Steamed Chicken Curry Recipe
Ingredients
1. Boneless, skinless chicken breast, sliced (450gms)
2. Thai holy basil leaves (8)
3. quantity fragrant curry paste (1)
4. shredded kaffir lime leaves (4)
5. coconut milk (350ml)
6. Thai holy basil sprigs (to garnish)
7. water
Method of preparation:-
1. Take a small blender, add 85ml of coconut milk, same quantity of water and curry paste in it and blend this mixture properly and then keep it aside.
2. Take a heatproof bowl, place chicken in it and mix the left over coconut milk in it and keep it aside for about 30 minutes. Add basil leaves, lime leaves and curry flavored coconut milk into the chicken. Now cover the bowl with an aluminum foil and place it in steaming basket.
3. Cover the basket with a lid and then place it over a saucepan of boiling water. Now steam the chicken for about 40 minutes until it gets cooked. When it gets ready then decorate it with basil.
Number of servings – 4 to 5
Mango Chicken Curry Recipe
Ingredients
1. Boneless, skinless chicken breasts cut into thin strips (1½ pounds)
2. mango chopped, peeled (1 cup)
3. sweet red pepper, julienned (1 medium)
4. fresh gingerroot, minced (2 tsp)
5. chopped onion ( ½ cup)
6. salt ( ½ tsp)
7. tomato paste (2 tbsp)
8. canola oil (2 tsp)
9. curry powder (1 tbsp)
10. garlic, minced (1 tsp)
11. cayenne pepper ( 1/8 tsp)
12. light coconut milk (3/4 cup)
13. hot cooked rice (optional)
Method of preparation:-
1. Take a large frying pan, place it over heat. Heat oil in it and add onions and red pepper in it and then saute them in the oil for about 2 minutes until they get soft and crispy. Then add chicken, cayenne, garlic, ginger, curry powder and salt in it.
2. Cook it for about 5 minutes by stirring. Mix tomato paste, coconut milk and mango in it and keep this mixture to boil. Then turn down the heat to low, cover the pan and keep it to simmer for about 10 minutes until the juices run clear. Now the dish is ready and serve it with rice.
Number of servings – 4
Green Chicken Curry with Coconut Milk Recipe
Ingredients
1. Cubed chicken meat (850gms)
2. big leeks, chop coarsely (3-4)
3. coconut milk (1-2cans)
4. green bell pepper (2)
5. crushed garlic and soy sauce (for marinate the meat)
6. fish sauce (1tbsp)
7. basil leaves, finely chopped (2 tsp)
8. oil (for frying)
9. Curry paste (grind with mortar and pestle)
10. Lemon grass coarsely cut (1-5 pieces)
11. onion (3tbsp)
12. garlic (2big cloves)
13. fresh coriander
14. green chili paste (1tbsp)
15. black peppercorns (1tbsp)
16. dried coriander seeds (2tbsp)
17. fresh ginger (2cm)
Method of preparation:-
1. Take a large pot, place it over heat. Heat oil in it and fry the curry paste in it for about 2 minutes. Then add chopped onions, bell pepper, coriander seeds, chopped garlic and leeks in it and cook them for few seconds and then add the coconut milk in it.
2. Reduce the heat to low, cover the pan and keep it to simmer for about 20 to 30 minutes. Meanwhile take a bowl, add crush garlic, lemon grass, ginger and soy sauce in it and mix it properly. Put the cubed chicken meat in it to marinate and then fry the meat with oil.
3. When the meat cubes get fried then add them to pot with basil, fish sauce, salt and sprinkle chopped fresh coriander over it. Cook it for few minutes and then serve it.
Number of servings – 4 to 6
Manglorean Chicken Curry
Ingredients
1. Chicken (8 medium sized about 800 grams)
2. roasted red chilies (8 whole)
3. green chilies (2)
4. tamarind paste (1 tbsp)
5. ginger (1 piece)
6. cloves (2)
7. turmeric powder ( ½ tsp)
8. fenugreek seeds ( ½ tsp)
9. clarified butter (ghee) or oil (2 tbsp)
10. grated coconut (1)
11. cumin seeds and black peppercorns roasted (1 tsp)
12. coriander seeds roasted (1 tbsp)
13. garlic flakes (8)
14. cinnamon broken (1 piece)
15. green cardamoms (1)
16. onions finely chopped (2 medium)
17. salt to taste
18. finely chopped fresh coriander leaves to garnish
19. water
Method of preparation:-
1. Put all the ingredients except half of onions and fenugreek seeds in the container of a grinder and grind them to make a fine paste.
2. Take a heavy bottomed pan, place it over heat. Heat clarified butter or oil in it and add fenugreek seeds and the left over chopped onions in it. Fry them until the onions get light brown in color then add ground paste in it and saute the paste for about 3 minutes over medium heat until it gets fragrant.
3. Now add chicken pieces and salt according to taste in it. Then add water in it according to desired consistency and keep it to boil. Turn down the heat to low, cover the pan and cook it for about 25 minutes until the chicken gets cooked. When it gets ready then decorate it with finely chopped fresh coriander leaves.
Number of servings – 4
Malvani Chicken Curry Recipe
Ingredients
1. Grated coconut (1)
2. garlic paste (2tbsp)
3. ginger paste (2tbsp)
4. chicken (8 med. Size pieces about 800 gms)
5. chopped onions (4)
6. oil (2tbsp)
7. salt (to taste)
8. chopped green chilies (8)
9. hot spice mix or garam masala (2tsp)
10. turmeric powder (1/2tsp)
11. red chili powder (1tsp)
12. chopped coriander leaves (for garnish)
13. water
Method of preparation:-
1. Take half of green chilies, grind them to make paste and mix this paste of green chilies with ginger paste,red chili powder, turmeric and garlic paste.
2. Take chicken pieces, make small cuts on them and then apply the paste on pieces and keep them to marinate for about an hour.
3. Take a pan, heat oil in it and then roast coconut shaving in it until the coconut changes to light brown in color. Keep it to cool and then grind with half of the onions to make paste.
4. Take a heavy bottomed pan, place it over heat and saute onions in it for about 2 minutes on medium heat until they get light brown. Then add the left over green chilies and garam masala powder in it and fry them for few seconds.
5. Now add the chicken pieces in it and cook them for about 3 minutes on medium heat until they get lightly brown in color. Then add coconut paste and salt in it and mix it well. Add water as per desired quantity in it and keep it to boil.
6. Turn down the heat to low, cover the pan and keep the chicken to cook for about 25 minutes until it gets soft and fully cooked. When it gets ready then decorate it with finely chopped coriander leaves.
Number of servings – 4
Mughlai Chicken Curry Recipe
Ingredients
1. Chicken (8med. Size pieces about 800gms)
2. bay leaves (2)
3. hot spice mix powder or garam masala (1tsp)
4. finely chopped onions (4med.)
5. clarified butter, or butter or oil (2tbsp)
6. yogurt (2tbsp)
7. fresh coriander leaves ( for garnishing)
To be ground:-
1. Green cardamom, pounded (2)
2. cloves (2)
3. cinnamon broken (1” piece)
4. black peppercorns (1tsp)
5. red chili powder (1tsp)
6. blade of mace (1tsp)
7. grated nutmeg (1/2tsp)
8. roasted cumin seeds (1tbsp)
9. roasted poppy seeds (1tbsp)
10. whole dry red chilies roasted (4)
11. cashew nut bits soaked in water (2tbsp)
12. turmeric powder (1/2tsp)
Method of preparation:-
1. Take a pan, place it over heat. Heat clarified butter or ghee in it and fry some of the chopped onions in it until they get brown in color. Keep them to cool and then grind them with all the ingredients to be ground to make paste.
2. Mix this paste in yogurt and add chicken pieces in yogurt mixture. Coat them well and then keep the chicken pieces to marinate in the refrigerator for few hours.
3. Take a heavy bottomed pan, place it over heat and heat the clarified butter or oil in it and add bay leaves in it and fry them for 1 to 2 seconds. Then add the left over chopped onions in it and saute them for about 3 minutes until the onions gets slightly brown in color. Now add chicken pieces, salt according to taste and garam masala in it.
4. Cover the pan and cook the chicken for about 25 minutes on low until the chicken gets fully cooked. When the chicken gets ready then decorate it with fresh finely chopped coriander leaves.
Balti Chicken Curry Recipe
Ingredients
1. Chicken (8med.size pieces about 800gms)
2. hot spices mix or garam masala (1/2tsp)
3. red chili powder (1tsp)
4. black cumin seeds (1/2tsp)
5. black peppercorns (4)
6. black cardamom (2)
7. cinnamon stick (1” piece)
8. garlic paste (1tsp)
9. ginger paste (1tsp)
10. finely chopped green chilies (4tsp)
11. sliced tomato (2)
12. finely sliced onions (2)
13. oil (2tbsp)
14. lemon juice (2tsp)
15. thick yogurt beaten till smooth (2tbsp)
16. salt (to taste)
17. finely chopped fresh coriander (for garnish)
18. tomato puree (2tbsp)
Method of preparation:-
1. Take a cauldron or kadhai place it over heat. Heat oil in it and add onion slices in it and then fry them for about 4 minutes until the color of onions changes to golden brown.
2. Then add garlic paste, ginger paste, green chilies and chopped tomatoes in it and saute them. Add garam masala, red chili powder, black cumin seeds, black peppercorns, cardamom and cinnamon sticks in it and saute them for about 4 minutes. Now add chicken pieces and fry them for about 5 minutes. Then add the puree of tomatoes and salt in it.
3. Turn down the heat and add yogurt in it. Stir this mixture rapidly to avoid the curdling. Cover the pan and keep it to simmer for about 15 minutes until the chicken gets soft and the curry gets thickened. Mix lemon juice in it and decorate it with chopped coriander leaves and then serve it.
Number of servings – 4