BUTTER CHICKEN CURRY
This homemade creamy butter chicken curry tastes exactly like in your local takeout but much cheaper and healthier!
Provided by Julia Frey of Vikalinka
Categories Dinner
Time 3h40m
Number Of Ingredients 13
Steps:
- In a medium bowl mix the yogurt with the tandoori masala spice mix and add cubed chicken breasts. Marinade for at least 3 hours or overnight.
- In a deep pan heat the ghee or oil and fry the chopped onion, garlic and ginger together over low heat for 10 minutes.
- Add the chicken with the marinade to the pan, add the coriander and turmeric, tomato paste and water, stir to combine, then turn the heat up to medium and bring to a boil, then lower the heat and simmer for 20 minutes covered.
- Add the double cream, stir and cook uncovered for 10 minutes longer until the sauce is thick and desired consistency. Add salt if needed. (There is salt in the tandoori masala spice mix, so only add extra salt if necessary.)
- Serve with fresh cilantro and basmati rice.
Nutrition Facts : Calories 346 kcal, Carbohydrate 8 g, Protein 27 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 136 mg, Sodium 289 mg, Sugar 5 g, ServingSize 1 serving
BUTTER CHICKEN CURRY
Steps:
- In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)
- Heat the oil in a hot pot and fry the onions until soft and golden.
- Add the garlic and fry for another minute then add the Chicken and all the marinade and allow to come to the boil.
- Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened. Add the cream and cook for another 5 minutes.
- Add the butter and stir through. Season to taste.
- Serve with Jasmine Rice and Naan Bread.
Nutrition Facts : Calories 335 kcal, Carbohydrate 14 g, Protein 46 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 129 mg, Sodium 607 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
BUTTER CHICKEN CURRY
This is a rich dish with a medium hot taste, a good way to introduce curry to those who don't normally eat curry. The chicken is marinated in yogurt and finished in cream. Made the day before eating it is easy to remove the excess fat. Simple to cook, this is my wifes favorite curry.
Provided by Brian Holley
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Grind together the cinnamon, cardamoms, cloves, chillies and peppercorns.
- Mix the spices into the yogurt, add the juice of the lemon blend well.
- Marinate the chicken in this mix for about two hours.
- Crush the garlic and ginger to a pulp with the salt, this can be done with the blade of a knife.
- Heat the oil in a pan or wok and fry the ginger and garlic pulp for 1 minute. Add the chicken and spices and cook for ten minutes.
- Add then tomato puree and tinned tomatoes, and butter, bring to the boil reduce the heat and simmer till the chicken is cooked.
- Stir in the cream and simmer for a further 5 minutes.
- Serve with boiled rice and curried pineapple.
- Superb.
Nutrition Facts : Calories 1200.5, Fat 74.2, SaturatedFat 38.9, Cholesterol 441.1, Sodium 1501.4, Carbohydrate 20.2, Fiber 3.2, Sugar 11.2, Protein 111.9
INDONESIAN CHICKEN CURRY
I have had this recipe for years - can't remember where it came from but it is very easy and very tasty.
Provided by barb63
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Chop onions and grate ginger.
- Slice meat thinly.
- Heat half the oil in a heavy frying pan.
- Brown meat and set aside.
- Heat remaining oil in pan and add onion, ginger and curry powder.
- Fry for a few minutes, stirring.
- Return meat to pan and season to taste.
- Add coconut milk, water and tomato paste.
- Bring to the boil and simmer covered for 10 minutes.
- Uncover curry and simmer for a further ten minutes.
- Serve with rice.
- If you feel like it, stir through some chilli flakes.
INDONESIAN-STYLE CHICKEN CURRY
Another find from my favourite paper, Weekly Times. I used chicken breast's as the family do not like chicken thigh. This curry is not too hot or spicy, with a beautiful sauce that clings to the chicken. This is a great meal to serve with rice.
Provided by Tisme
Categories Curries
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.
- Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
- Cook, stirring frequently, until fragrant, 5-7 minutes.
- Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
- Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
- Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
- Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
- Add the remaining coconut milk; cook for 2 minutes.
- Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.
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