I know! So easy!

This recipe and searing technique works for most all forms of protein, including fish and steak! In fact this would be a great recipe for steak. Simply switch out beef stock for the chicken stock.

More Healthy Chicken Recipes:

  • Roasted Lemon Chicken with Potatoes and Rosemary
  • 30 Minute Chicken Puttanesca
  • French Onion Chicken
  • Easy Chicken in Tomato Sauce

Other Recipes with Mushrooms:

  • Cauliflower Rice with Mushrooms and Feta Cheese
  • One Skillet Pork Chops with Mushroom Gravy
  • Creamy One Pot Chicken and Rice with Mushrooms
  • Make Ahead Mushroom Gravy

To easy chicken dinners with gravy!

Clink!

Kathi

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!

Chicken Breasts with Easy Mushroom Pan Sauce 4.28 from 73 votes Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

This easy to prepare chicken comes together in a flash with our easy sear technique!

Course: Dinner, Main Course Cuisine: American Servings: 4 : 249 kcal : Kathi & Rachel Ingredients

  • 4 chicken breasts
  • 2 tablespoons canola oil or extra light olive oil extra virgin will work in a pinch but has a lower smoke point
  • salt and pepper
  • 1 tablespoon butter
  • 8 oz cremini mushrooms sliced
  • 3 cloves large garlic chopped
  • 2 tablespoon white flour
  • 1 cup chicken stock
  • additional salt and pepper to taste

Instructions

  1. Heat large non stick or cast iron skillet to medium high.
  2. Rub chicken with oil and sprinkle liberally with salt and pepper.

  3. Place chicken in dry pan (see searing instructions above).
  4. Let cook for 4-5 minutes on each side until cooked through and meat thermometer reaches 165 degrees.
  5. Remove from pan, cover and keep warm.
  6. Add 1 tablespoon of butter to hot pan and toss in mushrooms.
  7. Brown for several minutes. (do not salt it will keep mushrooms from browning). Once your mushrooms are as brown as desired, add a big pinch of salt and pepper.

  8. Add garlic and sauté for 3 minutes.
  9. Add flour and cook for about 1 minute.
  10. Add chicken stock, salt and pepper to taste.
  11. Serve sauce over seared chicken.

Recipe Notes

4 Weight Watcher Freestyle points per serving.

NO MESS CHICKEN SEAR TIP SHEET for this Easy Chicken Breasts with Mushroom Pan Sauce recipe:

  • Heat a non stick or cast iron skillet to medium high heat.
  • DO NOT add oil to the pan.
  • Pat dry chicken then rub your chicken with a few tablespoons of canola oil or extra light olive oil. ( extra virgin olive oil will work in a pinch but has a lower smoke point).
  • Sprinkle liberally with salt and pepper. This will help for a nice crust.
  • Place chicken into hot pan and leave it alone for 4-5 minutes. Your chicken will tell you when it wants to be turned by releasing from the pan easily. If it is still sticking then it isn’t ready!
  • After you have turned your chicken and it is cooked through. Remove to a plate. Sauté the mushrooms, garlic and a bit of butter in the same pan.
  • Add a the flour, and the chicken stock. Boom! Pan Sauce! I know! So easy!

Nutrition Facts Chicken Breasts with Easy Mushroom Pan Sauce Amount Per Serving Calories 249 Calories from Fat 117 % Daily Value* Fat 13g20% Saturated Fat 3g15% Cholesterol 80mg27% Sodium 202mg8% Potassium 712mg20% Carbohydrates 5g2% Sugar 1g1% Protein 26g52% Vitamin A 120IU2% Vitamin C 2.1mg3% Calcium 20mg2% Iron 0.8mg4% * Percent Daily Values are based on a 2000 calorie diet. 10157shares

  • Share
  • Pin
  • Email

admin

Leave a Reply

Your email address will not be published. Required fields are marked *