?? Curry Recipes

Chicken Pasta Salad In Creamy Curry Dressing Recipe

Skinless, boneless chicken breasts, poached and cut into bite size pieces (1whole), rotelle pasta (1/4lb), finely chopped fresh basil leaves (1tbsp), thinly sliced scallions (2), heavy cream (1/4c), unsalted butter (1tbsp), minced fresh ginger roots (1tsp), minced garlic (1/2tsp), chopped mango chutney (1tbsp), red pepper flakes (to taste), curry powder (3/4tsp), white wine vinegar (1tbsp)

Method Of Preparation:-
Take a large pot of salted boiling water, cook pasta in it until it gets soft and then drain it. Wash the cooked pasta with cold water and drain it and then place it in a bowl. Mix basil, scallions, tomatoes and chicken in pasta bowl. Now take a saucepan to prepare dressing, place it over low heat. Heat butter in it and cook ginger, carrot and garlic in it until garlic gets soft. Add cream in it and cook it until the mixture gets thickened. Then mix vinegar, pepper flakes, curry powder and chutney in it and cook it for about 1 to 2 minutes. Pour this mixture into the pasta mixture and mix it well. Season it with salt and pepper.

Number Of Servings ? 2

Chicken Curry Salad Recipe

1. Skinless chicken breasts, cut into 1 inch cubes (1 1/2lbs)
2. olive oil (2tbsp)
3. sliced green onions (2)
4. chopped fresh cilantro (1/2c)
5. apple, peeled, cored and diced (1 tart or sweet)
6. raisins (1c)
7. yellow curry powder (2 heaping tbsp)
8. salt (as per taste)
9. mayonnaise (1tbsp optional)
10. chopped yellow onion (1)

Method of preparation:-
1. Take a thick bottomed saucepan, place it over medium heat. Heat olive oil in it. Add chicken pieces in it and cook them for about 5 minutes until the chicken pieces get cooked properly. Mix salt in the chicken and then take out the pieces from the pan and keep them aside in a bowl.

2. Add yellow onion in it and cook it for few minutes. Then add yellow curry powder in it and cook it for few minutes by stirring regularly. If the curry gets stick to the bottom of the pan then add a bit of more olive oil in it. Now add raisins in it and cook in for a minute by stirring. Now add the onion and raisin mixture to the cooked chicken pieces and mix it properly to coat the chicken pieces with curry. Keep it in the refrigerator to cool.

3. Now you can make the salad. When the salad gets ready, mix chicken pieces in salad and mix cilantro, green onions, mayonnaise and apple in it and then serve it.

Number of servings ? 4

Sweet And Spicy Chicken Curry Recipe

1. Chicken legs, split into legs and thighs (4whole)
2. vegetable oil (1/2c +1tbsp)
3. water (1tbsp)
4. shallots, coarsely chopped (3) + thinly sliced (4med. Shallots)
5. coarsely chopped garlic cloves (3)
6. fresh lemon stalks, tender inner white bulbs only, thinly sliced (2stalks)
7. dried red chilies, seeded (5 small)
8. fresh long red chilies like Holland, seeded and coarsely chopped (8)
9. freshly ground pepper (as per taste)
10. fresh lemon juice (2tbsp)
11. unsweetened coconut milk (1can about 14 ounces)
12. Kosher salt (according to taste)

Method of preparation:-

1. Take a food processor, add coarsely chopped shallots, garlic, lemon grass, fresh and dried red chilies and water in it and then process them to make fine paste.

2. Take a large deep frying pan, place it over heat. Heat 3 tablespoon of oil in it. Take chicken, sprinkle salt over it and cook it in pan for about 10 minutes by turning its sides once. Cook it over moderately high heat until it gets brown and then place it in a plate.

3. Now turn the heat to moderate and add the Chile paste in it. Cook it for about 7 minutes by stirring regularly until the paste gets brown in color. Mix coconut milk in it and place the chicken again in the pan.

4. Cover the pan partially and keep it to simmer for about 25 minutes over moderately low heat until the chicken gets cooked and gravy gets thickened.

5. Take a frying pan of medium size, place it over moderate heat. Heat the rest of vegetable oil in it and fry the sliced shallots in it for about 10 minutes until they get golden brown and then drain them on paper towels.

6. Place the cooked chicken in a plate. Add lemon juice to the sauce and mix salt and pepper in it. Then spread the sauce over the chicken and then sprinkle the shallots over it and serve it.

Indian Chicken Curry With Tomatoes Recipe

1. Chicken breasts or thighs, skinned, boned and cut into 2 cm cubes (1.1kg)
2. vegetable oil (4tsp)
3. curry powder of madras style (4tsp)
4. dry roasted fennel seeds (1/2tsp)
5. dry roasted fenugreek seeds (1/2tsp)
6. dry roasted cumin seeds (1/2tsp)
7. dry roasted nigella seeds (1/2tsp)
8. dry roasted brown mustard seeds (1/2tsp)
9. hot spices or garam masala (4tsp)
10. water (250ml)
11. tomatoes, canned chopped with juices (800gms)
12. fresh lemon juice (4tsp)
13. tomato paste (4tsp)
14. chili powder (some)
15. freshly ground black pepper (some)
16. salt (some)
17. curry leaves (16)
18. chopped onions (2)

Method of preparation:-

1. Take a heavy based oven proof casserole, place it over heat. Add curry leaves in it and fry it for about 3 minutes by stirring. Then add dry roasted seeds in it and fry them by stirring for about 1 ½ minutes.

2. Add onion in it and fry it by stirring for about 2 minutes over medium heat. Now add chicken pieces in it and fry them by stirring until they turn lightly brown in color and get coated with spices. Then add tomato paste, cook it for about 2 seconds and then add water, tomatoes and lemon juice in it. Cook it and add garam masala and curry powder in it.

3. Now cover the casserole and place it in the preheated moderated slow oven of 160 °C or 325°F and cook it for about 2 hours. Adjust the seasoning according to taste. When it gets cooked then takes it out from oven and keeps it to cool.

4. Place it in the refrigerator and serve it the next day by heating with naan bread.

Crockpot Chicken Curry Recipe

1. Chicken, cut up (3 1/2lb)
2. crushed red pepper flakes (1/2tsp)
3. curry powder (1tbsp)
4. cinnamon stick (2?)
5. grated fresh ginger root (1tbsp)
6. minced garlic (3cloves)
7. thinly sliced onion (1)
8. chopped coconut (1/2c)
9. chopped peanut (1/2c)
10. mango chutney (1/2c)
11. sliced green onion (1/2c)
12. chopped cilantro leaves (1/4c)
13. cold water (2tbsp)
14. cornstarch (2tbsp)
15. low sodium chicken broth (1/2c)

Method of preparation:-
1. Take a crock-pot of 3 to 4 quarters, add ginger root, garlic, onion, red pepper flakes, curry powder, cinnamon in it and mix all these ingredients.

2. Take chicken pieces, wash them and pat dry them with paper towel. Place the pieces on the top of mixture in crockpot and then pour the chicken broth over it.

3. Cover the crockpot and cook the chicken for about 7 to 8 hours on low heat. Take out the chicken and keep it warm. Skim the fat from the crockpot.

4. Take a small bowl, mix cornstarch and water in it and then mix it into the remaining juices of crockpot. Now increase the heat to high and cook it uncovered for about 15 to 20 minutes until the gravy gets thickened.

5. When it gets ready then sprinkle cilantro leaves and green onions over it and then serves it with chutney and sauce. You can serve it chopped coconut or peanut.

Number of servings ? 6

Classic Chicken Curry Recipe

1. Boneless, skinless chicken, cut into bite size chunks (4c)
2. water (1c)
3. salt (1/2tbsp or as per taste)
4. crushed ginger (1tbsp)
5. finely chopped onion (1med.)
6. Easy Chicken Curry spice mix (1packet)
7. vegetable oil (2tbsp)
8. crushed garlic (1 tbsp)
9. chili peppers (1/2tbsp optional)

Method of preparation:-
1. Take non stick pan, place it over medium heat. Heat oil and add onions in it. Cover the pan and saute onions in it until they get golden brown.

2. Then add the remaining ingredients in it except water. Mix all these ingredients, cover the pan and keep them to simmer for about 15 minutes by stirring irregularly. Now add water in it, cover the pan.

3. Keep it to simmer for about 20 to 30 minutes by stirring irregularly until the chicken gets soft. Now take off the pan from heat. Decorate it with cilantro. Serve it with Indian bread or roti, rice or pasta. You can enjoy it with your favorite dish on the side.

Tamil Chicken Curry Recipe

Chicken (1lb about 10 to 12 pieces), ginger/garlic paste (1tsp), turmeric powder (1/4tsp), oil (1/4c), chili powder (1tsp), fennel powder (1tsp), cumin powder (1/2tsp), coriander powder (1tsp), tomato (1), onion (1) and salt (to taste).

Method Of Preparation:-
Take a saucepan; place it over medium heat, heat oil in it. Add ¾ of onion and fennel powder in it and fry them until they get golden brown. Then add chicken and mix it and add the ground ingredients in the chicken. Then add the ginger-garlic paste and turmeric powder in it. Fry them until the ingredients gets soaked in the chicken. Then add about 1 cup of water in the pan and cover it. Now keep it to cook over low heat until the chicken gets cooked well. When it gets ready then serve it with chapatti or rice.

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