Indian Chicken Curry Urban Rajah Recipes

Steps:

• For the marinade, mix the yoghurt, salt, turmeric and the chopped chillies. Chop up or joint the chicken and coat it in the marinade and leave covered to stand at room temperature for an hour (to prevent it from splitting when cooked). Chop the onion and tomatoes into small chunks and reserve. In a large pan over a medium melt your ghee or butter until it begins to sizzle, and pop in the coriander and cumin seeds plus the cardamom, cloves, a little salt and onions, frying until the onions brown a little.
• Next, drop in the ginger and garlic and cook for approximately 5, gently stirring then add the chopped tomatoes and garam masala, stirring for another 5 minutes or so until the mix is bubbling gently and on the verge of being a little sticky. Now it's time for the chicken to join the party, (but hold back 2 tbs of the yoghurt mix) so add the pieces and fry on high for 3/4 minutes until the meat has turned from raw to white. Turn the heat down to low, cover and cook for a further 25 minutes, adding a little water to stop it from sticking, check regularly and fold in the rest of the yoghurt after 10 minutes. Keep an eye on this dish and make sure that you regularly stir it to keep the yoghurt from splitting. Either serve straight away, (or keep for the next day, tends to taste better) garnishing with coriander.
• Ravish the chicken curry with rice or chapattis.

Steps:

• Toss chicken and cornstarch together. Brown chicken in skillet. Add remaining ingredients and simmer until carrots are tender. Serve over rice.

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Steps:

• Warm the oil in a large pan. Dice the onion finely and fry it for as long as you can without it burning, normally this takes about 10-15 minutes. you can add salt , about a teaspoon and a half at this stage, which speeds up the frying process. the onions need to be gold and crispy.
• Add the garlic and ginger and fry till gold.
• Add the cumin, coriander, fenugreek, garam masala, tumeric and chilli powder, stir fry for about 8-10 minutes till really fragrant, stir to avoid sticking and burning.
• Add the tomato puree and fry again all together, should thicken immediately. then add the chopped tomato, breaking the pieces into the spice mixture, till the whole thing is red. the whole idea is to fry for as long as possible without burning. this is the secret to a good curry!
• Add the chicken, combine well and fry a further few minutes till sealed. then add a cup of water, lower the fire and let cook till the oil rises above the sauce and chicken is tender. keep checking to make sure it doesnt dry out, but not too often.
• Check the salt, add if necessary. then add a handful of chopped coriander.
• Serve with boiled rice or nan.

Steps:

• In a large pot, heat oil and cinnamon sticks, cumin seeds, cloves for 1 minute, before they began to get dark add onions.
• Sautee' onions for 1 minute on medium high heat, add chicken tender cubes. Cook that stirring occasionally for 3-5 minutes.
• Add rest of the ingredients (saving a small amount of the cilantro for garnish at end).
• Stir and simmer on medium-low for 15 minutes.
• Then serve over rice. (You may add more tomato sauce, or water depending on how chunky you want the curry sauce.).