Indian Chicken Curry Ii Recipes

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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

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

AUTHENTIC INDIAN CHICKEN CURRY



Authentic Indian Chicken Curry image

I know there are millions of chicken curry recipes, and they differ from home to home. This is a Fresca, Saucy, Chicken Curry to be served with white rice, or Basmati Rice. I grew up off of this very recipe, and omitting the butter, it is a healthy dish. You will love it!

Provided by jazzypriti

Categories     Curries

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 -1 1/4 lb of cubed chicken tenders
4 tablespoons olive oil
2 cinnamon sticks
2 teaspoons cumin seeds
6 cloves
1 large yellow onion, diced
7 roma tomatoes, diced up
1 (8 ounce) can tomato sauce
2 teaspoons minced green chilies
1 tablespoon minced gingerroot
3 garlic cloves, minced
1 -2 teaspoon salt
1/2 cup chopped fresh cilantro
1 tablespoon dry coriander powder
1 teaspoon turmeric
1 teaspoon red cayenne pepper or 1 teaspoon paprika
1 teaspoon dry cumin powder
1 teaspoon garam masala powder
1 tablespoon butter
1 cup water

Steps:

  • In a large pot, heat oil and cinnamon sticks, cumin seeds, cloves for 1 minute, before they began to get dark add onions.
  • Sautee' onions for 1 minute on medium high heat, add chicken tender cubes. Cook that stirring occasionally for 3-5 minutes.
  • Add rest of the ingredients (saving a small amount of the cilantro for garnish at end).
  • Stir and simmer on medium-low for 15 minutes.
  • Then serve over rice. (You may add more tomato sauce, or water depending on how chunky you want the curry sauce.).

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." From Allrecipes.com

Provided by Cheri 911

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh gingerroot
1/2 teaspoon white sugar
salt
2 chicken breast halves, skinless, boneless, cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 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 423.6, Fat 25.4, SaturatedFat 12.4, Cholesterol 31.2, Sodium 107, Carbohydrate 40.2, Fiber 3, Sugar 33.6, Protein 11.6

CHICKEN CURRY II



Chicken Curry II image

A spicy home substitute for the expensive golden curry found in the grocery store. Serve over jasmine rice for best flavor.

Provided by Teresa Smith

Categories     Main Dish Recipes     Curries     Chicken

Yield 5

Number Of Ingredients 11

1 (2 to 3 pound) whole chicken, cut into pieces
1 tablespoon garam masala
1 tablespoon garlic powder
2 tablespoons olive oil
2 onions, chopped
1 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
4 potatoes, peeled and cubed
4 tablespoons curry powder
salt and pepper to taste
2 ounces golden raisins

Steps:

  • Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot.
  • Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool.
  • Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!

Nutrition Facts : Calories 799.2 calories, Carbohydrate 52.1 g, Cholesterol 175.1 mg, Fat 44.3 g, Fiber 7.2 g, Protein 48.9 g, SaturatedFat 11.8 g, Sodium 578 mg, Sugar 10.7 g

FIJI-INDIAN CHICKEN CURRY



Fiji-Indian Chicken Curry image

Indian curry chicken Fiji style. There are so many different styles of curry, this is just another one from the lovely island of Fiji. Our curies are a little different. Please share what you think of it.

Provided by Julumkana

Categories     Whole Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

4 -5 lbs chicken
2 onions
10 garlic cloves (lesun)
1 tablespoon ginger (adrak)
2 serrano peppers
2 tablespoons salt
1/2 teaspoon mustard seeds (sarso)
1/2 teaspoon cumin seed (jeera)
1 cinnamon stick (dalchini)
4 -5 cardamom (elaichi)
2 -3 cloves (lavang)
5 -6 curry leaves (tej pati)
3 tablespoons garam masala
1 tablespoon turmeric (haldi)
2 tablespoons canola oil
1/2 cup fresh coriander (dhania)
1 tablespoon lemon juice
1 (400 ml) can chicken stock (optional)

Steps:

  • Chop chicken into bit size stewing pieces.
  • Finely chop 1 onion and slice the other onion and set aside.
  • Combine garlic, serrano chillies, ginger in mortar and pestle and pound until it becomes a paste. Add 1 teaspoon salt to help make paste and so garlic doesn't fly away on you. You can also use a blender, but i find the mortar and pestle makes it more pasty without wasting any flavour from garlic.
  • Add garam masala, turmeric and some water to the garlic paste and mix to make a curry paste and set aside.Should be a runny consistency.
  • Heat canola oil in stewing pot.
  • Add cinnamon stick, mustard seed, cloves, cardamon seeds with shells removed and cummin to pot. Stir until seeds pop.
  • Add curry leaves. Watch out for oil splatter.
  • Add finely chopped onions and cook until well browned but do not burn. (The more brown, the more flavor).
  • Add curry paste and stir for a few minutes until garlic is well browned. Should be a nice yellowish color.
  • Add chicken and half of sliced onion and a punch of salt. If you are adding chicken stock later on, add less salt.
  • Stir and let cook until water comes out of chicken.
  • Cook until water evaporates and fry the chicken until slightly browned approximately 20 minutes for fryer chicken, longer for stewing or freerange.
  • Stir in remaining sliced onion.
  • If adding chicken stock add it now and bring to boil. This is great for when you have a cold. This is Indo-fijian chicken soup for the soul.
  • If you are health conscious, at this point i usually remove the excess fat that floats on top of the curry. Up to you if you want to leave it in, more flavor.
  • Add chopped coriander leaves and lemon juice. Remove from heat.
  • Serve over rice. Enjoy! ;-).

CLASSIC INDIAN CHICKEN CURRY



Classic Indian Chicken Curry image

This makes for a really good authentic curry: beware this isn't the kind of dish you make when you are out of time. everything needs to be fried really well and thoroughly to get the flavours of the spices out. cook for as long as possible! I like to use a baby chicken cut into 'curry size' pieces (ask your butcher!), otherwise just use the pieces you like best making sure they are bite size!

Provided by sherazade

Categories     Curries

Time 1h45m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 kg skinless chicken piece
1/2 cup cooking oil
1 onion
1 1/2 teaspoons salt
1 tablespoon minced garlic clove
1 tablespoon minced ginger
2 tomatoes, diced
1 tablespoon tomato puree
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon ground fenugreek (optional)
fresh coriander

Steps:

  • Warm the oil in a large pan. Dice the onion finely and fry it for as long as you can without it burning, normally this takes about 10-15 minutes. you can add salt , about a teaspoon and a half at this stage, which speeds up the frying process. the onions need to be gold and crispy.
  • Add the garlic and ginger and fry till gold.
  • Add the cumin, coriander, fenugreek, garam masala, tumeric and chilli powder, stir fry for about 8-10 minutes till really fragrant, stir to avoid sticking and burning.
  • Add the tomato puree and fry again all together, should thicken immediately. then add the chopped tomato, breaking the pieces into the spice mixture, till the whole thing is red. the whole idea is to fry for as long as possible without burning. this is the secret to a good curry!
  • Add the chicken, combine well and fry a further few minutes till sealed. then add a cup of water, lower the fire and let cook till the oil rises above the sauce and chicken is tender. keep checking to make sure it doesnt dry out, but not too often.
  • Check the salt, add if necessary. then add a handful of chopped coriander.
  • Serve with boiled rice or nan.

Nutrition Facts : Calories 761.6, Fat 47.1, SaturatedFat 7.4, Cholesterol 233.3, Sodium 1432.9, Carbohydrate 9.6, Fiber 2, Sugar 4.1, Protein 72.9

INDIAN CHICKEN CURRY I



Indian Chicken Curry I image

My friend's father, who is from India, showed me how to make this! It's delicious! Serve with hot cooked rice and veggies if desired; make sure that you do NOT eat the cloves, the flavor is too strong!

Provided by Kristi Martinez

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 6

Number Of Ingredients 13

8 bone-in chicken breast halves, skinless
salt and pepper to taste
1 tablespoon olive oil
2 onions, peeled and quartered
1 teaspoon finely chopped fresh ginger root
1 teaspoon crushed garlic
1 tablespoon hot (Madras) curry powder
1 (15 ounce) can tomato sauce
1 (10 ounce) can coconut milk
4 whole cloves
4 pods cardamom
1 cinnamon stick
salt to taste

Steps:

  • Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
  • Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
  • Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
  • Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 9.8 g, Cholesterol 81.1 mg, Fat 15.3 g, Fiber 2.8 g, Protein 33 g, SaturatedFat 9.6 g, Sodium 442.6 mg, Sugar 5.1 g

INDIAN CHICKEN CURRY



Indian Chicken Curry image

My husband loves curry so I thought I'd give it a try. He loved it! I didn't have plain yogurt when I made it so I substituted some light sour cream and light coconut milk and it was scrumptious! I also used WAY less of the cayenne pepper then it called for. This recipe is originally from Cooking Light Annual Recipes 2003, one of my favorites.

Provided by Kater

Categories     Curries

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 teaspoons ground red pepper (or to taste)
2 teaspoons curry powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
3 tablespoons butter
1 cup chopped onion
2 cloves garlic, minced
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 (8 ounce) carton plain fat-free yogurt
1 (6 ounce) can tomato paste
5 cups cubed peeled baking potatoes
4 cups water

Steps:

  • Combine first 8 ingredients.
  • Melt butter in a Dutch oven over medium heat.
  • Saute onion& garlic for 5 minutes, stirring frequently.
  • Stir in spice mixture; cook 5 minutes, stirring frequently.
  • Add chicken; cook 10 minutes, stirring frequently.
  • Combine yogurt and tomato paste.
  • Add yogurt mixture, potato and water to pan.
  • Bring to a boil.
  • Cover, reduce heat and simmer 1 hour, stirring occasionally.
  • Serve over rice and enjoy!

Nutrition Facts : Calories 317.9, Fat 8.6, SaturatedFat 4.3, Cholesterol 64.4, Sodium 808, Carbohydrate 39.4, Fiber 5.1, Sugar 8.8, Protein 22.7

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