Chicken Curry Tamilnadu Recipes

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CHICKEN CURRY ( TAMILNADU)



Chicken Curry ( Tamilnadu) image

This is a typical tamil Nadu dish. Easy to prepare and delishious. I serve this as a main dish when having a vegetable curry. Serve with rice.

Provided by Brian Holley

Categories     Curries

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

2 lbs chicken, cubed
2 tablespoons oil
1 large onion, chopped
2 cinnamon sticks, broken
4 cloves
5 cashew nuts or 5 blanched almonds, chopped
10 curry leaves
1 tablespoon fresh gingerroot, grated
1 tablespoon garlic, crushed and finely chopped
1 teaspoon turmeric powder
1 tomatoes, chopped
1/2 tablespoon chili powder
1 chicken stock cube

Steps:

  • In a pan heat the oil and fry the onions with the cinnamon sticks, cloves, nuts and cuury leaves. Cook till the onion starts to soften.
  • Add the cubed chicken and fry for 4 minutes.
  • Add all of the other ingredients, crumble the stock cube, stir, reduce heat to minimum.
  • Cover the pan with a lid and continue cooking till the chicken is done and the juices form the gravy.

Nutrition Facts : Calories 779.4, Fat 55.9, SaturatedFat 14.1, Cholesterol 207.3, Sodium 795, Carbohydrate 14.2, Fiber 2.8, Sugar 5.1, Protein 53.5

CHENNAI CHICKEN CURRY



Chennai Chicken Curry image

A tasty simple to make curry from the south of India. I have cooked this dish many times, and eaten it while I was in India. The chicken is marinated in a spiced yogurt mixture before cooking. The marinating only takes 15 mins. From start to finish under 1 hour, for a super curry.

Provided by Brian Holley

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 chicken, about 3 lbs in 1 inch cubes
2 tablespoons oil
1 large onion, sliced
1 teaspoon fresh ginger, grated
1 teaspoon garlic, crushed to a paste
2 tomatoes, peeled and chopped
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon garam masala
1 tablespoon limes or 1 tablespoon lemon juice
1/2 teaspoon salt
1 cup yogurt
1 cup water
1/2 cup coriander leaves

Steps:

  • In a non stick pan heat the oil and fry the onions till light brown in colour.
  • Add the ginger, garlic and tomatoes, fry for 2 minutes.
  • Add turmeric, chilli and garam masala powders. Stir and fry for 2 minutes.
  • Remove the pan from the heat and allow the mixture to cool.
  • In a blender, blitz the spice mix to a smooth paste, add the yogurt and mix well.
  • Place chicken in a non metallic bowl, add the lime juice and give a quick stir. Add the spiced paste and make sure that all of the chicken is coated with the mixture. Allow mixture to stand for 15 minutes.
  • Reheat the pan. Add the chicken and marinade to the hot pan and stir well. Add the water and mix again. At this point taste the gravy and adjust the salt, to your taste.
  • Reduce the heat and cover pot, cook 10 minutes Add and stir in the coriander leaves and cook for a further 5 minutes.
  • Serve with rice or chapati.

Nutrition Facts : Calories 624.7, Fat 43.8, SaturatedFat 12.2, Cholesterol 180.5, Sodium 493.1, Carbohydrate 10.2, Fiber 1.7, Sugar 6.2, Protein 46

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