Chennai Chicken Curry Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOT CHICKEN CURRY



Hot Chicken Curry image

This is as the title implies HOT. A curry I had in India years ago on a warm summer evening. This is a serious cooks curry.

Provided by Brian Holley

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

4 lbs skinless chicken, boned and cubed
12 ounces ghee (clarified butter)
1/2 lb onion, sliced
4 ounces fresh ginger, grated
8 garlic cloves, crushed
1 pint water
2 teaspoons turmeric
3 teaspoons salt
2 teaspoons garam masala
3 teaspoons ground cumin
1/2 teaspoon black pepper, ground
1 teaspoon hot chili powder
10 green cardamoms, open at one end
10 cloves
4 bay leaves
5 inches cinnamon sticks, broken up
1/2 pint yogurt

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.

Nutrition Facts : Calories 1603.6, Fat 104.3, SaturatedFat 59.1, Cholesterol 613.1, Sodium 2134.2, Carbohydrate 17.1, Fiber 2.4, Sugar 5.9, Protein 145.2

INDIAN CHICKEN CURRY



Indian Chicken Curry image

My husband loves curry so I thought I'd give it a try. He loved it! I didn't have plain yogurt when I made it so I substituted some light sour cream and light coconut milk and it was scrumptious! I also used WAY less of the cayenne pepper then it called for. This recipe is originally from Cooking Light Annual Recipes 2003, one of my favorites.

Provided by Kater

Categories     Curries

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 teaspoons ground red pepper (or to taste)
2 teaspoons curry powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
3 tablespoons butter
1 cup chopped onion
2 cloves garlic, minced
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 (8 ounce) carton plain fat-free yogurt
1 (6 ounce) can tomato paste
5 cups cubed peeled baking potatoes
4 cups water

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!

Nutrition Facts : Calories 317.9, Fat 8.6, SaturatedFat 4.3, Cholesterol 64.4, Sodium 808, Carbohydrate 39.4, Fiber 5.1, Sugar 8.8, Protein 22.7

CHICKEN CURRY



Chicken Curry image

This is another one of my mother's recipes. This type of curry is traditionally found in the northern region of India.

Provided by RavJJ

Categories     Chicken

Time 1h

Yield 7 serving(s)

Number Of Ingredients 14

2 medium onions, chopped
3 tablespoons butter
6 -7 cloves garlic
1 inch ginger
2 green chili peppers
2 tomatoes, chopped and skins removed (freeze and then run under water to remove skins)
1 tablespoon tomato paste
1/2 teaspoon methi seeds (fenugreek found in Indian markets) (optional)
1/2 teaspoon dry red pepper
2 teaspoons salt
1 teaspoon turmeric
1 1/2 teaspoons garam masala (found in Indian markets)
15 pieces skinless chicken thighs or 15 pieces chicken legs ("or" combination)
water

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).

Nutrition Facts : Calories 75, Fat 5.1, SaturatedFat 3.2, Cholesterol 13.1, Sodium 730.5, Carbohydrate 7.1, Fiber 1.4, Sugar 3.3, Protein 1.3

INDIA CHICKEN CURRY



India Chicken Curry image

Make and share this India Chicken Curry recipe from Food.com.

Provided by Lavender Lynn

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup onion, chopped fine
1/2 cup celery, chopped fine
2 tablespoons margarine or 2 tablespoons butter
3 tablespoons flour
1 teaspoon curry powder
1 1/2 cups chicken broth
1/2 teaspoon Worcestershire sauce
1 1/2 cups chicken, cooked and chopped
1/2 cup tomato juice
2 cups rice, cooked and hot

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.

Nutrition Facts : Calories 455, Fat 7, SaturatedFat 1.5, Sodium 447.4, Carbohydrate 86.2, Fiber 2.4, Sugar 2.5, Protein 9.6

CHENNAI CHICKEN CURRY



Chennai Chicken Curry image

A tasty simple to make curry from the south of India. I have cooked this dish many times, and eaten it while I was in India. The chicken is marinated in a spiced yogurt mixture before cooking. The marinating only takes 15 mins. From start to finish under 1 hour, for a super curry.

Provided by Brian Holley

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 chicken, about 3 lbs in 1 inch cubes
2 tablespoons oil
1 large onion, sliced
1 teaspoon fresh ginger, grated
1 teaspoon garlic, crushed to a paste
2 tomatoes, peeled and chopped
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon garam masala
1 tablespoon limes or 1 tablespoon lemon juice
1/2 teaspoon salt
1 cup yogurt
1 cup water
1/2 cup coriander leaves

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.

Nutrition Facts : Calories 624.7, Fat 43.8, SaturatedFat 12.2, Cholesterol 180.5, Sodium 493.1, Carbohydrate 10.2, Fiber 1.7, Sugar 6.2, Protein 46

More about "chennai chicken curry food"

AUTHENTIC INDIAN CURRY RECIPE – CHENNAI CHICKEN
authentic-indian-curry-recipe-chennai-chicken image
2020-01-29 Roasting the fennel and black pepper. First step. Grind the fennel and pepper into a powder and set aside. Infuse the flavours of the whole …
From greatcurryrecipes.net
4.3/5 (4)
Category Main
Cuisine Indian
Total Time 30 mins
  • Roast the black pepper and fennel seeds in a dry frying pan until warm to the touch and fragrant but not yet smoking.
  • Heat the oil in a large frying pan over medium high heat until it begins to shimmer. Add the whole spices to the oil along with the curry leaves and fry for 30 seconds to infuse these amazing flavours into the oil. Be very careful not to burn the spices or they will become bitter.
  • To cool the pan down, add the sliced onions and cook until golden brown on a medium heat. This should take about 7 minutes.


CHENNAI CHICKEN CURRY - FEMALE FIRST
chennai-chicken-curry-female-first image
2012-05-24 Wash and finely chop the coriander leaves. Heat the oil in a heavy-bottomed pan and gently fry the curry leaves, then remove from the heat and set aside. Add the whole spices to the pan and allow ...
From femalefirst.co.uk


HOW TO MAKE CHENNAI CHICKEN 65 - LONELY PLANET
how-to-make-chennai-chicken-65-lonely-planet image
2020-08-26 Step 1: Mix all the marinade ingredients together in a stain-proof bowl and combine with the chicken until thoroughly coated. Allow to marinate for at least an hour. Step 2: Combine all the sauce ingredients in a bowl, and set …
From lonelyplanet.com


CHENNAI CHICKEN CURRY | VAHREHVAH
2016-11-26 Wash the chicken pieces with warm water . Take the chicken pieces in a bowl and add 1 tbsp of lime juice and some salt and mix it well. Add the paste to the chicken, mix it …
From vahrehvah.com
3.5/5 (4)
Estimated Reading Time 2 mins
Servings 2
Total Time 15 mins
  • Add sliced onions and fry till it becomes light brown in colour, after that add some ginger garlic paste and tomatoes and fry them well.
  • Start adding tumeric powder, chilli powder, garam masala powder to it and fry the masala well, switch off the gas and allow the mixture to cool .


CHENNAI CHICKEN CURRY - RECIPE BY BALAJI BALACHANDER - THAMARAI
METHOD: – Trim and remove any remaining skin or fat from the chicken thighs and cut into 60g cubes. – Roast the black pepper and fennel seeds and make a powder of both separately. – Wash and finely chop the coriander leaves. – Heat the oil in a heavy-bottomed pan and gently fry the curry leaves, then remove from the heat and set aside.
From thamarai.com
Estimated Reading Time 2 mins


RESTAURANT STYLE DELICIOUS CHICKEN CURRY / FOOD WITH CHETNA
This is another of my favourite chicken curries, based on the curry that you get in small restaurants / dhabas in India. Hope you guys will enjoy making it. ...
From youtube.com


CHENNAI CHICKEN CURRY | CURRY CHICKEN, CURRY RECIPES, FOOD
Feb 1, 2013 - A collection of 45 diverse restaurants, bars and a hotel, based predominantly in London, but also with locations in Leeds, Manchester, Bristol, Paris and New York.
From pinterest.com


CHICKEN CURRY RECIPE IN TAMIL | HOW TO MAKE CHICKEN CURRY IN …
This chicken curry is an ideal side dish for chapathi and also goes well with rice and biryani ... In this video we will see how to make chicken curry in tamil.
From youtube.com


CHICKEN CURRY IN CHENNAI - ZOMATO
Chicken Curry in Chennai - View Menus, Photos, Reviews and Information for restaurants serving Chicken Curry in Chennai on Zomato . Zomato is the best way to discover great places to eat in your city. Our easy-to-use app shows you all the restaurants and nightlife options in your city, along with menus, photos, and reviews. Share your food journey with the world, Checkin …
From zomato.com


CHENNAI CHICKEN CURRY FOOD- WIKIFOODHUB
1 chicken, about 3 lbs in 1 inch cubes: 2 tablespoons oil: 1 large onion, sliced: 1 teaspoon fresh ginger, grated: 1 teaspoon garlic, crushed to a paste: 2 tomatoes, peeled and chopped: 1 teaspoon turmeric: 1 teaspoon chili powder: 1 teaspoon garam masala: 1 tablespoon limes or 1 tablespoon lemon juice: 1/2 teaspoon salt: 1 cup yogurt: 1 cup ...
From wikifoodhub.com


CHENNAI CHICKEN CURRY | PIGEON COTTAGE KITCHEN
2020-12-18 My online food favourites; ← Steak and green vegetable stir fry. Chestnut and chorizo soup →. Chennai chicken curry. Posted on December 18, 2020 by Janet Davies @pigeoncottage. The star ingredient in this curry is the fenugreek in my Chennai spice mix; the method of cooking onions and then adding ginger, garlic and chilli paste with some thick …
From pigeoncottage.com


CHENNAI CHICKEN CURRY RECIPE - WEBETUTORIAL
The ingredients are useful to make chennai chicken curry recipe that are chicken, oil, onion, fresh ginger, garlic, tomatoes, turmeric, chili powder, garam masala, limes, salt, yogurt, water, coriander leaves . Chennai chicken curry may have an alternative image of recipe due to the unavailability of the original image. If you have unique ...
From webetutorial.com


CHENNAI CHICKEN CURRY | PIGEON COTTAGE KITCHEN
2020-12-18 My online food favourites; ← Steak and green vegetable stir fry. Chestnut and chorizo soup →. Chennai chicken curry. Posted on December 18, 2020 by Janet Davies @pigeoncottage. The star ingredient in this curry is the fenugreek in my Chennai spice mix; the method of cooking onions and then adding ginger, garlic and chilli paste with some thick …
From pigeoncottage.com


Related Search