Eastindianchicken Recipes

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

Ingredients

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.

EASY INDIAN-STYLE CHICKEN

Easy Indian-Style Chicken image

This is an easy and authentic-tasting Indian dish that the entire family will love! Tastes great with plain basmati rice topped with a couple tablespoons of yogurt (especially if you made the chicken spicy!)

Provided by Ania

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 teaspoon cumin seed
1 onion, finely chopped
¼ cup tomato paste
¼ cup water
1 pound skinless, boneless chicken breast halves - cubed
½ (14 ounce) can coconut milk
½ teaspoon brown sugar
½ teaspoon hot chile paste
1 pinch cayenne pepper
¾ teaspoon ground turmeric
salt and pepper to taste
½ cup chopped cilantro

Steps:

Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 11.4 g, Cholesterol 58.6 mg, Fat 20 g, Fiber 2.5 g, Protein 24.6 g, SaturatedFat 11.1 g, Sodium 195.7 mg, Sugar 5.2 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

Ingredients

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.

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