Yummy Chicken Curry Food

EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY

Steps:

• Cut the chicken into bite-size pieces.
• Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
• Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
• Add the chili, chopped tomatoes, water, salt, and pepper.
• Mix well and bring to a boil.
• Simmer for 1 hour, until the sauce has thickened.
• Serve with rice and chopped coriander.
• Enjoy!

YUMMY CHICKEN CURRY IN A HURRY

Steps:

• In a wok over medium-high heat, saute the garlic and Fresno peppers in the olive oil for 2-3 minutes.
• Add the onion and saute until the onion just begins to caramelize (2-3 minutes).
• Add the chicken and fry until lightly browned (approx. 5 minutes).
• Add the brown sugar, chili powder, curry powder, cinnamon, and cayenne pepper (optional). Stir to coat chicken.
• Add the zucchini, Roma tomato, bell pepper, and chicken broth. Stir. Cook uncovered for 10-12 minutes, stirring occasionally.
• Stir in the spinach, and cook for 2 minutes until the spinach begins to wilt.
• Serve over rice or couscous. Enjoy.

YUMMY CHICKEN CURRY

Steps:

• Mix together first 6 ingredients in a large bowl with a lid.
• Add chicken and cover.
• Place in fridge to marinate at least 3 hours- preferably over night.
• In a large, deep frying pan or electric skillet, heat cooking oil on medium.
• Add mustard seeds and cook until they pop (you may want to cover the pan during this).
• Add tumeric, garam masala, medium onion, tomato and tomato paste.
• Simmer 15 minutes, stirring occasionally.
• Add the chicken and sour cream mixture.
• Simmer on medium for 15 minutes.
• Add 1 cup water and salt.
• When mixture comes to a boil, cover and simmer on low for about 45 minutes.
• Serve chicken with the lovely gravy it is in over basmati rice and poori if available.

CHICKEN CURRY IN A HURRY

Steps:

• Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
• Heat oil in a large skillet over medium-high heat.
• Add chicken and cook until lightly browned; then add curry powder and toss to coat.
• Remove from pan.
• Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.
• Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
• Garnish with cilantro and a dollop of yogurt.
• Serve with quick cooking minute rice, if desired.

YUM YUM CHICKEN CURRY

Steps:

• Combine curry powder, coriander, turmeric, salt, pepper, cumin, and bay leaf in small bowl.
• Heat oil in large dutch oven over medium high heat. Add chicken to pan, and saute' til beginning to brown (stir frequently). Add onions, and continue to cook til onions tender and chicken is browning (still stirring). Add ginger and garlic, cook 1 minute stirring constantly. Add curry powder mixture, stir constantly, 2 minutes. Add broth, tomatoes, coconut milk, and potatoes; bring to a boil.
• Reduce heat and simmer for an hour, stirring occasionally. After an hour, begin water for rice, and add chickpeas and green peas to curry mixture. When rice is finished, remove curry from heat and add lemon.
• Serve over rice.

YUMMY COCONUT CURRY CHICKEN

Steps:

• Season chicken pieces with salt and pepper. Prep and chop veggies.
• Heat oil and curry powder in a large skillet over medium-high heat for two minutes.
• Stir in onions and garlic, and cook 1 minute more.
• Add chicken, tossing lightly to coat with curry oil.
• Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.
• Cover and simmer, stirring occasionally, approximately 40 to 50 minutes.
• Add carrots and potatoes. Remove lid and cook uncovered for an additional 15-20 minutes, or until sauce has thickened up some.
• Serve over steaming jasmine rice and enjoy!

EASY DELICIOUS CHICKEN CURRY

Steps:

• Melt butter over low heat in a heavy bottomed saucepan.
• Sauté onion and curry power in melted butter for 2-3 minutes to bring out flavors in curry powder.
• Blend in flour, salt, sugar and ground ginger. Cook over low heat until mixture is smooth and bubble.
• Remove saucepan from heat and whisk in chicken broth and milk.
• Bring mixture to a boil, stirring constantly. Boil for 1 minute until mixture thickens.
• Add chicken and lemon juice.
• Heat to warm the chicken.
• Spoon Chicken Curry over the cooked rice and serve with accompaniments on the side so everyone can top as desired.
• Curry Accompaniments:.
• Chutney, tomato wedges, raisins, slivered almonds, chopped salted peanuts, sautéed onion rings, pineapple, chopped hard cooked eggs, crispy bacon bits, pickles (sweet or sour), flaked coconut, sliced avocado.
• You can also use this recipe to make shrimp curry. Replace the cooked chicken with 2 cups of cooked, cleaned shrimp.