HOT CHICKEN CURRY
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
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
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
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
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
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
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
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
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
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
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