Indian Chicken Curry Urban Rajah Recipes

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INDIAN CHICKEN CURRY



Indian Chicken Curry image

Make and share this Indian Chicken Curry recipe from Food.com.

Provided by DrewInKY

Categories     Curries

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
4 garlic cloves, finely chopped
2 tablespoons fresh ginger, finely chopped
1 medium yellow onion, julienned
4 tomatoes, diced
2 teaspoons cumin
2 teaspoons turmeric
2 -6 teaspoons curry powder
2 -6 teaspoons garam masala
1 stick cinnamon
1 cup tomato sauce

Steps:

  • Cut the chicken breasts into cubes. Sear the meat on all sides in a hot skillet. Add the ginger, onions and garlic and cook until the onions are tender. Add the cumin, tumeric, curry powder, garam marsala and cinnamon and stir to coat the chicken thoroughly. Add oil to the pan if necessary to keep the spices from sticking. Add the tomatoes and tomato sauce. Bring the mixture to a boil. Cover and simmer for 45 minutes. Serve over rice with unleavened bread for a delicious meal.
  • For a different flavor, you may substitute beef or lamb for the chicken. Bring the final cooking time up to one hour to tenderize the meat and ensure flavor infusion.
  • The curry and garam marsala will both add heat to the dish, so add with caution.

Nutrition Facts : Calories 133.5, Fat 2.6, SaturatedFat 0.5, Cholesterol 50.4, Sodium 312.4, Carbohydrate 9.3, Fiber 2.4, Sugar 4.8, Protein 18.6

INDIAN CHICKEN CURRY



Indian Chicken Curry image

My husband loves curry so I thought I'd give it a try. He loved it! I didn't have plain yogurt when I made it so I substituted some light sour cream and light coconut milk and it was scrumptious! I also used WAY less of the cayenne pepper then it called for. This recipe is originally from Cooking Light Annual Recipes 2003, one of my favorites.

Provided by Kater

Categories     Curries

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 teaspoons ground red pepper (or to taste)
2 teaspoons curry powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
3 tablespoons butter
1 cup chopped onion
2 cloves garlic, minced
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 (8 ounce) carton plain fat-free yogurt
1 (6 ounce) can tomato paste
5 cups cubed peeled baking potatoes
4 cups water

Steps:

  • Combine first 8 ingredients.
  • Melt butter in a Dutch oven over medium heat.
  • Saute onion& garlic for 5 minutes, stirring frequently.
  • Stir in spice mixture; cook 5 minutes, stirring frequently.
  • Add chicken; cook 10 minutes, stirring frequently.
  • Combine yogurt and tomato paste.
  • Add yogurt mixture, potato and water to pan.
  • Bring to a boil.
  • Cover, reduce heat and simmer 1 hour, stirring occasionally.
  • Serve over rice and enjoy!

Nutrition Facts : Calories 317.9, Fat 8.6, SaturatedFat 4.3, Cholesterol 64.4, Sodium 808, Carbohydrate 39.4, Fiber 5.1, Sugar 8.8, Protein 22.7

INDIAN CHICKEN CURRY (URBAN RAJAH)



Indian Chicken Curry (Urban Rajah) image

This is a modified version of an authentic curry from the Urban Rajah's web site. It also works great with fish, too. To make it a little more carb friendly, I serve it on steamed baby spinach, rather than rice. When using fish, I will add in a little light cream during the simmer time; with chicken, I add in a little chicken stock.

Provided by French Terrine

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs chicken parts
2 medium onions, chopped
2 medium tomatoes, chopped
1 tablespoon coarsely chopped garlic
1 tablespoon grated fresh ginger
3/4 teaspoon turmeric powder
2/3 cup plain yogurt
3 green chilies, chopped
1 teaspoon coriander seed
1 teaspoon cumin seed
3 geen cardamom pods
6 cloves
1 teaspoon garam masala
salt and pepper
ghee or butter
1 1/2 cups coriander leaves

Steps:

  • For the marinade, mix the yoghurt, salt, turmeric and the chopped chillies. Chop up or joint the chicken and coat it in the marinade and leave covered to stand at room temperature for an hour (to prevent it from splitting when cooked). Chop the onion and tomatoes into small chunks and reserve. In a large pan over a medium melt your ghee or butter until it begins to sizzle, and pop in the coriander and cumin seeds plus the cardamom, cloves, a little salt and onions, frying until the onions brown a little.
  • Next, drop in the ginger and garlic and cook for approximately 5, gently stirring then add the chopped tomatoes and garam masala, stirring for another 5 minutes or so until the mix is bubbling gently and on the verge of being a little sticky. Now it's time for the chicken to join the party, (but hold back 2 tbs of the yoghurt mix) so add the pieces and fry on high for 3/4 minutes until the meat has turned from raw to white. Turn the heat down to low, cover and cook for a further 25 minutes, adding a little water to stop it from sticking, check regularly and fold in the rest of the yoghurt after 10 minutes. Keep an eye on this dish and make sure that you regularly stir it to keep the yoghurt from splitting. Either serve straight away, (or keep for the next day, tends to taste better) garnishing with coriander.
  • Ravish the chicken curry with rice or chapattis.

INDIAN CHICKEN CURRY (MURGH KARI)



Indian Chicken Curry (Murgh Kari) image

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Provided by Ayshren

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 6

Number Of Ingredients 20

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
½ cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon salt
½ cup water
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

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.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g

INDIAN CHICKEN CURRY



Indian Chicken Curry image

Make and share this Indian Chicken Curry recipe from Food.com.

Provided by AzMama17

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb diced chicken breast
1 tablespoon cornstarch
1 1/3 cups chicken broth
1/2 cup sliced carrot
1/2 cup coconut milk
2 teaspoons cumin
1 teaspoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon red pepper
salt

Steps:

  • Toss chicken and cornstarch together. Brown chicken in skillet. Add remaining ingredients and simmer until carrots are tender. Serve over rice.

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