Does anyone know a good recipe for curry chicken?

One that doesn't require alot of work ;)Does anyone know a good recipe for curry chicken?
SUPER EASY CHICKEN CURRY





1 1/2 tbsp green curry paste


1 can coconut milk


2 cups water


1 cube chicken base


1 small can bamboo shoots


8 fresh basil leaves (torn in half length ways)


2 large chicken breasts (cooked and thinly sliced)


4-5 Thai eggplant (cut in fourths)


salt, to taste (about 1/2 tsp)





Begin by boiling coconut milk and curry paste in a large sauce pan for 5 minutes. Add water, chicken base, and basil.


Bring back to a boil and cook until basil is tender (3-5 minutes). Add bamboo shoots and eggplant.





Lower heat and simmer until eggplant is tender (12 minutes). Add cooked chicken. Cook until chicken is heated through (2 minutes), then serve with rice or rice vermicelli.





Serves 4 large portions or 6 smaller portions.





GRANDMA'S EASY CHICKEN CURRY





4 to 6 boneless chicken breasts


1/2 c. honey


1/2 c. Dijon mustard


1 tbsp. curry powder


2 tbsp. soy sauce


Salt %26amp; pepper to taste





1. Place chicken snugly in a baking dish.


2. Mix the honey, mustard, curry powder and soy sauce. Pour this mixture over the chicken breasts and refrigerate for 8 hours.





3. Preheat oven to 350 degrees. Turn the chicken over in the baking dish. Cover and bake for 1 hour. Baste well, then continue to bake uncovered for 15 minutes. Spoon sauce over chicken and serve. Serves 4 to 6.Does anyone know a good recipe for curry chicken?
Take the chicken parts and season them. I use Paula's house seasoning and adobo. Season chicken parts with curry powder (Blue Mountain) and marinate in fridge





Brown chicken in a little oil with onions and green peppers. Once chicken is browned add enough water and chicken stock (about 2 cups to cover the chicken)





Add potatoes or dumplings and simmer for 1 hour. Serve with rice
American Chicken Curry


1 Durkee Chicken Roasting Bag With Gravy


1 Cut up chicken or parts of your choice


1 Can cream of chicken soup


Curry to taste about 4 tablespoons


Put chicken parts in roasting bag. Put cream of chicken soup in a bowl and mix with some milk so it has the thickness of gravy, mix in the packet of gravy mix, curry, blend well. Pour this mixture over the chicken and bake according to directions on the roasting bag. Serve over rice, with your favorite vegetable or salad.
Coconut Curry Thai Chicken





Coconut Curry Sauce:


1(13.5-ounce) can light coconut milk


1 tablespoon Thai curry paste


2 tablespoons curry powder


2 teaspoons minced fresh ginger


3 cloves garlic, minced


Dash cayenne pepper


Kosher salt and freshly ground black pepper





Chicken:


8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)


Olive oil cooking spray


1 onion, chopped


1 pound boneless skinless chicken breast, fat removed, cut into small pieces


Kosher salt and freshly ground black pepper


2 tablespoons curry powder


2 tablespoons peanut butter


1 cup thinly sliced roasted red peppers


1 cup thinly sliced water chestnuts


1 cup scallions, white and green parts, thinly sliced


Chopped fresh mint and cilantro leaves, for garnish


Lime wedges, for serving





For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until they are completely combined





For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.





Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.





Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.





Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.





NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!
GRANDMA'S EASY CHICKEN CURRY





4 to 6 boneless chicken breasts


1/2 c. honey


1/2 c. Dijon mustard


1 tbsp. curry powder


2 tbsp. soy sauce


Salt %26amp; pepper to taste





1. Place chicken snugly in a baking dish.


2. Mix the honey, mustard, curry powder and soy sauce. Pour this mixture over the chicken breasts and refrigerate for 8 hours.





3. Preheat oven to 350 degrees. Turn the chicken over in the baking dish. Cover and bake for 1 hour. Baste well, then continue to bake uncovered for 15 minutes. Spoon sauce over chicken and serve. Serves 4 to 6.