Indian Spicy Chicken Curry Fry Recipes
SPICY INDIAN CHICKEN CURRY YUMMY
This chicken curry recipe is totally diner style. The chicken thighs make it very soft and melt in your mouth! It's so easy to make too. Serve with rice, puri, naan or chappathi.
Provided by JRapuriS
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 10.8 g, Cholesterol 41.6 mg, Fat 16 g, Fiber 4.4 g, Protein 13.3 g, SaturatedFat 3.1 g, Sodium 300.3 mg, Sugar 1.9 g
SPICY DRY FRIED CURRY CHICKEN
This recipe is from North India where my mother was born. She gave me the recipe when I was moving out. It has been a favorite dish in my family for years.
Provided by Cooldude
Categories World Cuisine Recipes Asian Indian
Time 2h
Yield 6
Number Of Ingredients 17
Steps:
- Clean, and cut chicken into 12 to 14 pieces. Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
- Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
- Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.
Nutrition Facts : Calories 582 calories, Carbohydrate 8.3 g, Cholesterol 141.9 mg, Fat 44.4 g, Fiber 3 g, Protein 37.4 g, SaturatedFat 16.5 g, Sodium 770.7 mg, Sugar 1.3 g
INDIAN SPICY CHICKEN CURRY FRY
This is my own recipe that I created in my kitchen. Not for the faint of heart if spicy food gets to you! But, if you are like me and love hot food, this might become one of your favorites! Serve the curry over fresh steamed Basmati rice!
Provided by Malyn
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cut up the chicken in bite size pieces and set aside. Mix all the spices together and put in a small bowl and set aside.
- Put the olive oil in a hot wok or medium-sized cooking pot.
- When oil is hot, add the onions and cook until golden. About 5 minutes on medium-high heat. Stirring occasionally.
- Add the minced ginger and garlic to the onion and cook for 2 minutes. Continue cooking on medium-high heat. Stirring occasionally.
- Add the habanero (or serrano) peppers to the onion mixture and cook for an additional 2 minutes. Stir.
- Add the shredded curry leaves to the above mixture and stir well. Cook for an additional 1 minute.
- Add the spice mixture to the pot and stir all ingredients well. Cook on the same medium-high heat for 1 minute.
- Add the chicken to the pot and cook for 3 minutes on the same heat level.
- Add 2 cups of water and put a lid on the pot and cook on medium heat for about 20 minutes. Stir occasionally.
- Take the lid off the pot and cook the food on medium-high or high heat until most of the water evaporates and the chicken is well-cooked.
- Once the water is mostly gone add the lime juice, stir and cook on high heat for 2 minutes.
- That's it! You've created one of the best Indian dishes you could eat! I hope you enjoy it. I recommend serving this dish with steamed Basmati rice!
Nutrition Facts : Calories 264.8, Fat 15.3, SaturatedFat 2.7, Cholesterol 94.4, Sodium 3597.4, Carbohydrate 8.9, Fiber 2, Sugar 2.5, Protein 23.6
DELICIOUS INDIAN SPICY CHICKEN SANDWICH FILLING
Simply wonderful!! This is from Anjali Vellody's Foodcourt column of the Weekend magazine. Hope you enjoy it.
Provided by Charishma_Ramchanda
Categories Spreads
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix the first two ingredients together in a bowl.
- Heat oil in a non-stick pan.
- Add the crushed chilli-garlic mixture to it.
- Stir-fry briefly for 5-7 seconds.
- Add spring onion and chicken.
- Stir-fry on high heat for 3 minutes.
- Add bell pepper, chestnuts, chicken stock powder and ketchup.
- Stir-fry until the chicken is cooked well on either side.
- Transfer filling onto a plate.
- Allow to cool.
- Divide the filling into 2 parts.
- Place each portion of filling between 2 slices of bread.
- Then, toast the prepared sandwich in your sandwich toaster.
- Serve hot.
- Enjoy with a tall glass of OJ!
Nutrition Facts : Calories 353.8, Fat 15.4, SaturatedFat 3.2, Cholesterol 46.4, Sodium 565, Carbohydrate 33.9, Fiber 2.4, Sugar 8.2, Protein 20.1
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