Charishmas Chicken Curry Recipes

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.

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
• Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
• Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

Steps:

• 1. Clean, wash and cut the chicken into bite-sized pieces.
• 2. Heat oil in a wok.
• 3. Once hot add cumin seeds and allow to sizzle for a few seconds. Add the bay leaves, 2 cloves, 2 green cardamoms and 1 inch cinnamon stick and mix well.
• 4.Fold in the chopped onions and the slit green chilli.
• 5. Prepare paste of the finely chopped ginger and garlic and add the ginger-garlic paste to the chopped onion mixture. Allow to stir-fry and cook until the raw smell of ginger and garlic is gone.
• 6. Add the dry masala powders and mix well. Sprinkle some water so that the mixture does not stick to the bottom of the wok.
• 7. Fold in two finely chopped tomatoes after washing them.
• 8. Allow to stir-fry for a few minutes on low flame.
• 9. Add salt to taste and mix thoroughly.
• 10. Now fold in the bite-sized washed, cleaned and chopped chicken pieces.
• 11. Mix well and add water as required to prepare the gravy.
• 12. Add some finely chopped fresh coriander leaves as a garnish.
• 13. Cover and allow to cook until the chicken is soft and tender.
• 14. Alternatively, you may cook the chicken in a pressure cooker with all the above ingredients until 5-6 whistles till the chicken is tender.
• 15. Serve hot with long-grain white Basmati rice.