Mamas Chicken Curry Food

LEFTOVER CHICKEN CURRY

Steps:

• Heat oil in saucepan. Add onion and salt and fry over medium heat until soft - around 10 minutes
• Add garlic and ginger and stir for 2 minutes
• Add spices and stir for around 2 minutes until the fragrance starts filling the kitchen.
• Stir in the tomatoes and mix well, scraping up any bits that may be stuck on the bottom of the pan.
• Add the stock and bring to the boil. Let it bubble gently for around 20 minutes until thickened.
• Add the roast chicken and warm through until you have the desired consistency of sauce.
• Remove from heat and add in one spoonful of yoghurt. Make sure it is fully mixed in before you add the second spoonful. Gently warm through and serve.

BAHAMIAN CURRY CHICKEN

Steps:

• Start by adding the chicken to a large bowl. Add all the marinade ingredients and set aside for 30 minutes to overnight.
• In a large Cast Iron Pan or Pot over medium heat, using the canola oil, saute the onion and garlic. Cook until the onion becomes translucent. Stir constantly to ensure that the onion and garlic do not burn. Add the curry powder thyme and ¼ of the scoth bonnet(goat pepper) and stir letting the spices toast.
• If the oil has disappated add another tablespoon. Add the chicken and let them sear well. Make sure to stir the pot often to keep the onions from burning.
• After the chicken is seared, add the tomato paste, making sure to stir well so that the onions and the chicken are well coated. Cook for 2 minutes
• Add the chicken stock, Just enough to cover the chicken. Add the carrots and potatoes and bring to a boil. Once the liquid has come to a boil, lower the heat and bring the liquid to a simmer. Allow to cook for about 20-30 minutes or until the chicken is done and the potatoes and carrots are to your desired softness.
• Season your curry chicken with salt and pepper, making sure to taste as you go so that you do not add to much. If you feel like your dish could be spicier (like I always do) add some more of the scotch bonnet. Now Enjoy!

CHICKEN CURRY

Steps:

• Cut chicken into 1 inch cubes. In large skillet saute chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice
• For the rice: Cook Basmati rice according to package directions

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.

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.

CHINESE CHICKEN CURRY

Steps:

• Add olive oil, onion, garlic, red curry paste, brown sugar, lime
• juice, fish sauce, salt, coconut milk to the Instant Pot.
• Stir to combine
• Add the chicken thighs to Instant Pot toss to coat in the sauce.
• Place the lid on the Instant Pot and set the valve to seal.
• Press the manual button, cook for 3 minutes.
• Prepare the rice as directed.
• Set to the side.
• Add the cornstarch and water in a small bowl.
• Mix to combine.
• Do a quick release of the pressure on the Instant Pot.
• Add in bell peppers and stir.
• Place the lid on the Instant Pot and set the valve to seal.
• Press the manual button, cook for 1 minute.
• Open lid and add in the cornstarch slurry.
• Mix to combine.
• Serve and Enjoy!

MUM'S CHICKEN CURRY

Steps:

• Put the ghee and oil into a wide-bottomed, lidded frying pan on a medium heat and, when it's hot, add the cumin seeds and cinnamon sticks. Let them infuse in the oil for a minute, and then add the onions. Cook for 10 to 12 minutes, stirring occasionally, until golden brown. Meanwhile, put the ginger, garlic and green chillies into a pestle and mortar with a pinch of salt and bash to a coarse paste. Add the paste to the pan and cook gently for 2 minutes, then pour in the passata and stir. Cook the passata for a few minutes until it resembles a thick paste, then add the tomato purée, ground cumin, turmeric and ½ teaspoon of salt (or to taste). Whisk the yoghurt and add it slowly to the curry. Cook it through until it starts to bubble, then add the chicken. Pop the lid on the pan and continue to cook on a gentle heat for around 30 minutes. Add the ground almonds and the garam masala and cook for another 5 minutes. Serve with a tower of chapattis, hot fluffy naan bread or rice, and offer yoghurt at the table.

HEALTHY CHICKEN CURRY

Steps:

• Warm the tablespoon of olive oil on medium-high heat in a large skillet and begin to cook the onion for 3-5 minutes. Add the curry powder, garlic cloves, ginger, and diced jalapeno and cook for 2 more minutes.
• Add the diced tomatoes and their juices, the drained chickpeas, and the cooked chicken breast and stir. Season with kosher salt and black pepper to taste.
• Allow the sauce to simmer on low to medium heat for 10 to 15 minutes. Serve over cooked brown rice in a bowl and garnish with cilantro and/or chives.

CROCKPOT CHICKEN CURRY

Steps:

• Add ingredients: chicken through garam marsala into crockpot.
• Cook 4-6 hours on high or 8-10 on low.
• minutes before serving, break up/shred chicken with wooden spoon.
• Sprinkle glucomannan over curry, mixing in well.
• Steam cauliflower, then "rice" in food processor by pulsing until reaching rice consistency.
• Serve with curry.

HAIRY BIKERS' MAMA'S BEEF CURRY RECIPE

Steps:

• Heat a frying pan and add the ghee or oil. Brown the meat until sealed on all sides, then take it out of the pan and set aside.
• Add the onion and garlic to the pan and fry until soft but not browned. Add all the spices and fry for 1 minute, no longer.
• Put the beef back in the pan with the tomatoes and bring to the boil. Take the pan off the heat and stir in the yoghurt and vinegar, then season with the salt and sugar. Place back on the heat, bring back to the boil and simmer for at least 1½ hours until the meat is tender.