Country Style Chicken Curry With Dhal Recipes

TRADITIONAL CHICKEN CURRY

Traditional Chicken Curry image

This is a traditional North Indian (Punjabi) chicken curry dish. Serve with basmati rice or fresh Indian roti or naan.

Provided by Simmi G

Categories World Cuisine Recipes Asian Indian

Time 1h5m

Yield 6

Number Of Ingredients 20

Ingredients

1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon fresh lemon juice
salt and pepper to taste
3 tablespoons olive oil
1 teaspoon cumin seed
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 (8 ounce) can peeled, chopped tomatoes
1 teaspoon chili powder
½ teaspoon ground turmeric
1 teaspoon garam masala
½ teaspoon ground cumin
1 pinch ground coriander
½ teaspoon paprika
3 tablespoons plain yogurt
2 medium potatoes, peeled and cut into 1 inch cubes
1 ½ cups water
1 (5.5 ounce) can tomato juice
fresh chopped cilantro, for garnish

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.

Nutrition Facts : Calories 234.3 calories, Carbohydrate 19.8 g, Cholesterol 43.6 mg, Fat 9.2 g, Fiber 3.2 g, Protein 18.8 g, SaturatedFat 1.6 g, Sodium 182.4 mg, Sugar 4.2 g

CURRIED CHICKEN & BAKED DHAL

Curried chicken & baked dhal image

Serve this curried chicken with cauliflower, spinach, lentils and tomatoes for a healthy supper. It delivers five of your 5-a-day and is full of flavour

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Main course, Supper

Time 55m

Number Of Ingredients 14

Ingredients

2 garlic cloves
thumb-sized piece ginger
100g red split lentils
2 red onions , cut into small wedges
1 small cauliflower , cut into florets
½ tsp turmeric
2 tsp cumin seeds
4 boneless and skinless chicken thighs
1 tsp cold pressed rapeseed oil
2 tsp medium curry powder
100g baby leaf spinach
2 tomatoes , chopped
½ lemon , cut into wedges
2 tbsp natural yogurt

Steps:

Heat oven to 200C/180C fan/gas 6. Grate the garlic and ginger into a large roasting dish. Add the lentils, onions, cauliflower, turmeric and cumin seeds. Pour over 500ml boiling water and give everything a good mix. Rub the chicken thighs with the oil, curry powder and a pinch of salt and pepper. Nestle these into the lentils, then cook in the oven for 40 mins until the lentils and chicken are cooked through.
Add the spinach and tomatoes to the dish, remove the chicken and return to the oven briefly for a couple of mins until the spinach has wilted. Season to taste. Serve with the lemon wedges and yogurt.

Nutrition Facts : Calories 531 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 45 grams protein, Sodium 0.3 milligram of sodium