K Pauls Chicken Curry Recipes

CHICKEN CURRY

Steps:

• Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder.
• Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
• Add the remaining 1½ tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant, about a minute more.
• Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ⅛ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
• Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

INDIAN CHICKEN CURRY II

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

K-PAUL'S CHICKEN CURRY

Steps:

• Combine seasonging mix and set aside. In 4-quart saucepan, combine butter, chicken fat, onions, jalapeno, seasoning mix. Cook high until butter melts (5 min) stirring frequently. Reduce heat to medium, simmer 20 min, stirring occasionally. Add 1 c of apples, bananas, raisins, pecans. Simmer until mushy (20 min), stirring frequently. Combine salt, garlic, peppers, basil. Mix well and work into chicken with hands. When vegetable mix finishes simmering, raise heat to high. Stir in chicken and remaining apple. Cook 3 min, stirring frequently. Add stock and coconut. Stir. Reduce heat to low and simmer 15 min, stirring occasionally. Serve immediately with rice