East Indian Chicken Curry Recipes

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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

INDIAN CHICKEN CURRY II



Indian Chicken Curry II image

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

Provided by Amanda Fetters

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 16

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
½ teaspoon grated fresh ginger root
½ teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
¾ cup coconut milk
½ lemon, juiced
½ teaspoon cayenne pepper

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.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g

INDIAN CHICKEN TIKKA MASALA



Indian Chicken Tikka Masala image

This Indian chicken tikka masala is an easy but flavorful version of everyone's favorite mild-medium curry! Serve with naan bread and mango chutney. Garnish with additional cilantro leaves.

Provided by Keri

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 12

1 (14.5 ounce) can chopped tomatoes
4 tablespoons plain yogurt
2 cloves garlic, roughly chopped
1 (1 inch) piece ginger, coarsely chopped
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons masala curry paste
4 skinless, boneless chicken breasts, cut into 1-inch pieces
salt and freshly ground black pepper to taste
¼ cup water
1 tablespoon all-purpose flour
3 tablespoons chopped fresh cilantro

Steps:

  • Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth.
  • Heat oil in a large frying pan over medium heat. Add onion and fry until soft, 3 to 4 minutes, stirring constantly. Stir in curry paste and fry until fragrant, 1 minute more, stirring once or twice. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Remove pan from heat.
  • Mix water and flour together in a bowl. Stir into the chicken mixture in the frying pan. Return pan to the heat and bring to a boil, stirring constantly, about 5 minutes. Reduce heat to low, cover, and cook until thickened, about 15 minutes more. Sprinkle with cilantro and serve immediately.

Nutrition Facts : Calories 251.6 calories, Carbohydrate 13.8 g, Cholesterol 65.5 mg, Fat 10 g, Fiber 2.2 g, Protein 26.2 g, SaturatedFat 2 g, Sodium 399.1 mg, Sugar 6.5 g

INDIAN CHICKEN CURRY (MURGH KARI)



Indian Chicken Curry (Murgh Kari) image

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Provided by Ayshren

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 6

Number Of Ingredients 20

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
½ cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon salt
½ cup water
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

Steps:

  • Sprinkle the chicken breasts with 2 teaspoons salt.
  • Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
  • Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  • Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g

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.

A TASTE OF AFRICA - KENYAN CHICKEN CURRY



A Taste of Africa - Kenyan Chicken Curry image

I made this recently and we loved it. A rich, fragrant, but not overly 'burny' curry. Because we are not great meat eaters, I used half the chicken, the full amount of sauce, and I added a few sauteed shrimps right at the end. If you don't have garam masala, try a curry powder that you like, I do keep roasted garam masala in my pantry. I also let the curry sauce cook for longer than the recipe states, you should never rush a curry if you have the time! I served this over steamed basmati rice. 30 minutes refrigeration time is included in the preparation time. This recipe is taken from The Australian Womans Weekly "New Curries", and the following is how they describe it. "Kenyan cooking is a fusion of East African and Middle Eastern methods known by the name of swahili cooking, a word which identifies the culinary influences of traders arriving by sea from the Arabian peninsula upon the indigenous population. This curry uses the pungency of paprika, coriander and turmeric in the chicken marinade, to complement the green chilli and fenugreek in the curry."

Provided by Karen Elizabeth

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 21

40 g fresh ginger, grated
6 garlic cloves, crushed
2 teaspoons ground turmeric
1/2 cup lemon juice
1/3 cup vegetable oil
1 teaspoon ground cumin
3 teaspoons garam masala
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon chili flakes
1/4 cup plain yogurt
1 kg chicken thigh fillet, cut into 3 cm pieces
600 g brown onions, chopped coarsely
2 teaspoons chili powder
2 teaspoons ground fenugreek
800 g tinned crushed tomatoes
1 stick cinnamon
2 long green chilies, finely chopped
300 ml cream
1 tablespoon honey
1/4 cup coarsely chopped coriander leaves

Steps:

  • Combine half the ginger, half the garlic, half the turmeric, half the lemon juice and half the oil in a large bowl with ALL the cumin, garam masala, ground coriander, paprika, chilli flakes and yoghurt.
  • Add the chicken, turn to coat in marinade.
  • Cover and refrigerate for at least 30 minutes.
  • Preheat oven to very hot (220C/425F).
  • Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
  • Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
  • Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice.
  • Simmer, covered, for 10 minutes.
  • Stir in cream and honey, simmer, uncovered, for one minute.
  • Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
  • Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.

SOUTHEAST ASIAN CHICKEN CURRY



Southeast Asian Chicken Curry image

My version of chicken curry, inspired by Malaysian and Indian curries. I decided to keep this here to save the ingredients for personal purposes, but there's no harm in sharing it to others, so feel free to use.

Provided by Danyael

Categories     World Cuisine Recipes     Asian

Time 6h10m

Yield 6

Number Of Ingredients 22

3 tablespoons ground cinnamon
3 tablespoons ground turmeric
1 tablespoon garam masala
1 tablespoon paprika
½ teaspoon grated ginger, or to taste
4 bay leaves
2 whole star anise pods
2 cardamom pods
1 cinnamon stick
1 kaffir lime leaf
⅛ red chile pepper, sliced
2 (8 ounce) containers plain yogurt (such as Nestle®), divided
4 ½ tablespoons fish sauce (patis), divided
10 chicken leg quarters
1 tablespoon olive oil, or as needed
1 tablespoon minced onion, or to taste
1 clove garlic, minced, or to taste
1 cube chicken bouillon
2 cups water
1 tablespoon white sugar, or to taste
1 (6.5 ounce) can Filipino-style tomato sauce
1 tablespoon butter

Steps:

  • Mix ground cinnamon, turmeric, garam masala, paprika, ginger, bay leaves, star anise, cardamom, cinnamon stick, kaffir leaf, and chile pepper together in a bowl.
  • Mix 1/2 of 1 yogurt container with 2 tablespoons of spice mixture and 1 tablespoon fish sauce in a bowl. Make deep cuts into the chicken thighs to allow sauce to penetrate. Coat chicken with yogurt mixture and marinate in the refrigerator for at least 5 hours.
  • Heat oil in a pot over medium-high heat. Stir-fry onion and garlic in the hot pot for 30 seconds; add remaining spice mixture and continue to stir-fry, 30 seconds more. Add chicken to the pan and fry until spices around chicken have darkened, 2 to 4 minutes. Add marinade and bring to a boil over high heat; continue to boil, covered, for 2 minutes.
  • Dissolve bouillon in water and add to the pot. Add remaining yogurt, remaining fish sauce, and sugar. Boil chicken in sauce until nearly cooked through, about 10 minutes.
  • Add tomato sauce; boil until chicken is no longer pink in the centers and sauce has completely thickened, 5 to 10 minutes. Melt butter into mixture and cover. Turn off heat and let dish rest to let chicken absorb sauce, about 30 minutes.

Nutrition Facts : Calories 726.2 calories, Carbohydrate 17.1 g, Cholesterol 243 mg, Fat 40.4 g, Fiber 4.2 g, Protein 71.7 g, SaturatedFat 11.9 g, Sodium 1468.6 mg, Sugar 9.5 g

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

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