Eastindianchicken Recipes

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EAST INDIAN CHICKEN CURRY



East Indian Chicken Curry image

Your house will be filled with the aromas of Eastern spices when you make this dish! This recipe is one of my favorite ways to eat chicken. I got this recipe from one of my dorm-mates when I was in college. It is very spicy and goes well with other Indian dishes. It is not a hot curry, so people who don't care for mouth-burning dishes might like this.

Provided by JenSmith

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

5 lbs chicken, cut into serving pieces (or use 6 chicken breast halves)
2 tablespoons margarine or 2 tablespoons vegetable oil
4 medium onions, chopped
3 garlic cloves, minced
4 bay leaves
1 teaspoon ground cinnamon
6 whole cloves
2 medium tomatoes, peeled and quartered
1 tablespoon salt
3 tablespoons curry powder
1 tablespoon paprika

Steps:

  • Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
  • Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
  • Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
  • Add remaining ingredients to skillet and stir frequently.
  • Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
  • NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.

EAST INDIAN CHICKEN



East Indian Chicken image

I adopted this from the recipezaar account in early 2005. Have not had a chance to make it yet but will be making it soon and will be 'tweeking' the ingredients and directions if necessary.

Provided by Jac8136

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 onion, Chopped
1/2 green pepper, Chopped
1/4 teaspoon minced garlic
1 teaspoon vegetable oil
2 cups skinless chicken, cooked diced chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons curry powder
1 (28 ounce) can whole tomatoes
1 tablespoon Worcestershire sauce
2 tablespoons parsley, Chopped
1/4 cup raisins
2 cups rice, Cooked

Steps:

  • Cook onion, pepper and garlic in oil until tender, about 3 minute.
  • Add remaining ingredients, except rice, cook over low heat for 30 minute.
  • Serve over rice.

EAST INDIAN CHICKEN WITH TOMATO, PEAS, AND CILANTRO



East Indian Chicken with Tomato, Peas, and Cilantro image

A one-pan dish that's easy and fills the house with a wonderful scent. Great with either fresh or canned tomatoes. It's delicious when served over jasmine or basmati rice with mango chutney on the side.

Provided by Jane Cooks It Up

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, minced
1 teaspoon curry powder
1 teaspoon dry mustard
8 tomatoes, diced
4 cloves garlic, crushed
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon salt
4 skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup frozen peas
¼ cup chopped cilantro

Steps:

  • Heat oil in a large pan over medium heat. Cook and stir onion, curry powder, and dry mustard in the hot oil until onion is softened, about 5 minutes. Add tomatoes, garlic, garam masala, cumin, and salt; simmer over medium-low heat until tomatoes have broken down and ingredients have blended, about 40 minutes.
  • Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes. Add peas and cook for 1 more minute. Remove from heat. Sprinkle with cilantro.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 19.8 g, Cholesterol 65.8 mg, Fat 9.5 g, Fiber 5.8 g, Protein 31.3 g, SaturatedFat 1.5 g, Sodium 716.6 mg, Sugar 9.7 g

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