Easy Chicken Curry Recipe
Ingredients
Boneless, skinless chicken breasts halves, cut into strips (6), curry powder (1/3c or to taste), sliced onions (2large), olive oil (1/4c).
Method Of Preparation:-
Take a large frying pan, place it over medium heat. Heat oil in it and add onions in it. Sauté them until they get soft and golden brown in color. Gradually add curry powder in it and blend all the ingredients properly. Then add chicken pieces in it. Reduce the heat to medium low, cover the pan and keep it to simmer for about 45 minutes until the chicken gets cooked and change its color. Now uncover the pan and cook it for more 15 minutes until the gravy gets reduces. Stir the mixture constantly while cooking as the curry powder gets burn quickly.
Number Of Servings – 6
Spicy Dry Fried Chicken Curry Recipe
Ingredients
Whole chicken (1 about 2 to 3 pounds), fenugreek seeds (1tsp), mustard seeds (1tsp), vegetable oil (3tbsp), salt (1 1/2tsp), chili powder (1 1/2tbsp), black pepper (2tsp), ground coriander (1tbsp), ground turmeric (1/2tsp), fresh lime juice (2tbsp), coconut milk (1c), water (2c), garlic paste (1tsp), ginger paste (2tsp), fresh curry leaves (3), cumin seeds (1 1/2tsp), sliced onion (1large).
Method Of Preparation:-
Take chicken, clean it and then cut it into pieces. Take a bowl, place the chicken in it and mix it with salt, chili powder, black pepper, coriander powder and turmeric powder. Cover the bowl and then keep it in the refrigerator. Take a large saucepan, place it over medium heat. Heat oil in it and fry mustard seeds, curry leaves, cumin seeds, onion and fenugreek in it for about 3 to 4 minutes. Add ginger and garlic paste in it and cook it for 2 minutes more. Then add chicken and water in it and mix it. Cover the pan and cook it for about 20 to 25 minutes. Mix coconut milk in it and cook it by stirring until it gets dry. Then add lime juice in it and cook it until it gets dry. When it gets cooked then decorates it with curry leaves and serves it.
Spicy Indian Chicken Curry Recipe
Ingredients
Boneless, skinless chicken, cut into small pieces (4), vegetable oil (3tbsp), whole green cardamom (8pods), cinnamon stick, broken into pieces (1/2 inch stick), curry powder (2tbsp), ginger-garlic paste (2tbsp), finely chopped white onion (1large), coriander seeds (2tsp), whole black peppercorns (15), red pepper flakes (1tbsp or to taste), whole cloves (6).
Method Of Preparation:-
Take a small pot, place it over medium heat. Heat oil in it and add onion, ginger-garlic paste in the pot. Then season the chicken with coriander seeds, black peppercorns, red pepper flakes, cloves, bay leaves, cardamom pods, cinnamon stick and curry powder. Mix all the ingredients well and then cover the pan. Reduce the heat to low and keep it to simmer for about 30 minutes by stirring irregularly. If you want thick gravy then uncover the pot and keep it to cook until the gravy gets thickened. When it gets ready then serve it with rice or roti.
Number Of Servings – 4
Baked Rice And Chicken Curry Recipe
Ingredients
Chicken legs (5), sliced onion (10gms), sugar (1/2tsp), peppercorn (1/2tsp), salt (1/4tsp), chopped garlic cloves (3), yellow curry (2tsp), oil (1tsp), precooked fragrant rice (2c), chicken stock cube (1/2tsp).
Method Of Preparation:-
First heat the oven to 190 degrees C. Take chicken legs, clean them and the pat dry them with paper towel. Take a bowl, mix stock cubes, sugar, salt, garlic, 1 teaspoon of curry powder in it and then mix coat the chicken legs in this mixture. Keep it for about 1 to 2 hours to marinate. Take a baking pan, put the chicken in it with marinade. Place the baking pan in oven and bake it for about 45 minutes at 190 degrees C. Meanwhile mix the cooked rice with rest of the curry powder and then fry them for about 1 minute in little oil by stirring regularly. Take foil cup and pack the rice in the cup and then place the cup in oven. Bake it for about 10 minutes. Take a small pan, fry the sliced rice in it until they get brown and keep them aside. Serve chicken and rice by decorating the rice with fried onions.
Number Of Servings – 2
Sherry Chicken Curry Recipe
Ingredients
Skinless, boneless chicken breasts (4), vegetable oil (2tbsp), coconut milk (1c), beef bouillon (2cubes), cooking sherry (1/2c), onion cut into chunks (1lage), crushed garlic (3cloves), cornstarch (1/2c), salt and pepper (to taste), ground ginger (1/2tsp), curry powder (3tbsp), creamy peanut butter (1/2c) and water (to cover).
Method Of Preparation:-
Take a large frying pan; place it over medium high heat. Heat oil in it and add onion, garlic, pepper and salt in it. Take chicken and coat it with cornstarch and then place it in the pan. Then add beef bouillon and sherry in it and keep this mixture to cook until the liquid gets reduced a little. Mix curry powder and peanut butter in it and then add ginger and water in it. Now turn down the heat to low and keep it to simmer for about 30 minutes. Finally add coconut milk in it and mix it properly. When it gets ready then serve it hot.
Number Of Servings – 4
Apricot Chicken Curry Recipe
Ingredients
Chicken pieces, skinned (2 1/2lbs), dried apricots, soaked for 2 to 3 hours (1c) or fresh and canned apricots (2c), finely sliced onions (2), vegetable oil (2tbsp), crushed garlic (2cloves), fresh ginger, grated (1” piece), garam masala (1tbsp), Chili powder (1/2tsp), white wine (2tbsp), sugar (1tbsp), chopped tomatoes (1can about 14 oz), cumin (1tsp) and salt (to taste).
Method Of Preparation:-
Take chicken, rinse it and pat dry it with paper towel. Then cut the chicken into small pieces and put them in a bowl. Add garlic, ginger, garam masala and chili powder in it. Mix it properly to coat the chicken. Cover the bowl and keep it in the refrigerator for about 2 to 3 hours. Take a large heavy saucepan, place it over heat. Heat oil in it and add chicken in the pan. Cook the chicken for about 5 minutes on high heat until the chicken gets brown. Take out the chicken from pan and keep it aside. Now add onions to the pan, cook them for about 5 minutes by stirring until they get soft. Then add cumin and cook it for about 1 minute. Place the chicken back to the pan and add tomatoes to the pan. Cover the pan and cook it for about 20 minutes on low heat. Then add white wine, drained apricots, sugar and salt in it. Cover the pan and keep it to simmer for about 15 minutes until the chicken gets soft. When it gets ready then serve it hot.
Number Of Servings – 4
Matsaman Curry (Gang Garee Gai) Recipe
Ingredients
Chicken legs (500 grams), yellow curry paste (2 tbsp), water (400 ml), fish sauce (5 tbsp), sugar (100 grams), coconut milk (300 ml), potato (250 grams), coriander leaves (10 grams for garnish) and salt (1 tbsp).
Method Of Preparation:-
Take a pan, place it over heat. Put the coconut milk in it and keep it to boil. When the coconut milk starts boiling then add curry paste in it and mix it into the coconut milk. Take chicken legs, score them by using knife and then put them into the pan. When the curry starts boiling then add water to the pan. Then add sugar, fish sauce and salt in it and cook it for about 30 minutes. Now cut the potatoes into 5cm cubes and put them into the curry and cook them for about 30 minutes. When it gets ready then decorate it with chopped coriander leaves and then serve it with hot rice or garlic bread.