CHICKEN CHICKEN CURRY
There are a hundred different ways to cook chicken curry, but Bengalis (from the eastern part of India) make something called Kosha (or kawshaa) which is very good with either rice or any kind of flat bread. This recipe is called moorgi kosha (or chicken kosha), but my friend Jennie calls it Chicken Chicken Curry!
Provided by madhu
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 6
Number Of Ingredients 21
Steps:
- Heat the olive oil in a skillet over high heat. Stir in 1/3 of the onion; cook and stir until the onion is golden brown and crisp, about 5 minutes. Season with salt. Remove the onion from the oil and drain on a paper towel-lined plate. Set aside.
- Place the remaining 2/3 of onion and the bay leaf into the same skillet over high heat. Cook and stir until the onion has turned golden brown, about 5 minutes. Stir in 1 tablespoon of water, then add the turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high and continue to cook and stir until the liquid has reduced, then stir in another tablespoon of water.
- Place the chicken and tomato slices into the onion mixture. Season with salt and sugar. Stir in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cover and simmer on low until the liquid has reduced, 30 to 35 minutes. Stir in the coriander. Simmer until the liquid has evaporated. Sprinkle with cilantro and reserved fried onions before serving.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 7.8 g, Cholesterol 93.4 mg, Fat 13 g, Fiber 2.6 g, Protein 34.4 g, SaturatedFat 3.3 g, Sodium 83.6 mg, Sugar 1.7 g
KALI MIRCH MURG (CHICKEN CURRY WITH BLACK PEPPER)
This recipe combines tender chicken, spices and yogurt to make a quick, tasty curry served with rice and tomato salad.
Provided by English_Rose
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the sunflower oil in a wok. Add the bay leaf, cloves and peppercorns, and fry briefly, stirring in the ginger and garlic pastes.
- After 30 seconds, add the chicken and mix well.
- Add the turmeric, chilli powder and salt and allow the chicken to cook in its juices.
- Meanwhile, place the tomatoes in a serving dish. Season with a sprinkling of salt and lemon juice. Sprinkle with coriander leaves.
- Stir the yoghurt into the chicken, mixing well.
- Heat the chicken curry through, check the seasoning and serve with boiled rice and the tomato salad.
Nutrition Facts : Calories 320.2, Fat 11.7, SaturatedFat 3.1, Cholesterol 108.9, Sodium 155.9, Carbohydrate 9.1, Fiber 1.7, Sugar 6.8, Protein 43.3
BLACK PEPPER CHICKEN CURRY
The next time you need an Indian food fix try this simple dish. I have slightly changed it from the original, created by the Michelin-starred chef Atul Kochhar.
Provided by Sackville
Categories Curries
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the salt, ginger paste, garlic paste, vinegar, turmeric and 1 tsp of the black pepper.
- Rub the chicken with this mixture, cover and leave in the fridge for 2-3 hours.
- Heat the oil in a wide frying pan.
- Add 2 tsp of the pepper, sauté briefly, then add the sliced onion.
- Cook until golden, then add the onion paste.
- Fry until golden again.
- Add the chicken with any marinade of juices and fry until almost dry.
- Add a little water, then cook the chicken until done, about 20 minutes.
- Sprinkle with the ginger strips, coriander and the remaining pepper.
- Serve hot with naan bread or over basmati rice.
Nutrition Facts : Calories 456.7, Fat 33.4, SaturatedFat 6, Cholesterol 69.6, Sodium 655.4, Carbohydrate 15.5, Fiber 2.5, Sugar 5.6, Protein 24.2
MURG KALI MIRCH (INDIAN BLACK PEPPER CHICKEN) RECIPE - (4.7/5)
Provided by á-25087
Number Of Ingredients 22
Steps:
- Marinate the chicken for at least 1 hour with salt, turmeric powder and 1.5 tbsp oil. Heat oil in the kadhai or wok. Add the bay leaf, cinnamon and the cardamoms to the hot and smoking oil, regulating the flame to "medium". Fry the potatoes with ¼ tsp salt and two pinches of turmeric powder, till these become brownish. Remove the potatoes, but leave the whole spices in the oil. Add the onion-garlic-ginger paste to the oil. Add 1.5 tsp salt and sauté till the onions lose the water content. Now add the cumin powder and sauté for 5 min, or till the paste looks light brown. Add the desiccated coconut and continue to sauté till the mixture becomes dry. Add the marinated chicken and ¾ tsp turmeric powder and continue sautéing till the chicken has a brownish tan. This should be done at medium-to-low flame for best results. Add the pepper powder and mix with the chicken. Continue to cook over medium flame for 5 min. Then, add the cream and cook for 10 min. Add the water and the green chillies. Stir the chicken and close the lid. On a simmered flame, leave this curry to boil for 20 min. Enjoy with Indian flatbreads or with steamed rice.
INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
CURRY CHICKEN
my boyfriend is a huge fan of this dish...i like it too. it's a rather sweet curry. my mom sent me this in an email...she said she made it and thought i might like it :) it's EXCELLENT when served over rice
Provided by xochitl angulo
Categories Curries
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 350.
- heat butter, honey, dijon mustard, and curry together in a pan.
- place chicken in a baking dish and pour sauce over chicken.
- bake for 50-55 mins.
Nutrition Facts : Calories 771.5, Fat 31.2, SaturatedFat 16.1, Cholesterol 212.1, Sodium 836.3, Carbohydrate 75.2, Fiber 3.3, Sugar 70.1, Protein 52.8
KASHMIRI CHICKEN
This is one of my favorite ways to prepare chicken. It comes from "Complete Indian Cooking", a cookbook I received as a gift for my wedding. The addition of plain yogurt toward the end of the cooking time gives this a deliciously mild and creamy flavor, which makes a wonderful contrast to all the spices. This is best eaten with some good basmati rice, but plain jasmine rice works too.
Provided by madam x
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the ghee or vegetable oil in a deep, lidded skillet.
- Add the onions, peppercorns, cardamoms, and cinnamon and cook until the onions are golden.
- Add the ginger, garlic, chili powder, paprika, and salt (to taste) and cook for 2 min, stirring occasionally.
- Add the chicken pieces and fry until browned.
- Gradually add the yogurt, stirring constantly.
- Cover and cook gently for about 30 minutes.
KASHMIRI CURRY CHICKEN
Make and share this Kashmiri Curry Chicken recipe from Food.com.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
- Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves in oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
- Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.
Nutrition Facts : Calories 561.9, Fat 36.4, SaturatedFat 14.6, Cholesterol 103.5, Sodium 734, Carbohydrate 32, Fiber 2.1, Sugar 26.8, Protein 27.4
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