Bombay Chicken Curry Recipes

Steps:

• In a large shallow dish, combine the first 11 ingredients. Add the chicken; turn to coat. Refrigerate, covered, overnight., Drain chicken, discarding marinade. , On a lightly oiled grill rack, grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 170°-175°.

Steps:

• Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
• Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
• Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs - the flesh shouldn't be pink.
• Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
• Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

Steps:

• Heat a non-stick pan over a medium high heat and use a little oil, or cooking spray to brown chicken. Remove from pan.
• In same pan cook onions until soft, add garlic, chillies, ginger and spices for 11 minute, or until fragrant.
• Return chicken to pan and stir to coat well in mixture. Add tomatoes and simmer gently for 30 minutes, or until chicken is tender.
• Stir in coconut cream until heated through.

Steps:

• In a resealable plastic bag, combine the first 11 ingredients.
• Add the chicken and seal bag and turn to coat.
• Refrigerate overnight.
• Rub grill rack with oil or coat with cooking spray before starting the grill.
• Drain and discard marinade.
• Grill chicken, covered, over medium-hot heat for 15 minutes.
• Turn and grill 10-15 minutes longer or until juices run clear.

Steps:

• Wash chicken and cut into chunks (about 1 inch cubed)
• Chop Onions & tomatoes into small pieces
• Add oil to pan until hot
• Fry onion on low heat for 5 mins or until translucent (not brown)
• Add tomato and cook till softened (about 5 mins) - take off heat and allow to cool
• Place cooled onions and tomato together with the garlic/ginger paste in mixer and blend to a paste
• In a large pan, add oil and heat, when hot add 3/4 leaves and one chopped onion and fry until the onion is slightly brown - add the paste and stir
• Add the garam masala and chilli pwder and stir until the mixture is dry (water must have evaporated.
• Add the chicken and turn slowly until mixed together. On low heat, cover the mixture and allow to cook for about a minute and stir again (water should be coming from the mixture).
• Cover again and cook for a further 2 mins and then stir and add one and a half small glasses of water.
• Season to taste.
• Allow to simmer for 25 mins
• Add fresh corriander to serve

Steps:

• Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
• Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.