Dr Bombay S Curried Chicken Recipes

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BOMBAY CHICKEN CURRY



Bombay Chicken Curry image

Found this in an old cookbook I borrowed from a friend Around the world in 180 ways. Simply delicious, great for those who aren't too keen on chilli powder, as you can add as much or as little as you like!

Provided by Sarah

Categories     One Dish Meal

Time 53m

Yield 3-4 serving(s)

Number Of Ingredients 11

450 g chicken, diced
2 onions, diced
2 garlic cloves, minced
2 teaspoons green chilies, chopped
1 teaspoon fresh ginger, grated
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 teaspoon ground turmeric
1 -2 teaspoon chili powder
1 (400 g) can chopped tomatoes
1/2 cup coconut cream

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



Chicken Curry from Mumbai image

Reduced Fat Chicken Curry

Provided by vivienwiley

Time 50m

Yield Serves 4

Number Of Ingredients 0

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

BOMBAY CHICKEN



Bombay Chicken image

Make and share this Bombay Chicken recipe from Food.com.

Provided by bmcnichol

Categories     Chicken Thigh & Leg

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups plain yogurt
1/4 cup lemon juice
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2-1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
4 -5 lbs skinless chicken thighs, and legs bone-in, skin removed

Steps:

  • In a resealable plastic bag, combine the first 11 ingredients.
  • Add the chicken and seal bag and turn to coat.
  • Refrigerate overnight.
  • Rub grill rack with oil or coat with cooking spray before starting the grill.
  • Drain and discard marinade.
  • Grill chicken, covered, over medium-hot heat for 15 minutes.
  • Turn and grill 10-15 minutes longer or until juices run clear.

Nutrition Facts : Calories 342.2, Fat 14.3, SaturatedFat 3.8, Cholesterol 194.4, Sodium 672.2, Carbohydrate 5.1, Fiber 1.4, Sugar 2.7, Protein 46.8

CURRIED CHICKEN SALAD BOMBAY



Curried Chicken Salad Bombay image

Make and share this Curried Chicken Salad Bombay recipe from Food.com.

Provided by dicentra

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup slivered almonds
1/2 cup heavy cream
1 ripe banana
3 tablespoons lemon juice
1/2 cup mayonnaise
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cooked chicken, diced
2 cups seedless grapes
boston lettuce or 1 leaf lettuce

Steps:

  • Toast almonds.
  • In a chilled bowl, whisk cream to stiff peaks.
  • In a large mixing bowl, mash banana with lemon juice. Stir in mayo, curry powder, salt and pepper. Fold in whipped cream.
  • Add chicken, grapes and almonds. Toss with dressing. Serve on plates lined with lettuce.

Nutrition Facts : Calories 690.7, Fat 43.8, SaturatedFat 11.9, Cholesterol 153.4, Sodium 473.2, Carbohydrate 35.6, Fiber 5.1, Sugar 18.6, Protein 42.7

BOMBAY CHICKEN



Bombay Chicken image

This grilled dinner always turns out moist and tender. The marinade has a Middle Eastern flair, giving the dish a zesty flavor. It makes a beautiful presentation as well. -June Thomas of Chesterton, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 cups plain yogurt
1/4 cup lemon juice
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons olive oil
1-1/2 teaspoons salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
4 to 5 pounds bone-in chicken thighs and legs, skin removed

Steps:

  • In a large shallow dish, combine the first 11 ingredients. Add the chicken; turn to coat. Refrigerate, covered, overnight., Drain chicken, discarding marinade. , On a lightly oiled grill rack, grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 170°-175°.

Nutrition Facts : Calories 255 calories, Fat 13g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein.

BOMBAY CHICKEN



Bombay Chicken image

Good curry chicken dish, easy to make, good enough for company. I got this recipe in 1987? from the back of a box of Uncle Ben's Rice.

Provided by mandabears

Categories     Curries

Time P1DT10m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 lbs chicken, cut up
salt
1 cup converted rice
6 ounces dried mixed fruit, pieces
1/2 cup onion, chopped
4 teaspoons curry powder
1 1/2 teaspoons sugar
2 cups water
2 tablespoons butter, melted
1/2 teaspoon paprika

Steps:

  • Preheat oven to 375.
  • Remove excess fat from chicken and season with salt.
  • Combine rice, fruit, onion, 2 teaspoons of curry powder, sugar and water.
  • Spread in bottom of 12x8 pan.
  • Arrange chicken over rice/fruit mixture.
  • Combine meled butter, 2 teaspoons curry and paprika.
  • Brush mixture on chicken.
  • Cover pan tightly with aluminum foil.
  • Bake for 1 hour or until chicken is tender and most of liquid is absorbed.

Nutrition Facts : Calories 734.6, Fat 37.8, SaturatedFat 12.8, Cholesterol 170.5, Sodium 192.6, Carbohydrate 52.9, Fiber 2.9, Sugar 2.7, Protein 43.4

BOMBAY CHICKEN AND RICE



Bombay Chicken and Rice image

Chicken parts are brushed with a butter and curry mixture and baked in a mixture of rice, seasonings and dried fruit.

Provided by CHRISTYJ

Categories     World Cuisine Recipes     Asian     Indian

Time 1h20m

Yield 6

Number Of Ingredients 10

1 cup uncooked long-grain white rice
6 ounces diced dried mixed fruit
½ cup chopped onion
1 ½ teaspoons sugar
1 teaspoon salt
2 cups water
1 (3 pound) chicken, cut into pieces
2 tablespoons butter, melted
4 teaspoons curry powder, divided
½ teaspoon paprika

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
  • Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 46.2 g, Cholesterol 107.2 mg, Fat 21.6 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 7.3 g, Sodium 517.7 mg, Sugar 0.7 g

DIABETIC BOMBAY CHICKEN



Diabetic Bombay Chicken image

This is a very tasty and nutricious diabetic friendly recipe for Bombay Chicken. Serve it over brown rice.

Provided by Annacia

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon light margarine
1 teaspoon chicken-flavored bouillon, granules
1/4 cup chopped almonds
2 teaspoons curry powder, divided
1 cup boiling water
1 cup diced unpeeled apple
1/2 cup skim milk
1/2 cup chopped onion
1 tablespoon lemon juice
1/2 cup sliced fresh mushrooms
1 1/2 cups chopped cooked chicken
1 tablespoon all-purpose flour

Steps:

  • Melt the margarine in a large frying pan [skillet] over medium heat; add the almonds.
  • Cook the almonds for approximately 10 minutes until they are golden brown; stirring frequently to prevent burning.
  • Sprinkle 1 teaspoon curry powder over the almonds and toss lightly to ensure they are properly coated Cook for an additional 2 minutes.
  • Line a plate with paper towels and place almonds on the towels to drain.
  • Add the apple, onion, and mushrooms to the frying pan and saute for 5 minutes.
  • Stir the remaining 1 teaspoon curry powder and flour into the apple/mushroom mixture.
  • Cook over low heat for 2 minutes, stirring frequently, to prevent burning.
  • Dissolve bouillon granules [or chicken stock cube] in boiling water and add to frying pan with milk and lemon juice.
  • Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.
  • Add chicken and continue to cook over low heat, stirring constantly, until the chicken is thoroughly heated.
  • Serve the Bombay Chicken immediately over brown rice.
  • This is a really delicious way of adding some changes to your everyday chicken.

POT-ROAST BOMBAY CHICKEN



Pot-roast Bombay chicken image

Perfect for busy nights, this pot-roast chicken with masala seasoning is ideal for sticking in the oven to feed a crowd. Enjoy with poppadums and chutney

Provided by Esther Clark

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 12

1 small whole chicken
5 tbsp tikka masala paste
1 tbsp sunflower oil
1 large red onion, halved and sliced
2 large tomatoes, halved and chopped
1 tbsp fenugreek seeds
1 thumb-sized piece ginger, grated
2 x 400g cans full-fat coconut milk
500g new potatoes, halved
100g baby spinach
25g pack coriander, torn, to serve
poppadums and chutney, to serve (optional)

Steps:

  • Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
  • Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
  • Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs - the flesh shouldn't be pink.
  • Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.

Nutrition Facts : Calories 620 calories, Fat 42 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium

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