Mrs Chittalurus Family Authentic Indian Chicken Curry Recipes

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.).

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:

• Heat a large, heavy-bottomed pot over medium heat. Add the oil and onion and cook until the onions are soft and translucent, about 5 minutes. Add the curry powder and cook until fragrant, stirring constantly.
• Add the chicken, bay leaf, and enough water to cover the chicken. Season with salt and bring to a boil. Reduce the heat and simmer until the chicken is cooked and tender, about 30 minutes.
• Add the potatoes and coconut milk to the pot and simmer until the potatoes are tender, 5-10 minutes.
• Season with salt and pepper. Serve with white rice. The curry can be stored in an airtight container in the refrigerator for up to 3 days.

Steps:

• Ginger/Garlic Paste: In a blender add peeled ginger and peeled garlic in equal parts and a little water and blend into a paste. You can also buy this in the Indian market, but it is much better when made fresh.
• Meat Prep: Cut chicken into bite sized pieces.
• In a bowl, mix chicken, salt, pepper, turmeric, cayenne (if using cayenne), cumin powder and coriander powder.
• Set Aside.
• Cooking: Use medium heat! Lower heat and longer cooking time gives the best results.
• In a deep wide pan (using medium heat) heat oil till it's hot and add Cloves, Cardamom (give a small smack on each Cardamom pod to open up the pod just a little bit) and Cinnamon stick.
• Move it it around for several minutes.
• At this point, I remove the clove and cardamom because I hate biting into them later.
• Add onions and saute until they are soft and golden.
• Take your time on this as this is what makes the gravy creamy, (you don't want burned onions).
• Add Ginger/Garlic paste and lower the heat to medium low and cook for several minutes scraping the bottom often.
• If you have enough oil in the pan you will not have that much of a problem. Hey! it's Indian food, so oil is necessary evil :)
• Add chicken mix from the bowl and cook till the chicken turns color.
• Add butter if desired.
• Keep stirring so that bottom is not sticking. This will take about 8-10 minutes or so.
• Add tomato and cook for another 2 minutes
• Then add hot water to the pan till it barely covers the chicken.
• Cook on medium high till you see a lot of bubbling.
• Lower the heat to medium/low and cover the pan and let it cook for about 25-30 minutes, stirring occasionally.
• When done, you should have smooth dark brownish gravy that is not runny and the chicken should be tender. Eat it with hot rice.

Steps:

• In a large bowl, whisk water, salt, honey and zests until salt is dissolved. Add chicken, making sure it's submerged. Refrigerate up to 2 hours., Pulse sauce ingredients in a food processor until smooth. Reserve 1/2 cup sauce for serving., Remove chicken; rinse and pat dry. Brush chicken with remaining sauce. Grill, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side. Serve with reserved sauce.