East Indian Chicken Curry Recipes Recipes Recipe For Shrimp

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CHICKEN KHUDI CURRY



Chicken Khudi Curry image

Chicken Khudi is an authentic East-Indian recipe made with chicken and potatoes cooked in a spice-mix called bottle masala and tamarind. A surprisingly simple and easy recipe to make.

Provided by Veena Azmanov

Categories     Dinner     Lunch

Time 30m

Number Of Ingredients 12

1 kg Chicken (cut into pieces)
3 Potatoes (Chopped)
2 tbsp Cooking oil
2 tbsp Bottle masala ((or curry powder))
2 inch Fresh tamarind (or 1/2 tsp tamarind paste)
1 tbsp Salt
1/2 tsp Black pepper
2 cups Onions (chopped)
4 Chillies (green)
2 cups Fresh coconut (grated)
2 inch Fresh ginger
8 large Garlic cloves

Steps:

  • Roast masala - In a frying pan, dry roast the freshly grated coconut until lightly toasted. Remove from the pan and set aside. In the same pan, dry roast the onions, chilies, ginger, and garlic. Transfer to a food processor or blender and blend until smooth. Set asidePro tip - you may need 1/4 to 1/2 cup of water to help grind everything to a smooth paste.
  • Brown chicken - In a skillet over medium-high heat stir-fry the chicken pieces in oil for two minutes until lightly browned on all sides.
  • Saute - Add the ground masala paste and saute for 2 minutes. Then add the bottle masala saute for a minute more. Pro tip - it is important to cook the spices until they are fragrant so don't make haste. If necessary add a few tablespoons of water to prevent it from burning at the bottom
  • Season - Add a cup of water and season with salt and pepper. Then, add the chopped potatoes - make sure the potatoes are immersed in the water.
  • Simmer - Cover and cook for 20 minutes until the chicken is cooked and the potatoes are tender. Finally, add the vinegar - cook a minute more.
  • Taste and adjust seasoning.
  • Enjoy

Nutrition Facts : Carbohydrate 24 g, Protein 15 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 934 mg, Fiber 5 g, Sugar 6 g, Calories 318 kcal, ServingSize 1 serving

CHICKEN AND SHRIMP CURRY RECIPE



Chicken and Shrimp Curry Recipe image

Chicken and Shrimp Curry that's way better than takeout. It's so good you'll be making it twice a week!

Provided by Christina Lane

Categories     Dinners

Time 35m

Number Of Ingredients 14

1 medium chicken breast
2 tablespoons butter, divided
1 tablespoon vegetable oil, or canola oil
1 tablespoon all-purpose flour
10-15 large shrimps, raw and cleaned
10 medium spear asparagus
1 small portobello mushroom, or a handful of creminis
1 jalapeños jalapeño, medium
1 teaspoon fresh ginger, grated (dried is fine, use 1/2 teaspoon)
1 teaspoon curry powder, hot or regular
1/2 cup milk, or coconut milk
1/2 cup chicken broth
3 tablespoons ketchup
rice, hot and cooked, for serving

Steps:

  • First, chop the chicken into bite-size pieces. Next, heat 1 tablespoon of the butter and the oil in a large skillet over medium-high heat. When the oil starts to shimmer, add the chicken and cook completely. Remove the chicken from the pan, and return the skillet to the heat. Add the shrimp, and cook for 3-4 minutes, do not overcook. Remove from the pan and add to the chicken. While the meat cooks, chop the asparagus (discard the woody bottom stems), dice the Portobello (remove the gills), and dice the jalapeño (decide how hot you want the curry by removing the seeds or not). Add the remaining tablespoon of butter to the pan, and then add the asparagus, Portobello, and jalapeño. Sauté for 1 minute, then sprinkle in the ginger and curry powder. Sauté while stirring frequently until fragrant, about 3 minutes. You are heating and releasing the flavors of the curry powder. Don't rush it. Next, add the milk, chicken broth, and ketchup. Stir to combine, and then let the mixture come to a simmer and thicken, about 5 minutes. Serve over hot white rice.

Nutrition Facts : Calories 467 calories, Fat 26 g, Carbohydrate 7 g, Fiber 0 g, Protein 35 g, SaturatedFat 3 g, Sodium 794 mg, Sugar 3 g

INDIAN SHRIMP CURRY



Indian Shrimp Curry image

This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.

Provided by Jacqueline B

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 4

Number Of Ingredients 13

2 tablespoons peanut oil
½ sweet onion, minced
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 ½ teaspoons ground turmeric
1 teaspoon paprika
½ teaspoon red chili powder
1 (14.5 ounce) can chopped tomatoes
1 (14 ounce) can coconut milk
1 teaspoon salt
1 pound cooked and peeled shrimp
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
  • Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g

EAST INDIAN CHICKEN



East Indian Chicken image

I adopted this from the recipezaar account in early 2005. Have not had a chance to make it yet but will be making it soon and will be 'tweeking' the ingredients and directions if necessary.

Provided by Jac8136

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 onion, Chopped
1/2 green pepper, Chopped
1/4 teaspoon minced garlic
1 teaspoon vegetable oil
2 cups skinless chicken, cooked diced chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons curry powder
1 (28 ounce) can whole tomatoes
1 tablespoon Worcestershire sauce
2 tablespoons parsley, Chopped
1/4 cup raisins
2 cups rice, Cooked

Steps:

  • Cook onion, pepper and garlic in oil until tender, about 3 minute.
  • Add remaining ingredients, except rice, cook over low heat for 30 minute.
  • Serve over rice.

EAST INDIAN CHICKEN CURRY



East Indian Chicken Curry image

Your house will be filled with the aromas of Eastern spices when you make this dish! This recipe is one of my favorite ways to eat chicken. I got this recipe from one of my dorm-mates when I was in college. It is very spicy and goes well with other Indian dishes. It is not a hot curry, so people who don't care for mouth-burning dishes might like this.

Provided by JenSmith

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

5 lbs chicken, cut into serving pieces (or use 6 chicken breast halves)
2 tablespoons margarine or 2 tablespoons vegetable oil
4 medium onions, chopped
3 garlic cloves, minced
4 bay leaves
1 teaspoon ground cinnamon
6 whole cloves
2 medium tomatoes, peeled and quartered
1 tablespoon salt
3 tablespoons curry powder
1 tablespoon paprika

Steps:

  • Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
  • Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
  • Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
  • Add remaining ingredients to skillet and stir frequently.
  • Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
  • NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.

COUNTRY CAPTAIN ( EAST INDIA CHICKEN CURRY)



Country Captain ( East India Chicken Curry) image

The original recipes comes from an old edition of Joy of Cooking. Over the years I've modified the recipe using only white meat and updating the cooking method. Serve over steamed white or brown rice. This is a recipe that can easily be adjusted to serve two! UPDATE 8/30/07: I've made some further adjustments to this recipe to give it more depth and 'kick it up a notch'. If using the Hot Madras Curry Powder suggest that you taste test after addition of the first teaspoon.

Provided by Galley Wench

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

4 garlic cloves
1 piece peeled fresh ginger (2-inch chunk)
1/2 cup all-purpose flour or 1/2 cup finely sifted dry breadcrumbs
1 teaspoon salt
1/4 teaspoon pepper
4 boneless chicken breasts
1/4 cup olive oil
1 teaspoon garam masala (adjust to taste)
2 -3 teaspoons curry powder (adjust to taste)
1 teaspoon smoked paprika
1 bay leaf
1 medium green pepper, diced
1 medium onion, diced
1 jalapeno, diced (optional, to taste)
1 (28 ounce) can diced tomatoes
1/4 cup currants
1/4 cup toasted slivered almonds

Steps:

  • In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.
  • Salt & pepper the chicken breast coat them in the flour or bread crumbs.
  • Heat oil in frying pan or dutch oven and saute chicken to a golden brown.
  • Remove, drain and place in a casserole.
  • Saute the onions and green peppers in the pan with the drippings, adding more oil if necessary, stirring, until lightly browned, about 3 minutes.
  • Add the garlic-ginger paste, bay leaf, curry powder,Garma Masalas, smoked paprika and jalapeno;cook, stirring, until lightly browned and fragrant, about 1 minute.
  • Add tomatoes and simmer until the pan is deglazed.
  • Pour sauce over the chicken and bake at 350 degrees for about 35-40 minutes or until chicken breast are tender. (I usually cover for the first 15 minutes and then uncover.).
  • During the last 5 minutes of cooking add the currants.
  • Serve over steamed rice garnished with toasted slivered almonds.

Nutrition Facts : Calories 570, Fat 31.1, SaturatedFat 6.1, Cholesterol 92.8, Sodium 1107.8, Carbohydrate 38.8, Fiber 6.2, Sugar 15.9, Protein 36.2

EASY INDIAN CHICKEN CURRY



Easy Indian Chicken Curry image

The curry flavor shines through without masking the well-balanced flavors of all the other ingredients. BHG.

Provided by Punky Julster

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

salt and pepper (optional)
1/2 cup finely chopped onion
1/2 cup tomato juice
1 1/2 cups chicken broth
3 tablespoons all-purpose flour
1/2 cup finely chopped celery
1 teaspoon curry powder
1/2 teaspoon Worcestershire sauce
2 cups hot cooked rice
2 tablespoons butter or 2 tablespoons margarine
1 1/2 cups chopped cooked chicken (8 ounces)

Steps:

  • In a medium saucepan cook the onion and celery in hot butter or margarine until tender. Stir in the flour and curry powder.
  • Add the chicken broth and Worcestershire sauce. Cook and stir until thickened and bubbly.
  • Stir in the tomato juice and cooked chicken; heat through.
  • If desired, season to taste with salt and pepper. Serve over hot rice.

Nutrition Facts : Calories 311.8, Fat 10.1, SaturatedFat 4.8, Cholesterol 54.6, Sodium 466.2, Carbohydrate 35.3, Fiber 1.2, Sugar 2.5, Protein 18.4

INDIAN CHICKEN CURRY



Indian Chicken Curry image

Make and share this Indian Chicken Curry recipe from Food.com.

Provided by AzMama17

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb diced chicken breast
1 tablespoon cornstarch
1 1/3 cups chicken broth
1/2 cup sliced carrot
1/2 cup coconut milk
2 teaspoons cumin
1 teaspoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon red pepper
salt

Steps:

  • Toss chicken and cornstarch together. Brown chicken in skillet. Add remaining ingredients and simmer until carrots are tender. Serve over rice.

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