NEW BRIDE CHICKEN CURRY
From Ruta Kahate's 5 Spices 50 Dishes. This curry has an interesting sweet/sour/spicy flavor. I strongly advise that you prepare this in a well-ventilated area and open a lot of windows--the aroma from the cooking spices will definitely clear out your sinuses (or, at least, they cleared mine!). I used diced chicken breast and served over basmati rice.
Provided by Renegade Chef
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan over medium-high heat and saute the onions until they turn dark brown.
- Mix the garlic, cayenne, turmeric, and cumin with 1 Tablespoon water to make a thick paste.
- Add the paste to the onions and saute for 5 minutes.
- Add the tomates and stir constantly over medium head until the tomatoes start to break up, about 2 minutes. Avoid scorching.
- Add the chicken and mix to coat with the spices.
- Stir over medium heat for 10 minutes.
- Add 1 cup water and the salt and bring mixture to a boil.
- Lower heat and simmer, uncovered, until the chicken is cooked through, about 30 minutes.
- Add the vinegar and sugar, simmer for 1 minute, then taste--adjust sugar, salt, and vinegar as necessary.
Nutrition Facts : Calories 917.3, Fat 55.2, SaturatedFat 12.5, Cholesterol 264.3, Sodium 1128.3, Carbohydrate 17.6, Fiber 3, Sugar 8.7, Protein 84.1
NEW BRIDE CHICKEN CURRY
from "5 spices, 50 dishes" by ruta kahate. a combination of bone-in thighs and drumsticks works well here.
Provided by hannahactually
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- heat oil in large pan over medium-high heat and saute onions until they turn dark brown. mix the garlic, cayenne, turmeric, and cumin with 1 TB water to make a thick paste. add browned onions and saute for 5 minute add tomatoes and stir constantly over medium heat until tomatoes start to break up, about 2 min, making sure mixture doesn't scorch.
- add chicken and mix to coat with spices. stir over medium heat for 10 minute add remaining 1 c water and salt and bring to boil. lower heat and simmer, uncovered, until chicken is cooked through, about 30 minute add vinegar and sugar, simmer for 1 min, and then taste. adjust salt, sugar, and vinegar if desired. this curry should be sweet and sour and spicy-hot.
- serve hot.
NEW BRIDE CHICKEN CURRY
Yield 4-6 people
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan over medium-high heat and sauté the onions until they turn dark brown. Mix the garlic, cayenne, turmeric, and cumin with 1 tbs of the water to make a thick paste. Add to the browned onions and sauté for 5 mins. Add the tomatoes, and stir constantly over medium heat until the tomatoes start to break up, abut 2 mins, making sure the mixture doesn't scorch. Add the chicken and mix to coat with the spice paste. Stir over medium heat for 10 mins. Add the remaining 1 cup of water and the salt and bring to a boil. Lower the heat and simmer, uncovered, until the chicken is cooked through, about 30 mins. Add the vinegar and sugar, simmer for 1 min, and then taste. Adjust the salt, sugar, and vinegar if needed. This curry should be sweet and sour and spicy-hot.
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
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
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