Chicken Garam Masala Recipe Authentic Food

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AUTHENTIC INDIAN CHICKEN CURRY



Authentic Indian Chicken Curry image

I know there are millions of chicken curry recipes, and they differ from home to home. This is a Fresca, Saucy, Chicken Curry to be served with white rice, or Basmati Rice. I grew up off of this very recipe, and omitting the butter, it is a healthy dish. You will love it!

Provided by jazzypriti

Categories     Curries

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 -1 1/4 lb of cubed chicken tenders
4 tablespoons olive oil
2 cinnamon sticks
2 teaspoons cumin seeds
6 cloves
1 large yellow onion, diced
7 roma tomatoes, diced up
1 (8 ounce) can tomato sauce
2 teaspoons minced green chilies
1 tablespoon minced gingerroot
3 garlic cloves, minced
1 -2 teaspoon salt
1/2 cup chopped fresh cilantro
1 tablespoon dry coriander powder
1 teaspoon turmeric
1 teaspoon red cayenne pepper or 1 teaspoon paprika
1 teaspoon dry cumin powder
1 teaspoon garam masala powder
1 tablespoon butter
1 cup water

Steps:

  • In a large pot, heat oil and cinnamon sticks, cumin seeds, cloves for 1 minute, before they began to get dark add onions.
  • Sautee' onions for 1 minute on medium high heat, add chicken tender cubes. Cook that stirring occasionally for 3-5 minutes.
  • Add rest of the ingredients (saving a small amount of the cilantro for garnish at end).
  • Stir and simmer on medium-low for 15 minutes.
  • Then serve over rice. (You may add more tomato sauce, or water depending on how chunky you want the curry sauce.).

CURRIED COCONUT CHICKEN



Curried Coconut Chicken image

Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.

Provided by ROMA

Categories     World Cuisine Recipes     Asian     Thai

Time 1h10m

Yield 6

Number Of Ingredients 10

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 ½ tablespoons vegetable oil
2 tablespoons curry powder
½ onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Steps:

  • Season chicken pieces with salt and pepper.
  • Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  • Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 16.7 g, Cholesterol 78 mg, Fat 20.9 g, Fiber 2.8 g, Protein 32.2 g, SaturatedFat 13.8 g, Sodium 806.7 mg, Sugar 10.6 g

INSTANT POT® INDIAN CHICKEN CURRY



Instant Pot® Indian Chicken Curry image

This quick and easy Indian chicken curry comes together faster than you'd expect with your Instant Pot®. Ginger, garlic, coriander, garam masala, and chili powder make it absolutely fragrant. Serve with naan bread and basmati rice.

Provided by Fioa

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 6

Number Of Ingredients 14

3 tablespoons butter
1 yellow onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
2 tablespoons tomato sauce
1 ½ tablespoons ground coriander
¾ tablespoon Indian chili powder
1 ½ teaspoons salt
1 teaspoon garam masala
¾ teaspoon ground turmeric
¾ teaspoon ground black pepper
¼ teaspoon cumin
1 bay leaf

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 6.4 g, Cholesterol 54.3 mg, Fat 7.9 g, Fiber 2.2 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 694.6 mg, Sugar 1.9 g

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