Bebes Chicken Curry Recipes

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!

BEBE'S CHICKEN CURRY

Steps:

• reserve 1/2 cup of the chopped onions for the yogurt sauce.
• In a 12 inch heavy skillet, het oil and saute the remaining onion, garlic, ginger, curry powder, chili powder, ground cloves, cardamom and tumeric.
• When onion is soft, add cubed chicken and saute until lightly browned.
• Add curry paste, water and tomatoes.
• Simmer until chicken is done, stirring periodically; about 7 to 10 minutes.
• REmove from heat; add coconut milk, raisins, lemon juice and salt to taste (This can be done early in the day).
• To serve reheat curry, but do not boil.
• Spoon over steaming rice on individual plates, garnish each with a slice of banana if desired and sprigs of cilantro.
• Pass the chutney, warm chapatis and yogurt sauce!
• For the yogurt sauce, combine all ingredients and let stand for several hours.
• NOTE: This dish tastes even better if you make it ahead, even up to the day before, and let the flavours ripen.

BEST CHICKEN CURRY

Steps:

• Place chopped onions into a pan. Add in the 2 tbls of oil and cook on medium high heat until onions are transparent.
• Once onions are transparent put in either diced chicken or beef and cook for 6 minutes.
• Mix in the coconut milk and water with the onions and chicken.
• Add the spices and veggies to the milk mixture.
• Simmer for at least 20-30 minutes. Stirring occasionally.
• Server over steamed Basmati rice.

EASY CHICKEN CURRY

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.