Proper Chicken Curry Recipes

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TRADITIONAL CHICKEN CURRY



Traditional Chicken Curry image

This is a traditional North Indian (Punjabi) chicken curry dish. Serve with basmati rice or fresh Indian roti or naan.

Provided by Simmi G

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 6

Number Of Ingredients 20

1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon fresh lemon juice
salt and pepper to taste
3 tablespoons olive oil
1 teaspoon cumin seed
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 (8 ounce) can peeled, chopped tomatoes
1 teaspoon chili powder
½ teaspoon ground turmeric
1 teaspoon garam masala
½ teaspoon ground cumin
1 pinch ground coriander
½ teaspoon paprika
3 tablespoons plain yogurt
2 medium potatoes, peeled and cut into 1 inch cubes
1 ½ cups water
1 (5.5 ounce) can tomato juice
fresh chopped cilantro, for garnish

Steps:

  • In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
  • Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
  • Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.

Nutrition Facts : Calories 234.3 calories, Carbohydrate 19.8 g, Cholesterol 43.6 mg, Fat 9.2 g, Fiber 3.2 g, Protein 18.8 g, SaturatedFat 1.6 g, Sodium 182.4 mg, Sugar 4.2 g

CHICKEN CURRY RECIPE



Chicken Curry Recipe image

Simple Indian chicken curry made delicious, spicy and hot with minimum ingredients. This is a basic recipe that can be tried even by beginners. It pairs great with rice, roti or paratha.

Provided by Swasthi

Categories     Asian     Curry     Dinner     Indian     Main Course     Side     World Cuisine

Time 50m

Number Of Ingredients 18

½ kg chicken ((500 grams or 1 pound (preferably bone-in)))
2 to 3 tablespoons oil
1 cup onions ((3 medium onions) (fine chopped))
1 to 2 green chilies (slit (skip for less spicy))
1 tablespoon ginger garlic paste (or minced ginger garlic)
½ cup tomatoes ((2 medium tomatoes, pureed or finely chopped))
¼ cup yogurt ((substitute with 12 cashews or 3 tbsps poppy seeds, refer notes))
½ to ¾ teaspoon salt ((adjust as needed))
½ to 1 cup hot water ((or coconut milk))
2 tbsp coriander leaves (or mint leaves finely chopped)
¼ teaspoon turmeric powder
1 teaspoon red chili powder (or smoked paprika (½ tsp for less spicy))
1 teaspoon garam masala ((½ tsp more if needed, adjust to taste))
1 teaspoon coriander powder
1 bay leaf (or 1 sprig curry leaves)
4 cloves
2 inch cinnamon piece
3 green cardamom

Steps:

  • First heat oil in a deep pan, then add whatever whole spices you have - bay leaf, cinnamon, cloves & green cardamoms. Fry them till you get an aroma, just for a min.
  • Add chopped onions and chilies. Saute till the onions turn deep golden in color.
  • Next add ginger garlic paste and saute till you get a nice aroma. This just takes about a minute.
  • Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
  • Pour yogurt (or cashew paste), red chili powder, garam masala & coriander powder.
  • On a low heat, cook until the mixture smells good and the raw smell goes away.
  • Add chicken and coriander leaves. Fry till the chicken turns white or pale in color. This takes around 3 mins.
  • Cover and cook on a low heat for 3 to 4 minutes. This step is very important as the chicken absorbs all the flavors of the spices.
  • Meanwhile in a separate pot, heat up 1 cup water. Using cold water most times toughens the chicken so it is good to use hot water.
  • Pour hot water just enough to make a thick curry. Do not add too much water. Chicken curry will become runny. Sometimes chicken lets out lot of moisture. So use only as needed.
  • Cover and cook on a medium to low flame till the chicken is soft cooked and the curry turns thick.
  • Taste the curry & add more salt if needed.
  • You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.
  • Cover and cook on a low flame for 3 to 5 mins. When the chicken is cooked completely it will fall off the bone easily.
  • Lastly garnish with coriander leaves, cover and off the heat. Serve chicken curry with butter naan or jeera rice.

Nutrition Facts : Calories 417 kcal, Carbohydrate 10 g, Protein 33 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 126 mg, Sodium 143 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

PROPER CHICKEN CURRY



Proper chicken curry image

Impress with this tandoori masala-spiced Indian dish with peppers, coconut and fresh coriander

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 13

6 tbsp tandoori masala powder
2 tbsp ginger paste
2 tbsp garlic paste
500g pot coconut yogurt, plus extra to serve
4 onions , 2 cut into wedges, 2 chopped
2 peppers , cut into large chunks
1 ¼kg skinless chicken thigh , cut into large chunks
1 tsp olive oil
big bunch coriander , stalks chopped
2-3 tsp hot chilli powder
680ml jar passata
160ml can coconut cream
rice and naan bread , to serve

Steps:

  • In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate overnight in the fridge.
  • Fry the chopped onions in the oil until really soft. Add the remaining spice mix and pastes, the coriander stalks and chilli powder. Cook for 1 min, then stir in 100ml water and the passata. Simmer for 15 mins, then add the coconut cream and remaining yogurt. Leave chunky or blitz with a blender.
  • Heat oven to 220C/200C fan/gas 7. Spread the chicken and veg on a baking tray. Roast for 15-20 mins until cooked and slightly charred. Tip into the sauce. Serve with rice, naan, extra yogurt and coriander leaves.

Nutrition Facts : Calories 470 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium

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