Indian Curry Chicken Recipe Recipe Cards

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CHICKEN CURRY RECIPE



Chicken Curry Recipe image

Simple Indian chicken curry made delicious, spicy and hot with minimum ingredients. This is a basic recipe that can be tried even by beginners. It pairs great with rice, roti or paratha.

Provided by Swasthi

Categories     Asian     Curry     Dinner     Indian     Main Course     Side     World Cuisine

Time 50m

Number Of Ingredients 18

½ kg chicken ((500 grams or 1 pound (preferably bone-in)))
2 to 3 tablespoons oil
1 cup onions ((3 medium onions) (fine chopped))
1 to 2 green chilies (slit (skip for less spicy))
1 tablespoon ginger garlic paste (or minced ginger garlic)
½ cup tomatoes ((2 medium tomatoes, pureed or finely chopped))
¼ cup yogurt ((substitute with 12 cashews or 3 tbsps poppy seeds, refer notes))
½ to ¾ teaspoon salt ((adjust as needed))
½ to 1 cup hot water ((or coconut milk))
2 tbsp coriander leaves (or mint leaves finely chopped)
¼ teaspoon turmeric powder
1 teaspoon red chili powder (or smoked paprika (½ tsp for less spicy))
1 teaspoon garam masala ((½ tsp more if needed, adjust to taste))
1 teaspoon coriander powder
1 bay leaf (or 1 sprig curry leaves)
4 cloves
2 inch cinnamon piece
3 green cardamom

Steps:

  • First heat oil in a deep pan, then add whatever whole spices you have - bay leaf, cinnamon, cloves & green cardamoms. Fry them till you get an aroma, just for a min.
  • Add chopped onions and chilies. Saute till the onions turn deep golden in color.
  • Next add ginger garlic paste and saute till you get a nice aroma. This just takes about a minute.
  • Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
  • Pour yogurt (or cashew paste), red chili powder, garam masala & coriander powder.
  • On a low heat, cook until the mixture smells good and the raw smell goes away.
  • Add chicken and coriander leaves. Fry till the chicken turns white or pale in color. This takes around 3 mins.
  • Cover and cook on a low heat for 3 to 4 minutes. This step is very important as the chicken absorbs all the flavors of the spices.
  • Meanwhile in a separate pot, heat up 1 cup water. Using cold water most times toughens the chicken so it is good to use hot water.
  • Pour hot water just enough to make a thick curry. Do not add too much water. Chicken curry will become runny. Sometimes chicken lets out lot of moisture. So use only as needed.
  • Cover and cook on a medium to low flame till the chicken is soft cooked and the curry turns thick.
  • Taste the curry & add more salt if needed.
  • You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.
  • Cover and cook on a low flame for 3 to 5 mins. When the chicken is cooked completely it will fall off the bone easily.
  • Lastly garnish with coriander leaves, cover and off the heat. Serve chicken curry with butter naan or jeera rice.

Nutrition Facts : Calories 417 kcal, Carbohydrate 10 g, Protein 33 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 126 mg, Sodium 143 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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

INSTANT POT® INDIAN CHICKEN CURRY



Instant Pot® Indian Chicken Curry image

This quick and easy Indian chicken curry comes together faster than you'd expect with your Instant Pot®. Ginger, garlic, coriander, garam masala, and chili powder make it absolutely fragrant. Serve with naan bread and basmati rice.

Provided by Fioa

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 6

Number Of Ingredients 14

3 tablespoons butter
1 yellow onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
2 tablespoons tomato sauce
1 ½ tablespoons ground coriander
¾ tablespoon Indian chili powder
1 ½ teaspoons salt
1 teaspoon garam masala
¾ teaspoon ground turmeric
¾ teaspoon ground black pepper
¼ teaspoon cumin
1 bay leaf

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 6.4 g, Cholesterol 54.3 mg, Fat 7.9 g, Fiber 2.2 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 694.6 mg, Sugar 1.9 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



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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