Chicken Curry From Mumbai Recipes

MAURITIAN CHICKEN CURRY

Steps:

• Heat the oil in a large saucepan over a low-medium heat. Drop in the curry leaves, onion, garlic, ginger, cinnamon stick, chilli and thyme and cook for 5 mins until the onion has softened, stirring regularly to prevent sticking to the pan.
• Mix the curry powder with a splash of water in a bowl to make a runny paste. Add the paste to the pan and give it a good stir until aromatic, around 30 seconds. Keeping the heat on a low-medium simmer so that the spices don't burn, add the chicken pieces and stir to coat in the curry.
• Add the chopped tomatoes, potatoes and 1 tsp salt. Pour in water to just below the level of the chicken and potatoes. Cook for around 25 mins until the potatoes and chicken are cooked through, then discard the cinnamon stick.
• To make the satini pomme d'amour, mix all the ingredients together in a bowl. Spoon the curry into bowls and scatter over the coriander leaves and red onion. Serve with fluffy basmati rice, cucumber slices, rotis and the satini pomme d'amour.

INDIAN CHICKEN CURRY (MURGH KARI)

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.

MALAYSIAN CHICKEN CURRY

Steps:

• Combine shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons peanut oil in a food processor; pulse into a smooth paste. Measure out 1 cup of paste into a large bowl. Add chicken thighs and mix until thoroughly coated.
• Heat 1 tablespoon peanut oil in a large, deep skillet over medium heat. Pan-fry chicken in batches until cooked through and no longer pink in the center, about 5 minutes. Transfer to a large plate using a slotted spoon; set aside.
• Place onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot in the same skillet. Cook and stir until softened, about 5 minutes. Add snow peas; cook and stir until slightly softened but still crisp, about 1 minute.
• Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.

BOMBAY CHICKEN CURRY

Steps:

• Heat a non-stick pan over a medium high heat and use a little oil, or cooking spray to brown chicken. Remove from pan.
• In same pan cook onions until soft, add garlic, chillies, ginger and spices for 11 minute, or until fragrant.
• Return chicken to pan and stir to coat well in mixture. Add tomatoes and simmer gently for 30 minutes, or until chicken is tender.
• Stir in coconut cream until heated through.

CHICKEN CURRY FROM MUMBAI

Steps:

• Wash chicken and cut into chunks (about 1 inch cubed)
• Chop Onions & tomatoes into small pieces
• Add oil to pan until hot
• Fry onion on low heat for 5 mins or until translucent (not brown)
• Add tomato and cook till softened (about 5 mins) - take off heat and allow to cool
• Place cooled onions and tomato together with the garlic/ginger paste in mixer and blend to a paste
• In a large pan, add oil and heat, when hot add 3/4 leaves and one chopped onion and fry until the onion is slightly brown - add the paste and stir
• Add the garam masala and chilli pwder and stir until the mixture is dry (water must have evaporated.
• Add the chicken and turn slowly until mixed together. On low heat, cover the mixture and allow to cook for about a minute and stir again (water should be coming from the mixture).
• Cover again and cook for a further 2 mins and then stir and add one and a half small glasses of water.
• Season to taste.
• Allow to simmer for 25 mins
• Add fresh corriander to serve

AUTHENTIC INDIAN CHICKEN CURRY

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.).

EASY CHICKEN CURRY WITH KANCHAN KOYA RECIPE BY TASTY

Steps:

• Make the basmati rice: Melt the coconut oil in a small pot over medium heat. Add the cinnamon stick and cardamom pods and sauté for 2 minutes, until toasty and aromatic.
• Add the soaked basmati rice, water, and salt. Cover and cook for 10 minutes, until the rice is fluffy. Remove from the heat, fluff the rice with a fork, and remove the cinnamon sticks and cardamom pods. Set aside.
• In a large pan, melt the coconut oil over medium heat.
• Add the onion and sauté, stirring occasionally for 10 minutes, until onion is light golden brown.
• Add the ginger and garlic and sauté for 1 minute, until toasty and aromatic.
• Add the tomato paste, turmeric, cumin, coriander, and cayenne and stir to combine.
• Add the yogurt and chicken thighs and season with salt and pepper. Cook for 5 minutes, or until the chicken is no longer pink on the outside.
• Add the water, cover, and cook for 10 minutes.
• Remove the lid and continue to cook, tossing the chicken occasionally, for 5 minutes or until the curry sauce has thickened to your liking.
• Serve the chicken and sauce over the rice with lime wedges and cilantro.
• Enjoy!