Chicken Curry
Chicken cooked with onions, ginger, garlic, tomatoes and yoghurt with spices. A basic chicken recipe and a very popular one too.
Serves: 4
Cooking time (approx.): 28 minutes
Style: Indian Non-Vegetarian
3 tablespoon(s) oil
2 onion(s) grated
2 tablespoon(s) garlic paste
1 teaspoon(s) ginger paste
1 cup(s) yoghurt beaten till smooth
2 tomatoes grated or finely chopped
1 teaspoon(s) red chilli powder
2 teaspoon(s) coriander powder
1 teaspoon(s) cumin powder
陆 teaspoon(s) turmeric powder
salt and freshly milled pepper to taste
12 medium pieces (about 800 grams) of chicken
1 cup(s) hot water
1 teaspoon(s) curry powder or hot spice mix (garam masala) powder
finely chopped fresh coriander to garnish
Heat the oil in a heavy bottomed saucepan. Add the onions and fry for about 4 minutes or till rich golden brown.
Add the ginger-garlic paste and fry briefly till the raw smell goes away. Add the tomatoes and the yoghurt stirring briskly to avoid curdling. Fry for about 4 minutes or till oil separates.
Mix in the red chilli powder, coriander powder, cumin powder, turmeric powder, salt and pepper to taste. Increase the heat and add the chicken pieces. Fry for about 5 minutes or till the chicken is lightly browned.
Add the hot water and mix well. Bring to a boil. Cover and cook on very low heat for about 15 minutes or till chicken is well cooked and the oil has separated. Sprinkle the curry powder or hot spice mix (garam masala) and cover tightly for about 10-15 minutes for the aroma to blend well in the curry.
Serve hot garnished with coriander leaves.
TIPS:
Using clarified butter (ghee) makes this dish more flavorful.
Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.
Keep some extra amount of hot water ready if more gravy is desired.
Goan Chicken Curry (Chicken Vindaloo)
Chicken (called murg in India) cooked in hot, sweet and sour Goan style. This popular Goan dish gives one the true taste of Goa (a state in southern India).
Serves: 4
Cooking time (approx.): 38 minutes
Style: Goan Non-Vegetarian
8 medium sized pieces (about 800 grams) of chicken
2 big onion(s) finely sliced
2 bay leaves
4 green cardamoms crushed
2 green chilli(es) slit
1 tablespoon(s) tamarind paste or pulp
2 teaspoon(s) each of vinegar and sugar
2 cup(s) water
2 tablespoon(s) oil
salt to taste For Vindaloo Marinade
1 teaspoon(s) each of cumin and coriander seeds
陆 teaspoon(s) each of mustard seeds, black pepper and turmeric powder
2 whole red chilli(es)
2 cloves
陆'; piece cinnamon broken
2 teaspoon(s) each of ginger, garlic pastes
Roast the ingredients for the Vindaloo marinade except for the turmeric powder and the ginger-garlic pastes, till you get a pleasant roasted aroma. Allow to cool and grind. Mix in the turmeric powder. Make cuts on the chicken pieces and rub the powdered spices and ginger-garlic pastes all over them nicely. Allow to marinate for a few hours preferably or atleast an hour if in a hurry.
Heat oil in a heavy-bottomed pan. Fry the bay leaves and cardamoms for a few seconds. Add the sliced onions and fry till they are light brown in color. Add the chicken along with the marinade and fry on medium level for about 3 minute(s) or till the chicken has lightly browned all over
Add the slit green chilli(es),water and salt. Cover and cook on low level for about 30 minutes or till the chicken is fully tenderised.
Add the tamarind paste or pulp. Mix well. Simmer on low heat for about 5 minutes. Add the vinegar and sugar. Adjust the balance of sweet and sour as required.
TIP:
Traditionally Goans like to have generous proportions of hot, sweet and sour tastes in this dish. However, these tastes can be toned down according to indiviual preferences.
Onion Chicken (Murg Do-piaza)
Chicken cooked with lots of onions gives this delicately flavored dish.
Serves: 4
Cooking time (approx.): 18 minutes
Style: North Indian Non-Vegetarian
8 medium sized pieces (about 800 grams) of chicken
8 medium onion(s) cut into rings
1 cup(s) yoghurt
1 cup(s) coriander leaves (tightly packed) ground to a paste
2 tomatoes finely chopped
2 green chilli(es) finely chopped
1 teaspoon(s) each of ginger, garlic pastes
1 teaspoon(s) each of coriander and cumin powders
1 teaspoon(s) each of red chilli, black pepper and hot spice mix (garam masala) powders
2 teaspoon(s) lemon juice
2 tablespoons clarified butter (ghee) / butter / oil
salt to taste
finely chopped coriander leaves for garnishing
Make cuts in the chicken pieces. Rub in the yoghurt and the coriander paste all over. Mix in the onion rings and allow to marinate for an hour in a tightly covered heavy-bottomed pan. cook covered tightly on medium level for about 12 minute(s) or till the chicken is almost cooked.
Add the clarified butter (ghee) / butter / oil and the rest of the ingredients and fry on low level for about 6 minute(s) or till the chicken is fully tenderised and well coated with the gravy.
Garnish with finely chopped coriander leaves.
TIP:
There is a variation of this dish which uses white vinegar instead of yoghurt and lemon juice. Those who prefer less gravy may like it this way.
Butter Chicken (Murg Makhani)
Boneless pieces of chicken cooked in butter with tomato sauce (Makhan is butter in Indian) is a favorite speciality all over India.
Serves: 4
Cooking time (approx.): 42 minutes
Style: North Indian Non-Vegetarian
For Marination
800 grams of chicken cut into pieces (preferably boneless)
1 tablespoon(s) slightly sour yoghurt (optional)
1 tablespoon(s) vinegar or lemon juice
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 onion chopped and made into a paste (optional)
2 teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)
For the Gravy
4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing
Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results.
Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
TIP:
For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2... fry it along with the spice powders and then proceed as above.Anyone have a simple and easy recipe for chicken curry?
Here's the recipie I've been working on fro a while. It works in a crock pot on the high setting for two or three hours, but it works just as well on a range for about 20 - 30 minutes. I kind of made it up from indian recipes. I've been thinking of adding some yogurt after it's done to thinken it. Maybe some cornstarch.
I sometimes make it more south east asian style by adding coconut milk, sugar, and carrots instead of oil, vinager and onions. If I have vegetarian guests I can skip the chicken and add tofu.
Chicken Curry
1 medium/large onion coarsly chopped
1 oz light fruit vinegar (like apple cider or white wine vinager)
1 0z olive oil
1 medium potato cut into about 1/2 by 1/2 by 14 inch squares
4 choped dried red peppers (I use 4. You should use 2)
1 tbs chopped peeled ginger
1 tsp tumeric
1 tsp salt
4 chicken breasts (about 2 pounds) chopped into medallions
2 cloves garlic
1 tbs curry
Serve with Basmati rice.
Enjoy!
Cut chicken breasts in 2 inch think slices and season with fresh green seasoning (if you would like hot it all depends on how much hot seasoning you use, so it's up to you) add saffron powder and a little curry powder to freshly seasoned chicken, cover and set aside for 10 mins.
Heat pot with cooking oil, add saffron powder and curry powder and stir until curry looks dark, drop cubed garlic and sliced onions and stir until curry covers both garlic and onions. Add a little water to pot and stir again until curry becomes thick like a paste. Add season chicken and stir until chiken gets even curry color. Let it cook for about 5 mins constantly stirring then add water to cover amount of chicken in pot, cove pot and let cook until gravy becomes a little thick.
Chicken Curry
Ingredients
(4 servings)
2 TB Butter Or Margarine
1 lb Boneless Chicken Breasts *
1 ea large Tomato Coarsely Chopped
1 ea Envelope. Onion Soup Mix
2 ts Curry Powder
1 c Water
1/2 c Plain Yogurt
2 c Hot Cooked Rice
2 c Hot Cooke Peas
Instructions
* Chicken breasts should be cut into thin strips. -------------------- In large skillet, melt butter and brown chicken over medium heat. Stir in tomatoe, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or until chicken is done. Stir in yougurt; het through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almond
I have a recipe that I call ';cheater chicken curry';. I just take a jar of chicken gravy and add as much curry seasoning as I want. You can get either regular or hot madras curry powder.
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