Every year on 12 January, curry chicken enthusiasts will celebrate National Curried Chicken Day by cooking curry chicken dishes to honour a dish that packs a punch with its robust and spicy flavours. People all over the world enjoy this dish since it goes well with a variety of foods, including naan and rice.
Singaporeans are spoilt with a variety of curry chicken dishes, such as Butter Chicken, Thai Green Chicken Curry, Singapore Curry Chicken, and others in this multi-cuisine nation. On this National Curried Chicken Day, try one of our three tasty, healthy curry recipes!
Yellow Curry Chicken
Recipe from iFoodReal
This dish is a healthy comfort food because it is full of antioxidants, vitamins, minerals, and healthy fats. It is also free of gluten and processed sugar.
Ingredients:
2 lbs boneless & skinless chicken breast or thighs cut into 1.5″ cubes2 large onions chopped4 garlic cloves minced1 inch fresh ginger peeled and minced2 tbsp oil2 tbsp yellow curry powder1 tsp turmeric14 oz can coconut milk (full fat)1 tbsp maple syrup3/4 tsp saltGround black pepper to taste4 tbsp cold water1 tbsp cornstarch
Method:
Preparation: 10 minutes | Cooking Time: 27 minutes
Cook brown rice or quinoa as per package instructions.
Preheat large skillet on medium heat and swirl oil to coat. Add onion, garlic and ginger and cook for 5 minutes, stirring occasionally.
Add yellow curry powder and turmeric; saute for 30 seconds, stirring often.
Add coconut milk, maple syrup, salt and stir until incorporated and bring to boil.
Add chicken, stir, reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
In a small bowl, whisk cold water with cornstarch and pour over sauce. Stir and cook for a few minutes until sauce has thickened.
Season with pepper to taste and serve over brown rice or quinoa.
Do note that you can swap the maple syrup with honey or your preferred sugar alternative.
Chicken Tikka Masala
Recipe from HungryHealthyHappy
Eliminating fatty ingredients such as butter, ghee, and double cream, this recipe gives this traditional dish an extra “perk,” – delicious and healthy, without compromising on the taste.
Ingredients:
For the chicken:
400 g Chicken breast – cut into bite size chunks2 Garlic cloves – crushed3 tbsp Plain yoghurt1 tbsp Tikka seasoning
For The Sauce:
1 Onion – diced3 Garlic cloves1 tsp Fresh ginger – grated80 ml chicken stock – (or vegetable)400g Chopped tomatoes – canned2 tbsp Tikka seasoning10g Fresh coriander (cilantro) – finely chopped4 tbsp Plain yoghurt20g ground almonds
Method:
Preparation: 10 minutes | Cooking Time: 20 minutes | Marinating Time: 30 minutes
Add all the ingredients for the chicken into a bowl. Mix well, cover and put in the fridge to marinate for 30 minutes.
For the sauce, put the onion, garlic and ginger into a food processor. Blend to form a smooth paste. Alternatively, you could use a pestle and mortar.
Heat a little oil in a pan and add the onion paste. Gently cook for 2 minutes.
Add the tikka seasoning, tomatoes, stock and coriander. Stir and bring to the boil. Reduce to a simmer and cook for 15 minutes.
Preheat your grill (broiler) and thread the marinated chicken onto skewers (pre-soaked if using wooden). Put the chicken skewers under the grill (broiler) and cook for 15 minutes, turning regularly.
Blend the sauce so it is smooth.
Add the yoghurt and almonds. Mix well and gently heat.
Once the chicken is cooked through, add to the sauce. Stir so the chicken is coated.
Serve over rice or with naan, mango chutney and raita (all optional).
Tomato and Garlic Chicken Curry
Recipe from HungryHealthyHappy
A curry dish with only 386kcal? Be right back, I’m in the kitchen!
Ingredients:
½ tbsp Olive oil200g Chicken breast – cut into chunks½ Onion – diced15g Fresh ginger – grated2 Garlic cloves – crushed¼ tsp Ground cumin¼ tsp Ground turmeric¼ tsp Red chilli flakes¼ tsp Ground cinnamon¼ tsp Ground coriander1 tbsp Tomato puree200g Chopped tomatoes – canned2 tbsp Greek yoghurt15g Fresh coriander (cilantro) – finely chopped
Method:
Add the olive oil to a large pan and add the onion, garlic and ginger and cook for 3 minutes until softened.
Add the chicken and cook for a further 3 minutes until browned.
Once the chicken is browned, add the red chilli flakes, cumin, turmeric, cinnamon and coriander to the pan and mix well and cook for 1 minute.
Add the chopped tomatoes and tomato puree and gently simmer for 20 minutes until the chicken it cooked through.
Stir through the Greek yoghurt and coriander before serving and serve with rice.
If you enjoy and have tried the above recipes, please let us know which one is your favourite in the comments and tag us in your creations on Instagram @thewellnessinsider. We look forward to seeing your version of the dish!
Images: iFoodReal, HungryHealthyHappy and Envato
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