SPICY INDIAN CHICKEN CURRY YUMMY
This chicken curry recipe is totally diner style. The chicken thighs make it very soft and melt in your mouth! It's so easy to make too. Serve with rice, puri, naan or chappathi.
Provided by JRapuriS
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 10.8 g, Cholesterol 41.6 mg, Fat 16 g, Fiber 4.4 g, Protein 13.3 g, SaturatedFat 3.1 g, Sodium 300.3 mg, Sugar 1.9 g
SUBRU UNCLE'S DELICIOUS S. INDIAN SAMBAR VEG CURRY WE ALL LOVE
This is a family favourite in this household! If I married a South Indian boy, I'd be eating this everyday along with a bowl full of hot rasam and rice! Mmm :-) I learnt to make this today from Subru uncle(he's been cooking for us for the past 13 years!). He's worked in several hotels here in Oman before he joined us. This curry is one he used to make a lot here and in India in the hotels and serve - it ALWAYS got a gold star! I'm so glad I have FINALLY got this down pat! We enjoy this with steaming hot rice for a complete wonderful meal. We take this to a lot of potluck parties and it always gets over quickly! I love having this with Recipe #17933). My house smells wonderful while this is cooking! Hope you enjoy this as much as we do!
Provided by Charishma_Ramchanda
Categories Curries
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Prepare the tamarind pulp by first soaking a few pieces of tamarind in 1-1/2 cups of hot water.
- Squeeze the tamarind pieces as well as you can and allow the tamarind pulp (juice) to mix into the hot water.
- Once you have squeezed out half a cup, transfer this to a pot.
- Note that the consistency of the tamarind pulp should be such that you have more tamarind pulp and less water.
- Add the chopped ladyfinger to the pot.
- Allow to boil for 5 minutes.
- This is a neat trick Subru uncle's taught me.
- By doing this, the sticky fluid that comes out of the ladyfinger will not come out.
- Remove from heat and keep aside.
- Now, take a large pot in which you will be preparing the sambar.
- Heat the pot on medium-high flame.
- Once its hot, pour 3 cups of water in it.
- Add the drained toor dal (yellow lentils) and mix well.
- Add garlic and mix well.
- Allow it to boil well (for about 15 minutes).
- Lower flame and add all the chopped and diced vegetables to the boiling lentils (toor dal).
- Mix in turmeric powder, asafoetida powder, salt and Sambar masala powder.
- Fold in the chopped tomatoes.
- Cover with a tight-fitting lid and cook until the tomatoes are softened and the veggies are tender.
- In the meantime, prepare the seasoning.
- For this, heat oil in a non-stick frying pan on medium-high flame.
- Once it's hot, add mustard seeds, methi seeds and cumin seeds.
- Allow to crackle and splutter.
- Once this stops, add curry leaves, green chillies and whole red chillies to the pan.
- Mix well and stir-fry for 2 minutes on medium flame.
- Remove the pan from heat.
- Add this seasoning to the sambar.
- Mix well, cook on simmer for 5 minutes and serve this wonderful curry immediately (hot) with cooked long-grain Basmati white rice and low-fat plain yogurt, if required.
SUBRU UNCLE'S DELICIOUS SPICY S.INDIAN RASAM CURRY WE LOVE
This is what Subru uncle has been making for the last 13 years for all of us to drink when we are down with cold or cough or fever or a bad throat(in short, when we are down with flu, this is our "HOMEMADE TONIC THAT WORKS LIKE MAGIC"! This REALLY works to cure us without a trip to the doctor! I'd say that this is the vegetarian equivalent to a bowl of chicken soup that non-vegetarians enjoy when down with the flu. We love this over a bowl of steaming hot long-grain cooked Basmati rice. Those who find this curry very spicy, can add some yogurt to rice and then mix in this curry and eat. To be enjoyed best, you simply got to eat this with your fingers! I hope you enjoy this as much as we do! This is one curry that we take to all the potlucks we go to, and, this is LOVED by everyone! Note that you can use plain water instead of the boiled yellow lentils water. Using the boiled lentils water makes this wonderful dish more flavourful!
Provided by Charishma_Ramchanda
Categories Curries
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- With the help of a pestle, pound ginger, garlic and whole black peppercorns in a mortar as nicely as you can until the peppercorns are completely crushed and the ginger and garlic are completely softened.
- Keep aside.
- Extract tamarind pulp out of tamarind by soaking 4-5 one-inch sized pieces in 1 1/2 cups of hot water.
- Press these tamarind pieces to squeeze out the juice/pulp out of the tamarind.
- Transfer the tamarind pulp in a clean bowl.
- Keep aside.
- Heat oil in a pot on medium-high flame.
- When its hot, add mustard seeds, methi seeds and cumin seeds.
- Allow to splutter and crackle.
- Once it stops spluttering and crackling, add curry leaves and green chillies.
- Stir-fry for a minute or two.
- Then add the whole red chillies and stir-fry for another minute.
- Add the above prepared ginger-garlic-black peppercorns mixture to the pot.
- Mix well.
- Then add turmeric powder, red chilli powder and corriander powder.
- Mix well and continue to stir-fry for 2-3 minutes.
- Put the chopped tomatoes in a bowl and crush them as tightly as you can between the palms of your hands.
- Squeeze them as well as you can to extract the juice/pulp out of them.
- Now add the crushed tomatoes alongwith the juice squeezed out.
- Mix well, add 1/4 cup of water and cook on high flame so as to allow the tomatoes to soften quickly.
- Add salt and mix well.
- Then add the boiled toor dal water (or 3 cups of plain water if you are using that).
- Stir well and bring to a boil.
- Lower flame, then add about 7 cups more of water.
- You can add upto 3-4 cups more also, if required.
- Mix well and allow it to boil for 15 minutes.
- Then add tamarind pulp and stir well.
- Boil for 10-15 more minutes.
- Garnish with corriander leaves and serve hot as a soup on its own or as a lentil curry to serve over rice with/without plain low-fat yogurt on the side.
Nutrition Facts : Calories 175.5, Fat 14.2, SaturatedFat 1.9, Sodium 1963.6, Carbohydrate 12.6, Fiber 2.1, Sugar 8.8, Protein 1.8
More about "subru uncles delicious spicy sindian rasam curry we love food"
INDIAN VEGETABLE CURRY RECIPES - SWASTHI'S RECIPES
From indianhealthyrecipes.com
SOUTH INDIAN-STYLE VEGETABLE CURRY RECIPE - FINECOOKING
From finecooking.com
JUNGLE CURRY - RASA MALAYSIA
From rasamalaysia.com
CURRY RECIPES | 210 VEG CURRY RECIPES | MIX VEGETABLE …
From vegrecipesofindia.com
SPICY INDIAN RED CHICKEN CURRY RECIPE - YUMMY TUMMY
From yummytummyaarthi.com
TRY THESE TOP 15 THAI CURRY RECIPES - THE SPRUCE EATS
From thespruceeats.com
10 BEST INDIAN CURRY SAUCE RECIPES - YUMMLY
From yummly.com
12 AUTHENTIC INDIAN CURRY RECIPES TO MAKE IF YOU LOVE …
From crushmag-online.com
AUTHENTIC INDIAN CURRY RECIPES COLLECTION - THE SPRUCE EATS
From thespruceeats.com
EASY THAI RED CURRY - DAMN DELICIOUS
From damndelicious.net
QUICK AND EASY SAAG BAHJI {SPINACH CURRY} - ERREN'S KITCHEN
From errenskitchen.com
EASY INDIAN CURRY RECIPE | THE EASIEST AND MOST DELICIOUS
From twosleevers.com
10 BEST SWEET CURRY INDIAN RECIPES - YUMMLY
From yummly.co.uk
11 POPULAR INDIAN CURRIES TO TRY FROM ACROSS THE COUNTRY
From tripsavvy.com
SPICY INDIAN CHICKEN CURRY RECIPE - NEELAM BATRA | FOOD & WINE
From foodandwine.com
12 SPICY INDIAN DISHES YOU HAVE TO TRY BEFORE YOU DIE
From indiatimes.com
SOUTH STYLE MIXED VEG CURRY RECIPE, INDIAN SUBZI RECIPES
From tarladalal.com
40 INDIAN CURRY RECIPES - MY DAINTY KITCHEN
From mydaintykitchen.com
ASMR BIRYANI + SPICY SHRIMP CURRY *INDIAN FOOD* EATING …
From youtube.com
HOW TO ORDER SPICY FOOD - 11 OF THE WORLD'S HOTTEST DISHES
From thrillist.com
SPICY INDIAN CURRY PâTé: VEGAN RAW FOOD RECIPE - YOUTUBE
From youtube.com
SUBRU UNCLE'S DELICIOUS SPICY S.INDIAN RASAM CURRY WE LOVE
From recipenode.com
SUBRU UNCLES TOOR KI DAL SINDHI STYLE… - 300,000+ RECIPES & MEAL …
From recipefuel.com
MILD, MEDIUM, HOT: THE ULTIMATE INDIAN CURRIES LIS… | SPAR
From spar.co.uk
HOMEMADE INDIAN CURRY POWDER SPICE MIX - VEENA AZMANOV
From veenaazmanov.com
CURRIES - SI RACHA THAI RESTAURANT IN YELM, WA
From sirachathairestaurant.com
SAARU PODI - SOUTH INDIAN SPICE MIX RECIPE - HONEST COOKING
From honestcooking.com
10 INDIAN DISHES TO EAT IF YOU CAN’T HANDLE THE HEAT - BRIT - CO
From brit.co
SUBRU UNCLE'S DELICIOUS S. INDIAN SAMBAR VEG CURRY WE ALL LOVE …
From pinterest.co.uk
INDIAN RESTAURANT SPICE MIX - GLEBE KITCHEN
From glebekitchen.com
INDIAN CURRY MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
80+ INDIAN VEG CURRY RECIPES (GRAVIES) - SPICE UP THE CURRY
From spiceupthecurry.com
INDIAN CURRY: THEN INDIAN CURRIES YOU'VE NEVER HEARD OF
From finedininglovers.com
INDIAN CURRY SAUCE (ONION TOMATO BHUNA MASALA) - SIMMER TO …
From simmertoslimmer.com
THE SECRET TO MAKING RESTAURANT STYLE CURRY AT HOME
From wearenotfoodies.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love