Green Chicken Curry (Gang Khiiewo Wan Gai) Recipe
Ingredients
Corn fed chicken legs (4), green curry sauce (100gms), Kaffir leaves or Asian lime leaves (3), basil leaves (4), fish sauce (1tbsp), salt (2tsp), sugar (1tsp), cherry tomatoes (6), Red Thai chilies (4), water (150ml), coconut milk (200ml).
Method Of Preparation:-
Take corn fed chicken legs and clean them properly. Take a pot, warm the half of the coconut milk in it. Then add the curry sauce in it and mix it until the coconut milk gets mixed with curry. Put the corn fed chicken legs in it and cook them for about 2 minutes. Reduce the heat to medium. Mix the left over coconut milk with water and add it to the pan and then cook it gradually by stirring. Keep it to boil for about 20 minutes. Then add fish sauce, red chili, sugar and salt in it according to taste. Cook it for about 2 minutes and then take off the pan from heat. Now add Kaffir leaves and basil in it with cherry tomatoes. Keep it to cool and then serve it. Serve with Rice noodles or hot fragrant rice.
Number Of Servings – 2
Quick And Simple Chicken Curry Recipe
Ingredients
Chicken breasts chopped (4), curry leaves (1tbsp), ghee (2tbsp for frying), garam masala (2tsp), finely chopped fresh coriander (2tbsp), brown stuff (1/2 pint about 275ml)
Method Of Preparation:-
Take chicken and coat it with curry powder and keep it to marinate for about 2 hours or overnight. Take a large pan, place it over heat. Heat oil or ghee in it and add chicken in it and cook it in oil until it gets brown in color. Now reduce down the heat to low and add curry leaves and brown stuff in it until the chicken gets cooked. When it gets cooked then mix garam masala and chopped fresh coriander leaves.
Number Of Servings – 4
Mint Chicken Curry Recipe
Ingredients
Skinless, boneless chicken breasts (2large or 1lb chicken strips), onion (1), coarsely chopped fresh mint (1c about 250ml), spinach butch (1med.size), sweet pepper, preferably orange or yellow (1), apple (1med.size), salt (1/4tsp), ground cumin (1/2tsp), mild curry paste (2tsp) or hot curry paste (1tsp0, light coconut milk (14oz can), minced garlic (4cloves), minced fresh ginger (2tbsp) or bottled minced ginger (2tsp), olive oil (2 to 3 tsp).
Method Of Preparation:-
Take chicken and cut it into ½ inch bite size pieces. Coarsely chop the onion. Take a non-stick large frying pan, place it over medium heat. Heat 2 teaspoon of oil in it. Then add chicken pieces in it and fry them for about 5 minutes by stirring until they get golden in color. Take out the chicken and place it in a plate. Now add garlic, ginger and onion in the pan. If needed, add 1 teaspoon of oil in it and sauté them for about 7 minutes until the onions get soft. Add coconut milk, cumin, curry paste and salt in it. Mix it and keep it to boil on high heat. Take apple, core it, peel it and then chop it. Mix the apple at once in the sauce. Keep it to boil for about 8 to 10 minutes until the apple gets soft and sauce gets thickened. Now take pepper, seed it and then cut into thin slices. Take spinach, wash it and then remove the thick stem. When the sauce gets thick then adds chicken, pepper slices chicken juices in it. Slowly mix spinach in it and then add half of mint. Cook it for about 1 minute by stirring regularly until the spinach gets wilted. When it geta ready then serve it over rice.
Number Of Servings – 4 to 6
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
Chicken, cleaned, skinned and chopped into large pieces (1whole), water (2 ½ liters), coconut milk (125ml), Annatto seeds (1tbsp), lemon grass, bulbous portions only, bruised (2stalks), finely chopped garlic (1tsp), cooking oil (1tbsp), finely chopped red chili (1), curry powder (2tbsp), sugar (1tsp), salt (1/2tsp), sweet potatoes, cut into big cubes and deep fried (200gms), onion, peeled and cut into wedges (1), potatoes, peeled, cut into big cubes and deep fried (300gms).
Method Of Preparation:-
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. 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. 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. 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
California Avocado Chutney With Chicken Curry Recipe
Ingredients
Chicken breasts halves (6), mango chutney (3tbsp), California avocados (2medium), fresh avocado chutney , white rice (6steamed), coconut milk (6oz low fat), curry powder (1tbsp), olive oil (1tbsp).
Method Of Preparation:-
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. Take a pan, heat olive oil in it and then sauté the sliced onions in it until they get golden in color. Now add half cooked chicken, carrots, curry powder and white wine in it. 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
Peel and cut the avocados and then mix them in mango chutney. Serve on side of dish.
Goan Chicken Curry Recipe
Ingredients
Chicken (8 medium sized pieces about 800 grams), bay leaves (2), green chilies slit (2), vinegar and sugar (2 tsp each), oil (2 tbsp), finely sliced big onion (2), green cardamoms crushed (4), tamarind paste and pulp (1 tbsp), water (2 cups), oil (2 tbsp) and salt to taste.
For Vindaloo Marinade:- Mustard seeds, turmeric powder and black pepper ( ½ tsp each), cloves (2), ginger, garlic paste (2 tsp each), cumin and coriander seeds (1 tsp each), red chilies (2 whole), cinnamon broken ( ½ piece).
Method Of Preparation:-
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. Take chicken pieces and make cuts in them and put them in ginger-garlic paste to marinate for few hours. 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. 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.