East Indian Chicken Curry Food

EASY CHICKEN CURRY RECIPE

Steps:

• Curry paste - Add all curry paste ingredients to a food processor and blend until smooth. Set aside Pro tip - if using a small blender do this in batches. Also, make sure to cut large pieces to encourage a smooth paste.
• Saute paste - In a large skillet or pan over medium heat, add the oil and ground curry paste. Cook for about 2 minutes until fragrant. If necessary add a few tablespoons of water to prevent the spices from burning. Pro tip- I add a few tablespoons of water to clean the blender and add it to the pan, this prevents the spices from burning.
• Tomatoes - Next, add the chopped tomatoes and tomato paste. Cook another 2 minute
• Chicken - Add the chicken pieces and saute for 2 minutes more or until the chicken is well coated in all the masala. Add 1 cup water or chicken broth and combine well. Bring to a boil on medium-high heat.
• Simmer - Season with salt and pepper. Cover the pot and cook on medium heat for about 8 to 10 minutes or until the chicken is cooked. Pro tip - if you use chicken breast it should be done in about 6 to 8 minutes, boneless chicken thighs or legs will take about 10 to 12 minutes.
• Acid - Finally, add sour cream (or yogurt) and lemon juice. Simmer another 2 minutes. Taste and adjust seasoning and consistency. Pro tip - if serving chicken curry with rice you may want to have some gravy so add a little water and bring to a boil. If serving chicken curry with chapati a thicker consistency is preferable.
• Sprinkle with more chopped cilantro before you serve.

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

CHICKEN KHUDI CURRY

Steps:

• Roast masala - In a frying pan, dry roast the freshly grated coconut until lightly toasted. Remove from the pan and set aside. In the same pan, dry roast the onions, chilies, ginger, and garlic. Transfer to a food processor or blender and blend until smooth. Set asidePro tip - you may need 1/4 to 1/2 cup of water to help grind everything to a smooth paste.
• Brown chicken - In a skillet over medium-high heat stir-fry the chicken pieces in oil for two minutes until lightly browned on all sides.
• Saute - Add the ground masala paste and saute for 2 minutes. Then add the bottle masala saute for a minute more. Pro tip - it is important to cook the spices until they are fragrant so don't make haste. If necessary add a few tablespoons of water to prevent it from burning at the bottom
• Season - Add a cup of water and season with salt and pepper. Then, add the chopped potatoes - make sure the potatoes are immersed in the water.
• Simmer - Cover and cook for 20 minutes until the chicken is cooked and the potatoes are tender. Finally, add the vinegar - cook a minute more.
• Taste and adjust seasoning.
• Enjoy

EAST INDIAN CHICKEN CURRY

Steps:

• Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
• Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
• Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
• Add remaining ingredients to skillet and stir frequently.
• Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
• NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.

EAST INDIAN CHICKEN

Steps:

• Cook onion, pepper and garlic in oil until tender, about 3 minute.
• Add remaining ingredients, except rice, cook over low heat for 30 minute.
• Serve over rice.