Chicken Curry From Joy Of Cooking Food

COUNTRY CAPTAIN ( EAST INDIA CHICKEN CURRY)

Steps:

• In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.
• Salt & pepper the chicken breast coat them in the flour or bread crumbs.
• Heat oil in frying pan or dutch oven and saute chicken to a golden brown.
• Remove, drain and place in a casserole.
• Saute the onions and green peppers in the pan with the drippings, adding more oil if necessary, stirring, until lightly browned, about 3 minutes.
• Add the garlic-ginger paste, bay leaf, curry powder,Garma Masalas, smoked paprika and jalapeno;cook, stirring, until lightly browned and fragrant, about 1 minute.
• Add tomatoes and simmer until the pan is deglazed.
• Pour sauce over the chicken and bake at 350 degrees for about 35-40 minutes or until chicken breast are tender. (I usually cover for the first 15 minutes and then uncover.).
• During the last 5 minutes of cooking add the currants.
• Serve over steamed rice garnished with toasted slivered almonds.

CHICKEN CURRY (FROM JOY OF COOKING)

Steps:

• Cut the chicken into roughly 1 inch cubes. Rinse and pat dry. In a large heavy skillet (cast iron works well), heat the oil over medium high heat till "shimmery." Add in and cook, stirring occasionally till golden (7 to 10 min) the onion. Once onion is cooked, add in garlic, ginger, curry pwdr and turmeric, stirring for about 30 seconds. If turmeric is not available, increase curry pwdr to 2 to 2 1/2 tsp.. Add in the chicken and cook stirring, till the chicken loses its raw color, 2 to 3 min. Stir in the yogurt. Cook, stirring occasionally over high heat till the liquid has reduced and thickened and the oil separates and pools, 3 to 5 min. Stir in water and salt (if you like). Reduce the heat so which the liquid bubbles gently, cover and cook till the meat juices run clear, 30-40 min (may be less). About 5 min before meat is done, add in currants (or possibly raisins) or possibly any other fruit desired. Remove the chicken to a platter or possibly wide bowl and cover to keep hot. If the sauce is thin and runny, uncover the pot and boil over high heat to reduce and thicken it. Pour over the chicken. Serve over warm cooked rice.

CHICKEN CURRY

Steps:

• In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes.
• Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder.
• Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper.
• Add chicken, and toss to coat. Heat peanut oil in a large pot over medium-high heat. Add chicken, cooking until browned, 3 to 5 minutes.
• Remove chicken.
• Set aside. Reduce heat, and add ginger, garlic, and onions.
• Cook until softened and deep-brown in color, 8 to 10 minutes.
• Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes.
• Add tomatoes, chicken stock, and cooked chicken.
• Raise heat to medium high, and cook until liquid is reduced, about 15 minutes.
• Meanwhile, toast pappadams.
• Reduce heat to low, and stir in yogurt and raisins.
• Cook until warmed throughout; add cilantro.
• Serve with basmati rice, and garnish with cashews.

CHICKEN CURRY

Steps:

• In a saucepan, saute chicken and onion in oil until chicken is browned. Stir in the tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until chicken juices run clear. Serve over rice.