Spicy Chicken Curry Recipes
SPICY CHICKEN CURRY
A quick and easy tomato based chciken curry which make an ideal midweek meal.
Provided by Jacqueline Bellefontaine
Categories Main
Number Of Ingredients 21
Steps:
- Skin the chicken if required and cut into bite sized pieces.
- Heat the oil in a saucepan and gently fry the onions for 2 - 3 minutes until beginning to soften. Add the peppers and cook for another 2 - 3 minutes then stir in the chopped garlic.
- Stir in the garam masala,cumin, ground coriander, turmeric, dried chilli, ginger and fresh or chilli paste and stir well.
- Add the chicken pieces and stir to coat in the spice mixture and continue cooking the chicken until it has changed colour, stirring frequently.
- Stir in the water and add the stock cube. Then stir in the chopped tomatoes, tomato purée and sugar. Bring to the boil, stirring constantly then reduce the heat and simmer gently for about 30 minutes.
- Season to taste with salt and pepper, stir in the chopped coriander and serve.
Nutrition Facts : Calories 498 kcal, Carbohydrate 18 g, Protein 29 g, Fat 35 g, SaturatedFat 8 g, Cholesterol 157 mg, Sodium 525 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
SPICY CHICKEN CURRY
Garam Masala, similar but NOT identical to curry powder, can be found in East Indian food shops and sometimes in the 'Ethnic Foods' section at the supermarket. Serve hot with fried bread or rice, if desired.
Provided by SAI
Categories World Cuisine Recipes Asian Indian
Yield 5
Number Of Ingredients 11
Steps:
- Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
- In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
- After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 10.6 g, Cholesterol 52.7 mg, Fat 13.8 g, Fiber 3 g, Protein 23 g, SaturatedFat 2 g, Sodium 303.7 mg, Sugar 4.2 g
SPICY CHICKEN CURRY
Steps:
- In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste.
- Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.
- Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.
SPICY CHICKEN CURRY
my family loves chicken and this is one of the recipes we make with it. this is preferreably eaten with steamed rice. measurements on fish sauce and salt can be changed according to your taste.
Provided by haleyboobies
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- heat pan add oil.
- saute onion and ginger
- add fish sauce
- add in chicken, coconut milk, chicken broth and curry powder.
- cook for 15 min or until chicken is tender.
- if there's no fish sauce add salt and pepper.
- add red bell pepper and green chili.
- simmer for 3-5 minute.
- allow sauce to thicken
- serve over hot rice.
Nutrition Facts : Calories 602.9, Fat 44.2, SaturatedFat 28.3, Cholesterol 86.2, Sodium 2247.2, Carbohydrate 27.1, Fiber 6.2, Sugar 13, Protein 28.5
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- Heat 2 very large, deep skillets. Add 2 tablespoons of the oil to each. Season the chicken pieces with salt and add half of them to each skillet. Cook over high heat until golden brown, about 3 minutes per side. Transfer the chicken pieces to a large bowl. Add the remaining 2 tablespoons of oil to the skillets along with the jalapeños and dried red chiles. Cook over moderately high heat until sizzling, about 30 seconds. Divide the onions, garlic and ginger between the skillets and cook, stirring occasionally, until deep brown, about 8 minutes.
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