Marinated Chicken Curry Food

PROPER CHICKEN CURRY

Steps:

• In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate overnight in the fridge.
• Fry the chopped onions in the oil until really soft. Add the remaining spice mix and pastes, the coriander stalks and chilli powder. Cook for 1 min, then stir in 100ml water and the passata. Simmer for 15 mins, then add the coconut cream and remaining yogurt. Leave chunky or blitz with a blender.
• Heat oven to 220C/200C fan/gas 7. Spread the chicken and veg on a baking tray. Roast for 15-20 mins until cooked and slightly charred. Tip into the sauce. Serve with rice, naan, extra yogurt and coriander leaves.

COCONUT CHICKEN CURRY RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
• Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
• Add the curry powder and stir well, cooking for 3-4 minutes more.
• Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
• Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
• Add the chicken broth to the pot and stir.
• Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
• Garnish with cilantro.
• Enjoy!

MARINATED CHICKEN CURRY

Steps:

• Cut the chicken is pieces.
• Combine the rest of the ingredients.
• Marinate the chicken in the sauce over the night or half the day.
• Put it in the oven proof trey and bake it in the moderate oven till the chicken is cooked.
• Serve it with steamed rice.

MARINATED CHICKEN BREAST WITH COCONUT CURRY SAUCE

Steps:

• Prepare marinade by mixing in a shallow dish the yogurt, lemon juice, garam masala,and turmeric.
• Add the chicken breasts and coat them well with the marinade.
• Cover, and refrigerate for 2 hours.
• Pre-heat oven to 400°F.
• Heat the olive oil in a frying pan and brown the chicken on both sides.
• Season with salt and pepper to taste.
• Transfer chicken to a small roasting pan and cook in the oven for 20 to 30 minutes, or until juices run clear.
• As this is cooking, place the chili, lemon grass, coriander seeds, lime juice, shallot, garlic and ginger in a small food processor and blend into a paste.
• Heat the peanut oil in a small sauce pan.
• Add in the paste and gently fry for 5 minutes, stirring often.
• Add in the coconut milk and mix well.
• Bring to a boil, stirring, then reduce the heat and simmer until the sauce reduces and thickens.
• Remove the chicken to the serving plate and spoon the sauce over the top.
• Serve with rice.

GRILLED CURRY CHICKEN BREASTS

Steps:

• Mix together coriander, curry powder, garam masala, garlic, salt, and pepper in a glass bowl. Add vinegar and yogurt and mix to combine. Transfer mixture to a large resealable plastic bag. Add chicken breasts to mixture, coat well, cover, and marinate for 8 hours, or overnight, in a refrigerator.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Discard marinade and cook until chicken breast is no longer pink in the center and the juices run clear, about 5 minutes per side. Grill time will depend on thickness of chicken breast. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CURRIED YOGURT MARINADE FOR CHICKEN

Steps:

• Mix yogurt, curry powder, salt, and pepper together in a zip-top bag.

CURRY GRILLED CHICKEN

Steps:

• In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 1-2 hours. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6 minutes on each side or until a thermometer reads 179°.