Onion Chicken Curry Recipe
Ingredients
Onions, cut into rings (8med.), chicken (8med. Size pieces about 800gms), clarified butter or ghee/butter/oil (2tbsp), lemon juice (2tsp), hot spice mix powder (1tsp), black pepper (1tsp), red chili powder (1tsp), cumin powder (1tsp), coriander powder (1tsp), garlic paste (1tsp), ginger paste (1tsp), finely chopped green chilies (2), finely chopped tomatoes (2), coriander leaves ground to a paste (1c), yogurt (1c), finely chopped coriander (for garnish) and salt (to taste).
Method Of Preparation:-
Take chicken pieces and make cuts in them. Rub coriander paste and yogurt all over the pieces. Take a tightly covered heavy bottomed pan, place chicken pieces in it and mix onion rings in it. Tightly cover the pan and keep it to marinate for about an hour. Then cook the chicken tightly covered for about 12 minutes on medium heat until the chicken gets cooked. Then add clarified butter or oil and the remaining ingredients in the pan. Fry the chicken for about 6 minutes on low heat until the chicken gets cooked and properly coated with the gravy. When it gets ready then decorate it with coriander leaves.
Number Of Servings – 4
Spicy Chicken Curry With Coconut Milk Recipe
Ingredients
1. Chicken, cleaned, skinned and chopped into large pieces (1whole)
2. water (2 ½ liters)
3. coconut milk (125ml)
4. Annatto seeds (1tbsp)
5. lemon grass, bulbous portions only, bruised (2stalks)
6. finely chopped garlic (1tsp)
7. cooking oil (1tbsp)
8. finely chopped red chili (1)
9. curry powder (2tbsp)
10. sugar (1tsp)
11. salt (1/2tsp)
12. sweet potatoes, cut into big cubes and deep fried (200gms)
13. onion, peeled and cut into wedges (1)
14. potatoes, peeled, cut into big cubes and deep fried (300gms)
Method of preparation:-
1. Take a bowl, mix 1 tablespoon of curry powder, sugar, salt and chili powder in it and put chicken in it to marinate for about 1 hour.
2. Take a pot, place it over heat. Heat oil in it and add lemon grass and garlic in it. Fry them until they get fragrant. Then add annatto seed oil and rest of the curry powder in it and fry them until they get fragrant.
3. Now add chicken and cook it for few minutes and then add water and half of the coconut milk in it. Turn down the heat to low and keep it to simmer.
4. Now add potatoes and keep it to simmer until the potatoes and chicken get cooked. Adjust salt and sugar according to taste. Then add the rest of coconut milk and mix it. Take out the grass leaves. Now the chicken curry is ready and serves it with steamed rice or noodles.
Number of servings – 4
Yogurt Chicken Recipe
Ingredients
Chicken (8med. Size pieces about 800gms), green chilly paste (1tsp), ginger paste(1tsp), hot spice mix powder (1tsp), finely chopped mint leaves (1tbsp), oil (1tbsp), yogurt (1c), onions, chopped and made into paste (1medium), finely chopped coriander leaves (for garnish) and salt (to taste).
Method Of Preparation:-
Take a heavy bottomed pan, place it over medium heat. Heat the oil in it for about 2 minutes. Add ginger, onion and green chilly paste in the pan and fry them for about 3 minutes until the paste gets brown in color. Then add hot spice mix in it and fry it for 1 to 2 seconds. Now add chicken, mint leaves and yogurt in it. Then add salt in it according to taste. Mix it well. Now cover the pan and cook it for about 30 minutes on low heat until the chicken gets cooked. When it gets ready then decorate it with finely chopped fresh coriander leaves.
Number Of Servings – 4
California Avocado Chutney With Chicken Curry Recipe
Ingredients
1. Chicken breasts halves (6)
2. mango chutney (3tbsp)
3. California avocados (2medium)
4. fresh avocado chutney
5. white rice (6steamed)
6. coconut milk (6oz low fat)
7. curry powder (1tbsp)
8. olive oil (1tbsp)
9. onions (2)
10. baby carrots (12)
11. white wine (4 oz.)
Method of preparation:-
1. First heat the oven to 350 degrees. Place the chicken breasts in oven and bake them covered for about 30 minutes until the chicken gets half cooked. Now take off the shin and throw it.
2. Take a pan, heat olive oil in it and then saute the sliced onions in it until they get golden in color. Now add half cooked chicken, carrots, curry powder and white wine in it.
3. Reduce the heat to low, cover the pan and keep it to simmer for about 30 minutes. Add coconut milk in it and mix it well. Take off the pan from heat and then serve it hot over steamed rice.
Preparation of chutney:-
1. Peel and cut the avocados and then mix them in mango chutney. Serve on side of dish.
Goan Chicken Curry Recipe
Ingredients
1. Chicken (8 medium sized pieces about 800 grams)
2. bay leaves (2)
3. green chilies slit (2)
4. vinegar and sugar (2 tsp each)
5. oil (2 tbsp)
6. finely sliced big onion (2)
7. green cardamoms crushed (4)
8. tamarind paste and pulp (1 tbsp)
9. water (2 cups)
10. oil (2 tbsp)
11. salt to taste
For vindaloo marinade:-
1. Mustard seeds (1/2 tsp)
2. black pepper (1/2 tsp)
3. turmeric powder (1/2 tsp)
4. cloves (2)
5. ginger, garlic paste (2 tsp each)
6. cumin and coriander seeds (1 tsp each)
7. red chilies (2 whole)
8. cinnamon broken ( ½ piece)
Method of preparation:-
1. Take a pan, add the ingredients for the vindaloo marinade except ginger-garlic paste and turmeric powder in it and roast them until they get fragrant. Keep this mixture to cool and grind it and mix turmeric powder in it.
2. Take chicken pieces and make cuts in them and put them in ginger-garlic paste to marinate for few hours.
3. Take a heavy bottomed pan, place it over heat. Heat the oil in it and fry cardamom and bay leaves in it for few seconds. Then add sliced onions in it and fry them until they get light brown in color. Now add chicken with marinade in it and cook it for about 3 minutes on medium heat until the chicken gets lightly brown. Add water, salt and slit green chilies in it.
4. Cover the pan and keep it to cook for about 30 minutes on low heat until the chicken gets cooked. Add the tamarind pulp or paste in it and keep it to simmer for about 5 minutes on low. Then add sugar and vinegar in it. Adjust the taste of sweet and sour as you like. When it gets ready then serve it.
Steamed Chicken Curry Recipe
Ingredients
1. Boneless, skinless chicken breast, sliced (450gms)
2. Thai holy basil leaves (8)
3. quantity fragrant curry paste (1)
4. shredded kaffir lime leaves (4)
5. coconut milk (350ml)
6. Thai holy basil sprigs (to garnish)
7. water
Method of preparation:-
1. Take a small blender, add 85ml of coconut milk, same quantity of water and curry paste in it and blend this mixture properly and then keep it aside.
2. Take a heatproof bowl, place chicken in it and mix the left over coconut milk in it and keep it aside for about 30 minutes. Add basil leaves, lime leaves and curry flavored coconut milk into the chicken. Now cover the bowl with an aluminum foil and place it in steaming basket.
3. Cover the basket with a lid and then place it over a saucepan of boiling water. Now steam the chicken for about 40 minutes until it gets cooked. When it gets ready then decorate it with basil.
Number of servings – 4 to 5
Salli Chicken Recipe
Ingredients
1. Chicken (8med. Size pieces about 800gms)
2. deep fried potato straws , salli (2c)
3. red chilly paste (2tsp)
4. chopped onions (2)
5. cumin seeds (1tsp)
6. bay leaves (2)
7. oil (3tbsp)
8. garlic paste (2tsp)
9. ginger paste (1tsp)
10. curry powder or hot spice mix (1tsp)
11. turmeric powder (1/2tsp)
12. salt and freshly milled pepper (to taste)
13. finely chopped or grated tomatoes (3large)
14. coriander powder (2tsp)
15. finely chopped fresh coriander (for garnishes)
16. red chili powder (1 tsp)
Method of preparation:-
1. Take a bowl, add garlic paste, ginger paste, half of curry powder, turmeric, red chili paste, pepper and salt in it. Mix all these ingredients and then put chicken pieces in it to marinate for about 2 minutes.
2. Take a heavy bottomed saucepan, heat oil in it. Add the cumin seeds and bay leaves in it and fry them until the seeds get sputters. Then add onions and fry them for about 4 minutes until they get golden brown. Add remaining ginger and garlic paste and red chilly powder in it.
3. Fry this mixture for about 2 minutes and then and then add left over curry powder and coriander powder in it. Fry it for few seconds. Add tomatoes in it and fry them for about 5 minutes to make thick gravy. Now add chicken and salt in the pan. Mix it well and keep it to boil.
4. Cover the pan and cook it for about 15 minutes on low heat until the chicken gets cooked well and the gravy gets thick. When it gets ready then decorate the chicken with the potato straws (salli) and serve it.
Number of servings – 4