Mama Brauns Chicken Curry Food

CHICKEN CURRY

Steps:

• In a wide pan over medium heat, heat oil. Add potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
• Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
• Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.
• Add onions, garlic, and ginger and cook until softened.
• Add chicken and cook, stirring occasionally until lightly browned.
• Add fish sauce and continue to cook for about 1 minute.
• Add coconut milk and water. Bring to a simmer, skimming any scum that may float on top.
• Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
• Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
• Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to thicken.
• Season with salt and pepper to taste.
• Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.

QUICK CHICKEN CURRY

Steps:

• Heat olive oil in a large skillet over medium heat.
• Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
• Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
• Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
• Stir in chicken until warmed through, 1-2 more minutes.
• Turn off the heat and stir in the Greek yogurt until just combined.
• Serve hot with fresh chopped parsley or cilantro and chopped peanuts.

MAMA ROY'S DAUGHTER'S CHICKEN CURRY

Steps:

• 1) Peel and cut up onions into 6-8 pieces each (something that will fit into a food processor or a blender). Peel garlic and ginger.
• 2)Put onions, garlic, and ginger into food processor or blender with a spoon of water. Blend/grate into a rough paste. Does not need to be super smooth.
• 3) Prep the chicken - take skins off if you bought chicken with the skin on. Rinse the chicken with water and pat dry. Create slits in the pieces randomly with a knife so that the spices can get into the meat.
• 4) Take about 4 spoons of the onion, garlic, ginger paste and the spices (Indian chili powder, turmeric, cumin) and coat the chicken with it all. Add the salt as well. NOTE RE SPICES: we never measure these spices, but ratios help. For this part of the recipe, smaller amounts of each chili powder, cumin, and turmeric are fine - let's say one spoon of each, more of the chili powder if you want it spicy.
• 5) Place a 6-8 quart pot on medium-high heat. Add a turn or two of canola oil, enough to evenly coat the bottom of the pot. When the oil is heated through, add cloves, cardamom (try to open them up a bit), and cinnamon bark. Stir the whole spices around a little until fragrant.
• 6) Once you start smelling the whole spices, add the rest of your onion/garlic/ginger paste. Cook until the paste starts to take on a slightly reddish color. Add larger amounts of the spices now. I will do two generous shakes of the chili powder (I like my curries spicy), one shake of ground cumin, and one shake of turmeric. If it looks too brown, I will add some turmeric and chili powder because I want it to be a little brighter.
• 7) Add the chicken after the paste and spices incorporate. Stir frequently so the chicken does not stick to the pot. Once all the chicken turns opaque on the outside, cover with a lid, lower the heat to medium and let everything cook together for about 20 minutes.
• 8) After 20 minutes, check the pot to see if any liquid has come out. This is the curry! If it looks dry, add some a couple cups of hot water to the pot, but only if it looks totally dry. Stir the chicken and recover the pot, lower the heat a little more, and let it all simmer/stew together for another 20 minutes.
• 9) 15 minutes into the second 20 minutes, add the Thai chilies. Make sure they are washed. If you want more of the heat to come out of the chilies, make one diagonal slit in each chili. Adding the chilies is optional.
• 10) At the end of the 20 minutes, check your pot. There should be ample curry. Give it all a final stir and check the chicken to make sure it is all cooked through. It should be by now, but you can never be too careful! Have some cooked rice handy and serve with some saag bhaji (another recipe!). This recipe is easy to scale up or down and if you have leftovers, you can eat this up to 4 days after you make it, at least.

MAMA'S CHICKEN CURRY

Steps:

• Cut the chicken into portions, as desired. Marinade with salt and a whole lemon. Set aside for about 1/2 hour.
• Put about 10 tbsp of Oil into a deep pot and allow it to heat. Add the fenugreek, curry leaves, the garlic, ginger and cardamom mixture, green chilie, rampa and onion. Stir for about 3 minutes, then add the tomatoes.
• When the ingredients are a golden brown colour, start adding the spices, starting with: Chilie powder then followed by Masala, Turmeric and Curry powder. Stir well.
• When the mixture is almost a shade of dark red, put the chicken in, including the marinade.
• Raise the fire to let the curry boil. Add about 1/4 cup of water if necessary (or if you want more curry). Lower the heat and cook for about 20 minutes or until chicken is tender.

NADIA'S QUICK CHICKEN CURRY

Steps:

• Peel and cut potaoes into small cubes (about the size of a sugar cube).
• Peel and chop onion.
• Cook onion in olive oil over a medium heat until softened, not brown.
• Add potatoes to the same pan and mix them with the onion.
• Keep stirring for about a minute.
• Add the water, salt and pepper.
• Cover the pan and let it cook over a gentle heat.
• When the water disappears the potatoes should be done.
• Just before the potatoes are too soft add the cooked chicken and curry powder.
• Stir gently so that the potatoes keep their'cubed' shape.

CHICKEN CURRY

Steps:

• Brown chicken in non-stick skillet.
• Add spice mixture.
• Add chicken broth.
• Bring to boil.
• Reduce to low heat, and simmer 45 minutes to an hour.
• Mix cornstarch slurry, and add to mixture. It should thicken into a nice gravy.
• Serve over rice or egg noodles.

MAMA BRAUN'S CHICKEN CURRY

Steps:

• Saute curry in oil
• Add onions and garlic
• If using raw chicken, saute cut-up pieces of chicken
• Add tomatoes, saute 2 minutes
• Add tomato sauce and coconut milk
• If using pre-cooked chicken, add cut-up pieces
• Simmer at least 30 minutes