Chicken Chicken Curry Food

CHICKEN CHICKEN CURRY

Steps:

• Heat the olive oil in a skillet over high heat. Stir in 1/3 of the onion; cook and stir until the onion is golden brown and crisp, about 5 minutes. Season with salt. Remove the onion from the oil and drain on a paper towel-lined plate. Set aside.
• Place the remaining 2/3 of onion and the bay leaf into the same skillet over high heat. Cook and stir until the onion has turned golden brown, about 5 minutes. Stir in 1 tablespoon of water, then add the turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high and continue to cook and stir until the liquid has reduced, then stir in another tablespoon of water.
• Place the chicken and tomato slices into the onion mixture. Season with salt and sugar. Stir in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cover and simmer on low until the liquid has reduced, 30 to 35 minutes. Stir in the coriander. Simmer until the liquid has evaporated. Sprinkle with cilantro and reserved fried onions before serving.

EASY CHICKEN CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
• Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

BEST CHICKEN CURRY

Steps:

• Place chopped onions into a pan. Add in the 2 tbls of oil and cook on medium high heat until onions are transparent.
• Once onions are transparent put in either diced chicken or beef and cook for 6 minutes.
• Mix in the coconut milk and water with the onions and chicken.
• Add the spices and veggies to the milk mixture.
• Simmer for at least 20-30 minutes. Stirring occasionally.
• Server over steamed Basmati rice.

EASY CHICKEN CURRY WITH VEGETABLES

Steps:

• Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

CHICKEN-CHICKPEA CURRY

Steps:

• Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
• Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
• Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.

CHICKEN CURRY

Steps:

• In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.
• Heat the oil in a stew pot or Dutch Oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until dark and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute.
• Season the chicken with salt and pepper. Add the tomato and chicken and cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients "re-fry" in the oil, about 6 minutes. Continue to cook, stirring, until the chicken is lightly browned, about 7 minutes more.
• Add the water and bring to a boil. Lower the heat to maintain a simmer, cover, and stew for 15 minutes. Uncover and continue cooking, stirring occasionally, until the chicken is cooked through and tender and the liquid thickens into a sauce, about 30 minutes more. Transfer chicken curry to a serving bowl and serve with rice and chutney.

CHICKEN CURRY

Steps:

• Cut chicken into 1 inch cubes. In large skillet saute chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice
• For the rice: Cook Basmati rice according to package directions

CHICKEN WITH CURRY SAUCE

Steps:

• Cut the chicken into bite-size pieces, season with salt and freshly ground white pepper and dust with cornstarch.
• Heat a wok over a high heat, and add half of the peanut oil. Add the chicken and stir-fry for about 6 minutes, until golden brown. Remove and set aside.
• Rinse out and dry the wok, and heat the remaining oil. Add the garlic, ginger and chili and stir-fry for 40 seconds or so. Stir in the onion and stir-fry for a further 40 seconds.
• Tip in the carrot and broccoli florets and fry for 1 minute.
• Pour in the chicken stock, and add the star anise, turmeric, curry powder and brown sugar - bring to the boil.
• Mix the cornstarch and water together to make a smooth paste and stir into the curry sauce. Cook for 2-3 minutes, until thickened.
• Return the chicken to the sauce and cook for 3-4 minutes, until the chicken is warmed through. Garnish with scallion and serve with jasmine rice.

CURRY CHICKEN

Steps:

• preheat oven to 350.
• heat butter, honey, dijon mustard, and curry together in a pan.
• place chicken in a baking dish and pour sauce over chicken.
• bake for 50-55 mins.

HOME-STYLE CHICKEN CURRY

Steps:

• Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl - there's no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
• Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water - process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
• Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
• Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
• Add the onion paste - it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
• Add the garlic and ginger paste and cook for another 2 mins - stirring all the time.
• Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.
• Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
• Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
• Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
• Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened - you might need to add an extra ladleful of stock or water if the curry needs it.
• Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

CHICKEN CURRY

Steps:

• In large skillet, heat oil over medium-high heat.
• brown all spices, onion and green pepper in oil.
• add chicken to spice/oil mixture.
• lightly brown chicken.
• add chicken broth
• cover pan for approximately 20 minutes (or until broth is absorbed).
• serve warm with flour tortillas or rice.

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

CHINESE CHICKEN CURRY

Steps:

• Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. Add garlic; fry until brown. Add onions; stir fry 3 minutes. Remove onions and set aside.
• Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Mix in potatoes (or you can add it carrots too). Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.
• Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.