Chicken Sausage Curry Recipe
Ingredients
Chicken franks, sausage, hot dogs (6), chicken masala powder (1tbsp), curry leaves (a sprig), water (1/4c), pepper powder (1/2tsp), coriander powder (1tsp), chilly powder (1tsp), ginger paste (1tsp), garlic paste (1tsp), chopped tomatoes (1med.), sliced onion (1med.), salt (to taste), oil (2tbsp), water (1/4 c).
Method Of Preparation:-
Take a pot, place it over heat. Boil chicken/sausage/hot dogs in it for about 5 to 8 minutes. Then drain the water and cut it into round pieces of medium size. Take a pan, heat oil in it and sauté onions in it until they get soft. Then add curry leaves, garlic paste and ginger paste in it and sauté them for few minutes. Add tomatoes and salt in it ands mix them until they get mashed properly. Then add chicken masala, coriander powder and chilly powder and mix them for few seconds until the oil gets separate from the masala. Now add ¼ cup of water in it to make gravy. Then add the chicken sausage slices in the pan and mix them well. Add pepper powder in it. Cover the pan and keep it to cook for about 5 minutes until the chicken franks get coated with gravy.
Kerala Curry Chicken Recipe
Ingredients
Chicken, cut into medium size pieces (800gms), grated coconut (2c), sliced onions (2med.), juliennes of ginger (1tbsp), red chili powder (1tbsp), coriander powder (1tbsp), garlic (8cloves), water (2c), oil (2tbsp), curry leaves (12), turmeric powder (1tsp), whole red chilies (2), green chilies slits (2), finely chopped coriander leaves (for garnishes), salt (to taste).
Method Of Preparation:-
Take a heavy bottomed pan, place it over heat. Heat half of the oil in it until it gets hot to medium level. Add coconut, red chili powder, coriander and garlic in it. Roast this mixture by stirring it regularly on low heat until the coconut gets dark brown and fragrant. Keep this mixture to cool and then grind it by mixing little water in it to make thick paste. Now heat the left over oil in the same pan and add chopped onions, green chilies, ginger and curry leaves in it. Fry them for about 3 minutes on medium level until the onions get changes its color to light brown. Now add chicken, whole red chilies, turmeric powder and water and coconut paste in it. Mix salt in it according to taste. Cover the pan and cook it for about 25 minutes to low heat until the chicken gets soft. When chicken gets ready then decorate it with chopped coriander and serve it.
Thai Chicken Curry Recipe
Ingredients
Boneless, skinless chicken breasts, cut into bite size pieces (1 1/2pounds), unsweetened light coconut milk (1can about 13.5oz), curry powder (1tsp), paprika (2tsp), red pepper flakes (1/2tsp), grated lemon rind (1tsp), chopped onion (1small), minced garlic (1clove), chopped fresh ginger (1tbsp), salt (1/2tsp), fresh basil leaves, cut into strips (1/2c), baby spinach (2bags about 6oz), fish sauce (1 to 2 tbsp).
Method Of Preparation:-
Take a blender, put onion, garlic, ginger, coconut milk, curry powder, paprika, pepper flakes, lemon rind in it. Then make the paste of this mixture by blending them. Take a frying pan; place it over medium high heat. Add coconut mixture in it and cook it for about 2 minutes. Then add chicken, fish sauce and left over coconut milk in it and keep it to boil. Turn down the heat to low, uncover the pan and keep it to simmer for about 8 to 10 minutes until the chicken gets cooked. Add salt, basil and spinach in it and cook it until the spinach gets wilted. When it gets ready then take off the pan from heat and serve it with naan or rice.
Chicken Kofta Curry Recipe
Ingredients
For Koftas:- Mince chicken (500gms), curry powder or garam masala powder (1tsp), ginger paste (2tsp), fennel powder (1tsp), garlic paste (2tsp), red chili powder (1tsp), roasted gram flour (2tbsp), black cardamom powdered (1tsp), cumin powder (1tsp), salt and freshly ground pepper (to taste).
For Curry:- Chicken stock (4c), tomato pureed (4large), cumin powder (2tsp), coriander powder (2tsp), cinnamon powder (1/2tsp), turmeric powder (1/2tsp), red chili powder (1tsp), grated onion (1), garlic paste (2tsp), ginger paste (1tsp), black cumin seeds (1tsp), green cardamoms (4), cloves (2), bay leaves (2), clarified butter or ghee (3tbsp), finely chopped coriander leaves (for garnishes), fresh cream (4tbsp) and salt and sugar (to taste).
Method Of Preparation:-
Take a large bowl, add all the ingredients of kofta in it and then mix them well. Make small balls of this mixture and keep them aside. Take a large heavy bottomed pan, place it over heat. Heat butter or oil in it and add black cumin seeds, green cardamoms, cloves, bay leaves in it. Fry them until they get fragrant. Then add grated onion and ginger-garlic pastes in it. Fry them for about 4 minutes until the onions get golden brown in color. Mix all the powders of spices in it and fry them for about 1 to 2 seconds. Now add the tomato puree in it and keep the mixture to simmer for about 5 minutes. Then add chicken stock in it and mix the salt and sugar in it according to taste. Keep this mixture to boil. Now take kofta balls and put them gently in the curry one by one. Cook them for about 20 minutes over low heat until the chicken balls get cooked and the curry gets thickened. Take off the pan from heat and mix fresh cream in it. Decorate it with chopped coriander leaves and then serve it.
Number Of Servings – 4
Chicken Curry Recipe
Ingredients
Chicken , sinned and jointed (1full), water or stock (350ml), tomatoes, skinned, deseeded and chopped (1 1/4c), oil or butter (2tsp), ground onions (3/4c), cardamoms (2 to 3 large), kashmiri mirch (1/2tsp), cloves (2-3), ginger powder (1tsp), roasted ground fennel seeds (1 1/2tp).
Method Of Preparation:-
Take a saucepan, place it over heat. Heat oil in it and fry the chicken in hot oil for about 5 minutes and then take out the chicken from the pan. Then add onions in the pan and saute them until the color changes to golden brown. Add ginger powder, fennel seeds, chili powder in it and mix them properly and then add salt in it. Add tomatoes and mix cardamom and cloves in it. Cook it for about 5 minutes. Add stock or water in it and keep it to boil. Place the chicken back to the pan. Reduce the heat to low and keep it to simmer until the chicken gets soft. When the chicken curry gets ready then serve it with rice or chapatti