INDIAN VILLAGE (GAVTHI) CHICKEN CURRY RECIPE
Marinated bone-in meat lends deep flavor to a simple, rustic Indian chicken curry.
Provided by Denise D'silva Sankhé
Categories Mains
Time 1h5m
Yield 3
Number Of Ingredients 22
Steps:
- To Marinate the Chicken : In a small bowl, mix together ginger-garlic paste, turmeric powder, and 1 tablespoon of the red chile powder. Season chicken all over with salt, then rub all over with marinade. Set aside.
- For the Spice Paste : Heat a cast iron skillet until smoking, then turn the heat down. Toast sesame seeds, cumin seeds, coriander seeds, Kashmiri chiles, peppercorns, cinnamon stick, and cloves until they release their aroma, about 15 seconds, stirring constantly so they don't burn. Set aside to cool.
- Once toasted spices have cooled, using an immersion blender or countertop blender, blend spices with coconut and 3 tablespoons (45ml) water until a smooth paste has formed. Set aside.
- For the Curry : In a heavy-bottomed, lidded saucepan, heat oil until shimmering, then turn the heat down. Add green chiles and bay leaves. Stir until fragrant, about 15 seconds. Add onion and keep stirring until soft but not brown, about 5 minutes.
- Add spice paste and keep stirring until fragrant and until oil floats on top, about 10 minutes. Add marinated chicken pieces and stir until coated in the spice mix, about 5 minutes. Add remaining water to thin out the mixture for more gravy.
- Season with salt, stir once, and cover pot. Turn heat to medium. Cook for about 15 minutes or until chicken is tender. Open lid, stir, and serve hot with fluffy white rice.
Nutrition Facts : Calories 480 kcal, Carbohydrate 18 g, Cholesterol 191 mg, Fiber 6 g, Protein 39 g, SaturatedFat 6 g, Sodium 616 mg, Sugar 3 g, Fat 29 g, ServingSize Serves 3, UnsaturatedFat 0 g
INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
INDIAN CHICKEN IN WHITE GRAVY (SAFED MURGH - CURRY)
This is a lovely curry -rich, but not heavy- and mild. Serve with rice and your choice of accompaniments. Prep/cook times are estimates.
Provided by Sandi From CA
Categories Whole Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes).
- When cool, remove the chicken pieces, RESERVING the cooking water, and mix the milk and the stock (water chicken was cooked in) together and make up to 2 cups adding more water if required.
- Heat the ghee in a heavy based pan on medium heat and add the cumin seeds, poppy seeds and peppercorns, taking care not to burn. When they splutter, add the ginger and garlic, and sauté till a little darker in color.
- Add the salt and ground cashew paste and stir well to mix. Add to this the chicken, the stock and milk mixture and bring to a boil.
- Add the cornflour mixture, bring to a boil again, then simmer for 2 minutes.
- Add the vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves. Serve with basmati rice.
Nutrition Facts : Calories 473, Fat 35.9, SaturatedFat 13.1, Cholesterol 140.1, Sodium 736.6, Carbohydrate 6.1, Fiber 0.7, Sugar 1.1, Protein 30.6
MURG MUMTAZ (INDIAN CHICKEN CURRY WITH MILD CASHEW NUT CURRY)
A rich and creamy gravy which can be served with pilaf or any Indian bread. Preparation time includes the time required for the chicken to marinate. NOTE: According to the original recipe, the cream is to be added to the gravy before pouring it onto the chicken. But since the chicken still needs to cook a bit more after adding the gravy, I add it at the end to prevent the cream from curdling.
Provided by Galley Devil
Categories Curries
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Cut the chicken into large chunks (each piece weighing not more than 50 gms each).
- Rub the chicken pieces with the ginger-garlic paste, salt and pepper and keep aside for 30 - 45 minutes.
- Mix together the cheese, yoghurt and cream till smooth (should not have any lumps), and add to the chicken. Keep aside for another 30 minutes.
- To prepare the chicken, roast it in a preheated oven till almost done. Cover the baking dish with aluminum foil, removing it only during the last 10 minutes of baking.
- To prepare the gravy, boil the onion and cashew nuts together for 20 minutes.
- Drain and grind together to a smooth paste.
- Heat oil in a saucepan and add the ginger-garlic paste. Saute for 30 seconds.
- Add onion-cashew nut paste, salt, pepper, cumin and coriander powders, and chicken stock. Let it cook for about 10 minutes.
- In a separate saucepan, heat a little oil and add chicken, cumin and coriander powders and a little water (to help with the mixing). Saute for about 5 minutes.
- Pour in the gravy and mix well.
- Once the chicken is fully cooked, add the cream and cardamom powder. Stir well.
- Garnish with cardamom powder, saffron, cheese and chopped corriander.
- Serve hot.
Nutrition Facts : Calories 1115.7, Fat 84.2, SaturatedFat 30, Cholesterol 244.5, Sodium 564.8, Carbohydrate 35.4, Fiber 4, Sugar 12.1, Protein 57.5
SARDINE CURRY
Make and share this Sardine Curry recipe from Food.com.
Provided by Kim Ong
Categories Chinese
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil and fry the fenugreek and cumin till fragrant.
- Add onion, ginger, garlic and curry leaves.
- Saute till onions are soft.
- Add tamarind water, curry powder, salt and boil for about 10 minutes.
- Add the rest of the ingredients and boil till the ladies fingers are cooked.
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