Easy Peasy Chicken Curry Recipe
Ingredients
1. Chicken breasts (2x)
2. onions (2 to 3 med.), chopped
3. water (1/2pint)
4. hot spices or garam masala (1tsp)
5. tomatoes (6 to 7)
6. chili powder (1/2tsp)
7. ground coriander (1tsp)
8. oil (for frying)
Method of preparation:-
1. Take a large deep pan, heat oil in it. Add large dice onions in it and fry them until they get brown. Take tomatoes, cut them in quarters and add them to pan and then mash them until it gets fairly liquid. Add water and spices in it and keep the mixture to simmer for about 15 minutes.
2. Now add chicken and keep it to simmer for about 30 minutes. If the sauce gets too thick then add little water in it. When it gets ready then serve it with naan or rice.
Creamy Korma Chicken Curry Recipe
Ingredients
1. Tegel Chicken Drumsticks, skin removed (8)
2. peeled and chopped onion (1large),
3. Wattie’s Korma curry Sauce (410gm can)
4. red pepper, cored and roughly chopped (1)
5. clarified butter or oil (1tbsp)
6. green pepper, cored and roughly chopped (1)
7. cream or coconut cream (1/2c)
Serve with:-
1. Sliced bananas (2)
2. poppadoms (4)
3. desiccated coconut (a little)
Method of preparation:-
1. Take a frying pan, heat butter in it and add chicken drumsticks in it and fry them for about 10 minutes until they get brown. Keep them aside.
2. Then add onions to the pan and fry them for about 5 minutes. Place the chicken back to the pan, add Wattie’s Korma curry sauce and peppers in it and mix them well.
3. Now cover the pan and keep it to simmer for about 20 minutes. Then add cream or coconut cream in it and then cook it until it gets warm. Now cook the 3 poppadoms in a preheated 400 degree microwave oven one by one for about 1 minute until it gets crispy.
4. Take a small bowl, add desiccated coconut and banana slices in it and mix them properly. Now serve the chicken curry over the steamed rice with banana slices and poppadoms on the side.
Number of servings – 4
Creamy Chicken Curry Recipe
Ingredients
1. Chicken breasts, skin removed and cubed (2pounds)
2. olive oil (3tbsp)
3. chopped tomatoes (4large)
4. skim milk (1c)
5. grated fresh ginger (1 ½”)
6. garlic cloves (3)
7. chili powder (3tsp),
8. hot spices or garam masala (2tsp)
9. turmeric powder (1tsp)
10. sliced onion (1)
11. large tub fat free yogurt (plain optional).
Method of preparation:-
1. Take a saucepan, heat oil in it and saute chicken in it until it gets golden. Now take out the chicken from the pan and keep it aside for sometime. Then add onions in the pan and saute them until they get golden. Mix chili powder, garam masala and turmeric in it and roast them for about 1 minute.
2. Place the chicken back to the pan and mix it well to coat with mixture. Take a blender, blend the garlic and ginger, milk and add it to the pan. Then add tomato and 3 tablespoon of water in it. Cover the pan and keep it to simmer for about 30 minutes until the sauce gets thicken.
3. Take out the chicken from the pan and keep it warm. Keep the cooking liquid to boil until it gets reduced to half. Now place the chicken in a serving dish and add the sauce over it. Now serve it with yogurt if you like.
Number of servings – 6
Basic Chicken Curry Recipe
Ingredients
1. Chicken, cut into parts (1whole)
2. canola olive oil (4 to 5 tbsp)
3. fenugreek powder (1/2tsp)
4. garam masala (1/2tsp)
5. pepper (1/2tsp)
6. cumin powder (1/2tsp)
7. cayenne/chili powder (1 1/2tsp)
8. turmeric powder (1tsp)
9. coriander powder (1tbsp)
10. milk/coconut milk (1/4c)
11. cilantro (1c)
12. tomato paste (2tsp)
13. Ripe large tomato (1)
14. onion (1)
15. garlic (4 to 5)
16. salt (to taste)
17. vinegar (4tbsp)
Method of preparation:-
1. Take small pieces of chicken, sprinkle vinegar over the chicken and keep it in the refrigerator for about 30 minutes to marinate.
2. Take a small bowl; mix all the powders in it to prepare spices. Take a pot or a saucepan, place it over medium heat. Heat oil in it. Add onion in it and saute them and then add garlic in the pan, cook them until they get golden brown. Now turn down the heat to medium low and add spices in it and roast it for about 5 to 7 minutes.
3. Increase the heat to medium and add tomatoes in it and cook them until they get melt and form a thick paste and the oil gets separated from it.
4. Now add the marinated chicken in the pan and cook it on high heat until the liquids get boil. When the liquid starts boiling then turn down the heat to medium, cover the pan and keep it to cook by stirring irregularly for about 35 minutes. Add small amount of water in it to avoid the stickiing of chicken to the bottom of the pan. Then turn down the heat to medium low and add milk or coconut milk in it, salt, tomato paste, pepper.
5. Keep it to simmer for about 15 minutes until the chicken gets cooked. When it gets ready then decorate it with cilantro and then serve it with rice.
Malabar Chicken Curry Recipe
Ingredients
1. Chicken , wash and cut into pieces (2lbs)
2. coconut milk (1 1/2c)
3. chopped onions (2)
4. baby potatoes (7)
5. green chilies (3)
6. chopped garlic (4cloves)
7. carrot, cut into strips (1)
8. fresh green peas (1/4c)
9. salt (to taste)
10. oil
11. curry leaves (3 to 4 sprigs)
12. mustard seeds (1/2tsp)
13. hot spices or garam masala powder (1/4tsp)
14. turmeric powder (1/2tsp)
15. black peppercorns (1tsp)
16. cloves (2)
17. bay leaves (2)
18. cinnamon (1piece)
19. grated ginger (1inch piece)
Method of preparation:-
1.Take a grinder, add onion, ginger, green chilies, peppercorns and turmeric powder in it and then grind them to make a coarse paste.
2. Take potatoes, wash them and add turmeric powder and salt in it and then boil them with skin. Then remove the skin and cut them into halves.
3. Take a large pan, heat oil in it and add mustard seeds in it. When the seeds get fry then add cloves, bay leaves, cinnamon in it. When they turn brown then add curry leaves and garlic in it. Cook them for few seconds then add chilly paste, ginger and onion paste. Fry them for about 2 minutes and then add chicken pieces in it and fry them.
4. Add carrots, potatoes and salt and garam masala in it. Cover the pan and then keep it to cook for about 5 minutes. Now pour the coconut milk and green peas in it. Cover the pan and cook it until the chicken gets cooked. When it gets cooked then serve it in a serving dish.
Kozi Varta Chicken Curry Recipe
Ingredients
1. Chicken (1.2kg)
2. chopped onions (1/3c about 85 gms)
3. lemon juice (3tsp about 15ml)
4. groundnut oil (1/3c about80 ml)
5. ginger paste (3tbsp)
6. garlic paste (6tsp)
7. curry leaves (12)
8. coriander powder (1/2tsp)
9. chopped coriander leaves (4tsp)
10. cinnamon powder (1/4tsp)
11. clove powder (1/4tsp)
12. cardamom powder (1/2tsp)
13. black peppercorns (1/2tsp)
14. turmeric powder (1tsp)
15. chopped tomatoes (1/2c)
16. tamarind (5tsp about 25gms)
17. salt (to taste)
18. red chili powder (1/2tsp)
Method of preparation:-
1. Take chicken and clean it and then cut it into cubes of about 1 ½ inches.
2. Take a large bowl, mix turmeric powder, red chilies, half of ginger-garlic paste and salt in it. Coat the chicken pieces in this mixture and then place it aside to marinate.
3. Take a cauldron or kadhai, place it over medium heat. Heat oil in it and add marinate chicken in it and saute it until it changes to light brown in color.
4. Take out the chicken from the cauldron and reserve the oil. Dip the tamarind in 5 teaspoon of water. After 5 minutes, squeeze out the pulp and throw out the seeds and then keep it aside.
5. Again heat the reserved oil in the cauldron and fry the curry leaves for about 30 seconds over medium heat. Then add onions in it and saute them until they get golden brown. Add the rest of ginger-garlic paste, mix it for a minute and then add tomatoes and cook them until the oil gets separate. Then add cinnamon powder, cloves, coriander, and cardamom in it and mix it. Now add tamarind and cook it for about 5 minutes.
6. Add the chicken pieces in it and cook for about 8 to 10 minutes. Then add 1 cup of water and keep it to boil. Turn down the heat and cook it by stirring regularly until the chicken pieces get coated with masala properly. Sprinkle the lemon juice and peppers in it. When it gets ready then place it in a flat serving dish, decorate it with green coriander leaves and then serve it with dosa.
Chicken Curry With Tamarind (Sour Chicken Curry) Recipe
Ingredients
1. Chicken hind quarters ( 1 1/2lb)
2. fresh Thai chili peppers or jalepeno (4)
3. fish sauce (2 to 3 tbsp)
4. fresh lime juice and tamarind paste (2tbsp)
5. sea salt (1tsp)
6. water (1c)
7. water (2tbsp)
8. Mae Ploy or Mae Sri Brand sour red curry paste (3level tbsp)
Method of preparation:-
1. Take chicken and separate the leg from the upper thigh. Cut the drumsticks in half crosswise and then cut the upper thigh into 1 ½ by 1 ½ inch pieces.
2. Take a small bowl, add 2 tablespoon of water in it and mix the curry paste in it. Take a saucepan of medium size, add 1 cup of water and curry paste in it. Now add the chicken pieces in it and mix 1 teaspoon of salt in it.
3. Take a small bowl, mix tamarind with 2 tablespoon of hot water in it, mash it with your fingers and extract the juice. Throw out the seeds and then add the juice to the saucepan.
4. Keep the chicken to boil over high heat for about 8 to 10 minutes until the chicken gets cooked. Then add 2 tablespoon of fish sauce and Thai chili peppers in it and cook it for about 1 minute. Take off the pan from heat and then serve it in a serving bowl.
Number of servings – 3 to 4