Classic Indian Chicken Curry Recipes

INDIAN CHICKEN CURRY II

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.

TRADITIONAL CHICKEN CURRY

Steps:

• In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
• Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
• Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.

CHICKEN CURRY (ADAPTED FROM JULIE SAHNI CLASSIC INDIAN COOKING)

Steps:

• In a large heavy-bottomed pan, preferably with a nonstick surface, heat 2 tablespoons oil over high heat. When oil is very hot add chicken, a few pieces at a time, and sear until browned on all sides, about 4 minutes. Using a slotted spoon remove chicken to a plate and continue until all pieces are browned.
• Add remaining oil and onions to pan, reduce heat to medium-high and fry 30 minutes until light brown, stirring constantly to prevent burning. Add garlic and ginger and fry 5 minutes. Add cinnamon and cardamom and fry 2 minutes, until spices are puffed and beginning to brown. Add turmeric and cayenne and stir rapidly 15 seconds. Return chicken to pan and stir in tomatoes, salt and 2 cups boiling water. Reduce heat to a simmer, cover and cook about 45 minutes, until chicken is tender and gravy has thickened. Check frequently, and add a little water if sauce is evaporating too quickly. Turn off heat and let dish rest, covered at least 1 hour, preferably 2. When ready to serve, reheat, fold in cumin and cilantro, and adjust seasonings if needed.

CLASSIC INDIAN CHICKEN CURRY

Steps:

• Warm the oil in a large pan. Dice the onion finely and fry it for as long as you can without it burning, normally this takes about 10-15 minutes. you can add salt , about a teaspoon and a half at this stage, which speeds up the frying process. the onions need to be gold and crispy.
• Add the garlic and ginger and fry till gold.
• Add the cumin, coriander, fenugreek, garam masala, tumeric and chilli powder, stir fry for about 8-10 minutes till really fragrant, stir to avoid sticking and burning.
• Add the tomato puree and fry again all together, should thicken immediately. then add the chopped tomato, breaking the pieces into the spice mixture, till the whole thing is red. the whole idea is to fry for as long as possible without burning. this is the secret to a good curry!
• Add the chicken, combine well and fry a further few minutes till sealed. then add a cup of water, lower the fire and let cook till the oil rises above the sauce and chicken is tender. keep checking to make sure it doesnt dry out, but not too often.
• Check the salt, add if necessary. then add a handful of chopped coriander.
• Serve with boiled rice or nan.

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.).