SPICY CHICKEN CURRY
Garam Masala, similar but NOT identical to curry powder, can be found in East Indian food shops and sometimes in the 'Ethnic Foods' section at the supermarket. Serve hot with fried bread or rice, if desired.
Provided by SAI
Categories World Cuisine Recipes Asian Indian
Yield 5
Number Of Ingredients 11
Steps:
- Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
- In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
- After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 10.6 g, Cholesterol 52.7 mg, Fat 13.8 g, Fiber 3 g, Protein 23 g, SaturatedFat 2 g, Sodium 303.7 mg, Sugar 4.2 g
SPICY CHICKEN CURRY
my family loves chicken and this is one of the recipes we make with it. this is preferreably eaten with steamed rice. measurements on fish sauce and salt can be changed according to your taste.
Provided by haleyboobies
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- heat pan add oil.
- saute onion and ginger
- add fish sauce
- add in chicken, coconut milk, chicken broth and curry powder.
- cook for 15 min or until chicken is tender.
- if there's no fish sauce add salt and pepper.
- add red bell pepper and green chili.
- simmer for 3-5 minute.
- allow sauce to thicken
- serve over hot rice.
Nutrition Facts : Calories 602.9, Fat 44.2, SaturatedFat 28.3, Cholesterol 86.2, Sodium 2247.2, Carbohydrate 27.1, Fiber 6.2, Sugar 13, Protein 28.5
SPICY CHICKEN COCONUT CURRY
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
- Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
SPICY CHICKEN CURRY
Steps:
- In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste.
- Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.
- Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.
SPICY MALAY CHICKEN CURRY
Make and share this Spicy Malay Chicken Curry recipe from Food.com.
Provided by Terese
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large pan, cook onion, ginger and garlic, stirring until onion is soft.
- Add chicken, cook, stirring, until browned lightly.
- Stir in spices, lemon grass, lime leaves and chilli, cook, stirring until fragrant.
- Add remaining ingredients, simmer, uncovered, about 30 minutes or until thickened slightly.
- Serve with rice.
Nutrition Facts : Calories 527.2, Fat 21.3, SaturatedFat 13.7, Cholesterol 145, Sodium 214.8, Carbohydrate 22.6, Fiber 4.8, Sugar 12.6, Protein 62.3
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