Instant Pot Coconut Curry Chicken
Rich, creamy coconut curry made with chicken in the Instant Pot comes together quickly. This quick dish will undoubtedly become a family favorite.
Slow Cooker Coconut Curry Chicken
Morsels of chicken breast are slow-cooked in a creamy coconut curry with potatoes and red bell pepper. Raisins and flaked coconut add texture and sweetness to this rich dish.
Recipe for Maple-Curry Chicken
Maple syrup brings a unique flavor to a great curry chicken dish. 1 red bell pepper seeded and chopped, 1 large onion chopped, 1/4 cup pure maple syrup, 3 cloves garlic minced, 2 cups cubed cooked chicken breast meat, 1 teaspoon sugar, 1 yellow bell pepper seeded and chopped, 2 tablespoons butter, 2 tablespoons olive oil, 1 cup heavy cream, 2.5 tablespoons hot curry paste, 1 green bell pepper seeded and chopped
Rhubarb Curry Chicken
Curry chicken is enhanced by homemade rhubarb marmalade, which is sweet and tangy. Spread any remaining marmalade on toast or serve it with pancakes.
Rhubarb Curry Chicken Recipe
Homemade rhubarb marmalade gives curry chicken a sweet and tangy appeal. Use the leftover marmalade to spread on toast or serve with pancakes. 1 large orange peeled and chopped, 2 teaspoons grated orange zest, 4 cups chopped rhubarb, 1 teaspoon salt, 4 skinless boneless chicken breast halves, 1 tablespoon curry powder, 2 cups white sugar, 1/2 cup water
Slow Cooker Chicken Curry Recipe
It couldn't be simpler to make this slow cooker chicken curry recipe; all the ingredients are added at once, and dinner is ready in a few hours. 1 tablespoon garam masala, 1 tablespoon ground coriander, 3 pounds skinless boneless chicken breast halves, 4 tablespoons tomato paste, 4 tablespoons minced fresh garlic, 1 cinnamon stick, 1 tablespoon curry powder, 2 cans coconut milk, 1 tablespoon ground turmeric, salt and ground black pepper to taste, 2 onions diced, 4 tablespoons minced fresh ginger, 1 tablespoon ground cumin, 4 bay leaves