Chennai Chicken Curry Recipes
INDIAN CHICKEN CURRY II
This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.
Provided by Amanda Fetters
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
- Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g
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
CHENNAI CHICKEN CURRY
A tasty simple to make curry from the south of India. I have cooked this dish many times, and eaten it while I was in India. The chicken is marinated in a spiced yogurt mixture before cooking. The marinating only takes 15 mins. From start to finish under 1 hour, for a super curry.
Provided by Brian Holley
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a non stick pan heat the oil and fry the onions till light brown in colour.
- Add the ginger, garlic and tomatoes, fry for 2 minutes.
- Add turmeric, chilli and garam masala powders. Stir and fry for 2 minutes.
- Remove the pan from the heat and allow the mixture to cool.
- In a blender, blitz the spice mix to a smooth paste, add the yogurt and mix well.
- Place chicken in a non metallic bowl, add the lime juice and give a quick stir. Add the spiced paste and make sure that all of the chicken is coated with the mixture. Allow mixture to stand for 15 minutes.
- Reheat the pan. Add the chicken and marinade to the hot pan and stir well. Add the water and mix again. At this point taste the gravy and adjust the salt, to your taste.
- Reduce the heat and cover pot, cook 10 minutes Add and stir in the coriander leaves and cook for a further 5 minutes.
- Serve with rice or chapati.
Nutrition Facts : Calories 624.7, Fat 43.8, SaturatedFat 12.2, Cholesterol 180.5, Sodium 493.1, Carbohydrate 10.2, Fiber 1.7, Sugar 6.2, Protein 46
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