Indian Style Chicken Fricassee Recipes

SOUTHERN CHICKEN FRICASSEE

Steps:

• Combine seasonings and flour.
• Dredge chicken pieces in seasoned flour, shaking off any excess.
• In a heavy skillet or Dutch oven, brown chicken pieces in hot oil, over medium-high heat.
• This will probably have to be done in two batches.
• Return the chicken to skillet and add water.
• Bake in preheated 325°F oven, covered, for 1 hour.
• Uncover and bake for 20 minutes.
• Remove chicken to platter and tent with foil to keep warm.
• Skim fat off of drippings, if desired.
• Evenly sprinkle flour over drippings while whisking.
• When incorporated, whisk in milk and bouillon cube.
• Simmer over a low to medium fire, stirring often, until thickened.
• Serve the milk gravy over chicken and garlic-mashed potatoes.

DELICIOUS CHICKEN FRICASSEE

Steps:

• Brown chicken over high heat in a deep saute pan or dutch oven coated with nonstick spray.
• Remove chicken to a platter.
• Add onion, mushrooms, and garlic to same pan and cook for at least 3 minutes, or until vegis are soft.
• If you are using wine, add it now and cook over high heat 1 minute.
• Add 3 cups of broth, and bring to a boil.
• Reduce the heat to a simmer.
• Combine the cornstarch with the remaining cup of broth mixing thoroughly.
• Add to pan and stir until broth thickens slightly.
• Return chicken to pan and cook until chicken is cooked through, about 15 minutes.
• Removed from heat and add the spices and sour cream.
• Sprinkle with parsley.

CHICKEN FRICASSEE

Steps:

• Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
• To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
• Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
• Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.

CHICKEN FRICASEE

Steps:

• Heat oil in a large pot or Dutch oven, over medium-high heat. Briefly brown chicken pieces in batches. When all of the pieces have been browned, return them all to the pot and cover with a layer of sliced onions, and then potatoes. Season with pepper and sprinkle with parsley. Pour the chicken broth over all.
• Cover and simmer on low heat for 45 minutes, pushing potatoes down into the liquid occasionally. When potatoes are tender but not mushy, add frozen peas and simmer for 5 more minutes.

INDIAN-STYLE CHICKEN FRICASSEE

Steps:

• Sprinkle chicken pieces with salt and pepper.
• Heat oil in a skillet large enough to hold all the pieces in one layer without crowding. Add chicken pieces, skin side down. Cook until golden brown on one side, about 5 minutes. Drain off all the fat. Add onions and garlic. Cook and stir for 3 minutes.
• Add ginger, cumin, turmeric, ground coriander, pepper flakes, tomatoes and bay leaf. Cook, stirring, for 5 minutes. Add chicken broth and stir to blend. Cover and simmer for 20 minutes longer or until chicken is tender. Remove bay leaf. Stir in yogurt and sour cream. Bring to a simmer, sprinkle with fresh coriander and serve.