IRRESISTIBLE CHICKEN CURRY
This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce. We do not recommend substituting the yogurt or cream in this recipe since they add richness and flavor to the sauce.
Provided by Adam and Joanne Gallagher
Categories Main
Time 1h5m
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Cut the chicken into 1-inch pieces, and then add to a bowl. If you'd like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.
- Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.
- Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.
- Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.
- Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides. Remove the chicken from the pan and place the skillet back onto the heat.
- Add the onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.
- Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.
- Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.
- Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.
- Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).
- Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 330, Fat 19.2g, SaturatedFat 11.6g, Cholesterol 141.8mg, Sodium 1022.8mg, Carbohydrate 7.8g, Fiber 1.2g, Sugar 3.2g, Protein 30.8g
THAI RED CURRY CHICKEN
This fragrant Thai chicken curry is a one-pan dish that comes together in just 30 minutes.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
- Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
- Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
- Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.
Nutrition Facts : Calories 649, Fat 51 g, Carbohydrate 16 g, Protein 35 g, SaturatedFat 26 g, Sugar 10 g, Fiber 1 g, Sodium 886 mg, Cholesterol 128 mg
EASY CHICKEN CURRY
This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt
Provided by Esther Clark
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
- Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.
Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium
MRS. DASH GRILLED HONEY DIJON CHICKEN
So easy and most ingredients are on hand. Mrs. Dash original blend is the key ingredient as well as dijon and honey,can't beat this for quick & easy.If you like to dip your chicken, make a double batch of mustard and honey. As usual with grilling chicken, sometimes I need to cook longer, but always check to see if the juices are running clear. Just 5 grams of fat and 5 grams of carbs. I found this at the Dash website (after tasting LorrieMom's carrots.. oh yum) I have done a touch of zaar adjusting to fit our tasts.
Provided by BakinBaby
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat grill to medium high heat ( about 350 degrees).
- Brush olive oil over both sides of chicken and sprinkle both sides with Mrs. Dash Seasoning.
- Combine mustard and honey, place chicken on grill & brush half of mustard mixture over chicken.
- Grill covered about 4 minutes, mabye more depending on the thickness of chicken breast and grill temperature.
- Turn chicken and brush remaining mustard mixture over chicken and continue to cook another 4-5 minutes on a covered grill. (Or until juices run clear or knife inserted removes quickly and clean).
- Everytime we make this dish I find the grilling time is different, so watch closely.
Nutrition Facts : Calories 328.6, Fat 17.8, SaturatedFat 4, Cholesterol 72.6, Sodium 242.7, Carbohydrate 18.1, Fiber 0.5, Sugar 17.4, Protein 24.4
MIRJ'S BOOZY MAPLE CHICKEN
Necessity is the mother of invention. I have a collection of blended whisky in the house that my husband refuses to drink, single malt snob that he is. He claimed the stuff was only good for paint thinner or rust remover. Not so. With a little help from Toolie who sent me some maple syrup from Canada, I invented a chicken dish that made everyone happy all around.
Provided by Mirj2338
Categories Chicken
Time 50m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (or 200 degrees C).
- Clean the chicken pieces and season them with the salt, pepper and paprika.
- Place them skin side down in a roasting pan.
- Mix the whisky and maple syrup.
- Pour over the chicken.
- At this point you can marinate the chicken overnight, but this is an optional step.
- Place the chicken in the oven for 20 minutes, uncovered.
- After 20 minutes, turn the pieces over, and roast for another 20 minutes.
- Just a warning, when you open the oven door halfway through, be prepared to get tipsy on the fumes.
- Enjoy!
Nutrition Facts : Calories 264.1, Fat 9.3, SaturatedFat 2.7, Cholesterol 42.8, Sodium 43.6, Carbohydrate 21.1, Sugar 19.1, Protein 10.1
THE TARDY HOSTESS'S VARIATION ON MIRJ'S BOOZY MAPLE CHICKEN
With less than two hours to go before the beginning of our big holiday meal, I still had to make chicken for 16 people, and a whole bunch of other dishes. Desperate for a new idea, I came to 'Zaar, hoping it would (once again) save the day. Hooray for Mirj! I took her Boozy Maple Chicken recipe and "followed" it in my way, i.e. by substituting half the ingredients but more or less following it perfectly. Anyhow, here is what I came up with. Hope you like it. I have given the quantities for 6 ppl, but I really made it for many more.
Provided by Sarah Chana
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the chicken and drop it, unceremoniously, in a roasting pan.
- Mix together the wet stuff. Pour it on the chicken.
- Top with the onion.
- Bake. covered, at 350F for about 30 minutes, uncovering for the last 5-10 minutes so that it gets brown.
Nutrition Facts : Calories 380.8, Fat 2.3, SaturatedFat 0.6, Cholesterol 102.7, Sodium 119.5, Carbohydrate 29.8, Fiber 0.4, Sugar 25.2, Protein 41.1
MIRJ'S HODI CHICKEN -- A CURRY CREATION
This recipe is an Indian twist based on one of my favorite creations (Recipe #24987). I serve this on plain basmati rice or couscous. It's been a big hit recently in my family. I like to use chicken breasts, but you can also use 2 chickens, cut up into servings. As an aside, my trick to grating fresh ginger is to store it in the freezer, then grate the frozen root on a Microplane grater.
Provided by Mirj2338
Categories Chicken Breast
Time 50m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Cut up the chicken breasts into 3 inch pieces, or into any size you prefer.
- Marinate the chicken breasts in the olive oil, paprika, black pepper and salt. Give it a good massage, a relaxed chicken is a tasty chicken. You don't have to marinate this for long, 10 minutes should be enough, but overnight works just as well.
- Brown the chicken until cooked through. I just brown it in the marinade, but you may want to add some more oil to the pan if you think it needs it.
- Set aside.
- To make the sauce, coarsely chop the onion.
- Saute the onions in the vegetable oil until wonderfully caramalized and golden brown.
- Add the garlic, ginger, garam masala, brown sugar and black pepper. Give it all a good stir.
- Add the coconut milk. Keep the sauce on a boil until it has cooked down to the consistency you prefer. YOU DECIDE this part, you can have it thick and gooey or keep it more liquidy and saucy.
- Once it has reached the your preferred consistency, add the salt to taste.
- Add the red pepper pieces and cook for another three minutes or so, stirring constantly until slightly softened by the heat of the sauce.
- Add the cooked chicken to the sauce, mix to cover and heat through.
- Serve over plain rice or couscous.
Nutrition Facts : Calories 250.4, Fat 17.5, SaturatedFat 7.4, Cholesterol 32.9, Sodium 57.8, Carbohydrate 9.7, Fiber 1.5, Sugar 6.6, Protein 14.6
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