Type what you have

Ingredients

• ✓ chicken breast
• puff pastry
• butter
• onion
• celery
• flour
• salt
• black pepper
• celery seed
• milk
• chicken broth
• mixed vegetable

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
3. 3 Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
4. 4 Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
5. 5 Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
6. 6 Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
7. 7 Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

By Yoly

Ingredients

• ✓ chicken breast
• whole wheat pie crust
• carrot
• green pea
• celery
• butter
• onion
• all-purpose flour
• salt
• black pepper
• celery seed
• chicken broth
• low-fat milk
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Press 1 pastry crust into a 9-inch pie plate; refrigerate along with second pastry crust.
2. 2 Combine chicken, carrots, green peas, and celery in a medium saucepan; cover with water. Boil until chicken is no longer pink in centers and vegetables are fork-tender, about 15 minutes. Remove from heat, drain, and set aside.
3. 3 Melt butter in a separate medium saucepan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Stir in flour, salt, black pepper, and celery seeds; slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley. Remove from heat and set aside.
4. 4 Transfer chicken mixture to crust in pie plate; pour broth mixture over top.
5. 5 Cover pie with remaining pastry crust. Seal edges and cut away excess dough. Make several small slits on top to allow steam to escape.
6. 6 Bake in the preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool before serving for 10 minutes.

By MakeItHealthy

Ingredients

• ✓ chicken breast
• vegetable oil
• red chile pepper
• tomato

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.

By priya

Ingredients

• ✓ chicken breast
• olive oil
• onion
• curry powder

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large skillet over medium heat until hot. Add onion and sauté until soft and golden brown, 5 to 8 minutes.
3. 3 Slowly stir in curry powder until well blended.
4. 4 Add chicken; reduce the heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, 20 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Uncover and cook, stirring constantly to prevent burning, until pan juices reduce to desired amount, 3 to 5 minutes.

By Aurelie Stalnaker

Ingredients

• ✓ chicken breast
• cilantro
• mint
• ginger garlic paste
• lemon juice
• green chile paste
• salt

Instructions

1. 1 In a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. Place the chicken in the bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
2. 2 Preheat the oven broiler. Lightly grease a baking dish.
3. 3 Place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.

By Heeru

Ingredients

• ✓ chicken breast
• ginger-garlic paste
• chili powder
• all-purpose flour
• vegetable oil
• salt
• vegetable oil

Instructions

1. 1 Pat chicken pieces dry, leaving a bit of moisture as this will help in binding the ingredients. Combine ginger-garlic paste, chili powder, flour, 1 teaspoon oil, and salt in a bowl; mix nicely. Coat each piece of chicken with the mixture.
2. 2 Heat 1 cup oil in a deep skillet over medium heat.
3. 3 Fry chicken pieces in batches in the hot oil until golden brown and no longer pink in the centers, 5 to 7 minutes per batch, making sure not to overcrowd. Drain on paper towels. Serve hot.

By madhu

Ingredients

• ✓ chicken breast
• mango
• coconut milk
• vegetable oil
• curry paste
• shallot
• cucumber

Instructions

1. 1 Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
2. 2 Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

By KIKI810

Ingredients

• ✓ chicken breast
• olive oil
• onion
• ginger-garlic paste
• tomato
• cayenne pepper
• curry powder
• garam masala
• turmeric
• cumin
• potato
• cilantro

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
2. 2 Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

By tanj

Ingredients

• ✓ chicken breast
• tandoori masala powder
• onion powder
• garlic powder
• ginger
• amchur powder
• cayenne pepper
• buttermilk

Instructions

1. 1 Combine tandoori masala, onion powder, garlic powder, ginger, amchur powder, and cayenne pepper in a bowl. Rub mixture onto chicken breasts and coat with buttermilk in a bowl. Cover and let marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from marinade and arrange over a greased or lined sheet pan. Discard any extra marinade.
3. 3 Roast chicken in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), 25 to 30 minutes.

By vpecchia

Ingredients

• ✓ chicken breast
• vegetable oil
• green cardamom pod
• garlic
• black peppercorn
• cinnamon stick
• serrano pepper
• ginger paste
• garlic
• tomato
• water
• paprika
• fenugreek leaves
• salt
• butter
• cream

Instructions

1. 1 Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.
2. 2 Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
3. 3 Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.

By LUNACITY

Ingredients

• ✓ chicken breast
• curry leaf
• yogurt
• garlic
• chili powder
• coriander
• garam masala
• ginger
• red food coloring
• vegetable oil

Instructions

1. 1 Mix chicken, curry leaves, yogurt, garlic paste, chili powder, coriander, garam masala, and ginger together. Cover and let marinate in a refrigerator for 2 hours.
2. 2 Add a few drops of red food coloring and mix so that chicken becomes tinted with red.
3. 3 Heat 2 inches oil in a deep saucepan over medium heat. Lower chicken pieces carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and no longer pink in the centers, about 5 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.

By Baton Rouge Mom

Ingredients

• ✓ chicken breast
• lemon juice
• salt
• plain yogurt
• vegetable oil
• white vinegar
• garam masala
• curry powder
• ginger
• green bell pepper
• sweet onion

Instructions

1. 1 Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
2. 2 Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
4. 4 Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.

By WEESHEBEAST

Ingredients

• ✓ chicken breast
• almond
• jalapeno pepper
• garlic
• ginger root
• cilantro
• salt
• lemon
• heavy cream
• butter

Instructions

1. 1 Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.
2. 2 Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.
3. 3 Preheat grill for high heat, and lightly oil grate. Remove meat from marinade, and thread onto skewers.
4. 4 Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.

By nitisha

Ingredients

• ✓ chicken breast
• onion
• green chile pepper
• vegetable oil
• ginger garlic paste
• poppy seed
• chili powder
• water
• garam masala
• turmeric
• salt

Instructions

1. 1 Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
2. 2 In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
3. 3 After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.

By SAI

Ingredients

• ✓ chicken breast
• lime
• jasmine rice
• cilantro
• spinach
• coconut milk
• tomato
• chicken broth
• olive oil
• red pepper flakes
• garam masala
• garlic
• curry powder
• ginger
• jalapeno pepper
• carrot
• celery
• onion
• apple

Instructions

1. 1 Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
2. 2 Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
3. 3 Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.

By Lux

Ingredients

• ✓ chicken breast
• yogurt
• garlic
• cumin
• turmeric
• ginger
• black pepper
• chile flake
• cinnamon
• metal skewer

Instructions

1. 1 Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
2. 2 Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MyNutriCounter

Ingredients

• ✓ chicken breast
• tandoori paste
• yogurt
• olive oil
• naan bread
• curry powder
• turmeric
• yellow bell pepper
• red onion
• goat cheese
• tomato
• feta cheese

Instructions

1. 1 Whisk tandoori paste and yogurt together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours or overnight.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade, shake to remove any excess, and discard marinade. Cook chicken breasts in hot oil, turning occasionally, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and shred using two forks.
4. 4 Brush each piece of naan with about 1 teaspoon olive oil and sprinkle a pinch of curry powder over each; arrange naan on a baking sheet.
5. 5 Bake naan in the preheated oven until toasted and fragrant, about 5 minutes.
6. 6 Heat remaining 1/4 olive oil in a skillet over medium-high heat. Cook and stir yellow pepper, onion, 2 teaspoons curry powder, and turmeric in hot oil until vegetables soften, 5 to 7 minutes.
7. 7 Spread goat cheese onto each naan piece. Sprinkle more curry powder over the goat cheese. Top with shredded chicken, pepper mixture, tomato, and feta cheese. Sprinkle a pinch of curry powder over the top.
8. 8 Bake in the oven until feta is soft, about 20 minutes.

By pinkimmie

Ingredients

• ✓ chicken breast
• green chili
• cilantro
• plain greek yogurt
• tomato paste
• ginger
• garlic
• tikka masala
• red food coloring
• salt
• cooking spray

Instructions

1. 1 Combine chilies, cilantro, yogurt, tomato paste, ginger paste, garlic paste, tikka masala, food coloring, and salt in a glass or ceramic bowl. Add chicken and marinate in the refrigerator for 2 hours, up to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil and spray with cooking spray.
3. 3 Bake chicken in the preheated oven for 10 minutes; flip and spray with cooking spray. Continue to bake until chicken is no longer pink in the centers and juices run clear, 5 to 10 minutes more. Turn on the oven's broiler. Broil until browned, 3 to 5 minutes more.

By indomagic

Ingredients

• ✓ chicken breast
• olive oil
• garam masala
• garlic
• salt
• black pepper
• aluminum foil
• yellow summer squash
• zucchini
• sweet onion
• yogurt
• cilantro

Instructions

1. 1 Mix the olive oil, 4 teaspoons garam masala, garlic, salt, and black pepper in a small bowl until combined. Tear four sheets (12x18 inches each) of Reynolds Wrap® Heavy Duty Aluminum Foil. Center one chicken breast half on a sheet of foil; sprinkle 1/2 teaspoon garam masala on both sides.
2. 2 Place the squash and onion slices on top of the chicken. Drizzle evenly with one-fourth of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
3. 3 Grill over medium-high heat in covered grill 20 to 25 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165 degrees F.
4. 4 Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. To serve, top with yogurt and sprinkle with cilantro, if desired.

By Reynolds KitchensR

Ingredients

• ✓ chicken breast
• butter
• onion
• garlic
• tomato sauce
• heavy cream
• salt
• cayenne pepper
• garam masala
• vegetable oil
• tandoori masala

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt 2 tablespoons butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
3. 3 Meanwhile, combine cream, tomato sauce, remaining butter, salt, cayenne pepper, and garam masala in a saucepan over medium-high heat; bring to a simmer.
4. 4 Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 30 minutes. Stir in caramelized onions.
5. 5 While the sauce is simmering, toss chicken with vegetable oil until coated. Season with tandoori masala and spread out onto a baking sheet.
6. 6 Bake chicken in the preheated oven until no longer pink in the center, about 12 minutes.
7. 7 Add cooked chicken to the sauce and simmer for 5 minutes before serving.

By mn

Ingredients

• ✓ chicken breast
• yogurt
• garam masala
• lemon juice
• cayenne pepper
• ground ginger
• tomato sauce
• garlic
• garam masala
• paprika
• turmeric
• salt
• heavy cream

Instructions

1. 1 Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and ginger in a bowl; toss until fully coated. Cover and refrigerate for 1 hour.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add chicken with marinade; cook until tender, stirring occasionally, about 5 minutes.
3. 3 Place tomato sauce, garlic, garam masala, paprika, turmeric, and salt in the pot; stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove the lid and select the Sauté function. Pour in cream; stir well. Simmer until sauce has thickened, about 4 minutes.

By Fioa

Ingredients

• ✓ chicken breast
• ghee
• tomato paste
• red curry paste
• onion
• garlic
• coconut milk
• heavy cream
• curry powder
• garam masala
• turmeric
• stevia-erythritol sweetener

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to heat up, then add ghee, tomato paste, and curry paste. Cook and stir until paste starts to sizzle, about 3 minutes. Stir in chicken, onion, and garlic and saute for 3 to 5 minutes. Stir in coconut milk and cream until combined. Cancel Saute function.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in curry powder, garam masala, turmeric, and sweetener.

By thedailygourmet

Ingredients

• ✓ chicken breast
• yellow onion
• potato
• baby carrot
• baby lima bean
• tomato
• coconut milk
• chicken broth
• cumin
• curry powder
• salt
• pepper
• hot sauce
• parsley
• cilantro

Instructions

1. 1 Place chicken, onion, potatoes, carrots, lima beans, tomatoes, coconut milk, chicken broth, cumin, curry powder, salt, pepper, and hot sauce in a large microwave-safe bowl; mix thoroughly. Cover tightly and microwave on High for 30 to 40 minutes. Garnish with parsley or cilantro.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ chicken breast
• yogurt
• tomato paste
• lemon juice
• ginger
• garlic
• cumin
• coriander
• curry powder
• paprika
• bamboo skewer
• butter

Instructions

1. 1 Mix yogurt, tomato paste, lemon juice, ginger, garlic, cumin, coriander, curry, and paprika together in a glass or ceramic bowl. Refrigerate for 8 hours or overnight.
2. 2 Add chicken to the marinade, cover, and refrigerate for at least 4 hours.
3. 3 Bring chicken to room temperature, 15 to 20 minutes. Skewer on bamboo skewers and place on a baking sheet.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until chicken is no longer pink in the center, 20 to 35 minutes, drizzling with melted butter during the last 5 minutes of cooking.

By Melissa Banks

Ingredients

• ✓ chicken breast
• coconut oil
• onion
• curry powder
• garlic
• tomato
• tomato sauce
• chicken broth
• white sugar
• salt
• black pepper
• coconut milk

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Sauté function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
2. 2 Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Sauté function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
5. 5 Turn the pressure cooker to the Keep Warm setting. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

By Helene Choi

Ingredients

• ✓ chicken breast
• butter
• onion
• coconut milk
• cream of mushroom soup
• cream of chicken soup
• onion soup mix
• curry powder
• cayenne pepper
• salt
• black pepper
• mushroom
• green pea

Instructions

1. 1 Heat butter in a large skillet over medium heat. Cook and stir onion in hot butter until browned, 5 to 10 minutes. Set aside.
2. 2 Stir together coconut milk, condensed soups, dry soup mix, curry powder, cayenne pepper, salt, and black pepper in a large bowl until thoroughly combined. Place chicken into the bottom of the slow cooker and pour soup mixture over chicken. Stir in cooked onion, mushrooms, and peas until incorporated.
3. 3 Cook on High for 1 hour and 30 minutes. Reduce heat to Low and cook for an additional 1 hour and 30 minutes to 2 hours.

By KEON ROBERTSON

Ingredients

• ✓ chicken breast
• all-purpose flour
• oil
• tomato sauce
• onion
• green bell pepper
• green chile pepper
• red chile pepper
• curry powder
• garam masala
• coriander
• cumin
• garlic
• red chile pepper

Instructions

1. 1 Dust chicken with flour in a bowl.
2. 2 Heat oil in a large skillet and cook chicken pieces until lightly browned, about 5 minutes. Place in a slow cooker. Add tomato sauce, onion, bell pepper, green chile peppers, red chile peppers, curry powder, garam masala, coriander, cumin, garlic, and chile powder. Stir to combine.
3. 3 Cook on Low until chicken is no longer pink at the center, about 6 hours.

By judek27

Ingredients

• ✓ chicken breast
• vegetable oil
• cornstarch
• garlic
• onion
• salt
• pepper
• cooking sherry
• beef bouillon
• peanut butter
• curry powder
• water
• ginger
• coconut milk

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Coat chicken with cornstarch and place in skillet with garlic, onion, salt and pepper. Add sherry and beef bouillon and let liquid reduce a little.
2. 2 Stir in peanut butter and curry powder and add water to cover; add ginger, reduce heat to low and simmer for 30 minutes, then lastly stir in coconut milk and serve hot.

By Rebecca Swift

Ingredients

• ✓ chicken breast
• olive oil
• butter
• onion
• yogurt
• mango chutney
• garlic
• turmeric
• red chile powder
• garam masala
• salt
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
2. 2 Heat oil and butter in a skillet over medium heat. Cook onions in oil until soft.
3. 3 Place onion, yogurt, mango chutney, garlic, turmeric, chile powder, and garam masala into the bowl of a food processor. Process into smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed. Spread chicken into prepared baking dish, and pour onion sauce over chicken.
4. 4 Bake in preheated oven for 30 minutes, or until chicken is cooked through. Sprinkle sliced almonds over the top, and serve.

By SPQ DEB

Ingredients

• ✓ chicken breast
• salt
• pepper
• olive oil
• onion
• ginger root
• garlic
• curry powder
• tomato sauce
• coconut milk
• clove
• cardamom
• cinnamon stick
• salt

Instructions

1. 1 Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
2. 2 Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
3. 3 Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
4. 4 Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

By Kristi Martinez