INDIAN CHICKEN CURRY II
This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.
Provided by Amanda Fetters
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
- Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 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
CHICKEN CURRY RECIPE
Simple Indian chicken curry made delicious, spicy and hot with minimum ingredients. This is a basic recipe that can be tried even by beginners. It pairs great with rice, roti or paratha.
Provided by Swasthi
Categories Asian Curry Dinner Indian Main Course Side World Cuisine
Time 50m
Number Of Ingredients 18
Steps:
- First heat oil in a deep pan, then add whatever whole spices you have - bay leaf, cinnamon, cloves & green cardamoms. Fry them till you get an aroma, just for a min.
- Add chopped onions and chilies. Saute till the onions turn deep golden in color.
- Next add ginger garlic paste and saute till you get a nice aroma. This just takes about a minute.
- Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
- Pour yogurt (or cashew paste), red chili powder, garam masala & coriander powder.
- On a low heat, cook until the mixture smells good and the raw smell goes away.
- Add chicken and coriander leaves. Fry till the chicken turns white or pale in color. This takes around 3 mins.
- Cover and cook on a low heat for 3 to 4 minutes. This step is very important as the chicken absorbs all the flavors of the spices.
- Meanwhile in a separate pot, heat up 1 cup water. Using cold water most times toughens the chicken so it is good to use hot water.
- Pour hot water just enough to make a thick curry. Do not add too much water. Chicken curry will become runny. Sometimes chicken lets out lot of moisture. So use only as needed.
- Cover and cook on a medium to low flame till the chicken is soft cooked and the curry turns thick.
- Taste the curry & add more salt if needed.
- You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.
- Cover and cook on a low flame for 3 to 5 mins. When the chicken is cooked completely it will fall off the bone easily.
- Lastly garnish with coriander leaves, cover and off the heat. Serve chicken curry with butter naan or jeera rice.
Nutrition Facts : Calories 417 kcal, Carbohydrate 10 g, Protein 33 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 126 mg, Sodium 143 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
AUTHENTIC INDIAN CHICKEN CURRY
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
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.).
CHICKEN CURRY - NORTH INDIAN STYLE
Make and share this Chicken Curry - North Indian Style recipe from Food.com.
Provided by TDT5603
Categories Curries
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Stir cornflour into yoghurt. Put aside.
- In a large saucepan, heat oil over medium-high heat. Add onions and saute until beginning to colour. Reduce heat to medium and saute onions until dark golden brown.
- Stir in ginger, garlic and chillies. Saute for a further two minutes.
- Increase heat to medium-high and add chicken. Brown well.
- Reduce heat to medium. Sprinkle ground coriander, cumin, turmeric and cayenne pepper over chicken. Mix well and cook for 3 minutes.
- Add tomatoes, yogurt mixture, 1/2 cup fresh coriander and salt. Mix well, cover and bring to boil.
- Reduce heat to low and simmer until chicken is cooked.
- Turn off heat. Stir in garam masala and three tablespoons fresh coriander.
- Garnish with remaining coriander and serve with rice and/or Indian breads.
Nutrition Facts : Calories 379.8, Fat 26.3, SaturatedFat 7.2, Cholesterol 122.4, Sodium 777.8, Carbohydrate 8.9, Fiber 1.7, Sugar 4.5, Protein 26.6
FIJI-INDIAN CHICKEN CURRY
Indian curry chicken Fiji style. There are so many different styles of curry, this is just another one from the lovely island of Fiji. Our curies are a little different. Please share what you think of it.
Provided by Julumkana
Categories Whole Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Chop chicken into bit size stewing pieces.
- Finely chop 1 onion and slice the other onion and set aside.
- Combine garlic, serrano chillies, ginger in mortar and pestle and pound until it becomes a paste. Add 1 teaspoon salt to help make paste and so garlic doesn't fly away on you. You can also use a blender, but i find the mortar and pestle makes it more pasty without wasting any flavour from garlic.
- Add garam masala, turmeric and some water to the garlic paste and mix to make a curry paste and set aside.Should be a runny consistency.
- Heat canola oil in stewing pot.
- Add cinnamon stick, mustard seed, cloves, cardamon seeds with shells removed and cummin to pot. Stir until seeds pop.
- Add curry leaves. Watch out for oil splatter.
- Add finely chopped onions and cook until well browned but do not burn. (The more brown, the more flavor).
- Add curry paste and stir for a few minutes until garlic is well browned. Should be a nice yellowish color.
- Add chicken and half of sliced onion and a punch of salt. If you are adding chicken stock later on, add less salt.
- Stir and let cook until water comes out of chicken.
- Cook until water evaporates and fry the chicken until slightly browned approximately 20 minutes for fryer chicken, longer for stewing or freerange.
- Stir in remaining sliced onion.
- If adding chicken stock add it now and bring to boil. This is great for when you have a cold. This is Indo-fijian chicken soup for the soul.
- If you are health conscious, at this point i usually remove the excess fat that floats on top of the curry. Up to you if you want to leave it in, more flavor.
- Add chopped coriander leaves and lemon juice. Remove from heat.
- Serve over rice. Enjoy! ;-).
INDIAN CHICKEN CURRY
Make and share this Indian Chicken Curry recipe from Food.com.
Provided by DrewInKY
Categories Curries
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the chicken breasts into cubes. Sear the meat on all sides in a hot skillet. Add the ginger, onions and garlic and cook until the onions are tender. Add the cumin, tumeric, curry powder, garam marsala and cinnamon and stir to coat the chicken thoroughly. Add oil to the pan if necessary to keep the spices from sticking. Add the tomatoes and tomato sauce. Bring the mixture to a boil. Cover and simmer for 45 minutes. Serve over rice with unleavened bread for a delicious meal.
- For a different flavor, you may substitute beef or lamb for the chicken. Bring the final cooking time up to one hour to tenderize the meat and ensure flavor infusion.
- The curry and garam marsala will both add heat to the dish, so add with caution.
Nutrition Facts : Calories 133.5, Fat 2.6, SaturatedFat 0.5, Cholesterol 50.4, Sodium 312.4, Carbohydrate 9.3, Fiber 2.4, Sugar 4.8, Protein 18.6
INDIAN CHICKEN CURRY
Make and share this Indian Chicken Curry recipe from Food.com.
Provided by AzMama17
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss chicken and cornstarch together. Brown chicken in skillet. Add remaining ingredients and simmer until carrots are tender. Serve over rice.
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