Chicken Curry Comfort Food

PUB STYLE CHICKEN CURRY

Pub Style Chicken Curry image

Provided by Candace Sampson

Number Of Ingredients 17

Ingredients

1 tbsp vegetable oil
4 split chicken breasts (cut into 1 inch cubes)
1/2 tsp salt
1/2 tsp pepper
1 medium onion (chopped)
4-5 medium carrots (chopped into 1/2 inch pieces)
4 cloves garlic (finely chopped )
1-2 Thai red chili peppers (finely chopped )
1 tbsp tomato paste
1 1/2 tbsp mild curry powder
2 tsps flour
1/2 tsp turmeric
1/2 tsp ground cumin
1 1/2 tsps minced ginger
2 cups hot chicken stock
1 cup table cream (18% M.F.)
1 tbsp Sweet Mango Chutney

Steps:

Heat vegetable oil over medium-high heat and add chicken pieces.
Season with kosher salt and pepper.
Cook until chicken is white on all sides, four to five minutes.
Add onions, carrots, garlic, and chili pepper.
Cook over medium heat until onions are softened, another 5 minutes or so.
Stir in tomato paste and coat vegetables and chicken.
Toss in curry powder, flour, turmeric, cumin and ginger. Stir until dry.
Add in chicken stock and bring to a boil. Add in cream and once it returns to a boil, lower heat and simmer for 30 minutes, stirring occasionally.
Stir in mango chutney just before serving.
Serve over Basmati rice with Naan bread for dipping.

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

Ingredients

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

MEERA SODHA'S CHICKEN CURRY

Meera Sodha's Chicken Curry image

This simple curry serves as a fine introduction to the Indian home cooking of Meera Sodha, a British cookbook author whose "Made in India: Recipes From an Indian Family Kitchen" was released in 2015. The recipe for this curry, her "ultimate comfort food,'' derives from the one her Indian-born mother cooked for Sodha when she was growing up in Lincolnshire and for which she pined for during her college years in London. It provides a thick, gingery, garlic-flecked tomato sauce with deep notes of cinnamon and cumin, and a low flame of chile heat, surrounding small chunks of skinless chicken thigh, with slivered almonds scattered over the top at the end.

Provided by Sam Sifton

Categories weeknight, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons unsalted butter or ghee
1 tablespoon neutral oil, like canola
1 teaspoon cumin seeds
2 cinnamon sticks, approximately 2 inches long
2 large white or yellow onions, peeled and finely chopped
1 2 1/2-inch piece of ginger, peeled and grated or minced
6 cloves of garlic, peeled and crushed
2 green cayenne or jalapeño peppers, stemmed, seeded and cut into half-moons
Kosher salt, to taste
3/4 cup plus 2 tablespoons puréed tomatoes
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
3 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal
1 3/4 to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
3 tablespoons slivered almonds
1 teaspoon garam masala
Pinch ground cayenne pepper, or to taste.

Steps:

Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors, then add the onions. Cook, stirring occasionally, until they are golden, approximately 15 to 20 minutes.
Meanwhile, put the ginger, garlic and peppers into a mortar and pestle with a pinch of salt, and smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.)
Add the paste to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, then add the tomato paste, ground cumin, ground turmeric and another pinch of salt, and stir to combine.
Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through. Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Serve with basmati rice or naan, and the additional yogurt.

Nutrition Facts : @context http, Calories 694, UnsaturatedFat 30 grams, Carbohydrate 20 grams, Fat 50 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 15 grams, Sodium 1008 milligrams, Sugar 9 grams, TransFat 0 grams