Sindhi Chicken Curry Recipe
Ingredients
Chicken thighs, skinned, rinsed and wiped dry (12large), green chilies prederably serranos (4tsp), minced garlic (1tbsp), ginger root peeled and minced (1tbsp), finely chopped onions (2c), oil (2tbsp)garam masala (1 1/2tsp), chopped cilantro (1/4c), salt (2tsp or to taste), chopped cilantro (1/2c), tomatoes, chopped liquid (1can about 28 ounces), cayenne (3/4tsp), turmeric 93/4tsp), cumin powder (1 1/2tsp), coriander powder (1tbsp).
Method Of Preparation:-
Take a bowl, mix yogurt and cornstarch in it until it gets smooth and then keep it aside. Take a large saucepan with lid, place it over medium-high heat and heat oil in it. Add onions in it and sauté them for about 6 to 8 minutes until they starts to change color. Then turn down the heat to medium and sauté onions for about 10 minutes until they get dark golden brown color. Mix chilies, garlic and ginger in it and sauté them for about 2 minutes. Now increase the heat to medium high and add chicken in it and then cook it for about 6 to 8 minutes until it gets brown. Then turn down the heat to medium and add cayenne pepper, turmeric, cumin, coriander over the chicken. Mix it and cook it for about 2 to 3 minutes. Then add yogurt mixture, tomatoes, salt and cilantro in it. Mix it and cover the pan and then keep it to boil. Now turn down the heat to low and keep it to simmer for about 25 minutes until the chicken gets cooked. Take off the pan from heat, mix garam masala and cilantro leaves in it. Decorate the chicken with rest of cilantro and then serve it roti or rice.
Vietnamese Chicken Curry Recipe
Ingredients
Chicken, cut into pieces (1 1/2kg), chicken stock (1/2c), coconut cream (1can about 400ml), brown sugar (2 ½ tbsp), mild curry paste (2tbsp), chopped fresh lemon grass (4tsp), finely chopped fresh ginger (4tbsp), finely chopped red Chile (1small), crushed garlic (2cloves), quartered onions (2med.), oil (4tsp).
Method Of Preparation:-
Take a pan, heat oil in it and then fry onions in it until they get soft. Then add curry paste, ginger, lemongrass, chili and garlic in it. Add chicken in this mixture and coat it properly with curry paste. Cover the pan and keep it to cook for about 15 minutes on low heat. Now uncover the pan and add sugar in it and then mix it. Then add stock and coconut cream in it and keep it to boil. Now turn down the heat, remove the cover from the pan and keep it to simmer for about 30 minutes. When it gets ready then serve it over rice.
Spanish Chicken Curry Recipe
Ingredients
Chicken, cut into 12 pieces (1 1/2kg), ghee or butter (50gms), chopped spring onions (6 to 8), cucumber, sliced lengthwise (4), ginger and garlic paste (1 1/2tsp), water, salt (to taste), coarsely ground black pepper (to taste), freshly ground red chilies (1tsp), onions, quartered (3med.), capsicum, sliced lengthwise (4 to 6), bottle tomato Ketchup (3/4med.).
Method Of Preparation:-
Take chicken, boil it with garlic and ginger in a pot. When the chicken gets soft then strain the stock and keep it aside. Take a heavy bottomed pan, heat butter or ghee in it and add onions in it and fry them. Then add capsicum, cucumber, spring onions in the pan and pour the tomato ketchup, pepper, salt and ground red chili in it and cook it. Then add chicken and stock in it and keep it to simmer for about 10 minutes. When it gets ready then serve it over boiled rice.
Number Of Servings – 6
Malaysian Curry Chicken Recipe
Ingredients
Chicken (1whole), potatoes, skin removed (2), Red Thai Curry chili paste (1 to 2 tbsp ready made in can), salt and sugar (to taste), olive oil, Meat curry powder (1/2c).
Method Of Preparation:-
Take chicken and cut it into small pieces. Take a bowl, add ½ cup of curry powder and some water in it. Mix it well and then marinate the chicken in this paste. Take a non stick pan, heat 1 to 2 tablespoon of oil in it. Take potatoes, cut them into big cubes and then fry them in hot oil in the pan on low heat. Drain the potatoes and keep them aside. Take a pot, heat 2 to 3 tablespoon of oil in it and fry 1 tablespoon of chili paste in it until it gets fragrant. Then add the marinated chicken in it and mix it well with chili paste. When the chicken gets brown then add 1 1/2cup of water and cook it. When the chicken gets cooked and the oil gets separate then add sugar, salt and 1 can of coconut milk in it and cook it. Now add the potatoes in it and cook them by stirring irregularly until the meat gets cooked. Now serve the chicken curry over rice.
Traditional Chicken Curry Recipe
Ingredients
To Marinate
Chicken (2 to 3 pounds), oil (1tsp), fresh ginger (1tsp), lemon juice (1tbsp), salt (1/2tsp), yogurt or dahi (1c)
For Main Dish
Finely chopped fresh ginger (1”piece), minced garlic (1tbsp), cayenne pepper (1/4tsp), salt (3/4tsp), finely chopped or ground onions (1 1/2c), ghee (1/4c), garam masala standard frying Punjabi (1 1/2tsp), curry powder standard onset Punjabi (2tbsp), water (1c), chopped tomatoes (1c), bay leaves (3).
Method Of Preparation:-
To Marinate
Take chicken, remove its skin and throw out. Throw out the inner organs also. Cut the chicken into pieces and pierce the pieces with fork. Take a bowl, mix all the ingredients of marinate in it. Marinate the chicken in this mixture and keep the bowl in the refrigerator for about 4 hours to marinate or keep it to marinate for about 2 hours at room temperature.
For Main dish
Take a pan, heat ghee in it. Take out the chicken from the marinade and fry it in ghee until it gets brown. Then take out the chicken from the pan and keep it aside. Then add cayenne, onions and salt in it and sauté them for about 4 minutes until they get soft. Then add minced ginger and garlic in it and sauté them for about 2 minutes. Add bay leaf, curry powder and garam masala in it and fry them for about 1 minute. Now add tomatoes and cook them for about 5 minutes to make paste. Now add chicken and water in it and keep it to boil. Reduce the heat to low, cover the pan and cook it for about 20 minutes until the chicken gets soft. When it gets ready then serve it.
Yellow Chicken Curry Recipe
Ingredients
Boneless chicken breasts, cut into bite size pieces (1package), Vegetable or nut oil (2tbsp for stir frying), red or green bell peppers, deseeded and cut into small pieces (2) or vegetables like carrots, broccoli, cauliflower and onions may also be used, potatoes, cubed and cut into small wedges (2 to 3 medium), Gourmet Yellow curry Sauce (16ounces)
Method Of Preparation:-
Take a large frying pan, place it over medium high heat. Heat oil in it and then add chicken pieces and potatoes in it. Then add about 1/3 cup of curry sauce to the pan and cook it for 1 minute by stirring. Now reduce the heat to medium, cover the pan and keep it to simmer for about 10 minutes. If the mixture gets too dry then add a little water in it. Now add vegetables in it and stir them to mix. Uncover the pan and keep it to simmer for about 5 minutes until the vegetables get cooked. Then add the rest of the curry sauce and mix it well. When the sauce gets heated then it is ready to serve. Serve it with brown or white rice or with noodles.
Number Of Servings – 4
Methi Chicken Curry Recipe
Ingredients
Chicken (1kg about 2 small birds, cut into 6 pieces each), cinnamon stick (1”), chopped coriander leaves (1tbsp), fenugreek, dry leaves (1tbsp) or fresh leaves (1/4c), yogurt (1c), chopped tomatoes (1c), salt (to taste), red chili powder (1tsp), chopped onions (1 1/2c), oil (1/3c), green chilies, slit (5), ginger juliennes (4tsp), chopped ginger (2tbsp), chopped garlic (2tbsp), dough (to seal casserole), cloves (8), cardamom (5).
Method Of Preparation:-
Take a large bowl, add yogurt with salt in it and beat it. Place the chicken in it to marinate. Take a kadhai, heat oil in it and fry cinnamon, cloves and cardamom in it until they gets crackle. Then sauté onions in it until they get golden brown and then mix chopped green chilies, ginger and garlic in it. Add tomatoes and red chili powder in it and cook it by stirring until the oil gets separate. Now add chicken with marinade and 1 cup of water In the pan. Keep it to boil and then cover the pan and keep it to simmer until the chicken gets cooked and the oil gets visible on the sides of the pan. Put the chicken in an oven proof casserole and sprinkle the juliennes, fenugreek and coriander over the chicken. Cover the casserole and then seal it with dough. Place it in oven and cook for about 15 minutes at 325 degrees F. When it gets ready then take out the casserole from the oven. Open it and serve it hot with roti, paratha or naan.