South Indian Style Dry Chicken Curry Food

CHICKEN ROAST RECIPE | SOUTH INDIAN DRY CHICKEN RECIPES

Steps:

• Cut chicken to small cubes.
• Add one tsp. oil to a heavy bottom or non stick pan. Spread the oil across the pan.
• Add bay leaf, cardamom, cloves and cinnamon.
• When they begin to sizzle, lower the flame and add chicken.
• Spread ginger garlic over the meat and sprinkle salt.
• Lower the flame to minimum.Cover and cook for 3 to 4 minutes. It begins to release moisture.
• Stir the meat or flip the pieces.Cover again and simmer for another 3 to 4 minutes.
• Add onions, turmeric and curry leaves.
• Fry till the onions turn transparent.
• Add red chili powder, garam masala and stir. Cover again and continue to cook on the low flame till the meat is soft cooked and tender.
• Add one more tsp oil and fry for about a minute. Cover and off the stove. Let it rest for about 15 minutes.
• Garnish with coriander leaves.
• Serve chicken dry with rice and rasam or any flavored rice and raita.

SOUTH INDIAN STYLE DRY CHICKEN CURRY

Steps:

• Once you have all the ingredients ready as listed. Put the pan on heat and saute onions add garlic cloves till its light brown and add Fennel seeds, Cinnamon sticks, Star Anise and Curry leaves as well. This should take about 5-7 mins on medium heat.
• Now add ginger (cut into small pieces, you can grate too), along with green chillies, bay leaves red chilli powder, turmeric powder and garam masala, roast this for 2-3 minutes.
• Now add chopped tomatoes and still it for 2-3 minutes.
• Finally add diced chicken and mix well with spices in the pan. Add salt and let it cook for 20-22 minutes till chicken is well done. Keep stirring the pan, every now and then to ensure chicken is well cooked and spices are infused well on the chicken.
• Your dry chicken curry is ready to be served. Serve with Chappati / Indian bread.

INDIAN CHICKEN CURRY (MURGH KARI)

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.

SPICY DRY FRIED CURRY CHICKEN

Steps:

• Clean, and cut chicken into 12 to 14 pieces. Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
• Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
• Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.

CHICKEN CURRY SOUTH INDIAN STYLE

Steps:

• Marinate chicken pieces with pepper powder,turmeric,salt,lemon juice around 30 minutes.Heat oil in a pan and add bay leaf, ginger,garlic and saute for a minute.Add onion,green chillies and saute. Add salt also.Add curry leaves into this and saute.Add chopped tomatoes.Make a paste of coriander,chilly powders with 1tbsp water and add this paste into it and saute until the oil separates from it.Then add chicken pieces and saute well for 5 minutes and add 1/2 cup water .close the lid and cook in low heat for 20 minutes.Add chopped cilantro leaves and add few drops of lemon juice at the end.Do not boil after adding lemon juice,the curry tastes sour.Serve with bread,chappathi or rice.