Creamy Chicken Or Prawn Curry Food

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CREAMY COCONUT CURRY WITH SHRIMP



Creamy Coconut Curry with Shrimp image

My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.

Provided by Lori Lyn

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon butter
1 pound large shrimp, peeled and deveined
1 cup chopped onion
1 cup chopped red bell pepper
3 tablespoons all-purpose flour
1 tablespoon curry powder
¼ teaspoon freshly ground black pepper
⅛ teaspoon salt, or more to taste
1 cup chicken broth
1 cup coconut milk
hot cooked rice

Steps:

  • Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
  • Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
  • Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 35.7 g, Cholesterol 181.7 mg, Fat 16.7 g, Fiber 3.1 g, Protein 23.7 g, SaturatedFat 12.9 g, Sodium 594.6 mg, Sugar 3.7 g

CREAMY CHICKEN (OR PRAWN) CURRY



Creamy Chicken (Or Prawn) Curry image

This is based on an Australian Weight Watchers recipe. It's very healthy and low fat but tastes like it isn't! I often double the sauce and use it to cook up a 500g bag of defrosted frozen prawn meat. I also change up the veggies ... use whatever you have on hand. I like to throw in a handful of baby spinach right at the end. I have often thought it might be nice with a small tin of pineapple and a tsp of coconut extract ... let me know if you try this!

Provided by Gingernut

Categories     Curries

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

300 g boneless skinless chicken breasts, cut into strips or 300 g prawns, peeled and tails removed
1 teaspoon minced garlic
2 teaspoons mild curry powder (such as Keen's, see note below)
1 small onion, chopped
2 carrots, chopped
1/2 red capsicum, chopped (AKA red bell pepper)
150 ml evaporated low-fat milk
2 teaspoons chicken stock powder
2 teaspoons cornflour (AKA cornstarch)
1/3 cup water

Steps:

  • Cook chicken in a hot pan coated with cooking spray till brown and tender. (If using prawns, you can stirfry them at this point till they turn pink, or you can wait till the end and just cook them in the sauce for a few minutes.) Remove from the pan and keep warm.
  • Saute the garlic, curry powder, carrots, onion and capsicum for 4 - 5 minutes.
  • Combine cornflour and water in a small bowl.
  • Turn the heat way down low and stir in the milk, stock and cornflour/water mixture. Stir until sauce thickens. Return chicken to the pan and coat with the curry sauce.
  • Serve over rice.
  • NOTE: After a review stating this was "bland" I realised that Keen's Curry Powder (available in Australia) may be quite different from brands available overseas. Keen's brand curry powder has a fairly high salt content. You may need to add salt to this recipe if your curry powder is low in salt.

Nutrition Facts : Calories 236.8, Fat 4.5, SaturatedFat 1, Cholesterol 96, Sodium 245.3, Carbohydrate 14.4, Fiber 3.8, Sugar 5.7, Protein 33.6

CHICKEN OR PRAWN JAVANESE BEER CURRY



Chicken or Prawn Javanese Beer Curry image

This is a smooth, creamy and fruity curry recipe I found in the October 1979 Bon Appetit magazine. Someday that old magazine will fall apart completely and I'll feel much better if this recipe is recorded somewhere.

Provided by Marysdottir

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons butter
1 medium onion, finely chopped
1 garlic clove, minced
1 teaspoon fresh ginger, minced
2 -4 tablespoons curry powder (I use Yeo's Malaysian, nice and hot)
1 tablespoon flour
1 cup chicken broth
1 cup beer
1 apple, peeled, cored and diced
2 tablespoons mango chutney
2 teaspoons tomato paste
2 teaspoons honey
1/2 lemon, juice of
1 cup whipping cream
3 cups prawns, shelled and cooked or 3 cups chicken, cooked and chopped
salt

Steps:

  • Melt butter over medium heat and brown onion, garlic and ginger until golden.
  • Combine curry powder and flour and add to onion, stirring to blend. Reduce heat to low and cook 2-3 minutes.
  • Add Broth, beer, apple, chutney, tomato paste, honey and lemon juice. Blend well and simmer on low about 25 minutes.
  • Let cool slightly then transfer to food processor and blend until smooth. Strain through a sieve to make a perfectly smooth sauce.
  • Return to pan and stir in cream. Add shrimp, prawns or chicken and heat through gently.
  • Season with salt and garnish with green onion, chopped peanuts or roasted coconut. Lovely with coconut rice.

Nutrition Facts : Calories 384.5, Fat 31.6, SaturatedFat 19.4, Cholesterol 104.4, Sodium 312.6, Carbohydrate 20.3, Fiber 2.8, Sugar 9.6, Protein 4

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Top Asked Questions

How do you cook prawn curry?
Add the garam masala, coriander, and cumin, and cook until the oil begins to separate from the mixture. Add the coconut milk and bring to a boil. Add salt to taste. Add the prawns and cook for another 2 minutes. Turn off the heat and stir in the cream.
What to serve with chicken and prawn curry?
All you need by way of accompaniment is a slice of delicious buttery garlic naan, so I’m including my recipe for 2-ingredient naan bread (4 if you count the garlic and butter for frying). This is the most amazing naan bread – it’s soft and chewy, made in minutes, and goes perfectly with the Kashmiri chicken and prawn curry.
What is Kashmiri chicken and prawn curry?
Kashmiri chicken and prawn curry is a mild, fragrant curry, sweetened by the addition of fresh lychees. Yoghurt provides a hint of a tang, and flaked almonds add a delightful crunch. You won’t believe how much flavour is packed into this dish until you try it for yourself!
How do you cook chicken and prawn stir fry?
Cook chicken in a hot pan coated with cooking spray till brown and tender. (If using prawns, you can stirfry them at this point till they turn pink, or you can wait till the end and just cook them in the sauce for a few minutes.) Remove from the pan and keep warm. Saute the garlic, curry powder, carrots, onion and capsicum for 4 - 5 minutes.

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