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
Nutrition Facts : Carbohydrate 24 g, Protein 15 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 934 mg, Fiber 5 g, Sugar 6 g, Calories 318 kcal, ServingSize 1 serving
EAST INDIAN CHICKEN
I adopted this from the recipezaar account in early 2005. Have not had a chance to make it yet but will be making it soon and will be 'tweeking' the ingredients and directions if necessary.
Provided by Jac8136
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
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.
EAST INDIAN CHICKEN CURRY
Your house will be filled with the aromas of Eastern spices when you make this dish! This recipe is one of my favorite ways to eat chicken. I got this recipe from one of my dorm-mates when I was in college. It is very spicy and goes well with other Indian dishes. It is not a hot curry, so people who don't care for mouth-burning dishes might like this.
Provided by JenSmith
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
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.
SPICY ROASTED EAST INDIAN-STYLE CHICKEN THIGHS
From the cookbook My Berlin Kitchen: A Love Story by Luisa Weiss by way of Mark Bittman...Serve over basmati rice or couscous. To tone down the spiciness use less fresh ginger and/or use less jalapeno (substitute with a little bit of green jalapeno sauce-Tabasco brand for example).
Provided by COOKGIRl
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Put the chicken thighs in a bowl.
- Roughly chop the garlic, ginger and jalapeño and put them in a small food processor with the lemon juice and zest, the tomato paste, salt, cumin and coriander. Process to a paste.
- Use a pastry brush and rub the spice paste all over the chicken thighs.
- Place the thighs, skin side up, in a roasting pan that has been rubbed with a some olive oil.
- Roast in the oven for 45 minutes.
- Serve hot or at room temperature.
Nutrition Facts : Calories 417.4, Fat 29, SaturatedFat 8.1, Cholesterol 157.9, Sodium 499.1, Carbohydrate 4.8, Fiber 1.2, Sugar 1.5, Protein 33.4
CHICKEN TIKKA MASALA: (EAST INDIAN CUISINE)
Do not confuse Masala with Marsala Wine. This is an East Indian dish that is GREAT! NOTE: The Prep Time and Cooking Time does NOT reflect the 4 hours of refrigerated marinating time.
Provided by Alan Leonetti
Categories Chicken
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons of the ginger/garlic paste that you made in the blender, cumin, mace, nutmeg, cardamom, salt and pepper and mix well.
- Rub the chicken breasts thoroughly with this mixture and place in a glass baking dish, cover and refrigerate for 4 hours.
- Preheat oven to 350 degrees.
- Remove chicken breasts from marinade and discard remaining marinade.
- Place the chicken in a baking dish.
- Roast for 8 to 10 minutes, basting with vegetable oil and pan drippings at least twice.
- When the chicken is tender and cooked through and its juices run clear, remove from the oven and keep warm.
- Just before serving, slice the cooked chicken and place it in the simmering masala sauce for a few minutes, until heated through.
- Serve hot.
- MASALA SAUCE RECIPE: About half an hour before you finish marinating the chicken, start the masala sauce.
- Place tomatoes and green bell peppers in a saucepot.
- Add 2 cups water and bring to a boil.
- Boil for 20 minutes, or until the tomatoes are thoroughly cooked.
- While the tomatoes and peppers are cooking, cut the half inch piece of ginger into several smaller pieces and place in blender.
- Add garlic cloves and water and puree.
- When tomatoes and peppers are nearly done, reduce heat to medium, add 2 teaspoons of the ginger/garlic paste and cook for about 2 minutes.
- Reduce heat to low, stir in the garam masala and salt and cook 5 to 6 minutes, or until the liquid is the consistency of a thick puree.
- Remove pan from heat, strain and return sauce to the pot and bring to a boil.
- Reduce heat to low, stir in butter, cream and honey and simmer gently until ready to add the chicken and serve.
COUNTRY CAPTAIN ( EAST INDIA CHICKEN CURRY)
The original recipes comes from an old edition of Joy of Cooking. Over the years I've modified the recipe using only white meat and updating the cooking method. Serve over steamed white or brown rice. This is a recipe that can easily be adjusted to serve two! UPDATE 8/30/07: I've made some further adjustments to this recipe to give it more depth and 'kick it up a notch'. If using the Hot Madras Curry Powder suggest that you taste test after addition of the first teaspoon.
Provided by Galley Wench
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 570, Fat 31.1, SaturatedFat 6.1, Cholesterol 92.8, Sodium 1107.8, Carbohydrate 38.8, Fiber 6.2, Sugar 15.9, Protein 36.2
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