Best Cream Curry Chicken Recipes

CREAM CURRY CHICKEN

Steps:

• Melt margarine in nonstick frying pan.
• Add chicken to pan, cover, cook for 15 minutes over low heat.
• Combine whipping cream with curry powder in small bowl, set aside.
• Turn chicken over, pour curry mix over chicken.
• Cover and cook an additional 20 minutes.
• Serve over cooked brown rice.

CHICKEN WITH CURRY SOUR CREAM SAUCE

Steps:

• 1. Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Drain fat from skillet.2. Sprinkle chicken with salt. Add onion and 2 tablespoons water to chicken in skillet. Heat to boiling reduce heat. Cover and simmer about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.3. Remove chicken from skillet keep warm.4. Add 1/4 cup water, curry, ginger and cumin to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Reduce heat to low stir in sour cream just until hot.5. Pour sauce over chicken and rice. Serve with Golden Fruit Chutney.NUTRITION FACTS: 1 Serving: Calories 395 (Calories from Fat 135) Fat 15g (Saturated 6g) Cholesterol 75mg Sodium 220mg Carbohydrate 41g (Dietary Fiber 1g) Protein 25g % DAILY VALUE: Vitamin A 6% Vitamin C 2% Calcium 6% Iron 12% DIET EXCHANGES: 2 Starch 2 Medium-Fat Meat 2 Vegetable 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PISTACHIO CREAM CHICKEN CURRY

Steps:

• Cut the chicken meat into bite-size pieces and set aside.
• In a small cereal bowl put the ground coriander, turmeric, cayenne and salt.
• Set aside.
• In a large nonstick frying pan put the oil and onions and stir-fry over medium-high heat for about 10 minutes, stirring frequently.
• Move the onions to the side of the frying pan and add the garlic.
• Stir-fry the garlic for about 30-45 seconds, and then incorporate the garlic into the fried onions.
• Add the chicken meat and stir-fry until many of the chicken pieces have brown spots, about 10 minutes.
• Add the cereal bowl with the spices and once it is incorporated into the chicken mixture add the water, cover, and cook, stirring occasionally until the chicken is tender, about 20 minutes.
• Meanwhile, put the pistachio nuts into a food processor and process as much as possible without letting the nuts get pasty.
• Next, in batches, put these nuts into a spice grinder and powder.
• Set the powdered nuts aside.
• When the chicken is done cooking, turn off the heat and stir in the powdered pistachio nuts, mixing well.
• Add the heavy cream and garam masala. Stir until everything is well blended.
• Check to see if more salt or water is needed.
• You could probably substitute almonds or cashews for the pistachio nuts.