BEBE'S CHICKEN CURRY
BeBe was a friend of ours from southern India who lived near us. This is her fabulous dish. Serve the curry over rice with Chapatis. (Indian bread)
Provided by MarieRynr
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- reserve 1/2 cup of the chopped onions for the yogurt sauce.
- In a 12 inch heavy skillet, het oil and saute the remaining onion, garlic, ginger, curry powder, chili powder, ground cloves, cardamom and tumeric.
- When onion is soft, add cubed chicken and saute until lightly browned.
- Add curry paste, water and tomatoes.
- Simmer until chicken is done, stirring periodically; about 7 to 10 minutes.
- REmove from heat; add coconut milk, raisins, lemon juice and salt to taste (This can be done early in the day).
- To serve reheat curry, but do not boil.
- Spoon over steaming rice on individual plates, garnish each with a slice of banana if desired and sprigs of cilantro.
- Pass the chutney, warm chapatis and yogurt sauce!
- For the yogurt sauce, combine all ingredients and let stand for several hours.
- NOTE: This dish tastes even better if you make it ahead, even up to the day before, and let the flavours ripen.
Nutrition Facts : Calories 518, Fat 29.2, SaturatedFat 11.3, Cholesterol 107.5, Sodium 181.7, Carbohydrate 28.5, Fiber 4.6, Sugar 17.6, Protein 37.2
EASY CHICKEN CURRY
This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt
Provided by Esther Clark
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
- Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.
Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium
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