Chennai Chicken Curry Food

HOT CHICKEN CURRY

Steps:

• Melt the ghee in a large heavy pan, and fry half of the onions till golden.
• Liquidise the ginger garlic and the rest of the onions with the water.
• Add the liquid to the pan of fried onions and cook for 10 minutes.
• Now add all of the spices to the pan and cook for a further 10 minutes.
• Add the chicken and yogurt, cook slowly till the chicken is very tender.
• Serve with rice, dhal and a cooling side dish.

INDIAN CHICKEN CURRY

Steps:

• Combine first 8 ingredients.
• Melt butter in a Dutch oven over medium heat.
• Saute onion& garlic for 5 minutes, stirring frequently.
• Stir in spice mixture; cook 5 minutes, stirring frequently.
• Add chicken; cook 10 minutes, stirring frequently.
• Combine yogurt and tomato paste.
• Add yogurt mixture, potato and water to pan.
• Bring to a boil.
• Cover, reduce heat and simmer 1 hour, stirring occasionally.
• Serve over rice and enjoy!

CHICKEN CURRY

Steps:

• In a large pot, sauté onions in butter on medium high heat.
• Add in whole garlic cloves once onions are transparent.
• In a food processor, finely chop ginger and chili peppers.
• Add to onion mixture and continue to cook for 5 minutes.
• Place mixture in food processor and pulse until mixed.
• Return mixture to stove. Add in chopped tomatoes and tomato paste.
• Continue to cook a few minutes longer, until butter is released from mixture.
• Add in methi, red pepper, salt, turmeric, masala and chicken pieces.
• Mix to coat chicken.
• Cover and stir occasionally until chicken is thoroughly cooked, about 20 to 30 minutes.
• Once chicken is cooked, add just enough water so that chicken is almost, but not quite covered.
• Simmer a further 15 to 20 minutes until a slight discoloration to the curry appears on top.
• Can be eaten on a bed of rice or with Indian bread (chapatti or naan).

INDIA CHICKEN CURRY

Steps:

• In a medium saucepan cook the onion and celery in hot margarine or butter until tender.
• Stir in flour and curry powder.
• Add the chicken broth and worcestershire sauce.
• Cook and stir until bubbly.
• Stir in the cooked chicken and tomato juice;.
• heat through.
• Season with salt and pepper if desired.
• Serve over hot rice.

CHENNAI CHICKEN CURRY

Steps:

• In a non stick pan heat the oil and fry the onions till light brown in colour.
• Add the ginger, garlic and tomatoes, fry for 2 minutes.
• Add turmeric, chilli and garam masala powders. Stir and fry for 2 minutes.
• Remove the pan from the heat and allow the mixture to cool.
• In a blender, blitz the spice mix to a smooth paste, add the yogurt and mix well.
• Place chicken in a non metallic bowl, add the lime juice and give a quick stir. Add the spiced paste and make sure that all of the chicken is coated with the mixture. Allow mixture to stand for 15 minutes.
• Reheat the pan. Add the chicken and marinade to the hot pan and stir well. Add the water and mix again. At this point taste the gravy and adjust the salt, to your taste.
• Reduce the heat and cover pot, cook 10 minutes Add and stir in the coriander leaves and cook for a further 5 minutes.
• Serve with rice or chapati.