Chennai Chicken Curry Food

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INDIAN CHICKEN CURRY II



Indian Chicken Curry II image

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

Provided by Amanda Fetters

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 16

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
½ teaspoon grated fresh ginger root
½ teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
¾ cup coconut milk
½ lemon, juiced
½ teaspoon cayenne pepper

Steps:

  • Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  • Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g

INDIAN CHICKEN CURRY I



Indian Chicken Curry I image

My friend's father, who is from India, showed me how to make this! It's delicious! Serve with hot cooked rice and veggies if desired; make sure that you do NOT eat the cloves, the flavor is too strong!

Provided by Kristi Martinez

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 6

Number Of Ingredients 13

8 bone-in chicken breast halves, skinless
salt and pepper to taste
1 tablespoon olive oil
2 onions, peeled and quartered
1 teaspoon finely chopped fresh ginger root
1 teaspoon crushed garlic
1 tablespoon hot (Madras) curry powder
1 (15 ounce) can tomato sauce
1 (10 ounce) can coconut milk
4 whole cloves
4 pods cardamom
1 cinnamon stick
salt to taste

Steps:

  • Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
  • Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
  • Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
  • Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 9.8 g, Cholesterol 81.1 mg, Fat 15.3 g, Fiber 2.8 g, Protein 33 g, SaturatedFat 9.6 g, Sodium 442.6 mg, Sugar 5.1 g

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

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

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