Yummy Chicken Curry Recipes

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:

• Mix together first 6 ingredients in a large bowl with a lid.
• Add chicken and cover.
• Place in fridge to marinate at least 3 hours- preferably over night.
• In a large, deep frying pan or electric skillet, heat cooking oil on medium.
• Add mustard seeds and cook until they pop (you may want to cover the pan during this).
• Add tumeric, garam masala, medium onion, tomato and tomato paste.
• Simmer 15 minutes, stirring occasionally.
• Add the chicken and sour cream mixture.
• Simmer on medium for 15 minutes.
• Add 1 cup water and salt.
• When mixture comes to a boil, cover and simmer on low for about 45 minutes.
• Serve chicken with the lovely gravy it is in over basmati rice and poori if available.

Steps:

• Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.